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miso soup from kombu dashi and katsuobushi stock with namekko mushroom, tofu and wakame seaweed
seasonal vegetables, konnyaku, shiitake and enoki mushrooms with matcha shio salt, 9 pcs
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
miso soup from kombu dashi and shiitake stock with namekko mushroom, tofu and wakame seaweed
Japanese style poached french duck breast, served on deep fried eggplant, 170 g
lightly pickled cucumber, daikon radish and cucumber flavoured with yuzu citrus
