Spring Specials on the menu
Spring is tasty and green
May is a love letter to spring’s green hero: Asparagus.
From grilled green asparagus wrapped in pancetta to white asparagus in dashi – and a cocktail with a green twist.
Aspara Ebi
White asparagus marinated in dashi. Served with sweet brown shrimp and a citrusy kick of yuzu kosho. Light, refined and full of umami – like a spring postcard from Tokyo.
Aspara Maki
Grilled green asparagus wrapped in crisp pancetta. Need we say more? It’s a winning combo.
Aspara Haku
Japanese Haku vodka infused with asparagus, pandan liqueur, lemon and shiso. Fresh, floral and dangerously smooth.
Asparagus. Because May tastes green.
There’s something special about the first asparagus.
Crisp, fresh – a little proud of themselves.
They appear as if they know they won’t be around for long.
And maybe that’s exactly why they taste like something.
May isn’t full-blown summer. Not yet.
But it’s promising. Bright. Slightly warm.
And that’s exactly what asparagus is.
That’s why we’ve given it a place on the menu.
Not to overpower. Just to highlight.
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