MENU FOR TODAY (example)
Table Wine Plum Wine Sakitsuke (Aperitif) Smoked salmon with lotus root, Tade (polygonum) flavoured ginger, Suizenji seaweed, Bofu leaves Hassun (food from the mountains and the sea) Sea bream, Unagi (eel) roll, Grilled sand borer with Uni (sea urchin), Zuiki root with Ume (Japanese plum) paste on top, Fried octopus with rice puff Suimono (soup) Pike eel with kuzu starch, Junsai water weed, Matuna plant, Yuzu (Japanese lime) Mukozuke (raw fish) Pike eel, Sea bream, Tuna Takiawase (steamed food) Sea eel roll, Small taro, Winter melon, Carrot, Wheat gluten, Yuzu (Japanese Lime) Kobachi (plate freshener) Yuba (soybean curd), Raw Uni (sea urchin egg), Gumbo Yakimono (grilled food) Japanese trout with salt, Hajikami red ginger, Boiled green soybean Gohan (steamed rice) Ume (Japanese plum) with green tea Mizumono (dessert) Melon, Cherry
June 30th, 2006 Ikumatsu, Kyoto OHYA, Yukikazu (Executive Chef)
©2006 IKUMATSU, Kyoto. All rights reserved.