[Orioto] A selection of the finest seasonal 15 pieces and the full 8 specialty dishes of Chef Okuda. ([Orioto] A chef-selected, top-tier seasonal set of 15 pieces, and 8 special dishes from Chef Okuda.)

Menu

Enjoy a premium course, complete with 15 types of oil sushi including foie gras and Yonezawa beef, four Al Cicciano specialties featuring truffle sauce, and dolce. <Menu Example> ■ Enjoy seasonal net (fresh ingredients) with "oil" and "salt" - Oil Sushi (15 pieces) - Aburi (seared) hand-rolled sushi with yuzu-flavored rice, coated in Sicilian olive oil and topped with the finest Matsushima nori. - Seasonal white fish served ceviche-style (marinated in lemon). - Seasonal squid or octopus with ginger oil or wasabi oil. - Seasonal white fish with basil oil or green chili oil, seared. - Shrimp or botan shrimp enjoyed with bergamot oil. - Red snapper with pink grapefruit oil. - Sea urchin enjoyed with orange oil or scallops with almond oil. - Tuna marinated in tomatoes, enjoyed with garlic oil. - Foie gras with balsamic vinegar. - Yonezawa beef (one of the top three Japanese Wagyu) served on red vinegar sushi rice, grilled. ※ 15 pieces of sushi selected above plus seasonal ingredients of the day, enjoyed with various oils and salts. ■ Four specialties from our sister restaurant Al Cicciano (located in Tsuruoka, Yamagata) - Bagna Cauda featuring fresh seasonal vegetables from Yamagata. Enjoy the combination of fresh vegetables delivered straight from farms in Yamagata, dipped in a sauce made from cauliflower and shrimp fish sauce. - Seasonal dishes from Yamagata. Sample the flavours of each season, from spring sakura trout, summer rock oysters, autumn mushrooms, and winter cod. - Grilled dish of the day served with truffle sauce. Enjoy fish caught in Yamagata’s Shonai Beach, served grilled and with a truffle sauce. - Seasonal seafood soup. This soup, served Acqua Pazza-style, uses rocket and nuts as a base, with seasonal fish and shellfish enjoyed with mountain vegetables. ■ Dolce made using recipes from Chef Masayuki Okuda of "Al Cicciano," featuring seasonal fruits from Yamagata ■ Petit fours (small pastries) served after the meal - along with Japanese-style black tea