Chef’s Omakase Course 桜Sakura Saturday, 12 April, 2008
Aperitif 食前酒
Nanbu Bijin Ginga Ginjo Sake, Iwate, Japan 南部美人銀河吟醸酒(岩手) or Marumoto Hô Hô Shu Sparkling Sake, Okayama, Japan 丸本泡々酒(岡山) or Asahi Super Dry Lager アサヒスーパードライ
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Sakizuke 先付
Yellowtail Carpaccio in Sansho Pepper and Yuzu Citrus Vinaigrette 平政のカルパッチョ有馬山椒と柚子風味 served with Prunotto Roero Arneis 2004, Piemont, Italy
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Hassun 八寸
Chef’s Assorted Delicacy 料理長のおまかせ八寸 Saikyo Miso Marinated Grilled Black Cod, Braised Duck Fillet Octopus and White Aspargus in Sesame Sauce with Tonburi Caviar Grilled Auvergine Dengaku, Sakura Petal Shaped Lilly Bulb served with Nanbu Bijin Special Junmai Unpasteurised as Reisyu (Chilled) 南部美人特別純米生酒(岩手)
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Agemono 揚物
Special Battered King Prawn and Nanohana Flower Tempura With Black Vinegar Sauce 海老の変わり揚げと菜の花の天ぷら、黒酢ソース served with Akashi-Tai Genmai Yamadanishiki 2002(Brown Rice Sake), Hyogo, Japan at Jo-On (Ambient Temperature) 明石鯛玄米山田錦2002年(兵庫)
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Yakimono 焼物 Hoba Leave Wrapped Grilled Rib Eye and Spring Bamboo Shoot with Green Kinome Miso 牛リブアイと若竹の朴葉焼木の芽味噌風味 served with Adams Road Shiraz Vasse Felix 2005, Western Austraila, Australia
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Sushi 寿司 Assorted Sushi Tokujo 寿司特上盛り合わせ Fatty Tuna, Tuna, Uni, White Fish, Grilled Eel, Prawn Omelette, Soft Shell Crab, Fatty Tuna Tartar & Spring Onion, Ume Plum and Queen Crab & Mitsuba Soba Noodle Soup ズワイガニと三つ葉の蕎麦碗 served with Chikurin Fukamari, Okayama, Japan as Kan (Warm Sake) 竹林ふかまり純米種(岡山)
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Dessert デザート Home Made Green Tea Tiramisu with Cherry Blossom Ice Cream 自家製抹茶ティラミスと桜花のアイスクリーム served with Nanbu Bijin All Koji, Iwate, Japan as Reisyu (Chilled Sake) 南部美人オール麹純米酒(岩手)
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Digestif 食後酒
Suntory Whisky Yamazaki 18 years, Kyoto, Japan サントリー山崎18年(京都) or Kumi Awamori Rice Shochu 18 years, Okinawa, Japan 久米島の久米仙 球美18年古酒(沖縄)
--------- チケット:£100− お問い合わせ:「幸」レストラン 020 7489 7033 / 4 West Smithfield, London EC1A 9JX