Nanbubijin Junmai Daiginjo
Sakemirai Tenkei

Poisson with Tennōji Kabu

A Japanese market fish of the day is roasted and accompanied with a purée of tennōji kabu (white turnip) flavoured in yuzu and a savoury, luxurious clam butter sauce. Tennōji kabu is a Japanese white turnip that has a persimmon-like texture, and is typically sweeter than most of its kind. It was widely cultivated during the Tokugawa period and Meiji period in Tennoji village of Osaka, as food for the monks of Shitenno-ji temple.

Kamoshibito Kuheiji Junmai
Daiginjyo Omachi Sauvage

Tempura Hokkaido Scallop

A large and juicy scallop from Hokkaido, Japan, is deep fried tempura-style and served in a sauce of beetroot purée, white soy sauce and Japanese vinegar. To top it off, stracciatella (type of Italian gelato), hanaho flowers and a cranberry hibiscus to garnish.