This was our beautiful Summer Kaiseki menu:

Photo by Class Participant Katya Henley

Sakizuke (The Appetiser): Crabmeat and Asparagus in Citrus Dressing かにとアスパラガス、シトラスソース

Wanmono (The Seasonal Broth): Sawaniwan–Pork and Seasonal Vegetables in Broth 沢煮椀

Mukozuke (The Cold Dish/Sashimi): Imperador Sashimi with Ponzu Dressing and Yuzu-Pepper 金目鯛の造り、三色けん、柚子胡椒、ポン酢

Agemono (The Fried Dish): Prawn and Fresh Corn Tempura with Shoyu Butter 海老とコーンの天ぷら、バター醤油、ししとう

Takiawase (The Simmered Dish): Japanese Pumpkin with Ankake Sauce  揚げ南京鶏あんかけ

Sunomono (The Vinegared Dish/Salad): Scallop and Kiwi Fruit in Midorizu スカロップとキウィ緑酢合え

Gohan (The Final Rice) New Season Ginger Rice 生姜飯

Photo by Katya Henley