Discover the Magic of Japanese Cuisine

HARU KAISEKI MENU

Harmony of Flavor, Seasons, and Aesthetics

HARU KAISEKI MENU

Kaiseki is the pinnacle of traditional Japanese gastronomy.
It is not merely a meal, but a carefully composed culinary experience that brings together seasonality, simplicity, and deep respect for ingredients.

Each course has its place and meaning – from light appetizers to delicate main dishes. Emphasis is placed on the natural flavour of the ingredients, their freshness, and their visual expression. The presentation reflects the current season and works with colours, shapes, and textures.

We are pleased to present our Haru Kaiseki Obento – a spring kaiseki inspired by the freshness of the season, the first greens of the year, and the lightness of seasonal ingredients. Each dish is arranged in a traditional lacquered obento box, where every detail contributes to the harmony of flavours and appearance.

And what is this year’s spring kaiseki like? Varied, abundant and beautiful – exactly as kaiseki should be.

You may be surprised by the lamb chop with kizami wasabi or by the uramaki roll with crab, which can appear whole in the roll because it is a soft-shell crab prepared as tempura. For sashimi we have chosen sea bass, lightly seasoned with crushed ume plums to evoke the freshness of spring.

Small baby squid are prepared as tsukudani, and the saikyo miso on konnyaku dengaku is finished with finely ground parsley. Tsukemono features radishes with dried red shiso.

The Nimonowan soup is a bright green pea cream in which you will find daikon and tamagoyaki with kanpyo and edamame.

Part of the experience are also the bowls, plates and boxes chosen so that you can feel spring not only in the flavours, but also in the way the food is presented.

Be spring as well.
Ka Chou Fuu Getsu.

HARU KAISEKI MENU

* nimonowan
delicate green pea cream with dashi and cream, tamagoyaki egg roll with kampyo and edamame, simmered daikon (daikon nimono) and snow peas

* ramu choppu
lamb chop with kizami wasabi and radish sprouts
– tsukemono – radishes with dried red shiso leaves
– fukujinzuke – beetroot and eggplant pickles with spring sakura blossoms

* haru kaiseki obentó
suzuki ume-ae – sea bass sashimi seasoned with crushed ume plums, served on romaine lettuce and shiso leaves
– uramaki roll with tempura soft-shell crab, seasoned with yuzu koshō and sprinkled with matcha shio /4pcs/
– tsukudani of baby ika – baby squid slowly simmered in soy sauce and mirin
– burokkorī no yuzu sumiso-ae – young broccoli with yuzu sumiso dressing, garnished with salmon roe
– konnyaku dengaku – grilled konnyaku with saikyo miso and crushed parsley

* sakura wagashi
– traditional Japanese dessert made from daimyojiko mochi rice, filled with sweet azuki bean paste and wrapped in an edible sakura leaf

Price: 1750 CZK

Individual courses may be ordered separately:


* nimonowan                                                            250
* ramu choppu, tsukemono, fukujinzuke     400
* haru kaiseki obentó                                            980
* sakura wagashi                                                     140

 

 

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