ー　MEAL　ー About Meals

ー　MEAL　ー
Apr.～Jun./2024

Brunch Course Menu

• 
  Appetizer

  Three appetizers cherishing spring in Chichibu, served with caviar

  For the first dish, Chef Ryosuke Tamura of Itsuka in Minami Aoyama, where the mantra is “cherish the ingredients, cherish the people, cherish the food,” has created appetizers which cherish the ingredients from Chichibu. Char siu-style barbequed Bushu pork is sandwiched between soft bread and crunchy garlic toast to accentuate its texture.
  Seasonal vegetables sourced from Chichibu in Saitama are served with the chef's original sesame sauce. Crunchy jellyfish head is colored brightly with Chinese red vinegar. Enjoy all of this with a luxurious garnishing of caviar to your taste. These appetizers are a delicious fusion of Chef Tamura's Chinese culinary techniques with Chichibu ingredients.

• 
  Soup

  Soup of happiness with Chichibu vegetables and a soft-shelled turtle dumpling

  The second item for brunch is a delicious, warm soup of white, soft-shelled turtle dumpling and mixed vegetables. The vegetables in this exquisite Chinese soup represent a selection of Chichibu and Saitama seasonal vegetables. To the soup is added a white dumpling made of glutinous rice and containing the tender meat of a soft-shelled turtle seasoned with ginger. Enjoy this cozy marriage of crunchy vegetables with chewy soft-shelled turtle dumpling.

• 
  Main Dish

  Bushu pork spare ribs stewed in black vinegar Shacha sauce and served with scorched rice

  The main dish is traditional Chinese “Zhengjiang-style” stewed spare ribs that feature a deep and delicious richness imparted by Shacha sauce, a staple of southern China cuisine.
  The Bushu pork spare ribs, with their delicate texture and fatty sweetness, are cooked slowly until they are so tender that they can be cut with chopsticks and are complemented by Zhengjiang black vinegar, which provides a refreshing tartness. The accompanying scorched rice can be broken up into pieces of whatever size you like to be mixed well with the sauce or can be topped with the spare ribs and eaten like a canapé.

• 
  Dessert

  Osmanthus jelly and coconut ice cream with mango sauce

  The brunch course ends with a dessert featuring bright yellow mangos. A soft jelly with the fragrant scent of osmanthus is topped with cream cheese and coconut ice cream. And the robust aroma of the sauce, incorporating plenty of mango, ties everything together. This dessert evokes happiness through its balance of sweetness, aroma and acidity.

• Beverages

  Black tea (the hot tea is delicious Yokoze black tea)culinary collaboration.

  *The brunch course includes a souvenir.

Dinner Course Menu

• 
  Appetizer

  Four appetizers cherishing spring in Chichibu, served with caviar

  For the first dish, Chef Ryosuke Tamura of Itsuka in Minami Aoyama, where the mantra is “cherish the ingredients, cherish the people, cherish the food,” has created appetizers which cherish the ingredients from Chichibu. Char siu-style barbequed Bushu pork is sandwiched between soft bread and crunchy garlic toast to accentuate its texture.
  Seasonal vegetables sourced from Chichibu in Saitama are served with the chef's original sesame sauce. Crunchy jellyfish head is colored brightly with Chinese red vinegar. And there is angel shrimp, coated in a special sauce made from sweet bean sauce and sesame oil, that has a sweetness which fills your mouth with every bite. Enjoy all of this with a luxurious garnishing of caviar and spring chrysanthemum sauce to your taste. These appetizers are a delicious fusion of Chef Tamura's Chinese culinary techniques with Chichibu ingredients.

• 
  Main Dish

  Beef cheek stewed in black vinegar Shacha sauce and served with Chichibu spring vegetables

  The main dish is beef cheek stewed in Zhengjiang black vinegar that features a deep and delicious richness imparted by Shacha sauce, a staple of southern China cuisine. The tender, slow-cooked beef cheek is complemented perfectly by the tartness of the Zhengjiang black vinegar, while the Chichibu spring vegetables stir-fried with spices and salt add a pleasant texture. Scorched rice is served as a complement to be enjoyed as you like with the meat and sauce. This dish also pairs nicely with red wine.

• 
  Rice Dish

  Rice bowl of happiness with shark fin in a thick broth

  The third dinner item is a rice bowl of happiness featuring shark fin in a thick broth. The collagen-rich shark fin is simmered in a Chinese-style broth, along with sweet Fukaya spring onions, creating a luxurious taste experience. It is a cozy dish that makes your mouth happier with every bite.

• 
  Dessert

  Chichibu roasted green tea ice cream and coconut sauce with Chichibu grains

  Chef Tamura’s final dish is an ice cream infused with the aroma of Chichibu roasted green tea. The sauce is a combination of coconut milk and Chichibu grains, which provide a pleasing texture. The gentle astringency of the Chichibu roasted green tea ice cream combined with the texture of the grain, the sweetness of the coconut milk, and citrus peel creates a dessert which is complex in its taste.

• Beverages

  Black tea (the hot tea is delicious Yokoze black tea)culinary collaboration.

*The dinner course includes a welcome drink and a souvenir.