lightly pickled cucumber, daikon radish and cucumber flavoured with yuzu citrus
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Japanese style poached french duck breast, served on deep fried eggplant, 170 g
miso soup from kombu dashi and shiitake stock with namekko mushroom, tofu and wakame seaweed
grilled sea bass fillet /125g/ with wakame pesto, ohitashi – blanched green leaves, gomamiso dressing, gobo kimpira
sautéed chicken thighs with teriyaki sauce and shiitake mushrooms, 200 g
seasonal vegetables, konnyaku, shiitake and enoki mushrooms with matcha shio salt, 9 pcs
miso soup from kombu dashi and katsuobushi stock with namekko mushroom, tofu and wakame seaweed
