As a starter, our service team has prepared a refreshment with Gyokuro to introduce the uniqueness of Japanese tea.
Gyokuro is usually drunk on special occasions.Gyokuro tea leaves are shielded from the sun for at least 20 days before being harvested. It does not have the bitterness in Sencha, its characteristics are shown in its umami and sweetness. It is usually brewed with hot water around 60 degrees.
This time, we serve an original cocktail with vodka that matches well with Gyokuro. We hope you will explore the world of Japanese tea.
Appetizer is a dish which expresses the season with traditional foods which are cooked with ingredients from the sea and the mountains. I also wanted you to feel the splendor of spring buds. Adding blue cheese to the traditional food such as steamed egg custard, I would like you to enjoy the harmony of Japanese cuisine and European cuisine.
Dashi broth is the most important and essential ingredient in Japanese cuisine, and Nimonowan, the soup dish, is called „star dish“.
For this month’s soup, Dashi made from bonito flakes is mixed with seasonal Jeruseram artichoke. This dish is simply cooked, but you can feel the essence of Japanese cuisine.
The grilled red snapper is served with the sauce made from rice being soaked with soup stock from seasonal red snapper and hard clams. Since red snapper includes a little oil, starch from the rice makes a balance of the whole dish. Please enjoy the marriage of the seafood soup and rice. The image of the presentation is inspired by cherry blossoms.
Rib eye steak is cooked in our own pasteurization method, and we added the scent of straw and charcoal to it. It is served with KEN’s original sauce. The sauce contains Japanese sansho pepper, a spring spice. You can enjoy a light spiciness with a refreshing aroma.
Rice dishes are served at the end of the meal in Kaiseki cuisine, so you can enjoy wine and Sake throughout the course avoiding getting so full. Japan has developed under rice cultivation culture, and in traditional Japanese cuisine, rice with seasonal ingredients can’t be missed.
The icon of the spring rice dish is mixed rice with bamboo shoots. Bamboo shoots tell us the arrival of spring. With this seasonal ingredient, we served the rice dish with mixed shrimp tempura to enjoy the various different textures in one dish.
This dessert is inspired by one of the traditional Japanese desserts (Wagashi), called “Sakuramochi”.
The ice cream is made from soy milk and it is mixed with cherry blossoms(Sakura). The flavor of Sakura is from Polish vodka, which has a bison grass blade in the bottle. The grass can be found only in the Białowieża Forest (UNESCO World Heritage). This Vodka has the same sense as “Sakuramochi”, and it expresses the Japanese spring in the dessert. By adding saltiness in the cherry blossom, cherry blossoms keep the balance between sweetness and saltiness on the plate.
We hope you enjoy the same “spring” in 2 different places.