Akaiito Restaurant

verjus, ikura

finger lime, toasted sourdough

potato gratin, leek, egg yolk emulsion

beetroot rose waffle, yuzu gel

teriyaki, aged parmesan

Crème Fraîche, chives, potato crisp, miso brioche

daikon, grapefruit, spicy ponzu

truffle emulsion, chanterelle, ponzu, aged cheese

local asparagus, English peas, beurre blanc

miso hazelnut, zucchini flower, tropical foam

seaweed butter

apple and ginger compote, duck katsu, jus

Akitakomachi rice, chanterelle, bouillabaisse

potato dauphinoise, miso spinach, seaweed butter, tare

miso beurre blanc, seasonal asparagus

red wine jus, served with lettuce salad

red miso, Japanese spicy chimichurri

braised mushroom, potato, leek, tomato dashi

watermelon granita

king salmon puree, yuzu gel

kombu butter

yuzu emulsion, crispy sourdough

kizami wasabi, truffle ponzu

broccolini, buttermilk, tarragon

cucumber verjus, white peach

heirloom tomato, smoked sour cream, smoked ponzu

sweet potato, herb tabbouleh, tomato dashi

new season asparagus, diamond clams, beurre blanc

dashi cream, new summer peas, furikake

akitakomachi rice, chanterelle, bouillabaisse

beetroot, miso tarragon, red wine reduction

mushroom duxelles, spinach, micro lettuce, truffle jus

akitakomachi rice, matsutake, shio kombu, tomato dashi

chocolate mousse, hazelnut praline, feuilletine

pear, hibiscus, raspberry meringue, strawberry consommé

only available Friday and Saturday

Watermelon Granita, Finger Lime, Sea Herbs

Beetroot Rose Waffle, Yuzu Gel

Truffle Emulsion, Crispy Sourdough

Sweet Potato, Herb Tabbouleh, Smoked Tomato

Buttermilk, Broccolini, Tarragon

New Season Asparagus, Diamond Clams, Beurre Blanc

Akitakomachi rice, pickled chanterelle, bouillabaisse

Kombu Butter

Mushroom Duxelles, Wild Spinach, Truffle Jus

Chocolate Mousse, Hazelnut Praline, Lemon Zest

Chef's Selection

yuzu emulsion, crispy sourdough

kizami wasabi, truffle ponzu

broccolini, buttermilk, tarragon

cucumber verjus, white peach

heirloom tomato, smoked sour cream, smoked ponzu

sweet potato, herb tabbouleh, tomato dashi

new season asparagus, diamond clams, beurre blanc

dashi cream, new summer peas, furikake

akiakomachi rice, chanterelle, bouillabaisse

mushroom duxelles, spinach, micro lettuce, truffle jus

akiakomachi rice, matsutake, shio kombu, tomato dashi

chocolate mousse, hazelnut praline, feuilletine

pear, hibiscus, raspberry meringue, strawberry consommé

vanilla ice cream, caramel sauce

watermelon granita

king salmon puree, yuzu gel

kombu butter