SPECIAL DESSERTS:


Raspberry Mousse Shortcake
ラズベリームースケーキ
Individual tower of light and airy raspberry mousse with a balanced sweet and tart flavor set atop a crumbly, vanilla bean shortcrust. Served with fresh fruit and cream

Matcha Mascarpone Cheesecake
まつちゃチーズケキ
Dense and delectable cheesecake made with Italian cheese and supreme quality, Japanese green tea set atop a buttery shortcrust

ICE CREAM:
-Brown Sugar Ice Cream (Homemade, thick, dense dark brown sugar, French style ice cream)
-Green Tea Ice Cream (Homemade, French pot style ice cream made with organic matcha powder)

MOCHI DESSERTS:
-Sasamochi (Pureed redbean nestled inside a chewy, green, mugowort flavored mochi wrapped inside bamboo leaves)
-Kashiwa Mochi (Sweetened red bean surrounded by a chewy, green mugwort flavored mochi and wrapped with an oak leaf)
-Sakura Mochi (Red bean puree centered in a pink mochi layer wrapped in an edible, aromatic cherry leaf)
-Strawberry Mochi Ice Cream (Strawberry ice cream wrapped in a thin layer of chewy glutinous rice)

FROM TSUKIJI MARKET:

Isaki/Threeline Grunt
（いさき）
Inada/ Young Amberjack
（いなだ）
Kohada/Gizzard Shad
（こはだ）
Suzuki/Sea Bass        
（すずき）
Tai/ Red Snapper
(たい)
Kanpachi/Amberjack
(かんぱち)
Kara Age/Jellyfish
(からあげ）



APPETIZERS

VEGETABLES
-Kiriboshi Daikon (Strips of dried daikon radish and abura age tofu simmered in a seasoned soy dashi stock)
-Renkon Kinpira (Fresh, crisp lotus root sautéed with sesame oil and a robust and slightly sweet soy-dashi sauce)

FISH/SEAFOOD
-Ayu Shioyaki (Traditionally a summer fish, sweetfish is simply salted and grilled, limited)
-Meso Anago Tenpura (Sea eel battered and tenpura fried to a light crisp)
-Maguro Nanbanzuke (Tuna meat balls made with shiitake mushroom, onion, and mountain yam flash fried and marinated in a refreshing citrus ponzu sauce with sliced carrots, onion, and scallions)
-Hamo Sampler (Pike conger (eel family), in peak season and famous in Kyoto, has a delicate flavor with a meaty texture is served three ways: blanched and served chilled with a citrus ponzu sauce, tenpura battered and deep-fried to a light crisp, and chilled served with pickled cucumbers)
-Sake Kama Yuan (Scottish Salmon collar marinated with soy sauce and Yuzu (Japanese citrus) and grilled over charcoal)
Maguro Sanshyo (Tuna, marinated in soy sauce and green peppercorns, grilled over charcoal and tossed with olive oil, onion, and lemon juice)
-Ika Kakiage (Sliced squid mixed with a medley of vegetables and tenpura fried in the shape of a bird’s nest)
-Namadako Karaage (Raw octopus battered and deep-fried to a light crisp)


MEAT
-Tori Dango (Handmade chicken meatballs made with caramelized onion, asparagus, and shiitake. Served with a sweet, soy glaze)