Hakutsuru Yamadaho Junmai Daiginjo

Grilled Butterfish
with Coconut Cream Sauce, Asparagus, and Ebiko Angel Hair,served with Crispy Potato Fries and Garden Greens in Yuzu Balsamic

For the main, grilled butterfish in coconut cream sauce is served with asparagus and ebiko-topped angel hair. Crispy golden potato fries accompany garden greens tossed in tangy yuzu balsamic, bringing freshness and crunch. Paired with Hakutsuru Yamadaho Junmai Daiginjo, a sake with velvety texture, delicate fruit aromas, and a graceful semi-sweet finish.

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Shimeharitsuru Jun Junmai Ginjo

Sous Vide Pork Tenderloin
with Morel Mushroom Sauce, Cranberry Jam,Cauliflower Purée, Garlic Edamame, and US Russet Potato Duchesse,served with Crispy Potato Fries and Garden Greens in Yuzu Balsamic

The main course features tender sous-vide pork with morel mushroom sauce, cranberry jam, cauliflower purée, garlic edamame, and duchess potatoes. Golden potato fries accompany fresh garden greens tossed in tangy yuzu balsamic, adding crunch and freshness. Paired with Shimeharitsuru Jun Junmai Ginjo, a sake with banana-like aroma and a crisp finish.

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