Praha nigirizushi / 2pcs/ , Californiamaki / 3pcs/ ,
Japanese style poached duck breast with tomatoes, grilled salmon fillet marinated in yuzu, shrimp and vegetable tempura, spinach with sesame dressing, pickled vegetable asazuke

gohan - Japanese rice Yumenishiki / 125g/ ,
Japanese style poached duck breast with tomatoes, grilled salmon fillet marinated in yuzu, shrimp and vegetable tempura, spinach with sesame dressing, pickled vegetable asazuke

grilled freshwater eel / 125g/ , served on nishiki
rice with pickled takuan radish

grilled sea bass fillet with wakame pesto, ohitashi – blanched green leaves, gomamiso dressing, gobo kimpira

grilled salmon fillet marinated in yuzu citrus, ohitashi - blanched green leaves with gomamiso dressing, gobo kimpira

Japanese style poached duck breast with tomatoes, served on deep fried eggplant

japanese style roast beef steak with kizami wasabi

sautéed chicken thighs with teriyaki sauce and shiitake mushrooms

shrimp, white fish, mushrooms and seasonal vegetable with tensuyu sauce / 9pcs/ 

seasonal vegetables, konyaku and mushrooms with matcha salt / 9pcs/ 

-nimonowan - clear broth with shrimp amaebi, 
     satoimo potato and renkon lotus root
-kamo tempura - fried slice of duck
      in a delicate batter
-tako - boiled octopus seasoned with olive oil,
     served with edamame pesto flavored 
     coriander
-nigirizushi with aburi butterfish with yuzukoshou 
     / 2pcs/ and aburi salmon with marinated orange 
     peel / 1pc/ 
-nasu dengaku - fried eggplant spear with miso
     seasoned with yuzu citrus
-shiitake, kabocha squash and ginko nut as 
     nimono simmered in dashi
-salad with kombu seaweed, radish, cucumber,
     apple and umeboshi plum in a rice vinegar brine

clear broth with shrimp amaebi, satoimo potato and renkon lotus root

fried slice of duck in a delicate batter

boiled octopus seasoned with olive oil, served with edamame pesto flavored coriander

fried eggplant spear with miso seasoned with yuzu citrus

salad with kombu seaweed, radish, cucumber, apple and umeboshi plum in a rice vinegar brine