Another C
アナザー シー
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Refined Kyoto cuisine by a New York-raised chef
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Fresh ingredients carefully selected using seasonal produce." We serve a lot of freshly picked Kyoto vegetables such as those from Ohara and Tamba. The meat is Satsuma Kuroge Wagyu beef grown in the lush green nature of the tropics. The surface of the beef is seared over charcoal to concentrate the flavor and make it plump. The original flavors of seasonal ingredients are carefully selected for a refined and delicate dining experience. 〜(1) Satsuma Wagyu Beef Steak with Sansho and fresh ginger sauce, Manganji red pepper and Kombu Dashi Potatoes (2) Seared Pacific bluefin tuna with KUJO leek sauce, shallots and red shiso (3) Aromatic sushi with eel (shiso, sansho and Japanese pepper) (4) Hors d'oeuvre of 8 slices - Kombujime Hamo (Japanese garden eel) with plum and wasabi sauce - Figs and taro stems with sesame and almonds Figs and sweet potato stems with sesame and almond bean paste ・Nimono egg and broiled sesame ・Boiled green soybeans with salt ・Tempura of corn ・Fried Omi chicken wing with yuzu pepper ⑤Duck hamburger steak, deep-fried Kamo eggplant and grilled rice cake with tortoise shell bean paste ⑥New York cheese cake with mango sauce Please use it on special occasions such as birthdays and wedding anniversaries.
We offer a variety of NY wines, champagne, wine, sake, and soft drinks. For more details, please contact the store.
You will enjoy a lot of fresh, seasonal Kyoto vegetables such as those from Ohara and Tanba. The meat is Satsuma black-haired wagyu raised in the lush nature of the southern country. By searing the surface over charcoal, the umami is concentrated, resulting in a tender finish. We cherish the original flavors of seasonal ingredients, allowing you to enjoy a refined and delicate taste. ~An example from a certain day~ ① Satsuma wagyu steak with sansho and new ginger sauce, served with Manji peppers and kelp dashi potatoes ② Seared bluefin tuna with Kujo green onion sauce, garnished with shallots and red shiso ③ Eel sushi with aroma (perilla leaves, sansho, leaf sansho) ④ 8-inch hors d'oeuvres: ・Kelp-cured hamo with plum paste and wasabi sauce ・Fig and taro stem with sesame and almond sauce ・Simmered egg and nishiki sesame ・Salt-boiled edamame ・Tempura of nanban corn ・Fried chicken wings of Omi jidori with yuzu pepper ⑤ Duck meat hamburger with fried Kamo eggplant and grilled rice cake in amber sauce ⑥ New York cheesecake with mango sauce *If there are any ingredients you dislike or specific dishes you would like, please let us know.
The chef's upbringing in NY and training as a Japanese chef in Kyoto are condensed into each unique flavor. We pursue a world of modern Japanese that is always evolving, more free, more enjoyable, and more stylish.
We offer a selection of champagne, wine, sake, and soft drinks, primarily featuring New York wines, curated by Chef Tominaga.
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