Gastronomy Course B
RyuGin’s Special Collection
"Ichiban Dashi" Soup (Traditional Clear Broth)
With Puree of 5 Varieties of Wild Mushroom
Matsutake and Deep-fried Seaweed, Stuffed with Sea Urchin
Aichi Figs with Port Flavored Foie Gras Terrine
Served with Sesame Cream
Blue Swimming Crab and Abalone
Topped with Chrysanthemum Gelee
Ryugin’s House Special
Contrast of Two Abalone Pieces Cooked Differently
One Steamed for 10 Hours and the Other in Shabushabu
Assorted Sashimi “Ryugin Style”
Egg Pudding Made with Hamo's Bone Stock
Flavour of Autumn
Crispy Chargrilled “Akamutsu” Perch from Choshi
Served with Warm Vegetables and Broiled Mullet Roe
*the sauce was actually printed onto the plate (the fish is printed in raspberry sauce and the black printing is miso and squid ink sauce.) Delicious. Beautiful.
Char-grilled Natural Large Eel
With Aroma of Japanese Peppers
Chef’s Rice Dish of the Day
Fresh Compote of Pear and Small Grapes
with Plum Wine Soda Gelee
Caramel Ice Cream with “Wasanbon Sugar”
Served with grated Milk-Curd
Baked Chestnut Cake
Served on Full-Moon Presentation
2 comments:
You're a braver eater than me. I salut you! I don't think I couldn't eaten the foie gras terrine thing. Or several other things actually.
wow.....that's one of those meals where i would watch someone else eat everything....and then when they take a bite i would always ask, "How was that one??!!?"
Then i would order fries.
/d/ is lame.
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