15 EAST @ Tocqueville
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
Refined Japanese and Contemporary Dining
valutazione
Recensioni
fotografia
menù
confit squash, toasted pumpkin seeds
shaved asian pear, baby beets, champagne citrus dressing
bonito dashi broth, ginger scallion
chili soy vinaigrette
sautéed foie gras with sauternes, burgundy black trufe
sea lettuces and lime – soy butter
forest mushrooms, beurre noisette and parmigiano-reggiano
napa cabbage and red wine reduction
okra, apricot english mustard
dandelion green, nut, black mission figs
seven kinds of Chef's selection
ten pieces of chef's choice
five different cuts, two pieces of each
five kinds sashimi, eight pieces sushi, (three courses)
twelve pieces sushi (four courses)
milk sesame pudding, kumquat compote
cinnamon crumble, ala mode
hazelnut ice cream
Aperol, gin, lemon juice
Yuzu sake, shochu, lime juice
Cachaca, sake, Alize, passion fruit puree, lime juice
XO Cognac, amaro, orange bitters
confit squash, toasted pumpkin seeds
shaved asian pear, baby beets, champagne citrus dressing
bonito dashi broth, ginger scallion
chili soy vinaigrette
sautéed foie gras with sauternes, burgundy black trufe
sea lettuces and lime – soy butter
forest mushrooms, beurre noisette and parmigiano-reggiano
napa cabbage and red wine reduction
okra, apricot english mustard
dandelion green, nut, black mission figs
seven kinds of Chef's selection
ten pieces of chef's choice
five different cuts, two pieces of each
five kinds sashimi, eight pieces sushi, (three courses)
twelve pieces sushi (four courses)
milk sesame pudding, kumquat compote
cinnamon crumble, ala mode
hazelnut ice cream
Aperol, gin, lemon juice
Yuzu sake, shochu, lime juice
Cachaca, sake, Alize, passion fruit puree, lime juice
XO Cognac, amaro, orange bitters
confit squash, toasted pumpkin seeds
shaved asian pear, baby beets, champagne citrus dressing
bonito dashi broth, ginger scallion
chili soy vinaigrette
sautéed foie gras with sauternes, burgundy black trufe
sea lettuces and lime – soy butter
forest mushrooms, beurre noisette and parmigiano-reggiano
napa cabbage and red wine reduction
okra, apricot english mustard
dandelion green, nut, black mission figs
seven kinds of Chef's selection
ten pieces of chef's choice
five different cuts, two pieces of each
five kinds sashimi, eight pieces sushi, (three courses)
twelve pieces sushi (four courses)
milk sesame pudding, kumquat compote
cinnamon crumble, ala mode
hazelnut ice cream
Aperol, gin, lemon juice
Yuzu sake, shochu, lime juice
Cachaca, sake, Alize, passion fruit puree, lime juice
XO Cognac, amaro, orange bitters