-Roasted jerusalem artichokes with smoked aubergine and yoghurt sauce
-Red Russian kale with chicken livers and 4 spices

-Baked Hokkaido pumpkin with adzuki beans and sesame sauce
-Shimeji and Nameko mushrooms in shojin dashi with silken tofu

-Quinoa with white cabbage, carrot, toasted sesame oil and oyster sauce with coriander and grilled chicken marinated in ginger
-Green french beans with japanese sesame sauce and hard boiled eggs

-Mackerel with roasted sweet potatoes and watercress and goat’s butter sauce
-Fennel, potato, star anise and saffron soup

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