Kamonegi Menu

ginger whipped cream, red bean

japanese souffle style cheesecake baked in the cup yuzu curd, strawberry rhubarb

black sesame ice cream, toasted almond, marshmallow, white chocolate chips, kuromitsu

[habanero infused umeshu]

tempura fried snap peas, spicy cod roe tofu aioli

marinated in anchovy and garlic, turnip mayo*, braised turnip, wood sorrel

tofu skin(yuba), sesame vinaigrette, almond chili oil, cucumber

rabbit chashu, pea vine salad, meyer lemon, radish

firefly squid, seaweed butter, grilled cabbage, leeks

housemade japanese pickles; seasonal vegetables

foie gras, cream, dashi, wasabi, microgreens

savory egg custard with black cod*, dashi, matsutake, fishcake, shrimp, mitsuba

salmon* marinated in coffee and soy, chive sour cream, pork floss-furikake

mackerel* cured in-house, served with bitter greens, caesar dressing, yukari-panko

panko-fried pork cutlet, onion, shiso-thai basil katsu sauce, apple slaw, yuzu-kosho

house made duck meatballs with eggplant, sous vide egg*, shishito, shichimi

for 2 pc shrimp tempura, daikon oroshi, tempura sauce

eggplant, mushroom medley, dashi, purple daikon, bonito flakes, truffle oil

maitake, a sauce of caramelized onions, smoked oysters, and garlic fermented honey

for 3pc anago (salt-water eel), S+B curry salt, lemon

house fermented soybeans, sous vide egg*, nori, cucumber, green onion, tempura flake

chilled zaru broth, seasonal vegetable tempura, wasabi, scallion

duck breast, duck tsukune meatball, leek, yuzu zest

thin sliced soy-braised beef, matsutake mushroom, leek, sous vide egg*

black trumpet mushrooms, braised kurobuta pork, cream, garlic, ginger

seasonal vegetable tempura, mitsuba, yuzu zest

duck breast, duck tsukune meatball, leek, yuzu zest