course

Kaiseki

~ summer ~

88
per person

 

Chef's seasonal selection of appetisers

Assortment of fresh sashimi

Chilled egg custard topped with steamed Tasmanian oyster with thick starchy light soy sauce

Grilled ox tongue marinated in sweet miso

Duck and eggplant lightly fried and dressed with grated white radish soy sauce, leek, hint of chilli

Sushi chef's selection of today's nigiri sushi

Miso soup

Chef's special dessert selection

 
Premium Wagyu Beef Shabu Shabu or Sukiyaki

Premium Wagyu Beef Shabu Shabu or Sukiyaki

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