Many of you may be getting the impression that there are many foreign words from reading the menu and description for this time around. New and great ingredients are introduced over the course of time, so we should all understand them, and research them in order to use them.
First of all for tomato jelly, the appetizer, we have added Kokuno chikara by Ajinomoto and jellied it as a final touch.
And the soup dish is Surinagashi of Romanesco broccoli. I’ve learned that Romanesco broccoli is a cross between broccoli and cauliflower, and it tastes very interesting and the pale green of this vegetable is beautiful.
Simmered snap peas
Scallops with Koku-gelee sauce
Grilled eggplant wrapped in prosciutto
Japanese eel and Mangaji pepper Hakata-style
Hydrangea lily root
Sea Urchin, abalone and broad beans
Hot-smoked salmon/henon bamboo/Avocado with wasabi
Surinagashi with Romanesco broccoli
Swimming crab wrapped in kudzu (arrowroot)
Pepper on top
Parboiled pike eel
Striped jack sashimi with silver skin
Bainiku soy sauce