Join us for a special one-off menu curated by executive chef Tomo Ishizuka that showcases spring in Japan.
Our bespoke 7 course menu will be paired with the sublime Dassai products of umeshu, shochu and sake and presented to you by Dassai brand ambassador, Mr Andre Bishop.
Strictly limited places.
Date: Thursday, 6th October.
Time: 6.30pm
Event Menu
Tsukidashi
House made tofu, spanner crab, happou dashi
Zensai (spring delicacies)
Goma dofu, wasabi sauce
Temari zushi – soy marinated tuna, sushi rice, dried egg york
Nankin castella – Japanese pumpkin cake, goji berry
Skewer – braised prawn, okra
Nigamo – braised duck breast, sweet red miso
Sashimi
Spring snapper, nashi pear wrap, sesame sauce, Avruga Cavia
Yakimono
Salmon haruyama yaki, kenchin egg, parsnip puree
Wagyu Tenderloin Konbuyaki
Quail egg, wagyu tartar, yuzu, truffle soy
Inaniwa Udon
Chilled udon dashi, grated daikon, lime, salmon caviar
Kanmi (Dessert)
Mizu Yokan, umeshu, seasonal fruits
Drink pairings
Dassai Saké – Dassai Sparkling, Dassai 45, Dassai 39, Dassai 23
Dassai Shochu
Dassai 23 Umeshu
*Please note that we are unable to cater to any dietary/allergies for this menu.
*Please call us to check for any allergens before purchasing your ticket.