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Seasonal Hassun sweet corn tofu with shrimp soboro and okra, sonoma duck breast string beans with cream cheese and sesame, eggplant and sweet potato |
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Hyogo Horse Mackerel cucumber, cherry tomato, japanese yam, myoga ginger buds and pickled plum gelee |
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Junmai Ginjo Minakata |
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Hokkaido Scallop Shinjo Owan dashi broth, wakame seaweed and spinach |
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Miyazaki Grouper Sashimi shiso leaves and ponzu gelee |
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Chiba Sea Bass Okakiage zucchini and yuzu pepper sabayon |
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Shizuoka Freshwater Eel Mille-Feuille carrot, shiitake mushrooms, edamame, mitsuba pasrsley and burdock root coulis |
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Slow Roasted Satsuma Wagyu Tenderloin japanese kabocha squash, kale and green onion inflused red miso |
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yui 2019 |
Face Shield on While Eating |
asuka |
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rindo |
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Junmai Daiginjo Mizubasho |
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Chef's Selection of Sushi |
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Uni Sushi |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX4nveXv2jaY-U8-hJK3dTF8o9rD7jEhI82cxR8NqCg7wmEVmAC7aIuel-eTGL8NvQ2wNs4mvKySNP0jg_H_PqhCl9ymcHkhMhrBCnJzATLmdoRUi9bAh2Kh3RsO2KFCU-FSFtgAbIX782/s400/IMG_8681_IMG_8509.jpg)
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Chef's Featured Desserts |
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Kenzo Team |
Kenzo Restaurant
1339 Pearl Street
Napa, California 94559
(707) 294-2049
kenzonapa.com
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