Here is an example of a menu I have recently been serving.

 

Four Taste Starters: 

Kimpira gobo:  Burdock and carrot with sweet soy flavour and a hint of seven spice chilli

Dashimaki tamago:  Mille-feuille style Japanese rolled omelette

Sunomono:  Prawn and cucumber salad in sweet vinegar and ginger

Hijiki:  Simmered seaweed

             

 

Fish Main Course:

Sashimi:  Finely sliced fresh tuna and salmon, kombu cured sea bass and sea bream garnished with shredded Japanese radish and home-grown herbs

Maguro avocado ae:  Pickled tuna with avocado and watercress topped with salmon roe

Salmon nanban:  Pan fried salmon marinated in sweet vinegar sauce with pickled vegetables

          

 

Onabe, Japanese style hot pot:

Chicken, seasonal vegetables and mushrooms cooked in an earthenware clay pot at the table, served with Japanese citrus based ponzu sauce and creamy sesame sauce

 

Final dish:

Onigiri:  Rice balls with aka shiso, red perilla

Soba: Buckwheat noodles with umami rich dipping sauce

 

デザート

Dessert:

Mattcha roll cake: Green tea roll cake with a scoop of sweet red bean paste