Discover a unique way of enjoying the local favourite kushiage with this spring’s Japanese Edible Wild Plants Course, a unique and delectable creation by Chef Ishihara of SH’UN Wine & Dine.
This menu features:
Seasonal Edible Wild Plants
Chef Selection of 2 Appetizers
Butterbur Dressed with Dried Mullet Roe
Barracuda Carpaccio with Kelp
Seasonal Vegetable Sticks
Seasonal Radish, Seasonal Carrot, Snap Garden Peas, Aiko Tomato, Chicory
SH’UN Original Mini Baguette and Onion Focaccia with Whipped Butter
Selection of 8 Kushiage
Tiger Prawn, Omi Beef with Mustard, Mugwort Tofu, Udo Salad Plant Kimpira Style (Cooked in Sugar and Soy Sauce) Wrapped with Beef, Fertile Leaves and Cheese Wrapped with Bacon, Wild-caught Sea Bream and Miyako Royal Fern and two of Chef Ishihara’s Original Kushiage
Rice Cooked in Dashi Stock with Edible Wild Plants, topped with Condiments
Seasonal Fruit Selection
This Spring seasonal menu is available from March 1 to April 30, and is priced at JPY 8,250 per person.
Reserve your tables and enjoy this creative course menu!
•13% service charge and consumption tax will be added on your bill unless stated.
•Other promotions, discounts or benefits may not be applicable.
Escape commitments, enjoy fine food and connect with those who mean the most to you. Take a pause and treat yourself to The Lounge lunch set as you catch up with family and friends. The Lunch Set Menu includes:...Discover
Celebrate the season's finest produce with SH'UN's Wine Seminar and Lunch, scheduled on 19 March. Enjoy these special menu items by Chef Ishihara with highlighted wines from Alsace, France: Amuse Japanese Mustard...Discover
Spoil yourself with a relaxing treatment and an indulgent meal with Pürovel Spa & Sport's limited time pampering packages. Standard Package: Your choice of 45 minute Aroma Body Massage or 45 minute Face...Discover