Kue Kaiseki
A luxurious kaiseki celebrating Wakayama’s specialty, the prized kue (Japanese grouper). From sashimi to ara no chiri-mushi (steamed fish trimmings) and seared sushi, you’ll enjoy a selection of dishes that let you fully savor every aspect of this exceptional fish.Appetizers
Blanched kue skin with ponzu
Sweet-and-savory simmered kue liver
Kue stomach with vinegared miso
Kue grilled with shio-koji
Kue skin and scale senbei (crisp)
Kue wrapped in kadaif and fried
Sashimi
Kue (longtooth grouper)
Kue engawa (fin muscle)
Seared bonito (katsuo tataki)
Seared Spanish mackerel (sawara yaki-shimo zukuri)
Yellowfin tuna (kihada maguro)
Yuasa soy — Kura Takumi Hinoki-aged
Hot Pot
Sukini-style simmered kue and Kumano beef, topped with kue cutlet bound with egg and finished with grape sansho
Fried
Kue white-fan fritter, finished with mikan mirin glaze
Steamed
Chiri-mushi of kue offcuts with jabara ponzu
Rice
Seared kue sushi and kue clear broth (shio-jiru)
Dessert
Mikan-scented sweet potato paste with vanilla ice cream
Thông tin thêm
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