Summer Menu: Standard Kaiseki “Miyabi”
< Summer Menu >
— Wind Chime Prelude: Appetizers —
Corn terrine with cherry tomatoes
Prosciutto-wrapped mozzarella with basil sauce
Lemon terrine with fresh citrus sauce
Simmered octopus with scallion and ginger
Spiced tuna ajillo bruschetta, served with summer vegetable ratatouille
Chervil
— Soup —
Summer Gion Festival: pike conger (with ume plum paste) in clear broth
Five-color vegetable dumpling
Broad beans, chrysanthemum petals
— Sashimi —
Assorted seasonal fish (three kinds)
Soy sauce and traditional garnishes
— Meat Dish —
Domestic beef sirloin steak
Vegetable cake salé, sweet potato simmered in lemon syrup
Served with three sauces
— Palate Cleanser —
Creative conger eel sushi
Japanese rolled omelet and cucumber (hyuganatsu citrus; red-and-white vinegared salad)
— Chef’s Special —
Corn flan
Summer eggplant, maple-shaped wheat gluten, white-wine amber sauce
— Meal —
Refreshing summer chilled hiyamugi noodles
Perilla seed pods and okra, Iwatsuki green onion
Ginger, bonito dashi broth
— Dessert —
White brown cake
Seasonal fruits and peach daifuku mochi
Apple compote
Fresh cream, fruit sauce, bell rose
*To offer the best seasonal ingredients, the menu may change depending on market availability.*




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