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Hon Maguro Don
An indulgent trio of Japanese bluefin tuna (otoro, chutoro, and akami zuke) with Kaluga hybrid caviar and Japanese onsen egg served over our house sasanishiki rice seasoned with Yohei aka-zu, a red vinegar a red vinegar made from matured sake lees.
We marinate our akami zuke using the classic shimofuri method developed during the Edomae period. Akami zuke is included in this don to offer diners a different style of enjoying tuna.
An indulgent trio of Japanese bluefin tuna (otoro, chutoro, and akami zuke) with Kaluga hybrid caviar and Japanese onsen egg served over our house sasanishiki rice seasoned with Yohei aka-zu, a red vinegar a red vinegar made from matured sake lees.
We marinate our akami zuke using the classic shimofuri method developed during the Edomae period. Akami zuke is included in this don to offer diners a different style of enjoying tuna.
An indulgent trio of Japanese bluefin tuna (otoro, chutoro, and akami zuke) with Kaluga hybrid caviar and Japanese onsen egg served over our house sasanishiki rice seasoned with Yohei aka-zu, a red vinegar a red vinegar made from matured sake lees.
We marinate our akami zuke using the classic shimofuri method developed during the Edomae period. Akami zuke is included in this don to offer diners a different style of enjoying tuna.