BACK

MIZUKI | THE RITZ-CARLTON, KYOTO

SEP 18 – 19, 2019

CHEF
KENJI FUJIMOTO

1 Michelin Star

AUTUMNAL TEMPURA DINNER

APPETIZER
Braised Abalone, Matsutake Mushroom, Chrysanthemum,
Chrysanthemum Green

 
TEMPURA
Kuruma Shrimp, Sesame Tofu, Sea Urchin, Egg Yolk Soy Sauce, Wasabi
Kyotamba Hirai Beef Wrapped Shiso Leaf, Wasabi
Blue Homard, Miyazaki Caviar 1983
Pike Conger Eel and Matsutake Mushroom
Abalone with Coral Sauce
Kobe Beef Fillet with Black Truffle
Stone Fish, Ponzu Sauce with Grated Radish
Ginkgo Nut
Turnip with Bottarga Salt
Fig with Sesame Miso Paste

 
MID-DISH
Seared Nodoguro Fish Salad Style, Plum Dressing, Pumpkin

 
VINEGARED DISH
Swimming Crab, Cucumber, Seaweed, Sudachi Jelly, Shiso Flower

 
RICE
Steamed Rice with Egg Yolk Tempura, Miyazaki Caviar 1983
Red Miso Soup, Japanese Pickles
DESSERT
Les Agrumes Rafraîchis à la Mandarine, Granité au Miel
Fresh and Candied Fruits, Honey Sauce, Mandarin Sorbet, Honey Granita, Thin Slivers of Crunchy Citrus Fruit
 

 

JPY 30,000 ++ per person for food only
JPY 50,000 ++ per person with wine pairing

Menu items or products may change based on the availability of ingredients