2024 Kaiseki menu

Drink pairing- Yuzu shiso chuhai cocktail

Sakizuke/ Zensai (Amuse bouche): 4PM

Wagyu steak sushi with fresh wasabi

Chicken skin gyoza

Namafu with yuzu miso

Suimono (1st Soup Course): 4:15PM

Small ume-chazuke

Drink pairing- cold Junmai sake from Nishiki market

Mukozuke/Otsukuri (Sashimi Plate): 4:30PM

Miso three ways: marinated ume-miso tuna with shiso & goma / yuzu miso salmon with yuzu peel, moro-q yellowtail with cucumber

Takiawase (Seasonal vegetable Course w meat or fish): 4:45PM

Miso black cod, fried asparagus

Drink pairing- Atsukan hot sake (Hirezake fugu fin)

Futamono/ Wanmono (2nd Soup Course): 4:45PM

Red miso with asari clams and crackers (myoga)

Yakimono (Grilled): 4:45PM

Table-side grilled mochi dango

Seasonal Fish Course (Agemono): 5:15PM

Grilled mackerel with ginger miso sauce

Drink pairing- cold corn tea

Su-zakana (Vinegared): 5:30PM

Black cherry & shiso balsamic sorbet

-INTERMISSION-

Intermission Drink- Golden lychee cocktail

Drink pairing- warm barley tea

Hassun (Seasonal Platter): 7PM

Duck with brown butter morels, duck skin crumble, and charred fresh bamboo & scallions, garlic gomaae spinach

Nimono (Braised): 7PM

Simmered dried daikon w pork belly

Mushimono (Steamed): 7:15PM

Sunchoke chawan mushi surprise (teacup custard) w marinated mushrooms

Shiizakana (Salty): 7:30PM

Shrimp karaage and burdock chips

https://japan.recipetineats.com/burdock-chips-gobo-chips/ (338°F 2min)

https://www.seriouseats.com/deep-fried-shrimp-recipe

https://happydapur.com/recipes/koebi-karaage/

Gohan (Rice): 7:30PM

Umami gohan with furikake (Savory rice)

Kō no mono (Pickles): 7:30PM

Assortment of pickles from historic Nishiki market in Kyoto

Drink pairing- shot of cold ume plum wine

Mizumono (Dessert): 8PM

Black sesame ice cream with strawberry sauce & Candied sweet potato garnish

-CLOSING-

Closing Drink- matcha tea prepared tableside

SHOPPING LIST:

mochi top & candied yuzu

chicken skin

Yuzu tea

Already done:

Marinated mushrooms 2x
Roasted sunchokes
Strawberry sauce
Pork belly
Tested steak / wasabi
Tested shrimp 3x
Tested gyoza 3x
Tested namafu 1X
Tested sashimi marinades
Tested burdock
Mushroom stock
Tested sablefish / marinated sablefish
Made sorbet

THU 5/30:

HMART: pork belly, mini cukes, ginger, rice wine
Order chicken
Test wasabi
test mochi
Test chazuke - make broth
Defrost namafu
Marinate pork

FRIDAY 5/31: eve: Saya, Lisa, Kyle

MARUICHI for sashimi, sudachi, shitake, chicken, mitsuba, lychee, sweet potato, potato starch, mirin
Retest sweet potato
matsutake
Marinate/sauce: 1) duck 2) namafu 3) salmon 4) tuna 5) miso ginger sauce
Clean dishes
Prep sake cups
org dishes with notes
Icecubes
cook pork belly
Re-test mochi
find basement stuff (mandoline, grill, teacups, sake heater)
Make pork filling and gyoza (add pork fat)
Sake and ume to fridge
Saya: prep - Matsutake (carrots/bamboo/shitake) & chawan veggies (carrots/spinach/zucch/gingko/lobster), wash & measure rice/water, seasonings, make sunchoke puree
Lisa prep - make cucumbers, parboil spinach, make corn & barley tea, cut namafu, prep asparagus
Lynette: Make red miso, chawan mushi, gyoza
Kyle: Make mochi & icecream
Night: defrost lobster/steak/strawberry/mushrooms/clams/mackerel/shrimp

SATURDAY: prep: Agnes, Krista (2PM), Islam/Joe

Prep ume cocktail
make duck skin
prep burdock
char scallions
make daikon
make sweet potatoes
mise en place - ume chazuke
saute mushrooms
plate pickles
fry asparagus
clean mackerel
make sesame sauce: 8 oz spinach, 3 TBSP toasted sesame seeds,1 TBSP soy, 1 TBSP sugar

2PM - Preheat oven

2:30 make sushi / chazuke rice

cut & marinate sashimi

roast namafu

3:30 start gyoza oil

gently rinse mackerel w sake, dry w paper towel, gently rub w sake both sides, cover in fridge (AGNES)

make & serve yuzu shiso chuhai cocktail (candied yuzu)

3:45-4 fry, plate, serve amuse #1 (with wasabi, miso, furikake?) (LISA & LYNETTE)

Heat chazuke broth (KRISTA)

4:10-4:15 plate & serve cha-zuke #2 (with crackers, shiso, plum, seaweed) (KRISTA)

preheat broiler, prep cod (SAYA)

Choose sake cups (MYLES)

4:20-4:30 plate & serve sashimi course #3 (LYNETTE & ISLAM)

(salmon with yuzu peel, tuna with furikake & shiso leaf, scallop with cucumber)

start charcoal (JOE)

heat miso low add clams (JULIE)

broil cod skin side up 8-10 min (SAYA)

serve cold sake (MYLES)

start heating hot sake in kettle (ISLAM)

4:45 serve #4, #5, #6 miso (with crackers & mitsuba) (JULIE)

cod (with asparagus) (SAYA),

mochi (with soy) (JOE)

hot sake (fugu fin) (ISLAM)

heat ginger miso sauce low (AGNES)

5PM sorbet from freezer to fridge (MATT) mackerel salt and broil 6-8 min (AGNES)

5:10-5:15 plate and serve mackerel with sauce, lime, mitsuba leaf #7 (AGNES)

5:25-5:30 plate & serve sorbet #8 (half shiso leaf) (MATT) / serve cold corn tea (KYLE)

INTERMISSION make lychee cocktail/serve (LYNETTE & MATT)

6:40-7 cook/plate duck & daikon (toast crumbs, scallions, bamboo, spinach) (LYNETTE & JULIE)

serve duck & daikon (MATT & JULIE)

turn SV on steam mode temp 177, SV on, 100% steam, rear (circle) (LYNETTE/SAYA)

start rice cooker (LISA)

heat barley tea in kettle & serve (ISLAM)

churn ice cream 20 min and freeze (KYLE)

7PM reheat custard (SAYA)

7:15 serve custard (SAYA) / turn on oil for frying 2X #11 (AGNES)

7:30-7:45 fry, plate, serve shrimp & burdock #12 (with paper) (LYNETTE & AGNES)

#13 plate rice (LISA)

#14 serve rice & pickles (KRISTA & JOE)

8:00-8:15 plate and serve ice cream (KYLE & LYNETTE)(potato, sauce, mochi) #15 & ume wine (MYLES)

Japanese Kaiseki Menu by Lynette

Drink pairing- Yuzu shiso chuhai cocktail
Sakizuke/ Zensai (Amuse bouche):
Wagyu steak sushi with fresh wasabi
Chicken skin gyoza
Namafu (steamed wheat gluten) with yuzu miso
Suimono (1st Soup course):
Small ume-chazuke (pickled plum green tea rice)
Drink pairing- cold Junmai sake from historic Nishiki market
Mukozuke/Otsukuri (Sashimi plate):
Miso three ways: marinated ume-miso tuna with shiso & sesame / yuzu-miso salmon with yuzu peel dust, moromi miso with cucumber
Takiawase (Seasonal vegetable & fish course):
Miso black cod with fried asparagus
Drink pairing- Atsukan hot sake / Hirezake: fugu fin (blowfish)
Futamono/ Wanmono (2nd soup course- lidded):
Red miso with asari clams, crackers, mitsuba
Yakimono (Grilled):
Table-side grilled mochi dango (sticky rice balls)
Seasonal fish course :
Grilled mackerel with ginger miso sauce
Drink pairing- cold corn tea
Su-zakana (Vinegared): 5:30PM
Black cherry balsamic sorbet

-INTERMISSION-

Intermission Drink- Golden lychee cocktail

Drink pairing- warm barley tea

Hassun (Seasonal Platter): 7PM

Duck with mushrooms, duck skin crumble, charred fresh bamboo & scallions, garlic-sesame spinach

Nimono (Braised): 7PM

Simmered dried daikon with pork belly

Mushimono (Steamed): 7:15PM

Sunchoke chawan mushi surprise (teacup custard) with marinated beech mushrooms

Shiizakana (Salty): 7:30PM

Shrimp karaage and burdock chips

Gohan (Rice): 7:30PM

Umami gohan with furikake (Savory rice)

Kō no mono (Pickles): 7:30PM

Assortment of pickles from historic Nishiki market in Kyoto

Drink pairing- shot of cold plum wine

Mizumono (Dessert): 8PM

Black sesame ice cream with strawberry sauce & candied Japanese sweet potato garnish

-CLOSING-

Closing Drink- matcha tea prepared tableside

2019

Menu:

Sakizuke/ Zensai (Amuse bouche):

Rock crab w shiso (perilla leaf) butter

Lobster beignet with yuzu dust

Okaru (tofu byproduct) gnocchi w furikake sprinkle

Suimono (1st Soup Course):

Matsutake mushroom consomme

Mukozuke/ Otsukuri (Sashimi Plate):

Marinated salmon salad w avocado, pine nuts radish sprouts and miso dressing

Takiawase (Seasonal vegetable Course w meat or fish):

Miso Salmon with asparagus & Kinpira (burdock & lotus root salad)

Futamono/ Wanmono (2nd Soup Course):

Red miso with Japanese ginger myoga

Yakimono (Grilled):

Table side grilled shiitake, mochi, gyutan, tsukune

Agemono (Seasonal Fish Course):

Mackerel and shiso leaf tempura with sesame spinach

Su-zakana (Vinegared):

Black cherry balsamic sorbet

Hassun (Seasonal Platter):

Sous vide Duck with brown butter morels and bamboo shoots, duck skin crumble, and charred scallions

Nimono (Braised):

Simmered daikon radish w pork belly

Mushimono (Steamed):

Chawan mushi Teacup custard

Shiizakana (Salty):

Homemade tofu with king oyster crackers & pork miso ragu

Gohan (Rice):

Take kome mixed rice with chicken, gingko nuts, shiitake and root vegetables

Kō no mono (Pickles):

Radish, napa cabbage and cucumber pickles

Mizumono (Dessert):

Strawberry kakigori shaved ice with cherry blossoms and mochi covered strawberry

Black sesame ice cream