Menu notes from our dinner at Motoi in Kyoto, Japan on May 13th, 2017.
- aperitif: Rice flour dumpling
(deep-fried rice flour dumpling, stuffed w/ a bit of sweet bean paste, wrapped in prosciutto) - amuse-bouche: Firefly squid, beans, potato mouse
(flute w/ white potato mousse, green peas, broad beans, squid, topped w/ a soft consomme jelly) - porc: Baked pork back ribs Cantonese style
(small slices of tea-marinaded fatty pork w/ crisped skin, strawberries & Italian basil) - pousse de bambou: Kyoto’s fresh bamboo shoot, wakame soup
(lukewarm wakame soup w/ fresh bamboo & shiitake mushrooms & sansho leaf, confused but tasty) - asperge blanche: White asparagus
(shredded white asparagus, noodles, caviar, edible flowers w/ thin onion-y aioli) - ris de veau: Sauted sweet bread and herb salad
(sauteed sweetbreads, bitter green leaves, balsamic vinaigrette drizzled at the last minute) - poisson: Panfried Japanese bluefish, Kyoto’s bracken, butter sauce
(wild bracken, onion bulb heads, beurre blanc w/ tomato concasse) - boeuf: roasted Ozaki beef
(rare, tendon-y wagyu beef, fiddlehead ferns, white onion, w/ cherry demi sauce) - dessert-1: Walnuts with lemon
(walnut ice cream, lemon granita, icy) - dessert-2: Banana, coconutscream, rasberry [sic]
(coconut & raspberry frozen cream wrapped in a brown banana fruit leather, candy-like) - dessert-3: Miyazaki’s mango
(mango, Campari liquid nitrogen granita, meringue shingles, white miso whipped cream, fromage blanc ice cream) - mignardises
(tea & chocolate macarons, champagne meringue cookies, cannelle, also rosewater jelly, chocolate & coconut truffle, cinnamon curl cookie)