• SLICED RENKON WITH SMOKED SALMON BATHED IN VINAIGRETTE
• SPINACH AND MUSTARD OHITASHI
• GRATIN POTATO
• ASPARAGUS WRAPPED IN BACON
SOUP
• TAMAGOYAKI WITH EEL AND SPINACH
SASHIMI
• CAPELLINI SALAD WITH TUNA, OCTOPUS, WAKAME AND IKURA
SUSHI
• BREADED KANIKAMA ROLL WITH KANIKAMA TOPPING
SEAFOOD
• SAKANA FURAI
MEAT
• GINGER FLAVORED SIRLOIN STEAK
DESSERT
• LOTUS CHEESECAKE
SYOKADO JULY – SEPTEMBER
• FRIED WONTON FILLED WITH CHEESE
• RENKON WITH SMOKED SALMON
• BROCOLI WITH BLACK MISO
• CUCUMBER SUNOMONO WITH WAKAME
• TAMAGOYAKI
• ROASTED SALMON CHEEK
• SHRIMP WITH AVOCADO ANDO SOY SAUCE WITH WASABI
• FISH AND CARROT TEMPURA
• TORINANBAN
