“shibui” Saturday, December 22, 2018

cocktail hour "miruku" clarified milk punch + dry sake + green tea

one tamago pastured egg + black truffle cream + caviar yokaichi kome shochu + lemon

two ny roll expect the unexpected mercat, brut cava, nv

three sashimi seared kauai tombo + daikon + mustard + shiso txopindondo basque cidre

four lamb yang rou chuan spiced loin + charred cabbage + black garlic jus tentaka kuni "hawk in the heavens"

five gohan okayu + umeboshi + ikura + chive with marinated cucumbers + sichuan pepper savoy teas genmaicha

six yuzu tart almond short crust + yuzu curd + meringue

Menu and drink pairings created by Matt Owen, The Reserve