Cucumber Sticks with Kinzanji-miso
House-made Tofu with wasabi and special sauce
Spring Vegetable Trio:
Bamboo Shoots Tosa-Style, Shiitake Umani,
Spring Greens steeped in dashi with sumiso
Sake-steamed Clams with
mitsuba, garlic, butter and black pepper
From the charcoal grill:
toro mackerel, free-range chicken with yuzu pepper
From the deep fryer:
one-bite cabbage croquet, shrimp and bamboo shoot skewers
Chirashi Sushi:
with komochi kelp, maguro, salmon, squid,
shrimp, shad, omelet, green bean, shiitake
Pickles:
spring cabbage cole slaw, beets, cucumber, celery