Masumi Origami Sparking Jumai Ginjo Sake from Nagano
Bottle-fermented Masumi Sparkling Sake combines fine bubbles and crisp acidity
with the mild sweetness and deep umami of sake
Hirame Ryuhimaki, made with Japanese Flounder from Hokkaido which is aged for 10 days in an ice-bath, with deep-fried Japanese freshwater crab from Saga, pickled ginger, fresh chives and cucumber, and instead of nori, it's rolled with Ryuhi Kombu
Yamagata Masamune 'Akaiwa Omachi' Kimoto Junmai 1898 Sake made in Yamagata
A traditional method of sake brewing where no lactic acid is introduced into the fermentation process in order to cultivate yeast, allows this sake to be fuller, more complex and richer flavoured
Lobster Chawanmushi, a traditional Japanese savoury egg custard dish enjoyed for its delicate and silky texture, accompanied with Yakinasu Soup featured with grilled Ontario eggplant blended with Ichiban Dashi, and elegantly finished with East Coast caviar nestled in the centre of Janome Kyuri,
a boiled cucumber cut into the shape of a snake’s eye
Our 3rd Sake, a 2022 Shichihonyari Kokoku Yamaha Junmai from Shiga
This sake is paired to balance the flavours of the Ō-toro and Caviar Sushi Monaka
Best enjoyed as a canapé, the Shinogi course is a luxurious Ō-toro and Caviar Sushi Monakapaired with Nori, Shari, Smoked Pickled Daikon, and Egg Yolk and Vinegar sauce, all on top of a Mochi Rice Cracker, garnished with shio flower, chrysanthemum, and smoked pickled daikon from Niigata
The fourth course is Tachiuo Warayaki, which translates to "swordfish" in Japanese, one side is marinated in Shio Koji, while the inside remains rare and is prepared with a white sesame sauce and plated with manganji togarashi sweet peppers from Japan, vinegar-marinated Okinawan spinach, and finished with sudachi, a Japanese citrus fruit
Ryusei 'Naomi no Karachi' Kimono Junmai from Hiroshima sake paired with the duck
A full flavoured and flowery sake
2022 Ageginolaza & Leunda Cuvée Las Santas red wine from Navarra in Spain
is paired with the duck
The Fifth course is Quebec Duck Aka-Miso Yaki features duck and foie gras
served with kabocha squash, a red miso sauce and garnished with a mango kimi karashi sauce,
made of frozen egg yolk, Karashi sauce, white vinegar, and Japanese chive flowers
Our 6th Sake pairing with sommelier Amy Lee, Sharaku 'Yume no Kaori' Junmai from Fukushima
Incredibly light, clean, and lively, this sake boasts a delightful sweetness accented
by gentle hints of white flowers
The Maguro Flower is Executive Chef Ryusuke Nakagawa's signature dish with sliced chutoro
and akami to create a beautiful rose and served with a spectacular cloud of dry ice
Umami-rich and as theatrical as they come, the Maguro Flower is style, substance and a dash of chef's singular brand of whimsy, all rolled into one
The dish is creatively designed for the restaurant's name, Hana, which means 'flower' in Japanese
Sustainable Fish Course with Fiddleheads and Ikura
Our 7th sake pairing with sommelier Amy Lee,
Tedorigawa'U' Yamahai Junmai Muroka Genshu from Ishikawa
Juicy aromas like muscat, banana & lychee, this easy drinking sake has a hint of pear and grapefruit
The beautiful abalone shells waiting to be filled with the next course
Chef preparing the Awabi Uni
The 7th course puts Abalone and Uni into the spotlight with Awabi Uni,and features Japanese ingredients from Iwate abalone, Hokkaido sea urchin, Nagaimo tofu,
Shizuoka wasabi, and garnished with sea grapes from Okinawa
The abalone dish with the paired sake
Simmered for 3 hours in sake, kombu and daikon, the abalone is served with
Nagaimo yams which are grated into a dashi mixture, then transformed into cubes of tofu, which sit beneath fresh Hokkaido sea urchins and garnished with abalone liver sauce, fresh wasabi and sea grapes – nicknamed green caviar for its fish roe-like appearance
Kid 'Aka' Red Sake from Wakayama is made using use Aka mai — red rice —
which is an ancient rice strain
A beautiful rosé coloured and well balanced sake from Wakayama
Our 8th course, Wagyu Shab-Shabu served a lotus leaf
Wagyu Shab-Shabu which sits on freshwater eggplant, is complimented by Pickled Plum Dashi Soy Sauce, Ponzu Sauce, Turnip, fresh Japanese Ginger, and served on a Lotus Leaf
The 9th course is a rice one that features unagi from Nagasaki which is charcoal grilled and brushed with a tasty sauce comprised of unagi bone, soy sauce, sake, and mirin
Served on the side is Tsukemono — Japanese preserves vegetables — which includes dashi marinated okra, charcoal grilled Managanji Togarashi, and pickled daikon
A unique house blend miso soup is served on the side, blended with both red and white miso
Menu for extra special courses for those wanting a little extra umami
Our special extra course was Wagyu Ribeye on Sushi Rice with Hokkaido Uni and shaved black truffle
The final sake pairing for the evening was this beautiful Niwa no Uguisu Doburoku, a thicker sweet sake with peach, kiwi, apple, pear, sweet tarts, citrus, rice, and umami flavours
Served in a lovely glass cup, the nose on this unique “nigori-style” sake is a fun collection of wheat, kiwi, pineapple, vanilla, apple, cream, and rice aromas
The Early Summer intro to the dessert course spotlights two variations of Japanese corn.
Hailing from Hokkaido, a pure white corn nicknamed ‘Fruit Corn’ by locals for its sweetness
Miyazaki Mango Dessert
The final pairing was Japanese Gin with soda, and odd way to end our meal
In 2020, the Osuzuyama distillery launched its first gin on the Japanese market, with all of the botanicals produced locally including yuzu, ginger, kumquat
Special flowers and sweets were graciously presented at the conclusion of the Kaiseki, to honour my birthday
Green Japanese tea was a warm and comforting finish to a spectacular evening
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