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. 2:00)
Dinner Time 5:30 – 10:00 P.M. (L.O. 9:00)

SAKIZUKE : Starter

Crab Steamed with Mixed Rice, Salmon Roe, Japanese Parsley

HASSUN : Small Appetizer Platter

Monkfish Liver Roll, Grated Sea Cucumber
Foie Gras, Dried Persimmon
Sweetened Japanese Smelt, Deep-Fried Arrowhead

OWAN: Clear Soup

Steamed Yeast Bun With Turtle Filling
Shimeji Mushroom, Carrots, Onion, Ginger

OTSUKURI : Sliced Raw Fish

Today’s Fish Selection

YAKIMONO : Flame-Grilled Dish

Citrus-Grilled Rosy Sea Bass
Deep-Fried Taro, Radish

TAKIAWASE : Simmered Dish

Steamed Pufferfish Roe and Turnip Dressed in Soy Glaze
Wasabi, Deep-Fried Rice Flour

SHIIZAKANA : Deep-Fried Dish

Pacific Cod Roe and Scallops
Lily Bulb, Gingko Nuts, Tofu Skin, Chrysanthemum

NAKAZARA : Side Dish

Steamed Abalone and Shark Fin in Japanese Kudzu Soup

TOMEZAKANA : Last Dish

Pufferfish and Fig in Jelly Broth
Chives, Caviar, Wolfberry Fruit

SHOKUJI : Rice, Miso soup, Pickles

Crab Rice, Red Miso Soup, Pickles

MIZUGASHI : Seasonal Fruits

Today’s Fruits Selection

“Infinite Time and Space Amid Cognizant Japanese Beauty”

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