Urasawa Dinner

Prepared by chef Hiroyuki Urasawa

Egg custard with sea urchin, Japanese chive gelée, caviar and gold flake

—Junsai (water shield) in sweet vinegar
—Chilled, fried Kyoto eggplant with sea urchin sauce
—Goma Tofu—Sesame-seed tofu with fresh wasabi and house-made tamari
—Egg custard with sea urchin, Japanese chive gelée, caviar and gold flake
—Sashimi of toro, Spanish mackerel and wild Japanese red snapper
—Yoromushi: red snapper, sea urchin, shiitake and shrimp with mountain potato and egg white
—Ishiyaki: toro cubes marinated in soy and sake, grilled on a hot rock with tosazu dipping sauce of soy, bonito, vinegar and sweet sake
—Kobe beef grilled over wood charcoal served with house-made seaweed salt
—Scallop and duck foie-gras shabu shabu


Milk jello with red bean paste

—Sushi courses, made with koshihikari rice:

1. Toro (tuna belly meat) nigiri with house-made soy
2. Shima aji ( Japanese amberjack) nigiri
3. Wild Japanese red snapper nigiri with kinome (sansho leaf)
4. Squid nigiri with house-made salt
5. Kuruma ebi (cooked) nigiri
6. Ama ebi—live sweet prawns—first as sashimi, then as nigiri
7. Giant Clam
8. Abalone steamed in sake—nigiri
9. Ikura gunkan sushi (salmon eggs wrapped in nori) marinated with soy, sweet sake and bonito
10. Kosode sushi: Japanese barracuda seared and served with kinome leaf to flavor the rice instead of vinegar
11. Kohada (gizzard shad) nigiri
12. Boiled fresh sea eel nigiri
13. Grilled shiitake—marinated in soy and sake—nigiri
14. Scallop nigiri
15. Japanese littleneck clam nigiri
16. Uni
17. Japanese cucumber and pickled plum norimaki

—Egg custard flavored with shrimp, mountain potato, sake and sweet sake
—Grapefruit granite
—Milk gelatin with red bean paste
—Macha

• Accompanied by Sake: Kubota Manju, Niigita Prefecture

Consult our guide to Japanese Food Terms

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