The long overdue catch up on a year of dining experiences continues with the stunning Matsubagani course at Ginza Komon—the kaiseki evolution of the much loved, and now relocated, kappo/izakaya Kirakutei. 🥰🦀❤️🍶

Part 1 | Full menu & sake list below:👇🏻

白子茶碗蒸し 白トリュフ乗せて
Shirako chawan-mushi with white truffles 🍄

香箱蟹からの甲羅酒
Koubako seko-gani (female zuwai-gani/snow crab) and kourazake 🦀🍶
The red ovaries are called “uchiko”, the dark-coloured eggs are called “sotoko”. After eating 95%, you pour kourazake into the shell.
Kourazake is warm sake (40ºC) infused with the crab’s claw/shell, which is poured into the shell to release more aroma and to wash down the last remnants of crab meat, kani-miso and eggs.

十四代 本丸 (山形県 • Yamagata)
Juyondai Honmaru 💛

白いくら カルボナーラ素麺
White ikura, chilled ’carbonara’ 🍝

松葉蟹のしんじょと聖護院蕪のお椀
Matsuba-gani shinjo and shogoin turnip 🦀

兵庫県赤穂市坂越産　赤穂クリスタルの牡蠣 梨のお酢�Sakoshi Bay, Ako, Hyogo, harvested “Ako Crystal” Pacific oyster, with a pear, vinegar, dashi & shoga ‘mignonette’ 🦪

伯楽星　特別純米 (宮城県 • Miyagi)
Hakurakusei Tokubetsu Junmai 💙

伊勢海老と雲丹と菊
Ise-ebi, bafun uni, and chrysanthemum petal 🦐

島根県産　メジマグロ　辛み大根　土佐酢と山葵
Shimane landed meji maguro, karami daikon (extra spicy daikon), Tosasu and wasabi 🎣

春霞 緑ラベル 純米吟醸 美郷錦仕込み (秋田県 • Akita)
Harukasumi Midori Label Junmai Ginjō made with locally grown Misato Nishiki 💚

のどぐろ飯蒸しと銀杏とcaviar
Nodoguro iimushi with ginko, topped with caviar 🐟

シャトーブリアンカツサンド
Chateaubriand katsu-sando 🥪

新政 X-Type (秋田県 • Akita)
Aramasa X-Type 🤍

すっぽん清湯ラーメン
Suppon (turtle) chintan ramen 🍜

蟹カレー
Kani curry 🍛

クリームプリンとミニマルさんのコラボとして作ったチョコレート
Cream pudding with Minimal x Komon collaboration chocolate 🍫

#銀座鼓門 #ginzakomon #matsubagani

[Nov ‘22]