Course Menu KOU

KOU

20,000 JPY / Person (Tax & Service Included)
Including Champagne or Soft drink

Lunch Time 11:30 a.m. – 3:00 p.m. (L.O. 1:00 p.m.)
Dinner Time 5:30 p.m. – 9:00 p.m. (L.O. 7:00 p.m.)

Course Menu KOU

Period: November 14 (Mon.), 2022 – December 30 (Fri.), 2023
*The menu is subject to change depending on the availability of ingredients.

Starter

Crab Meat and Yam Jelly
topped with Yam, Chives, Sea Urchin & Caviar

Clear Soup

Tilefish wrapped in sliced Turnip
topped with Yuzu

Sashimi

Seasonal Sashimi
Roasted Spanish Mackerel, Squid & Pacific Bluefin Tuna

Grilled Appetizer

Grilled Rosy Seabass salted and matured overnight
with Grated Daikon & Sudachi
Steamed minced Chicken with Poppy Seeds
Nameko Mushroom with vinegared Mozuku Seaweed
Sliced and Fried Arrowhead
Jellied Pufferfish Skin and Chrysanthemum
Duck Roast simmered with Apple Vinegar

Simmered Dish

Simmered Winter Daikon and Monkfish Liver with Sansho

Recommended Side Dish

Fried Cod Roe topped with Starchy Sauce

Side Dish

Steamed Abalone and Shark Fin with Starchy Soup

Vinegared Dish

Sea Cucumber boiled in Roasted Tea
with grated Daikon, Citrus Juice & Japanese Parsley

Last Dish

Kettle cooked Rice with Japanese Amberjack and Burdock
Miso Soup / Japanese Pickles

Dessert

Seasonal Fruits

“Infinite Time and Space Amid Cognizant Japanese Beauty”

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