grilled salmon fillet marinated in yuzu citrus, ohitashi - blanched green leaves with yuzusumiso dressing, gobo kimpira, 150 g
Japanese style poached french duck breast, served on deep fried eggplant, 170 g
sautéed chicken thighs with teriyaki sauce and shiitake mushrooms, 200 g
grilled sea bass fillet /125g/ with wakame pesto, ohitashi – blanched green leaves, gomamiso dressing, gobo kimpira
grilled freshwater eel /125g/, served on nishiki rice with pickled takuan radish
