Kamonegi menu

A selection of crisp, seasonal vegetables preserved in traditional Japanese seasonings.

These mild, pan-seared peppers are served with a spicy, savory cod roe-infused dipping sauce.

King oyster mushrooms marinated with bamboo shoots, topped with fried garlic and spicy chili crisp.

A delicate, savory steamed egg custard served warm and filled with shrimp, black cod, fishcake, and matsutake mushrooms.

A chilled, tofu-like mousse made from foie gras, served with sake-poached shrimp in a savory dashi broth with a touch of wasabi.

Lightly seared, spicy-marinated salmon roe served with grated daikon radish.

Thinly sliced sea bream served with a bright jalapeno vinegar, citrus-marinated rice malt, and fresh herbs.

Tender duck meatballs glazed in a savory yakitori sauce, served with a sous vide egg and eggplant.

A single spoonful of house-cured king salmon roe.

Two large black tiger shrimp lightly battered and deep-fried until crispy.

A tempura-battered fig wrapped in prosciutto, served with a blue cheese tofu whip, habanero honey, and a dusting of bonito shichimi seasoning.

Crispy, deep-fried local maitake mushrooms served with a savory smoked oyster sauce and a bright touch of lemon zest.

Crispy tempura-battered eggplant served in a savory broth topped with chanterelle mushrooms, grated daikon radish, green onions, and bonito flakes.

Crispy tempura-battered kabocha squash tossed in a savory duck demi-glace and sprinkled with sesame seeds.

Two crispy tempura-fried shiso leaves topped with Hokkaido sea urchin, salmon roe, and a touch of wasabi.

Chilled soba noodles served in a cold broth, topped with jumbo shrimp tempura, salmon roe, fried mochi, avocado, cucumber, seaweed, tempura flakes, and grated daikon radish.

Chilled soba noodles served in a cold broth, topped with beefsteak tomato kimchi, creamy burrata, spicy chili crisp, and fresh shiso.

Chilled buckwheat noodles served in a cold broth, topped with salmon roe, grated daikon radish, cucumber, shiso, radish sprouts, and wasabi.

Chilled buckwheat noodles served with a side of dipping broth, seasonal vegetable tempura, wasabi, and scallions.

Chilled buckwheat noodles served with a warm dipping broth containing sliced duck breast, duck meatballs, leeks, and a hint of yuzu citrus.

Chilled buckwheat noodles served with a side of creamy dipping sauce featuring chanterelle mushrooms, pork belly, and leeks.

Thinly sliced beef and aromatic matsutake mushrooms are simmered with green onions and served with a sous vide egg and a side of chilled soba noodles for dipping.

Buckwheat noodles served in a hot broth, topped with seasonal vegetable tempura and a hint of yuzu zest.

Soba noodles served in a hot broth with duck breast, a duck meatball, leeks, and a hint of yuzu zest.

Hot soba noodles served in broth, topped with sweet braised tofu, crispy tempura flakes, shredded seaweed, and fresh mitsuba herb.

A savory, crunchy condiment made with chili peppers, oil, and aromatics, used to add texture and a mild spicy kick to your meal.

A slow-cooked egg with a soft, creamy yolk and tender white.

Crispy, golden-fried rice cakes with a soft and chewy interior.

A savory, pickled Japanese plum paired with aromatic, fresh shiso herb leaves.

A chilled, savory dipping sauce made with soy sauce, mirin, and dashi, traditionally served with cold noodles.

Crispy, golden-fried bits of light batter used to add texture to your dish.

This multi-course tasting menu features a curated selection of seasonal Japanese-inspired dishes, including appetizers, tempura, soba noodles, and dessert, and requires participation from the entire table.