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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

Creative, Kappo (Traditional Japanese), Pranses

104-0031 2-6-6 Kyobashi, VORT Kyobashi Takaracho 1F, Chuo-ku, Tokyo(104m mula sa 京橋)Tingnan ang mapa

Direksyon

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.

Mga Course sa Pagkain

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

Appetizer
Matsusaka beef celebratory dish, dipped in dashi sauce, served with Okukuji amber egg, Arima sansho pepper, and accented with real wasabi.

Cold Appetizer
Edo-style nigiri of seared fresh fish cured with kelp, and a quartet of bigfin reef squid, abalone, and bottarga, flavored with yuzu and herbs, served with cherry tomato compote.

Warm Appetizer
Seared Matsusaka beef with grilled eggplant, served in a spinach-flavored hachis parmentier style, with a porcini-infused Marsala wine sauce.

Meat Dish
Pan-seared Matsusaka beef, paired with Kyoto vegetables, served with a red wine-flavored sukiyaki sauce.

Finishing Dish
Sesame-flavored sea bream chazuke, made with Rausu kelp broth.

Dessert
Matcha white chocolate mousse, strawberry semifreddo, chocolate terrine, orange black syrup sauce.

¥6,800Kasama ang buwis

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

Appetizer
Matsusaka beef celebratory dish, dipped in dashi sauce, served with Okukuji amber egg, Arima sansho pepper, and accented with real wasabi.

Cold Appetizer
Edo-style nigiri of seared fresh fish cured with kelp, and a quartet of bigfin reef squid, abalone, and bottarga, flavored with yuzu and herbs, served with cherry tomato compote.

Warm Appetizer
Seared Matsusaka beef with grilled eggplant, served in a spinach-flavored hachis parmentier style, and topped with a porcini-infused Marsala wine sauce.

Fish Dish
Mi-cuit salmon with herbs, served with basil miso sauce and a white wine sauce infused with clam broth, and garnished with the aroma of sakura shrimp.

Meat Dish
Pan-seared Matsusaka beef, paired with Kyoto vegetables, and served with a sukiyaki sauce infused with red wine.

Finishing Dish
Sea bream rice porridge with sesame aroma, made with broth from Rausu kelp.

Dessert
Matcha white chocolate mousse, strawberry semifreddo, chocolate terrine, and orange black syrup sauce.

¥8,800Kasama ang buwis

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

Appetizer
Matsusaka beef sushi dipped in dashi sauce, served with Okukuji amber egg, Arima sansho pepper, and a hint of real wasabi.

Cold Appetizer
Edo-style nigiri of seared fresh fish cured with kelp, and a quartet of bigfin reef squid, abalone, and bottarga, flavored with yuzu and herbs, served with cherry tomato compote.

Warm Appetizer
Seared Matsusaka beef with grilled eggplant, served in a spinach-flavored hachis parmentier style, with a porcini-infused Marsala wine sauce.

Fish Dish
Herbs Flavored salmon mi-cuit with basil miso sauce and clam broth-infused white wine sauce, topped with caviar

Meat dish
Pan-seared Matsusaka beef with Kyoto vegetables, served with a red wine-infused sukiyaki sauce and Saikyo-style grilled foie gras

Finishing dish
Sesame-flavored sea bream ochazuke (rice with tea) made with Rausu kelp broth

Dessert
Matcha white chocolate mousse, strawberry semifreddo, chocolate terrine, and orange black syrup sauce