Another C
アナザー シー
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由纽约成长的厨师带来的精致京料理
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“Carefully Selected Fresh Ingredients Using Seasonal Produce”—Enjoy an abundance of crisp, freshly harvested Kyoto vegetables from Ohara, Tanba, and other regions. Our meat is Satsuma Black Japanese Wagyu, raised in the lush, natural surroundings of the southern islands. By searing the surface over charcoal, we concentrate the umami and ensure a tender, juicy finish. We prioritize the natural flavors of seasonal ingredients, allowing you to savor an elegant and delicate taste. ~Sample Menu from a Typical Day~ ① Satsuma Wagyu Steak with Sansho and Young Ginger Sauce, served with Mangonji Chili Peppers and Potatoes in Kombu Broth ② Seared Bluefin Tuna with Pounded Kujo Green Onion Sauce, served with Shallots and Red Shiso ③ Fragrant Eel Sushi (Shiso, sansho, and sansho leaves) ④ 8-sun Assorted Appetizers ・ Kombu-cured conger eel with umeboshi and wasabi sauce; figs and taro stems in a sesame and almond sauce; simmered eggs with Nishiki sesame seeds; salt-boiled edamame; Nanban-style sweet corn tempura; Deep-fried Omi free-range chicken wings with yuzu kosho ⑤ Duck meat hamburger steak with deep-fried Kamo eggplant and grilled mochi, topped with tortoise-shell-patterned sauce ⑥ New York-style cheesecake with mango sauce Please enjoy this menu for 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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