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今日の生ガキ 熊本 |
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Kumamoto Oyster half shell with Hana's Ponzu sauce |
15.00 |
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ちくわの磯辺揚げ |
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Tempura fish cake with a hint of green seaweed |
6.50 |
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花 特製かにコロッケ |
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Hana crab Cake with TarTar Sauce and Spicy Aioli |
14.00 |
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本はまちのタルタル わさび黄身ソース |
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Hamachi Tartar : sweet Wasabi Soy and Jidori Egg Yolk |
15.00 |
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うなぎとソテーあんきものバルサミコ蒲焼きソース風呂吹き大根いちじく添え |
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Unagi & Monk Fish Liver with Poched Daikon, Kabayaki Balsamic Reduction and Fig Puree |
15.00 |
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平目のうにとしそ巻き天ぷら 抹茶塩添え ( Minimun 2 orders Please ) |
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Tempura Hirame wrapped Uni and Shiso Leaf with Green Tee Salt |
14.00 |
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海鮮茶碗蒸し |
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Steamed Dashi and Egg Custard with Prawn, Scallop, Shitake and Ikura |
12.00 |
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あぶり和牛のねぎ味噌ソース |
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Seared Wagyu Beef with Miso green onion Sauce and Balsamic Reduction |
15.00 |
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佐藤さんのなっとう爆弾 |
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Ken's Staff Meal: Chopped tuna, octopus, pickled daikon, dried bonit flake and ume over Sato-san Natto |
10.00 |
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真だこのハワイアンポケ |
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Tako Poke: Sliced octopus with Hana's poke sauce, tobiko, nori & dried bonito flake |
10.00 |
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まいたけの天ぷら |
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Maitake Mushroom Tempura |
7.50 |
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ばい貝のソティーのレモンバターソース |
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Sauteed Welk clam with lemon soy butter jus |
8.50
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豚トロのあぶり焼き |
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Pork Tontoro Yaki: Grilled braised Jowl serve with Yuzu Pepper |
10.00 |
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