Saki Zuke (A Pairing of Something Common and Something Unique)
Kumamoto oyster, turnip gelee, mochi with shiitake mushroom, pickled radish, turnip puree
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Image Credit: Photo: Zen Sekizawa -
Zensai (Seasonal Ingredients Presented As An Appetizer)
Image Credit: Photo: Zen Sekizawa Ika tempura, unagi and gobo root, black cod and shimeji mushroom
Cauliflower and onion custard, namasu in mandarine orange -
Modern Zukuri (Modern Interpretation of Sashimi)
Image Credit: Photo: Zen Sekizawa Sawara tartare, concord grape gelee, ogo, fennel, smoked tosazu sauce
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Owan (Still Water)
Image Credit: Photo: Zen Sekizawa Rockfish, yellow and red carrots, dashi
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Otsukuri (Traditional Sashimi)
Image Credit: Photo: Zen Sekizawa Seasonal fish
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Yakimono (Grilled Dish)
Image Credit: Photo: Zen Sekizawa Foie gras, duck, glazed purple cabbage and purple cabbage glass, mustard seed sauce
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Mushimono (Steamed Dish)
Image Credit: Photo: Zen Sekizawa Kobako gani, shiitake, mitsuba, quail egg, ankake dashi
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Shiizakana (Not Bound by Tradition, the Chef’s Choice Dish)
Image Credit: Photo: Zen Sekizawa Spaghettini with abalone, pickled cod roe, truffles
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Niku (Meat)
Image Credit: Photo: Zen Sekizawa Japan Miyazaki wagyu beef a5
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Sunomono (Vinaigrette Salad)
Image Credit: Photo: Zen Sekizawa Lobster, grapefruit jelly
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Shokuji (Rice Dish)
Image Credit: Photo: Zen Sekizawa Seasonal fish
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Mizumono (Dessert)
Image Credit: Photo: Zen Sekizawa Cucumber shiso granita
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Mizumono
Image Credit: Photo: Zen Sekizawa Meyer lemon panna cotta, sorbet, short bread cookie, candied lemon, cranberry compote
Cranberry compote, oak leaf cookie, amaranth merengue