course

pan cake with spring onion, sweet corn and ginger. serve with fruity brown sauce and crispy seaweed

tuna tartar and wasabi mayo with sesame tart and chives

thinly sliced seabream with shio konbu(salty kelp) soy pine nuts, coriander, sesame, chilli oil and crispy shallot,

kobu-jime (light cure with kelp) yello tail with edamame pure, caper, pinkpeppercone, and pickled shallot 

grilled kuruma ebi (japanese tiger prawn) with rocket salad and yuzu peper dressing

age dashi (lightly deep-fried ) vegetable -aubergine, french beans, sweet potato, red pepper in tempura broth

grilled miso marinated black cod with asparagus and sweet stemmed cauliflower

korokoro(diced) aged ribeye beef with ponzu sauce and hint of chilli with padron pepper & shitake mushroom

Japanese summer desert. It's like jelly made by starch with azuki bean paste and green tea icecream