Course Menu KOU

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

Tilefish wrapped in sliced Turnip
topped with Yuzu

Seasonal Sashimi
Roasted Spanish Mackerel, Squid & Pacific Bluefin Tuna

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 Winter Daikon and Monkfish Liver with Sansho

Fried Cod Roe topped with Starchy Sauce

Steamed Abalone and Shark Fin with Starchy Soup

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

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

Seasonal Fruits