Omakase

$120

May 5月のお献立

Seasonal Starter

Seasonal watercress and morel mushrooms with tofu cream. Please enjoy the slight bitterness of the watercress and the umami and texture of the morel mushrooms with a homemade tofu puree.

旬のクレソンとモリーユ茸の白和えです。クレソンのほろ苦さとモリーユ茸の旨み・食感を自家製白和え衣とともにお召し上がり下さい。

Soup / Rice / Mukōzuke

In the cha-kaiseki tradition, rice, soup and a small side dish are served to offer gratitude to the customer that made the long trek to the restaurant and to alleviate their empty stomachs before the matcha tea ceremony. This month we offer burdock root rice, a red miso with spring tomato and a side of pickled itachi cucumber.

茶懐石の形式で、お客様にはるばるお店までお越し頂いております感謝の意とお茶（お抹茶）を飲む前に空腹を満たすために飯・汁・向付を提供しております。今月は新牛蒡ご飯、春トマトの赤出汁、いたち胡瓜の浅漬けです。

Kuchidori

Kajitsu’s signature dish. Housemade sesame tofu seasoned with wasabi served in a monaka, a crispy rice wafer.
Please be advised that the temperature of the sesame tofu is very high.

嘉日のシグネチャーディッシュです。焼胡麻豆腐と山葵を最中で挟んでおります。中が熱くなっておりますのでお気を付けてお召し上がり下さい。

Nimonowan

A seasonal soup with wild mountain vegetables foraged near New York. Enjoy the bitterness and aroma of spring.

ニューヨーク近郊で取れた山菜のお椀です。春の苦みと香りをお楽しみ下さい。

Fried

A fried spring roll with seasonal fava beans. Savor the texture and umami of the fava beans together with our ramp miso sauce.

旬のそら豆の揚げ春巻きです。そら豆の食感と旨み、行者ニンニク味噌と共にお召し上がり下さい。

Oshinogi

A spring vegetable salad. Please enjoy this assortment of seasonal vegetables prepared in different ways.

春野菜のサラダです。様々な調理法で調理された旬の沢山のお野菜をお楽しみ下さい。

Grilled

Stone-grilled silk sweets, a variety of Japanese sweet potatoes. We aged these silk sweet potatoes that were harvested at the beginning of the fall to highlight their sweetness. Season to your liking with our homemade shōjin butter and some salt.

日本産シルクスイートと言われるサツマイモを石焼にしたものです。秋口に収穫されたシルクスイートを熟成させ甘味を引き出しております。精進の自家製バターとお塩と共にお召し上がり下さい。

Takiawase

A simmered course with an abundance of seasonal new harvest onions. Please enjoy the onion’s sweetness, the mouthfeel of spring cabbage and the sourness of Japanese knotweed.

旬の新玉ねぎを贅沢に使用した炊き合わせです。新玉ねぎの甘さと春キャベツの食感、虎杖の酸味をお楽しみ下さい。

Hassun

In the cha-kaiseki tradition they originally provided seasonal fruits of the land alongside fruits of the sea. At Kajitsu we use seasonal vegetables to reconceptualize this tradition. This month we serve bamboo shoot chimaki sushi and cherry compote.

茶懐石の形式で、本来は旬の山の幸、海の幸を提供しますが、嘉日では、旬のお野菜を少しずつ添えております。今月は淡竹の粽寿司、さくらんぼのコンポートです。

Soba noodle

Green tea soba noodles made with shincha, new harvest green tea. Enjoy this fragrant cha soba with miscellaneous condiments.

新緑の象徴茶蕎麦です。様々な薬味と共にほんのり香る自家製茶蕎麦をお楽しみ下さい。

Dessert by Phoebe Ogawa

Sorbet 水物 季節の果物

Allow this seasonal jelly of fresh rhubarb to refresh your palate.

旬のルバーブの寒天寄せです。

Seasonal wagashi 甘味 季節の和菓子

“Kashiwa Mochi” 柏餅

Traditionally, Kashiwa Mochi are eaten to celebrate “Tango-no-Sekku” on May 5th, one of five main seasonal festivals in Japan. Oak leaves are used to wrap Kashiwa Mochi, and as old oak leaves do not fall until new leaves come in, they symbolize a continuous, stable lineage in a family and are considered lucky.

5月5日の端午の節句には柏餅が食されます。柏の葉は新芽が出るまで古い葉が落ちないため、柏餅は家系の永続と繁栄につながると言われています。

Matcha Green Tea Matcha

by Ippodo Tea Company from Kyoto

お抹茶