Every year, this is the time for Hamo(Pike conger eel) Kaiseki course.
Executive Chef Goto of JAS will prepare a special Kaiseki course for your enjoyment.
Firstly, there is a refreshing seasonal appetiser dish Hamo Zaku which is Hamo & cucumber with vinegar. Next, for soup & Sashimi, we have a gently cooked Kuzu Tataki and parboiled Hamo. Shredded plum sauce is the main highlight served as an exquisite dish.
For fried delicacies, enjoy cooked Burdock wrapped in Hamo, Hamo crackers and fresh seasonal vegetables together with a dash of Maccha green tea salt.
The taste of Yanagawa Nabe is also uniquely re-created when cooked in Kabayaki grilled style. The leaf buds are carefully handled and complementing the powdery peppers, an even more fragrant and delicious taste is created.
For the final dish, enjoy Hamo-Chazuke made with Sencha(Japanese tea) seasoned soup stock. Grilled Hamo is brilliantly plated and served. Our dessert is a lovingly home-made original recipe.
For 4 Sept (Tues) – 7 Sept (Fri) only. Using only the finest ingredients, we are pleased to serve only limited to 10 pax per day.
How about having a splendid time at Akane?
*There was an error in the price for Hamo Kaiseki Course in Southern Cross August edition. Sorry for any inconvenience caused.
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