HAUTE CUISINE at KYOTO JOE

Indulge in the blooming season of Sakura! Savor Joe’s Kaiseki menu at Kyoto Joe with an array of seasonal dishes to celebrate the arrival of Spring!

Kicking off the menu of Joe’s Kaiseki is the fresh delicate platter of appetizer. Hokkaido scallop sashimi, which is presented with salmon roes in homemade yuzu dressings, giving different tasting textures. Followed by skillful eel and egg with sweet sauce, grilled Hokkaido king crab leg with lady finer in homemade saikyo miso and gingko with homemade seaweed green salt, giving guests a mouthful of satisfaction.

Extending the elegance and delicacy of Joe’s kaiseki into other sections, the culinary team especially focuses on the freshest seasonal ingredients, experienced culinary skills and subtle seasoning to serve distinguish sashimi mori to guests.

One of the recommended dish is steamed egg topped with black truffle and sea urchin. The black truffle is freshly shaved into purée and mix with egg mixture. To elevate the aroma and texture, premium sea urchin and edible gold is added on top, giving a harmonious combination.
Composed of tempting Kaiseki delicacies and other seasonal specialties, slow cooked abalone with radish is not to be missed. The abalone had been slow cooked for 6 hours to give a slightly silky and chewy texture, like toffee or soft cheese. And it is accompanied with sweet radish to enhance the flavor.

Highlight is the pinkish peony shrimp tempura with a crispy pink cherry blossom tempura. It is deep-fried with light batter to an airy perfection. and served with a refreshing dipping matcha salt and rock salt.
                   
Beef lovers would not be disappointed with our A4 Kagoshima wagyu with teriyaki sauce. The beef cubes are grilled to achieve an unbelievably rich, tender and smoky finish. And it is served with homemade teriyaki sauce to give a zesty finish.

As an important principle in Joe’s kaiseki is to keep the original flavor of fresh ingredients and present the dish with unique Japanese aesthetics and new cooking techniques, our chef had created the mocha azuki as known as red bean soup with cheesy Japanese rice cake with all heart. Unlike the traditional cooking method, chef serves the cheesy Japanese cake with “hot outside and cold inside” to surprise our guests yet still giving it a delicate Japanese flavor. The red bean from Tokachi had also been prepared for 3 – 4 hours to ensure its softness and enhance the exquisite dining experience.

The set menu is priced at $699+10% only (minimum 2 persons), available from till May 31, 2017. Enjoy a bottle of Taittinger Cuvee Brut Reserve Champagne at HK$598 to elevate the culinary journey.

Restaurant Info:
Address: 2/F, 1 Lan Kwai Fong, Central, Hong Kong
Tel no.:2804 6800
Instagram:@kyotojoelkf hashtag : kyotojoe
Facebook:https://www.facebook.com/kyotojoelkf/#
website:www.kyotojoe.com

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