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A starry Kaiseki dinner
Kikunoi – one that rare breed. A michelin starred kaiseki
Prawn steamed with dumpling and ginger and prawn sauce. A consistency between soup and solid. Tastes better than either.
orse reins sushimi, ume, whitebait with yuzu, tofu marinated in ume, fuki, rapini, cod roe terrine, wasabi flowers. Looks good, tastes better.
Prawn and hirame sashimi, udo, wasabi. oh so smooth
Koshibi (young bluefin tuna) with soy marinated egg yolk. Tastes better than it sounds.
Minced turtle, yomogi dumpling, carrot slice and gold leaf. Has a rich taste.
Grilled yellowtail with sake. Intoxicatingly good.
Steamed cod milt custard with Sanpokan and pozu soya sauce. Tangy and smooth.
Wasabi and kumquat sorbet. Gives a sharp kick.
Wild boar cooked in sake lees bisque. Aromatic.
With midori udon. Soft but with just enough bounce.
Green tea icecream, mochi and azuki beans. A refreshing end to the best meal I’ve had in Japan. A quiet eating score of 9/10.
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