Being in Kyoto without leaving NYC.
Ten course Kaiseki dinner,
懐石 at Kyo Ya
Zatsuki- first course
peter corn croquette
Sakizuke- second course
Alaskan king crab salad
Oshinogi- third course
celery miso yaki onigiri
Owan- fourth course
chawamushi in Junsai water shield clear soup
Zensai- fifth course
simmered baby octopus, potato & pumpkin
house made sesame tofu in dashi broth
rice grain fermented grilled mackerel
salted Anago rolled with filo dough
spring carrot uma-ni with potato puree
Botan shrimp sashimi
Otsukuri- sixth course
chef's selection, shashimi of the day
Yakimono- seventh course
Washu Tajima beef hot stone grill
shrimp mousse stuffed grilled bamboo shoot
broccoli rabe tomo-ae & fiddle head goma-ae
Nimono- eighth course
poached sweet snapper with cherry blossom leaf
in spring onion soy milk sauce
Tomezakana- ninth course
white vegetables and shira-uo with ume katsuo
Oshokuji- tenth course
rice cooked with green peas and Taisho ebi
nameko akadashi and pickles
dessert
house made strawberry ice cream
black bean yo-kan and fava beans shio-ni
green tea
leftovers to go
Thank you, S.
No comments:
Post a Comment