Seasonal Hassun- sesame tofu with HOKKAIDO sea urchin, kanagawa octopus KARAAGE, dashi marinated yellow bell pepper with salmon, eggplant with avocado and sweet potato cake
Black Tiger Prawn shinjo owan- signature dashi broth, golden squash and okra
Nagasaki Small Abalone Okakiage- edamame, japanese shansho pepper leaves and abalone coulis
Grilled hachijojima island ruby snapper- shishito pepper, lotus root chips, ginger, scallion and myoga ginger buds infused red miso
a5 satsuma wagyu tenderloin kuwayaki- simmered white onions, pickled ginger, mixed leafy greens and kenzo estate “rindo” reduction with soy sauce
Chef’s selection of sushi
sushi served with red miso soup
Chef’s Featured desserts
beautifully designed space, simple and elegant
well our night started off as an adventure, we accidently went to the kenzo estate instead of kenzo the restaurant. so there was a bit of a detour before sitting down for dinner. we choose to do the wine pairing, however in hindsight i think we should have opt out or only one pairing to share between two people as the pours were quite generous and FOLLOWED quickly by the next. so in the end it was a bit too much wine and sake for everyone. the food was good, the quality of ingredients were exceptionally and the service was perfect.
