WELCOME
Steamed Edamame with Chili and Sesame
Tozai Blossom of Peace - Plum Wine "Pickled Plum" Cocktail
Cherry Blossom Sour Cocktail
Japanese Whiskey Selection
COURSE ONE
Tokyo Izakaya Platter (Little Bar Bites)
Octopus and Celery Ohitashi
Pork Belly Onigiri
Sweet and Sour Chicken Yakitori
Kizakura Hana "Kizakura"
includes extract of yellow cherry blossom yeast
COURSE TWO
Lobster & Truffle Chawan Mushi - steamed dash egg custard, Maine lobster, fresh shaved Perigord truffles
Karasumi - Preserved Mullet Roe
Dassai #23 Daiginijo
COURSE THREE
Sashimi:
Ginger Scallops - umeboshi plum sauce
Hamachi – habanero tobikko, scallion, cucumber
Tuna – spicy chili paste, sesame, hijiki
Dassai #39 Daiginjo
COURSE FOUR
Roast Duck "à l'orange" - miso-yuzu glaze, spinach with sesame and carrot Ohitashi
Dassai #45 Daiginjo
COURSE FIVE
Kombu Dashi Consomme – wakame, mitsuba, shimeji mushrooms, green onion.
Rice with miso cured egg yolk
Pickles - yuzu marinated turnips, pickled fried eggplant, spicy cucumber.
Suigei Tokubetsu Junmai
COURSE SIX
Macha Ice Cream Cones
Yuzu Custard Tart
Yokan (jellied adzuki bean paste)
Japanese Green Tea
Japanese Whiskey