Inizio (Amuse bouche)
・Grilled Shimonita Green onion,Shine-muscat
and uncured ham.Green onion form on side.
・Marinated Winter Japanese Amberjack
served with Yuzu citrus, anchovy powder,
garlic puree and romanesco broccoli.
A hint of baisil oil.
Primi Piatti (Risotto/Pasta)
・Whelk(a kind of shell fish),
saltwort and olive oil Risotto.
Baked green onion powder on top.
・Tagliatelle which is kneaded
with beets into the pasta dough
with golgonzola cheese,
radicchio spinach, and crouton.
Secondo Piatto (Main dish)
・Roasted Hokkaido venison with pistachio sauce,
rhubarb puree and
sautéed cavolo nero(black kale).
A hint of crude green pepper
grow in Kalimantan Islands.
with cardamom gerato and green leaf.