Project Description

Comment

According to the calender, Feburary and March are in spring. I tried to depict the transition from winter to spring on the dish, naming “Spring buds”. The dishes are meant to evoke melting snow, blooming cherry blossoms and Girls’ festival.

Starter


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Soramame Somen (broad bean somen)
Golden clams (made from clam)
Snow beans (made from broad beans)
Young Japanese onion shoots Goji berry
Clam jelly (made from clam and agar)

appetizer


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Nama Nori-dofu Simmered shrimp with seasoning
Fukinoto (butterbur sprouts) Karasumi powder Kimizu sauce (vinegar mixed with egg yolk)

Soup


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Yaki Ainame, Nagori ume ninjin (plum shaped carrot), Kamoji negi (a type of Japanese leek), Sawarabi (Young Japanese bracken fronds), Kasui flowers, Deep fried rice (Okoge)

Grilled dish


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Goshoguruma Takenoko
Sawara mebuki-yaki (grilled sawara fish)
Yukidoke (a dish made from cabbage sprouts)
Sanshoku Yurine Setsudo-ae (seasoned lily bulb in three colours)
Kasuga Tai Urui-maki (rolled kasuga tai fish)
Vinegared renkon

Simmered dish


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Aburi Anago Domyoji Tsutsumi (Domyoji wrapped in seared anago)
Sakura ebi ganmodoki
Shin wakame (fresh wakame)
Kogomi (ostrich fern)
Konome (mountain tree buds)

Fried dish


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Sakuradai Kenchinage  
Maki Ebi Zenzai Taranome Hakusenage

Chef :Exective chef, JUNISOH in Hilton Tokyo, Shinjyuku
/Genta Aoyagi
Course Name: Spring buds