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Kaiseki 0908 Web

This document summarizes the multi-course omakase menu for two different high-end Japanese dining experiences: "Kaygetsu" priced at 98 per person and "Chrysanthemum" priced at 83 per person. The menu includes appetizers, sashimi, small plates featuring seasonal ingredients, steamed, grilled and rice dishes, miso soup, pickles and a house-made dessert - all aimed to showcase the chef's artistry through the seasons.

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179 views1 page

Kaiseki 0908 Web

This document summarizes the multi-course omakase menu for two different high-end Japanese dining experiences: "Kaygetsu" priced at 98 per person and "Chrysanthemum" priced at 83 per person. The menu includes appetizers, sashimi, small plates featuring seasonal ingredients, steamed, grilled and rice dishes, miso soup, pickles and a house-made dessert - all aimed to showcase the chef's artistry through the seasons.

Uploaded by

eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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"Kaygetsu" 98/person 桂月会席　お一人様　９８

"Chrysanthemum" 83/person 菊会席　お一人様　８３


______________________ ______________________

Sakizuke (starter) 先付け

tomato water 晩夏トマトウォーター


mochi with grated cucumber 月見白玉、緑酢
seared kobe beef, summer vegetable gelatin, served with 神戸牛たたき、夏野菜ゼリー寄せ、黄味酢
egg yolk vinaigrette __________________
__________________
炊き合わせ
Takiawase (slow-cooked dish)
粟麩、紅葉人参、南京、里芋、ほうれん草
kabocha squash, wheat gluten, carrot, satoimo potato __________________
and spinach, cooked in clear broth
__________________ 造り＊

Tsukuri (sashimi)* 盛り合わせ


__________________
assortment of sashimi
(different assortment for Kaygetsu and Chrysanthemum) 八寸
__________________
アボカド、水菜、椎茸、菊花、とんぶりのおしたし
Hassun (assortment of flavors) 鳥松風
青銀杏、厚焼き玉子
avocado, mizuna green, shiitake tonburi and chrysanthemum, 秋刀魚有馬煮
in oshitashi sauce 秋鴨サラダ風
minced chicken with walnut and raisins, sprinkles of poppy seeds __________________
gingko nut and egg omelet in skewer
sanma pike, cooked with sansho peppercorn
duck salad with orange and radish 蒸し物 (桂月のみ）
__________________
フォアグラ、蟹、蓮根の湯葉蒸し、べっこうあん
Mushimono (steamed dish) __________________
*Kaygetsu only
焼き物
steamed foie gras with king crab and yuba, thickened kudzu sauce
__________________ 鰆、味噌漬け、杉板焼き
松葉そうめん、銀杏芋
Yakimono (grilled dish) __________________

sawara mackerel, marinated in miso and grilled with cedar paper 御飯物
somen pine needles, potato gingko leaf
__________________ 秋鮭ご飯
香の物
Gohanmono (rice dish) 秋茄子赤出汁
__________________
rice cooked with salmon, topped with ikura
house pickled vegetables 自家製デザート
dark red miso soup with eggplant
__________________ 桂月風スイートポテト
洋梨のコンポートゼリーがけ
House-made original desserts __________________

baked sweet potato, kaygetsu style


peach compote with sweet gelatin
__________________

Executive chef: Shinichi Aoki 総料理長：青木伸一

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