Sansho pepper is not black pepper. It is made from the berries of the prickly ash. Sansho has a tangy, slightly lemon flavour and is often used in dishes like yakitori and eel to balance fatty flavours. How To Use A dash of sansho pepper will really liven up a dish. • Sprinkle on tempura or noodles. • Use as a condiment on shabu shabu or hotpot dishes. • Combine with salt and herbs to make a savoury crust for meat and fish dishes.
- Starter: Agedashi tofu - Soup: Miso Shiru - Pickled vegetables Tsukemono - Meat (4 types: chuck flap, rib eye, AUS Wagyu short ribs, duck breast) - Mix of daily offered vegetables - Offals: beef tongue - Scallop - Tiger shrimp - Sushi - BBQ, Ponzu, Lime sauce - Dessert upon daily offer
- Selection of meat 1-3 1) Low roasted meat 290g (Argentina’s or Urugay’s) 2) Lamb Sirloin 290g 3) Low roasted Argentina/Urugay’s meat, Lamb Sirloin 290g, shitake mushrooms, chrysanthemum, cabbages, carrots, shirataki noodles, tofu, eggs, sesame, sukiyaki or ponzu sauce