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Four Seasons (5 courses)
Floral Calendar (6 courses)
Mt. Fuji (7 course)
Crabmeat and Cream Cheese Steamed in Savory Egg Custard
Grilled Black Cod Marinated in Saikyo Miso, Served with Purple Potato, Dried Tofu, and Turnip
Black Tiger Shrimp Tempura Tossed in Spicy Yuzu Sauce
Pan Seared Scallops with Sauteed Turnip, Japanese Yam and Finely Diced Tomato & Apple, Garnished with Red Beet Puree
Duck Sukiyaki served with Tofu, Burdock, Napa Cabbage, and Poached Egg
Boiled Beef Tongue with MISO sauce. Served with Bistro & Bakery Thuet's Bread
Grilled Rice Ball in Tea Broth with Green Onion Miso Paste
Carrot and Hijiki (Seaweed) Steamed Rice. Served with Miso Soup
Japanese-Basil Flavoured Noodles in Broth. (Served Hot)
with Seasonal Fruits
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