Akasaka Kikunoi – Tokyo, Japan

Akasaka Kikunoi / **
Akasaka, Minato, Tokyo, Japan / Friday, June 5th, 2015

Kyoto Kaiseki cuisine.

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Menu

Wine-poached green ume (Japanese apricot)

Assortment of appetizers: flowering cucumber, egg yolk pickled in white miso, brook shrimp, boiled eggplant, edamame, grilled squid with pickled fish guts, scabbard fish marinated in rice vinegar, octopus roe, asparagus and clam with egg yolk vinegar dressing

Sashimi of prawn and tai (red sea bream), yellow Chinese chive, curled cucumber, wasabi

Sashimi of balanced hamo (pike eel), pickled ume purée

Analog (sea eel) stuffed tofu dumpling with lili bulb, wood ear mushroom and carrot; green beans, kimono herb (prickly, ash leaf bud) sauce

Tomato sorbet

Salt-grilled ayu (sweetfish), water pepper grass vinegar

Kano eggplant, white gourd, manganzi peppers, lotus root, baby taro

Chilled turtle custard, turtle soup gelée, poached shrimp, cucumber, thread-cut green onion, thread-cut fresh ginger

Japanese hot pot with tilefish, junsai (water shield), yuzu

Steamed rice with new ginger, whelk, turban shell, new onion soup, Manganji pepper, baby onion, seven spice powder

Brown sugar ice cream with simmered red beans, water-melon, seaweed gelatin, rice-flour dumplings