Mains

Question 1

Filet Mignon (Prime beef tenderloin)

Answer 1

eggplant caviar, buckwheat miso, marinated eggplant

beef marmalade, marinated mustard seeds, caramelized onions, whipped potatoes, masago

Question 2

Grilled striped Bass

Answer 2

tempura fried zucchini and rapini, garnished with ninniku (garlic condiment), courgette and potato emulsion and a sorrel sauce

Question 3

Tuna Tataki

Answer 3

Albacore tuna tataki, blanched in kombu (seaweed), coated with a mixture of spices with a butter basted maiitake served with beef bone marrow and a bordelaise sauce

Question 4

Duck

Answer 4

glazed with coffee, lemongrass, saké, and yuzu. Poached rhubarb, strawberry and pink pepper gel. Puréed rutabaga and glazed and marinated tokyo turnips

with Pastilla - a brick pastry stuffed with duck thigh

Question 5

Grilled Sablefish

Answer 5

pumpkin miso crust, mussels, clam froth, artichoke, mussel and kombu (seaweed) oil, and mirepoix (onion, celery, and peppers diced)

Question 6

Donabe

Answer 6

brown rice seasoned with mushroom oil, garlic and fermented shiitake. Tamago ramen yolk, roasted maitake, shiitake, shimenji

Question 7

Flétan - Halibut

Answer 7

served with zucchini, carrots, turnips in a white fish sauce with Japanese rice on the side

Question 8

Lamb loin

Answer 8

stuffed lamb loin in wild garlic and veal crepinette. Persillade of parsley, olive oil, chardonnay vinegar, anchovies, wild onions, and. buttered morels.