Urasawa

Main

• Junsai

  water shield in sweet vinegar

• Chilled, Fried Kyoto Eggplant

  with sea urchin sauce

• Goma Tofu

  sesame-seed tofu with fresh wasabi and house-made tamari

• Egg Custard

  with sea urchin, japanese chive gelée, caviar and gold flake

• Sashimi Of Toro

  spanish mackerel and wild japanese red snapper

• Yoromushi

  red snapper, sea urchin, shiitake and shrimp with mountain potato and egg white

• Ishiyaki

  toro cubes marinated in soy and sake, grilled on a hot rock with tosazu dipping sauce of soy, bonito, vinegar and sweet sake

• Kobe Beef Grilled Over Wood Charcoal

  served with house-made seaweed salt

• Scallop And Duck Foie-gras Shabu Shabu

Sushi Course

made with koshihikari rice

• Toro

  tuna belly meat, nigiri with house-made soy

• Shima Aji

  japanese amberjack, nigiri

• Wild Japanese Red Snapper Nigiri

  with kinome (sansho leaf)

• Squid Nigiri

  with house-made salt

• Kuruma Ebi

  cooked, nigiri

• Ama Ebi

  live sweet prawns, sashimi & nigiri

• Giant Clam

• Abalone Steamed In Sake

  nigiri

• Ikura Gunkan Sushi

  salmon eggs wrapped in nori. marinated with soy, sweet sake and bonito

• Kosode Sushi

  japanese barracuda seared and served with kinome leaf to flavor the rice instead of vinegar

• Kohada

  gizzard shad, nigiri

• Boiled Fresh Sea Eel

  nigiri

• Grilled Shiitake

  marinated in soy and sake-nigiri

• Scallop

  nigiri

• Japanese Littleneck Clam

  nigiri

• Uni

• Japanese Cucumber And Pickled Plum

  norimaki

Dessert

• Egg Custard

  flavored with shrimp, mountain potato, sake and sweet sake

• Grapefruit Granite

• Milk Gelatin

  with red bean paste

• Macha