Photo by Yoko Watterson
Thank you to Kristine, Melaney, Diana, Patrick, Jingling, Diane, Trevor, Ashar for joining us for our last Kaiseki class for 2017.
Here was our menu for the day:
- Sakizuke (The Appetiser) 春野菜のおひたし Ohitashi of Seasonal Spring Vegetables
- Wanmono (The Seasonal Broth) 清し仕立て、揚げパーチ、梅肉Broth with Ocean Perch ‘Flower’, Mitsuba and Umeboshi Past
- Mukozuke (The Cold Dish/Sashimi) 鯛霜ふり、お花盛り Snapper Sashimi Shimofuri Style with Edible Flowers
- Yakimono (The Grilled Dish) サーモンゆうあん焼 Grilled Salmon in Yuan Marinade
- Takiawase (The Simmered Dish) 牛肉インゲン巻き Beans Wrapped in Wagyu with Carrot ‘Flowers’ and Snow Peas
- Sunomono (The Vinegared Dish/Salad) 焼き帆立と蛇腹キュウリ Grilled Scallop and “Snake Belly” Cucumber
- Gohan (The Final Rice) ちらし寿司 Chirashizushi
Photo by Yoko Watterson
