Seared Tsushima Conger Eel, Taro Stem, Sesame-Plum Purée, and Japanese Pepper
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Seared Tsushima Conger Eel, Taro Stem, Sesame-Plum Purée, and Japanese Pepper
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Sashimi Sampler: Tuna, Snapper, Kuruma Prawns, and Fresh Seaweed
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Sashimi Sampler: Tuna, Snapper, Kuruma Prawns, and Fresh Seaweed
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Seasonal Delicacies: Simmered Green Peas; Horse Mackerel Sushi with Bamboo Leaf; Salted Firefly Squid; Bonito Jelly; Octopus Jelly; Simmered Sweet Potato; Shinshu Carp Chips; Deep-fried Koshiabuta Greens; and Duck Breast with Sticky Mustard
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Seasonal Delicacies: Simmered Green Peas; Horse Mackerel Sushi with Bamboo Leaf; Salted Firefly Squid; Bonito Jelly; Octopus Jelly; Simmered Sweet Potato; Shinshu Carp Chips; Deep-fried Koshiabuta Greens; and Duck Breast with Sticky Mustard
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Seasonal Delicacies: Simmered Green Peas; Horse Mackerel Sushi with Bamboo Leaf; Salted Firefly Squid; Bonito Jelly; Octopus Jelly; Simmered Sweet Potato; Shinshu Carp Chips; Deep-fried Koshiabuta Greens; and Duck Breast with Sticky Mustard
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Yonezasa Beef Sirloin
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Custard Mousse, Black Sesame, Plum Sauce, and Mint
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Custard Mousse, Black Sesame, Plum Sauce, and Mint
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Chef Kenichiro Ooe of Kozue at Park Hyatt – Tokyo, Japan
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Chef Kenichiro Ooe of Kozue at Park Hyatt – Tokyo, Japan
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Park Hyatt – Tokyo, Japan
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Park Hyatt – Tokyo, Japan
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Chef Kenichiro Ooe of Kozue at Park Hyatt - Tokyo, Japan
Photo: Antoinette Bruno | May 2012
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