KAISEKI
TASTING MENU
Kaiseki is an ancient Japanese cuisine that is now being made in a new interpretation with numerous dishes, in a pre-determined order and quantity, combining Japan’s meticulous tradition with up-to-date techniques and local ingredients carefully prepared and brewed for the meal. Every month new dates are released for these evenings, where Alex hosts up to 20 diners at once. The menu is updated and changes according to the seasons, and includes individual dishes, personal desserts, and Sake with Japanese beers during the evening. The culinary hospitality venue, UMAI, is located at Abed El Rauf El Bitar 8 Tel Aviv-Yafo, dinner starts at 19:30. You are welcome to arrive a bit earlier to enjoy the space and atmosphere.
SPRING MENU "UMAI"
SAKIDZUKE
Appetizer Signifies The Season
An appetizer Consisting of Three Small Dishes:
Sakura Gyoza
Crystal Shrimp Gyoza, Ohitashi Spring Cabbage and Kabu Stuffed with Ebi
SUIMONO
Clear Stock Dish
Osuimono Kyutai
An Exploding, Clear Sphere of Dashi with Blue Crab Meat and Lightly Broiled Mizuna
OTSUKURI
Sashimi Dish
Nishurui no Otsukuri
Seasonal Sashimi Slices of two Fish With Otsukuri Soy Sauce and Fresh Wasabi Root
AGEMONO
Fried Dish
Fua Gura to Haru Yasai no Tenpura
Goose Liver Tempura Wrapped in a Mustard Leaf, Seasonal Vegetables and Yuzu Ponzu Sauce
YAKI MONO
Grilled Dish
Sukiyaki Setto
A Personal Sukiyaki Pan that Cooks While Eating, Egg Yolk Sauce for Dipping
Suki Yasai
Vegetables for Cooking in the Pan
Suki Wagyu Mori
Thinly Sliced Wagyu Cuts for Cooking in the Pan
TSUKEMONO
Pickled Dish
Haru Mori
A Plate of Pickled Vegetables and Ikura Marinated in Ichi Ichi Yon
GOHAN
Rice Dish
Wagyu Chazuke
Akita Ko Machi Steamed Rice with Beef Slices, Hot Tori Dashi Stock, Furikake
KANMI
Dessert
MORIAWASE
Puff Pastry with Purin Cream, Seasonal Fruit and Homemade Ice-cream
* The Tasting Menu cost is 550 NIS per Diner, Including Japanese Beers and Several Types of Sake Paired with the Dishes
* The Seafood and Fish on the Menu Might Change According to the Fishery of the Day
