Octie Appetie




Persimmon and Apple with Grated Tofu Dressing

 

Assort of Appetizer # York Mustard dressing of Kyoho Grape # Assorted of deep fried food (The dead leaves which had drifted in the garden) # Duck and onion with olive oil dressing #Candied ayu #Local salmon with yolk potato suhi # Deep fried ears of rice




Sashimi - Sliced of red salmon and arai

Arai is the thing to make fresh slice of raw carp to wash in cold ice water and to have shrunk body.


Baked local chicken, matsutake-mushroom, prawn, sea bream and chestnut in pottery casserole




Soy bean milk Chawan-mushi

This Chawan mushi is a little special than the ordinary one, is a pot of steamed soybean milk with cheese and cashew nut.


Roasted miso flavour beef wrapped in leaf





Tofu of crab and chrysanthemum with ginger miso




Deep fried Nameko-mushrooms with grated yam




Variety of local mushrooms and vegetables with vinegary dressing





Zaru soba spices, wasabi, green onions, grated radish

 Soba-yu is the hot water that they got after boiling soba noodle.  They mentioned that after we finish soba noodle, we then should drink the soba yu, in addition to soba soup usually.


# Steamed rice - the new rice crop of the year # Soup with conger pike and water shield # vegetable pickles




Chestnut Parfait


We had a really high expectation in this kaiseki dinner, however, we left a little dissapointed by the end of the meal.  I gotta admit that their food decorations were absolutely stunning, a piece of art work in there.  But taste wise is hit and miss.  I understand that they want to let the produce itself to shine on the plate with freshness and clean taste.  Unfortunately, the dishes are lacking in flavours, although not all the dishes, some were quite good though like the assorted appetizer and miso beef.

However, their hospitality was certainly a top knot quality.  Very polite, friendly and prompt service.




Snow Monkey Cloudy Sake