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Aji
horse mackerel, toast |
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| Chef Brian Baik with Kuheiji team: Shota-san, Yuki-san, Yusuke-san, Tabata-san |
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| Yuki-san from Kuheiji family |
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| Shota-san, Director of Kuheiji USA |
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| Chef Brian Baik of Corridor 109 |
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Ebi
spot prawn, karasumi mullet roe |
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Suzuki
Japanese sea bass, ensui uni |
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Aji
horse mackerel, toast |
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| Kisu Tempura with Sea Salt |
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Akamutsu
blackthroat sea perch, bouillabaisse |
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Tomato Clam Broth
somen |
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Ji-Kinmedai
golden eye snapper, yamaimo sauce |
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Maguro
bluefin tuna, pesto spaghetti |
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| Kuheiji Terroir Series Line Up |
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Managatsuo
silver pomfret, fish broth |
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Clam & Uni
tachiuo, sushi rice risotto |
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Clam & Uni
tachiuo, sushi rice risotto |
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Wagyu
shiitake, preserved hana sansho |
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| Mango Sorbet |
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| Shizuoka Crown Mush Melon |
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| Kuheiji Terroir Series Line Up |
