a pairing of something common and something unique. tasmanian sea trout tartare, asparagus knot, asparagus butter, nasturtium leaf.
Sakizuke
french sparkling, domaine rosier "cuvee jean philippe" , blanquette de limoux, france 2010.
Zensai
main seasonal ingredient presented as an appetizer. fanny bay oyster with sesame aioli; lobster with carrot puree, roasted carrots; kanpachi (amber jack) with pickled daikon from the chef's garden; unagi with avocado sauce.
Zensai
verdejo, martinsancho, rueda, spain 2010.
Modern Zakuri
a modern interpretation of sashimi. washington state diver scallop, santa barbara spot prawn, santa barbara uni, yuzu, dashi broth.
Modern Zakuri
pinot balnc, dopff & irion, alsace, france 2007.
Suimono
a broth for sipping. japanese sea bream, young bamboo rice, bamboo, bamboo broth.
Suimono
roero arneis, giovanni almondo "bricco del ciliegie" , piedmont, italy 2011.
Otsukuri
traditional sashimi. toro (fatty big eye tuna), tai (japanese snapper), shima aji (striped jack), kumomoto oyster with yuzu.
grilled dish. washington state razor clams, shimeji mushrooms, brussels sprout potatoes.
Yakimono
picpoul de pinet, domaine de laurier, languedoc, france 2010.
Shiizakana
not bound by tradition, chef's choice dish. spaghettini with shaved black abalone, pickled cod roe, italian summer truffles, garlic, ponzu, daikon radish sprouts.
Shiizakana
greco di tufo, villa mathilde, campania, itally 201.
Niku
meat course. japanese matsuzaka a5 rib eye on ishiyaki rock.
Niku
pinot noir, ampelos cellars "fiddlestix vineyard" , santa rita hills, ca 2008.
Sunomono
salad. hotaru ika japanese firefly squid, yuzu miso.
Sunomono
yuzu sake, yuzu omoi, yamamoto, japan.
Shokuji One
rice dish-sushi. tai (japanese snapper), o-toro (fatty big eye tuna), wild aji (spanish mackerel), amaebi (sweet shrimp), santa barbara uni (sea urchini), seared toro.
dessert. kabocha cheesecake, seasonal fruit, black sesame creme brulee..
Mizumono
muscat de beaumes de venise, delas, rhone valley, france 2010
Vegetarian Tasting
Sakizuke
a pairing of something common and something unique. maui onions, russet potato dashi, sanbaizu gelee, baby red-veined sorrel and pansy from niki's garden.
Sakizuke
french sparkling, domaine rosier "cuvee jean philippe" , blanquette de limoux, france 2010.
Zensai
main seasonal ingredient presented as an appetizer. erengi, shimeji, baby shitake mushrooms, black mission figs, gruyere, hazelnut ponzu vinaigrette.
Zensai
verdejo, martinsancho, rueda, spain 2010.
Modern Zakuri
a modern interpretation of sashimi. portabello mushroom, daikon oroshi, shiso leaf, shishito pepper, ponzu.
Modern Zakuri
pinot balnc, dopff & irion, alsace, france 2007.
Suimono
still water. matsutake dobin, matsutake broth.
Suimono
roero arneis, giovanni almondo "bricco del ciliegie," piedmont, italy 2011.
Otsukuri
traditional shahimi. kabocha squash, white konyaku, heirloom cherry tomatoes from niki's garden, fresh tofu, nanohana, bok choy.