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Suzume Dining SAKE & CUISINE

Name: Suzume Dining SAKE & CUISINE
Address: 2-6-6 Kyobashi VORT Kyobashi Takaracho 1F, Chuo-ku, Tokyo, 104-0031, JP
Telephone: 050-1720-2661
Price range: ¥11000

すずめダイニング SAKE & CUISINE

¥11,000

Kreativ, Kappo (traditionelle japanische Küche), Französisch

104-0031 2-6-6 Kyobashi, VORT Kyobashi Takaracho 1F, Chuo-ku, Tokyo(104m von der Station Kyōbashi Station entfernt)Karte anzeigen

Wegbeschreibung

050-1720-2661

Kappo-French fusion. Seasonal, casual chopstick dining.

A dish that combines the delicate artistry of traditional Japanese cuisine with the elegance of French cooking. The flavors are further enhanced by carefully selected sake and wine.

Empfohlene Menüs

Seasonal Delights Course (6 dishes featuring A5 Matsusaka beef and seasonal ingredients)

Prelude
Hand-pressed Matsusaka beef
Drawn raw yuba with egg yolk
Aroma of sumi ink and young ginger

Cold appetizers
Tartare of angel shrimp
Mille-feuille of autumn pears and salmon
Light Amerique sauce scented with caviar and shrimp

Warm appetizers
Matsusaka beef marinated in Saikyo miso, wrapped around foie gras and poireau onions
Grated yuzu, Tasmanian mustard
Duxelles sauce with truffle aroma

Meat dish
Matsusaka beef grilled after marinating in Kyoto white miso
Served with Italian chestnuts and sauternes sauce
Accompanied by fried chestnut mushrooms and bamboo shoots

Final course
Sesame-scented sea bream ochazuke
Broth made from Rausu kelp

Dessert
Coconut blancmange
Seasonal fruits with lemongrass aroma

¥7,800Steuer inkl.

Special Course (7 dishes featuring A5 Matsusaka beef, fresh fish, and seasonal ingredients)

Appetizers
Matsusaka beef nigiri
Chilled yuba and egg yolk preparation
Aroma of sumi ink and young ginger

Cold appetizers
Angel shrimp tartare
Layered dish of autumn pears and salmon
Light Amerique sauce scented with caviar and shrimp

Warm appetizers
Matsusaka beef marinated in Saikyo miso, with foie gras and leek cornets
Grated yuzu, Tasmanian mustard
Duxelles sauce with truffle aroma

Fish dish
Sea bream seared with scales; scented with Sōka senbei
Celery root purée
Handmade tamagoyaki with blue squid and sweet potato, flavored with chrysanthemum
Grated daikon in Burgundy butter sauce with anise aroma

Meat dish
Matsusaka beef grilled after marinating in Kyoto white miso
Sauce of Italian chestnuts and botrytized wine
Served with fried chestnuts and bamboo shoots

Final course
Sea bream ochazuke scented with sesame
Broth made from Rausu kelp

Dessert
Coconut blancmange
Seasonal fruits with lemongrass aroma

¥9,800Steuer inkl.

Miyabi Course (7 dishes featuring A5 Matsusaka beef, fresh fish, foie gras, caviar, and seasonal ingredients)

Prelude
Matsusaka beef nigiri
Freshly drawn yuba with egg yolk
Aroma of sumi ink and young ginger

Cold appetizers
Tartare of angel shrimp with sliced abalone
Mille-feuille of autumn pears and salmon
Light Amerique sauce with caviar, saltiness, and shrimp aroma

Warm appetizers
Matsusaka beef marinated in Saikyo miso, served with foie gras and poireau cornets
Grated yuzu, Tasmanian mustard
Duxelles sauce with truffle aroma

Fish dish
Scald-fried sea bream with lobster tail
Celery root purée
Handmade tamago sushi with blue squid and sweet potato, flavored with chrysanthemum
Grated radish in Burgundy butter sauce with anise aroma

Meat dish
Grilled Matsusaka beef marinated in Kyoto white miso, served with sautéed porcini mushrooms
Sauce made from Italian chestnuts and botrytized wine
Accompanied by fried chestnuts and mochi bamboo shoots

Final course
Sesame-scented tai chirashi
Broth made from Rausu kelp

Dessert
Coconut blancmange
Seasonal fruits with lemongrass aroma