Kikusui Shiroki Tenryu
Honjyozo Nigori Sake

Hokkaido Kegani Croquette
(Starter)

Kegani crab from Hokkaido that is lightly steamed and mixed with béchamel and tomato sauce before deep frying into croquettes. It is served with a sauce made from early season Hokkaido white corn, tarragon and bafun uni. The sweetness of the corn and kegani is accentuated by the rich umami of a Nigorizake (unfiltered sake).

NIJI
(2:00am)

Yari Ika & Italian Lentils
(Seafood Course)

Italian colfiorito lentils are braised with soffritto and prosciutto in a light chicken broth till tender. The dish is layered with hazelnut and Pedro Ximénez vinaigrette, as well as fresh chopped parsley, thinly sliced yari-ika (squid), extra virgin olive oil and yuzu zest. The sweetness of the yari-ika and the slightly acidic nature of the lentils create a delightful contrast and texture, matching well with the elegant acidity of the paired sake.