Hanazen\u2019s Daily Soup<\/strong><\/h3>\nThe meal begins with a transparent, flavorful broth which makes use of kombu dashi and hen bones boiled for six hours. This palate cleanser adjustments day by day.<\/p>\n
Singa-Dog<\/strong><\/h3>\nThe Singa-Dog is Chef Yusuke\u2019s native tackle his authentic Boudin Dog. This small black sphere consists of hen floss and hen liver formed right into a black battered ball. The blackness stems from edible bamboo charcoal and buah keluak sauce.<\/p>\n
Beef and Tuna Tartlet<\/strong><\/h3>\nA tartare of uncooked Wagyu and akami is delicately commingled with guacamole in a crisp beetroot tartlet shell garnished with julienned ginger flower (myoga) and crimson amaranth leaves.<\/p>\n
Panna Cotta, Clams and Udo \/ Croustillant and Nanohana (2 programs)<\/strong><\/h3>\nTwo programs are mixed right here \u2013 the Panna Cotta which is offered in an attractive wood field is impressed by Singapore\u2019s kaya toast. The delicate savory pandan flan is studded with seasonal clams which possess a pure sweetness. The second course is a layering of bread tuile and nanohana buds and topped with caviar. One is meant to crush the bread tuile on the panna cotta\u00a0<\/p>\n
Sea Fois Gras, Choucroute and Urui<\/strong><\/h3>\nAnkimo or monkfish liver, in any other case generally known as the foie gras of the ocean, is steamed with sake and cognac, served chilled in a refreshing, tangy sauerkraut-like choucroute dressing and topped with the younger inexperienced shoots of urui, a Japanese inexperienced vegetable symbolic of spring. The urui\u2019s crisp grassy notes cleanses the palate when eaten with the wealthy, fatty ankimo.<\/p>\n
Prawns and Chicken Tail, Porcini Sauce<\/strong><\/h3>\nDesigned to be eaten in three bites, with the primary on the plump piece of Gambero Rosso prawn and the second chunk on the\u00a0lobe of fatty hen tail. In the third chunk, have each the prawn and hen tail collectively. The dish comes with a creamy porcini mushroom sauce that enhances the prawn and hen tail.<\/p>\n
Grilled Octopus, Mustard, Olive Sauce<\/strong><\/h3>\nThe subsequent course is meant to be hen hearts on a skewer however as I don\u2019t eat these, mine was changed with grilled octopus as an alternative on a skewer. I appreciated the mustard and olive sauce mixture that possessed a pesto-like high quality.<\/p>\n
Nodoguro, Fukinoto, Miso & Grilled Turnip (2 programs)<\/strong><\/h3>\nAnother 2-in-1 course, a small chunk of blackthroat seaperch is poached in a extremely umami fukinoto miso sauce and garnished with yuzu strips. Despite the relatively sturdy taste of the miso sauce, the fish doesn\u2019t get too salty as its slippery texture repels a portion of the sauce from its floor. On each side of the fish are two greens that possess bitter notes \u2013 the fukinoto and grilled turnip.<\/p>\n
Abalone, Mushrooms, Gyoja-Ninniku Butter<\/strong><\/h3>\nI not often get to eat abalone that doesn’t include some heavy sauce. This specific course permits one to style the pure flavors of the shellfish, with no gravy to distract.\u00a0<\/p>\n
Chicken Liver, Raisin Sauce<\/strong><\/h3>\nCreamy hen liver will get a candy\/bitter dimension with the dollop of raisin sauce constituted of 3 kinds of raisins and additional sweetened with tamarind and white wine.\u00a0<\/p>\n
Chicken Wing, Konbu, Yuzu<\/strong><\/h3>\nLooking like a mere dot, a small piece of deboned wing is served with equal proportion of pores and skin and meat and calmly drizzled with furikake. It is greatest eaten instantly whereas nonetheless scorching to understand the flavour of the hen.<\/p>\n
Lamb, Yoghurt Sauce<\/strong><\/h3>\nBaby lamb shoulder is used for this course resulting from its tender and milder profile. It comes with creamy herbed yogurt sauce on the aspect.<\/p>\n
Chicken Skin, Spices, Gochujang<\/strong><\/h3>\nA threaded skewer of hen pores and skin is grilled low and sluggish to attain its crispiness and char, because the fattiness and collagen within the pores and skin is rendered fastidiously to retain a super texture.<\/p>\n
Wagyu, Jus de Boeuf<\/strong><\/h3>\nThe final meat dish is the A5 Wagyu ribeye. Tender and flavorful, my solely gripe was the dimensions. It was simply completed with one chunk.\u00a0<\/p>\n
Soumen, Warabi, Dashi<\/strong><\/h3>\nThe carbohydrate dish is one other spotlight right here, with the somen successfully combining the wealthy umami taste of dashi with the comforting style of hen broth and garnished with coriander and the stalk of a wild Japanese fern. It is elevated with