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Japanese style poached french duck breast, served on deep fried eggplant, 170 g
nimonowan,
kamo tempura,
tako,
nigirizushi,
nasu dengaku,
shiitake, kabocha squash and ginko nut as nimono,
salad with kombu seaweed
grilled sea bass fillet /125g/ with wakame pesto, ohitashi – blanched green leaves, gomamiso dressing, gobo kimpira
slices from three kinds of fresh raw sea fish served with wasabi and daikon radish, 100 g
sushi roll stuffed with tuna, cucumber and Japanese spicy mayonnaise, wrapped in tenkasu from tempura
Californiamaki ebi - roll with shrimp, cucumber, avocado and japanese mayonnaise, tekkamaki – tuna roll, sakemaki – salmon roll, unagimaki – eel roll, kappamaki – cucumber roll
