Kaiseki Furukawa
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Menu

Menu may vary depending on availability of certain ingredients.

october 2019

(served october 3 - 26)


神無月
十三夜 | 吾心秋月

先付け Sakizuke

tamago tofu with tsukiji yuba, hokkaido uni, maitake gin-an, and fresh wasabi

八寸 Hassun

komochi ayu, alaskan salmon roe and local nameko mushroom with
grated daikon, shuto-grilled king trumpet mushroom,
maple and gingko leaf chips

吸い物 Suimono

clear dashi broth with sake-steamed shizuoka kinmedai, shimeji mushroom, chrysanthemum petals, renkon, and yuzu

造り Tsukuri

seasonal sashimi assortment

焼き物 Yakimono

grilled alaskan sockeye salmon with miso yuan glaze

炊き合わせ Takiawase

quenelle of free range chicken, tokyo turnip, grilled negi, and ginger

酢の物 Sunomono

chrysanthemum greens, enoki mushroom, rikyu fu, tonburi,
and gingko nut with dashi citrus vinaigrette

食事 Shokuji

hagama-cooked hokkaido yumepirika with minnesota matsutake mushroom, homemade pickles, and hatcho miso soup

水菓子 Mizugashi

fig yokan

お菓子 Okashi

chestnut kinton

Chef | Shigeyuki Furukawa

$125 per guest*
* price does not include beverages, tax, or gratuity
Menu may vary depending on availability of certain ingredients.