Spring Kaiseki Cooking Class Menu, September 20, 2015

Photo by Yoko Watterson1. Sakizuke (The Appetiser)
Crabmeat and Spinach Egg Rolls

2. Wanmono (The Seasonal Broth)
Crispy Ocean Perch “Flower”, Okra and Umeboshi Paste and a Hint of Kinome

3. Mukozuke (The Cold Dish/Sashimi)
Snapper Sashimi Shimofuri Style (Skin Lightly Grilled) Garnished with Edible Flowers

4. Yakimono (The Grilled Dish)
Grilled Ocean Trout with Kinome and Asparagus TipsTakiawase

5. Takiawase (The Simmered Dish)
Wagyu Beef Green Bean Rolls with Carrot Flowers, New Season Snow Peas

6. Sunomono (The Vinegared Dish/Salad)
Scallop, Wakame and Cucumber in Mustard and White Miso Vinegar Dressing

7. Gohan (The Final Rice) Rice Steamed with Pork and Burdock Root

 Spring Menu Kaiseki Cooking Class, September, 2015