Menu Spiels

Question 1

Broth/Tart

Answer 1

Roast Chicken and kombu dashi broth, seasoned with our house shoyo & pumpkin-boshi. With it is a buttery tartlet filled with house-made silken tofu (infused with pumkin boshi), grilled green peas, and lacto-fermented honey. (Garnished with pea blossoms & chrysanthemum petals)

Question 2

Asparagus/Prawn

Answer 2

Purple Asparagus wrapped in cabbage/spinach leaves with spot prawns and black truffles. On the side is a truffle amazake dipping sauce (combination of white and black truffles and rice amazake) with punches of truffles to garnish.

Question 3

Uni

Answer 3

A miso flatbread/cracker served with caramelized cabbage purée and nasturtium honey. Uni marinated in kombu-dashi, shoyu, and nasturtium vinegar. Garnished with nasturtium leaves.

Question 4

Scallop MDR

Answer 4

Grilled Hokkaido scallop marinated in green garlic amazake, in an allium sauce, garnished with spring onion and chives.

Question 5

Geoduck

Answer 5

Thinly sliced geoduck alongside grilled white asparagus tips, raw asparagus ribbons, in a magnolia vinegar and Douglas fir LSK. Garnished with fir needles.

Question 6

Dumpling

Answer 6

Spinach dough dumpling filled with a fava bean puree, miso, and lemon preserve. The broth is a toasted buckwheat and LSK broth, with charred fava leaves around the bowl.

Question 7

Beets

Answer 7

Chioggia beets (or candy-cane beets) (compressed in LSK) sencha tea purée sauce, Dulce in the center with a dressing of koji oil and chrysanthemum vinegar. (Garnished with red blossoms)

Question 8

Flowers (Seasonal Fish)

Answer 8

Sliced fish with baby radish shavings and an assortment of edible wildflowers. Dressed in a wild rose dashi and shoyu. Sprayed with apple vinegar and LSK.

• Flowers are subject to change: brassica, elysium, dianthus, viola, cornflower, catmint, nasturtium, snap dragons, and pea blossoms.

Question 9

Caviar

Answer 9

Braised collard greens line the bowl with lightly smoked sturgeon caviar in the center. In the bottom is a kohlrabi custard along with a kohlrabi puree. Dressed in spruce vinegar and an onion jus. To pair with it is a laminated polenta brioche and house cultured butter.

Question 10

Halibut/Turnip

Answer 10

Grilled halibut marinated in green garlic amazake, in a broth of cherry blossom amazake, kombu-dashi, and shoyu on a bed of steamed spinach.

Question 11

Crab

Answer 11

Steamed Dungeness crab in a crab butter sauce, Haiga rice (koshihikari), steamed alder leaves and nettle. Also includes wakame (kelp/seaweed salad).

Question 12

Lamb

Answer 12

Coffee crusted lamb loin, morel mushroom filled with lamb farce, with a caramelized ozette potato sauce and grilled spring onion on top. With it is a celtuce salad dressed in a chrysanthemum aioli.

Question 13

Rhubarb/Turnover

Answer 13

Rhubarb sorbet with a matcha milk foam, and a toasted koji caramel.

Alongside with a rhubarb turnover with citrus jam, brushed with blossom infused icing and topped with wild flower petals.

Question 14

Custard

Answer 14

Vanilla shoyu custard encased in a chocolate kombu shell, a puck of chocolate cake and a marshmallow buckwheat crisp in the bottom. Around the bowl is buckwheat milk and candied kombu pieces. (Drizzled with blackened koji syrup.

Question 15

Mignardise

Answer 15

Traditionally made strawberry $ cream macaron, huckleberry and hibiscus pate de fruit, and hazelnut dragees.

Question 16

Scallop Al La Carte

Answer 16

Grilled Hokkaido scallop with fava bean puree and chrysanthemum oil.