Hana Ju-rin

Sydney, Australia

Wild Bluefin Tuna Cutting Performance

  1. Blanched spinach with enoki mushroom
  2. Sashimi: Tuna (黒鮪), Imperador (金目鯛), Sea urchin (うに)
  3. Steamed egg-custard with monkfish liver (あん肝)
  4. Squid and scallop steamed dumpling / Crab flavoured fish cake
  5. Simmered radish with yuzu citrus (ゆず) miso
  6. Salted mullet roe (からすみ) with radish / Zucchini flower tempura
  7. Grilled black cod with saiko miso
  8. Nigiri sushi: Tuna, Imperador, Sea urchin
  • Cabbage and mustard green pickles
  • Minced tuna ball with yuzu citrus
  • Candied chestnut (shibukawa-ni) and mashed chestnut (kinton)

Saké:

  • Jozen Mizunogotoshi (Junmai, Junmai-ginjo, Jukusei)
  • Gassan Junmai-ginjo, Kikusui Kousen, Niwanouguisu Tokubestu-Junmai, Kikumasamune Taruzake, Sawanoi Daikarakuchi, Hakatsuru Nigori-yuzushu

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