プロモーション - KO Dining Group;pdf

Sakura Kaiseki

小鉢
瞬間薫製赤ムツと季節の野菜
Flash Smoke Rosy Seabass with Seasonal Vegetable
先付
桜酒煎り鮑
Lightly Pan Fried Abalone with Sakura Sake
吸物
桜鯛清まし仕立て
“Sakura” Snapper in “Ichiyaboshi” Style with “Shougoin” Turnip
造り
本日の水揚げ
Today’s Sashimi
煮物
伊勢海老蓮根もち黃こう
白みそ仕立て
Simmered Japanese Lobster and Lotus Roots with White Miso
燒物
桜葉包塩釜
Salt Crust Wagyu Beef Wrapped with Sakura Leave
ご飯
桜ますいくらうに御飯
Sakura Masu with Salmon Roe and Sea Urchin Rice
水物
桜プリンと季節の果物
Sakura Pudding and Seasonal Fruits
2880 HKD
料理長
Executive Chef
10％のサービス料を別途加算させて頂きます.
10% service charge will be applied
今村祐史
Hirofumi Imamura

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