Photo by Yoko Watterson
Our first class for 2018 was this beautiful Summer Menu Kaiseki. Thanks Laura, Richard, Victoria, Nancy, Jeffrey, Shirley, Vicky and Ian for joining us. Thanks as always to the fabulous Yoko.
- Sakizuke (The Appetiser) かにとアスパラガス、シトラスソース Crabmeat and Asparagus with Citrus Dressing
- Wanmono (The Seasonal Broth) 清し仕立て、ソーメン、椎茸、クレソン Chilled Clear Broth with Somen, Shiitake, Seasonal Greens
- Mukozuke (The Cold Dish/Sashimi) サーモンハーブジメ Herb Cured Salmon with Crispy Pastry and Shiso Dressing
- Agemono (The Fried Dish) なす田楽チキン味噌 Eggplant “Dengaku” with Chicken Miso
- Takiawase (The Simmered Dish) 牛肉すき焼き風 Beef Sukiyaki Style with Mushroom, Tofu and Greens
- Sunomono (The Vinegared Dish/Salad) スカロップとキウィ緑酢合え Scallop and Kiwi Fruit in “Midorizu”
- Gohan (The Final Rice) いなり寿司 Inarizushi-Sweet Tofu Pockets with Sushi Rice
Photo by Yoko Watterson
