Project Description
Comment
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.
Starter(Sakizuke)
Tomato jelly
Simmered snap peas
Caviar
Scallops with Koku-gelee sauce
Appetizer(Zensai)
Grilled eggplant wrapped in prosciutto
Japanese eel and Mangaji pepper Hakata-style
Hydrangea lily root
Jellied limes
Sea Urchin, abalone and broad beans
Hot-smoked salmon/henon bamboo/Avocado with wasabi
Soup(Wan)
Surinagashi with Romanesco broccoli
Swimming crab wrapped in kudzu (arrowroot)
Shark’s fin
Pepper on top
Sashimi dish
Parboiled pike eel
Striped jack sashimi with silver skin
Jellied paprika
Tsumamono
Wasabi
Bainiku soy sauce
Shinogi
Broiled sushi
Bonito
Sweet ayu
Green asparagus
Sudori myoga (Japanese ginger)
Grilled dishes Yakimono
Fukuko Oribe-yaki
Grilled Akage wagyu with wasabi
Shadow queen (purple potato)
Shiona iceplant
Yanaka ginger pickled in sweet vinegar
Simmered dishes Nimono
Taro, octopus, and pumpkin in nikogori
Japanese tiger prawn
Okra
Yuzu zest for sprinkling
Rikyu-an
Vinegared dish Sunomono
Janome cutlass fish Capitan-zuke
Lotus root
Cucumber
Glehnia root
Chef :Japanese Restaurant “Ginza-Nagamine” /Owner & Exective chef/June 2013/Hiroshi Nagashima
Course Name: At the lush June
