n/naka 09/25/15
Dinner at n/naka
Saki Zuke
(A PAIRING OF SOMETHING COMMON AND SOMETHING UNIQUE)
SAZAE CONCH, POTATO PUREE, ROASTED KONBU SOUP, TOPPED WITH KONBU DASHI FOAM, CAVIAR
CUVEE JEAN PHILLIPE, LIMOUX, FRANCE
(A PAIRING OF SOMETHING COMMON AND SOMETHING UNIQUE)
SAZAE CONCH, POTATO PUREE, ROASTED KONBU SOUP, TOPPED WITH KONBU DASHI FOAM, CAVIAR
CUVEE JEAN PHILLIPE, LIMOUX, FRANCE
Zensai
(SEASONAL INGREDIENTS PRESENTED AS AN APPETIZER)
FRIED TUNA STUFFED WITH SHIMEJI AND SHISO, CALAMARI WITH BLUE CRAB
BLACKCOD MARINATED WITH MISO, JELLY FISH SASHIMI WITH GINGER
SAUVIGNON BLANC, EMMOLO, NAPA, CALIFORNIA / HAKKAISAN , NIIGATA
(SEASONAL INGREDIENTS PRESENTED AS AN APPETIZER)
FRIED TUNA STUFFED WITH SHIMEJI AND SHISO, CALAMARI WITH BLUE CRAB
BLACKCOD MARINATED WITH MISO, JELLY FISH SASHIMI WITH GINGER
SAUVIGNON BLANC, EMMOLO, NAPA, CALIFORNIA / HAKKAISAN , NIIGATA
BLACKCOD MARINATED WITH MISO
CALAMARI WITH BLUE CRAB
JELLY FISH SASHIMI WITH GINGER
Modern Zukuri
(MODERN INTERPRETATION OF SASHIMI)
KANPACHI SASHIMI, BELLPEPPER JELLY, JALAPENO JELLY, AVOCADO SAUCE
DENSHIN NATSU, DAIGINJO, IPPONGI, JAPAN
(MODERN INTERPRETATION OF SASHIMI)
KANPACHI SASHIMI, BELLPEPPER JELLY, JALAPENO JELLY, AVOCADO SAUCE
DENSHIN NATSU, DAIGINJO, IPPONGI, JAPAN
Owan “Still Water”
MATSUTAKE, MITSUBA, SEABASS DOBIN MUSHI
PINOT BLANC, DOMAINE SCHULUMBERGER, ALSACE, FRANCE / MIYASAKA, NAGANO
MATSUTAKE, MITSUBA, SEABASS DOBIN MUSHI
PINOT BLANC, DOMAINE SCHULUMBERGER, ALSACE, FRANCE / MIYASAKA, NAGANO
Owan “Still Water”
MATSUTAKE, MITSUBA, SEABASS DOBIN MUSHI
PINOT BLANC, DOMAINE SCHULUMBERGER, ALSACE, FRANCE / MIYASAKA, NAGANO
MATSUTAKE, MITSUBA, SEABASS DOBIN MUSHI
PINOT BLANC, DOMAINE SCHULUMBERGER, ALSACE, FRANCE / MIYASAKA, NAGANO
KUMAMOTO OYSTER
Otsukuri
(TRADITIONAL SASHIMI)
OH TORO, HIRAME, TAKO, HAMACHI
DEWAZAKURA OKA, JUNMAI GINJO, YAMAGATA, JAPAN
(TRADITIONAL SASHIMI)
OH TORO, HIRAME, TAKO, HAMACHI
DEWAZAKURA OKA, JUNMAI GINJO, YAMAGATA, JAPAN
MUSHIMONO
(STEAMED)
STEAMED UNAGI EEL, DAIKON, SAUTEED FOIE GRAS AND DASHI ANKAKE
GEWURZTRAMINER, DOMAINES SCHULUMBERGER, ALSACE, FRANCE / KEN, FUKUSHIMA
(STEAMED)
STEAMED UNAGI EEL, DAIKON, SAUTEED FOIE GRAS AND DASHI ANKAKE
GEWURZTRAMINER, DOMAINES SCHULUMBERGER, ALSACE, FRANCE / KEN, FUKUSHIMA
Mushimono
(STEAMED/FRIED)
FRIED SEABASS WITH UNI BUTTER, RENKON CHIP, HEART OF PALM, PICKLED RADISH
ECHIGO, NIIGATA
(STEAMED/FRIED)
FRIED SEABASS WITH UNI BUTTER, RENKON CHIP, HEART OF PALM, PICKLED RADISH
ECHIGO, NIIGATA
Shiizakana
(NOT BOUND BY TRADITION, THE CHEF’S CHOICE DISH)
SPAGHETTINI WITH ABALONE, PICKLED COD ROE, BURGUNDY TRUFFLES
SANCERRE, LOIR, FRANCE / IKINA ONNA, ISHIKAWA
(NOT BOUND BY TRADITION, THE CHEF’S CHOICE DISH)
SPAGHETTINI WITH ABALONE, PICKLED COD ROE, BURGUNDY TRUFFLES
SANCERRE, LOIR, FRANCE / IKINA ONNA, ISHIKAWA
Niku
(MEAT COURSE)
JAPAN MIYAZAKI WAGYU BEEF A5
BEAUJOLAIS, VILLA POCIAGO, FLEURIE, FRANCE /IZUMI JUDAN, YAMAGATA, JAPAN
(MEAT COURSE)
JAPAN MIYAZAKI WAGYU BEEF A5
BEAUJOLAIS, VILLA POCIAGO, FLEURIE, FRANCE /IZUMI JUDAN, YAMAGATA, JAPAN
Sunomono
MAGURO, JAPANESE CUCUMBER, WAKAME, YUZU MISO
YUZU OMOI, KYOTO
MAGURO, JAPANESE CUCUMBER, WAKAME, YUZU MISO
YUZU OMOI, KYOTO
Sunomono
MAGURO, JAPANESE CUCUMBER, WAKAME, YUZU MISO
YUZU OMOI, KYOTO
MAGURO, JAPANESE CUCUMBER, WAKAME, YUZU MISO
YUZU OMOI, KYOTO
Shokuji
(RICE DISH SUSHI)
KINMEDAI, TORO, AMAEBI, SABA, , SCALLOP, UNI
MISO SOUP
BORN GOLD, JUNMAI DAIGINJO, FUKUI, JAPAN
(RICE DISH SUSHI)
KINMEDAI, TORO, AMAEBI, SABA, , SCALLOP, UNI
MISO SOUP
BORN GOLD, JUNMAI DAIGINJO, FUKUI, JAPAN
Dessert
BLACKBERRY SHISO GRANITA
TOASTED COCONUT ICE CREAM, STEWED PAPAYA, PINEAPPLE, MACADEMIA NUT MERINGUE, MADELINE
KAORI MIKAN, YAMAGUCHI, JAPAN
BLACKBERRY SHISO GRANITA
TOASTED COCONUT ICE CREAM, STEWED PAPAYA, PINEAPPLE, MACADEMIA NUT MERINGUE, MADELINE
KAORI MIKAN, YAMAGUCHI, JAPAN
