SUMI MENU - 2,190MXN
4 Courses - 8 Dishes + Welcome Drink
FIRST COURSE
| Chef Kentaro Shibayama |
SUMASHI SHRIMP SOUP
Washoku Style, Clarified Dashi
| Chef Daniel Lozano |
“UNAGI” EGGPLANT
Oyster Sauce, Shoyu Marinade, “Carbon” Shari
SECOND COURSE
| Chef Kentaro Shibayama |
GRILLED SEA BASS
Homemade Pickles and Myoga (Japanese Ginger)
| Chef Daniel Lozano |
DUCK EGG
Bleached Egg Yolk, Sautéed Mushrooms, Chives and Katsuobushi
THIRD COURSE
| Chef Kentaro Shibayama |
SUSUKI BASS - SUMIYAKI
Miso Saikyou Style (Shiro-Miso Marinate, Mirin, Sake and Spices)
| Sho Nitta – Tesoro del Japón |
WAGYU YAKI
Strip-Loin, Pickled Garlic, Wasabi and “Original” Onion Sauce
DESSERT
| Chef Kentaro Shibayama |
Artisanal Chocolate
| Chef Daniel Lozano |
KASUTERA (CASTELLA)
Japanese Cake, Burnt Orange Juice, Jasmine Ice Cream