grilled conger eel and cucumber dressed with a sweet vinegar,
blazed and konbu infused tuna served with wasabi flavored grated radish,
deep fried shrimp ball filled with fresh corn,
grilled cheese marinated in white miso,
konbu infused white fish sushi wrapped in bamboo leaf
steamed soft-shelled turtle and fish dumpling rolled in tapioca,
served in a delicate bonito broth, sprinkled with ginger juice and chives
an assortment of seasonal sashimi:
bonito, flounder and squid
savory egg custard filled with pike conger, ginko nuts and millet cake
served with a thickened dashi broth with gelatinous junsai plant
your choice of:
grilled tender Japanese beef served with vegetables,
steamed at the table on a hot stone
served with a spicy tofuyo sauce and grated radish with citrus-soy dipping sauce
or
deep fried perch and summer vegetables served with a sweet sour sauce
garnished with sweet glazed walnuts
your choice of:
mackerel aged 3 years in rice bran on rice with a light dashi broth,
or thick Sanuki wheat noodles (udon) served either hot or cold,
or Michiba style “sanratamen” (Chinese noodles) in a fragrant spicy beef broth,
or plain rice served with a fragrant miso soup (akadashi) and pickles
your choice of:
fig jelly with a yoghurt sauce
or
black tea mousse garnished with strawberry and cream
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*contents of the menu are subject to change due to the availability of ingredients
August 2008
Restaurant Kaishoku Michiba
Owner Chef Michiba Rokusaburo
Chef Morikawa Tamotsu
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Motenashi-Course | 
Goho-zen
