Valentine's Day Kaiseki
February 14, 2017
先付
冬大根スープ煮
天使の海老　冶部煮
青菜　ぶぶあられ
Amuse-bouche
Simmered Daikon Radish in Dashi Broth
Simmered Angel Shrimp
Blanched Greens Garnished with Micro Rice Cracker
前菜
数の子と浸し豆　粉鰹
胡麻豆腐　山葵
地鶏もも肉の竜田揚げ
あおりいか　サラダ仕立て　柚子ドレッシング
生かき酢
Apperizer
Marinated Herring Roe and Beans with Bonito Powder
Sesame Tofu with Wasabi
Japanese Style Kara-age Chicken
Squid Salad with Citron Dressing
Fresh Oyster in Ponzu Sauce
吸物
鮑の沢煮椀仕立て
黒胡椒
1st Course
Clear Dashi Soup
with Abalone and Vegetables Garnished with Black Pepper
お造り
本日の鮮魚の盛り合わせ
2nd Course
Assorted Sashimi of the Day
焼物
太刀魚の蒲焼き　松の実
たらば蟹の黄身焼き
止肴
宮崎和牛のたたき　添え野菜　ぽん酢ドレッシング
3rd Course
Grilled Cutlass Fish with Sweet Sause and Pine Nuts
Grilled King Crab Glazed with Egg Yolk
4th Course
Seared Miyazaki Wagyu Beef
with Vegetables and Ponzu Dressing
食事
特選にぎり寿司
Main Course
Chef's Selection of Assorted Sushi
デザート
バレンタインスペシャルデザート
Dessert
Valentine's Day Special Dessert
$150 per person
＊ 午後9時までのご注文にて承ります。仕入れによりメニュー内容が変わる場合もございます。
＊Orders to be placed before 9pm. Menu reflects market availability of fresh ingredients.
料理長　佐藤　幸弘　Executive Chef Yukihiro Sato
Hakubai Japanese Restaurant at The Kitano Hotel New York 66 Park Avenue, New York, NY 10016 212-885-7111