Course Menu SETOUCHI

Transcription

1 Course Menu SETOUCHI Last order 21:00 雅 MIYABI, 極 KIWAMI, 匠 TAKUMI, 八幡 YAHATA Starter Sashimi Fish Break KAORIMUSHI SHIOSAI SAZANAMI CHIDORI Steamed chicken and enoki mushroom with herbs, served with MISORE-TARE,⑤,⑦ Sashimi of Canadian lobster, Goma Wakame (seaweed salad with Sesame) and Cucumber salad, served with YUZU-MISO-TARE Prawn, Brittany BIO - abalone, Salt koji marinated Sea bass, ginkgo nuts, Kabocha Squash, served with KABUKI PONSU and GOMA-TARE ③,⑧ ①,②,,⑧,⑪ Yuzu sorbet with Junmai Ginjo<with alcohol> or limonade<without alcohol> Option Steamed Taraba crab with herbs, serve with UMAMI-Dashi + 35,00 EUR Side dish NISHIKI Steak Please choose from one of the following main course dishes MIYABI Fresh vegetables with shiitake mushrooms<directly from the grower> Japanese wagyu-châteaubriand-steak and YAKIONIGIRI teppan rice ball,,⑦ served with Grated wasabi, fresh soysauce, PONSU and garlic chips 150,00 EURO per person KIWAMI Japanese wagyu-estrecôte-steak and YAKIONIGIRI teppan rice ball, served with Grated wasabi, fresh soysauce, PONSU and garlic chips,⑦ 135,00 EURO per person TAKUMI Japanese wagyu-filet mignon-steak and YAKIONIGIRI teppan rice ball, served with Grated wasabi, fresh soysauce, PONSU and garlic chips,⑦ 135,00 EURO per person YAHATA Finely sliced Australian Ribeye Steak Jackʼ s Creek rolled with burdock root and japanese Sansho peppe, YAKIONIGIRI teppan rice ball, served with OYAKATA-TARE,⑦ 85,00 EURO per person Dessert KIBIDANGO Baked ice cream with green tea powder, prepared directly on the very hot iron plate with corresponding drinks -please see the drink menu-

2 Course Menu KOTO Last order 21:00 Starter MATSUKASA MATSUKASA-YAKI with Chicken, Pine nuts, leek and egg yolk, served with MISOTR-TARE,⑤,⑥,⑪ Fish HAYASHI EBIODORI king prawns with ginkgo nuts and Kabocha Squash,⑦,⑧ Break CHIDORI Yuzu sorbet with Junmai Ginjo<with alcohol> or limonade<without alcohol> Option Scallops with Sea urchin butter after Break + 21,00 EURO ①,②,⑦,⑧ Side dish NISHIKI Fresh vegetables with shiitake mushrooms<directly from the grower> Fillet steak KOTO Australian fillet steak Jackʼ s Creek, and YAKIONIGIRI teppan rice ball,,⑦ Dessert KIBIDANGO Baked ice cream with green tea powder, prepared directly on the very hot iron plate 70,00 EURO per person with corresponding drinks -please see the drink menu- Vegetarian Course Menu FUTABA Starter KINPIRA Last order 21:00 Kinpira burdock and Lotus root with SHIRATAKI Nudel,⑥ 1. Entree Tenkeiko Backed tofu with carrot, a bamboo shoot, broccoli and shirataki noodles with OYAKATA sauce Break CHIDORI Yuzu sorbet with Junmai Ginjo<with alcohol> or limonade<without alcohol> Side dish Goshiki Fresh vegetables with onion, Eringi mushroom, Carrots,⑥ Main dish Dessert FUTABA MIZUGASHI fried tofu with Fresh vegetables and SEKIHAN- Rice (rice boiled with red beans), served with NANIWA-TARE Flambé of fruits 65,00 EURO per person

3 KABUKI Original Starters Ichiban 1 NANAMI Spicy shrimps with japanese bunching onions and japanese chili sauce 20,00 Niban 2 HIROSHIMA Sautéd oysters in Hiroshima style, served with SAKURA PONSU sauce 19,00 Sanban 3 KANISUKE Steamed crabs with herbs, serviert mit SAKURA PONSU sauce Yonban 4 UNAHACHI Sautéd eels and enoki truffle in an omelet Goban 5 18,00 TENKEIKO 3 kinds of mushrooms and japanese bunching onions on a magnolia leaf with AKAMISO sauce<red miso sauce>, for vegetarians Rokuban 6 KUSHIYAKI TThin cut fillet mignon of Wagyu 80 g beef on a skewer,,⑦,⑧ ②,,⑦ 25,00 ⑧ 19,00 ①,,⑤ 25,00 served with 3 kinds of salt, fresh wasabi and fresh soysauce, and garlic chips Nanaban 7 Hachiban 8 Kyuban 9 TATAMI Thin cut beef with enoki truffle, shiitake mushrooms, japanese bunching onions and egg yolk in TATAMI style 18,00 KYOTO 20,00 ⑤,⑥ Japanese seafood miso cream soup with langoustine, green laver, canadian scallops and salmon ISOBE Brittany BIO - abalone, Canadian scallops and Razor Clam, served with Butter soy sauce in JAPAS Style Jyuban 10 Steamed clams, ginger and japanese bunching onions, flambé with sake Jyuichiban 11 Soup of red miso with nameko mushrooms and japanese bunching onions Jyuniban 12 Wrapped duck steak with rice paper, prepared with OYAKATA sauce ASARI NAMEKO KAMOMAKI ①,②,,⑧ 23,00 ③,⑤, 18,00 ②, 8,00 19,00,⑥

4 Original Main Dish of Fish with vegetables and a rice ball Nijuichiban 21 BETTARA Salmon fillet pickled in shiokoji<salty rice mould> with japanese herbs in KAMAKURA style, 29,00 Nijuniban 22 HORAKU Sea bream pickled in saikyo miso, served with KABUKI PONSU, GOMA and ABURI sauce 35,00 Nijusanban 23 URASHIMA Langoustine with shell and variety of herbs, Brittany BIO - abalone 65,00 and Salt koji marinated Sea bass, served with KABUKI PONSU, GOMA-TARE, Half Canadian lobster, canadian scallops and anglerfish ①,,⑦ ①,,⑦ ③,⑧ served with ODORI-TARE Nijuyonban 24 HIRAMASA Sautéd yellowtail amberjack from Australia in Teriyaki style, served with OYAKATA sauce 36,00 ①,,⑥ 38,00 Nijugoban 25 KIMIYAKI king prawns with herbs in egg yolk sauce grilled with AONORI Nijurokuban 26 KAORI Garlic flavoured king prawns with garlic sprouts, 36,00 Nijunanaban 27 AOMORI Canadian scallops and KARASUMI<dried mullet roe>, served with KABUKI PONSU, GOMA and ABURI-TARE 45,00 Nijuhachiban 28 MIKAWA Sole sautéd on a magnolia leaf and rolled up with japanese cabbage, served with MIKAWA MISO sauce 42,00 ②,,⑤,⑦,⑧,⑦,⑧ ②,,⑦ ①,,⑦

5 Original Teppan Steaks with vegetables and a rice ball Sanjuban 30 SAGAMI Sanjuichiban 31 MUSASHI Sanjuniban 32 Current price Pure-bled japanese wagyu fillet steak<directly imported from Japan>, served with 3 kinds of salt, fresh wasabi and fresh soysauce, and garlic chips Current price Pure-bled japanese wagyu entrecôte steak<directly imported from Japan>, served with 3 kinds of salt, fresh wasabi and fresh soysauce, and garlic chips SURUGA SYOGUN Sanjuyonban 34 SUMO Sanjugoban 35 YOKOSUNA Sanjurokuban 36 HANAHUSA Sanjunanaban 37 SEKITORI Sanjuhachiban 38 NAGOYA 46,00 Châteaubriand steak of Australian Jackʼ s Creek, served with KABUKI PONSU, GOMA and ABURI sauce,⑦ 43,00 Australian premium fillet steak Jackʼ s Creek,,⑦ 39,00 Thin cut rib-eye steak of Australian Jackʼ s Creek, serced with KABUKI PONSU, GOMA and ABURI sauce,⑦ 39,00 duck breast steak(igp France), served with KINKAN cumquats sauce 39,00 Rib-eye steak from Australian Jackʼ s Creek, sautéd oyster wrapped with thin cut rib-eye steak from Australian Jackʼ s Creek, egg yolk and NAMETAKE-truffle Current price Pure-bled japanese wagyu rib-eye steak<directly imported from Japan>, served with 3 kinds of salt, fresh wasabi and fresh soysauce, and garlic chips Sanjusanban 33,⑦ 47,00 Allergies ① fish ② mollusc ③ sesami soya / -products ⑤ eggs ⑥ grain and flour including gluten ⑦ milk / -products including lactose ⑧ crustacean ⑨ celery ⑩ mustard,⑤,⑦

6 KABUKI Dessert Yonjuichiban KIBIDANGO KIBIDANGO KABUKI speciality ice cream prepared and baked on the hot table with matcha powder. 41 Yonjuniban AKASHI TAIYAKI<fish-shaped cake filled with sweet bean paste> flambé and vanilla ice cream with seasonal fruits 42 Yonjusanban 43 BONBORI Seasonal fruits and ice cream of vanila and matcha flambé. Yonjuyonban 44 MAIKO Yonjugoban 45 YUZUUME Homemade yuzu sorbet with Fruit liqueur Green tea parfai with WAGASHI<japanese-style confectionery> and seasonal fruits 12,00 12,00 ⑤, 17,00 ⑦ 14,00 ⑤, 13,00