Tasting Menu Presenting Seasonality of Japanese Produce
Charcoal grilled shirako cracker with black truffle
Matsuba crab with citrus jelly
Potato with crab miso and caviar
Amadai in Agedashi style
Scallop dumpling and poached oyster in white miso soup
Lightly torched anago eel
Buri sashimi in three style
Shiitake mushroom and wagyu beef
served with mushroom and fermented bean curd sauce
Alfonsino hot pot
Fresh sea urchin and egg york rice
Grape, shiso, lactic acid
Black truffle delights
* We recommend one-month booking in advance for customized menu, due to needs in sourcing for best-fit ingredient.
* In case of unavailability of certain requested dish, we will contact you as soon as possible to discuss possible alternatives.
* We at Tenku RyuGin value the importance of seasonal ingredients, and we do not wish to compromise our guests’ enjoyment by using ingredients that are not in their prime season, hence, final menu is subject to Chef’s decision, mainly for reason of availability of suitable ingredients.
* Charges is subject to adjustment in accordance with the final menu.