Yuzu chiffon cake and pear ice cream
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Kenzo, Napa (Nov 2016)
#cityfoodsters_napa
#cityfoodsters_kenzo
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Yuzu chiffon cake and pear ice cream
_
Kenzo, Napa (Nov 2016)
#cityfoodsters_napa
#cityfoodsters_kenzo
Shizuoka eel kabayaki and glutinous rice wrapped with bamboo leaf
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Kenzo, Napa (Nov 2016)
#cityfoodsters_napa
#cityfoodsters_kenzo
Slow cooked Miyazaki A5 beef tenderloin, watercress & nori salad
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Kenzo, Napa (Nov 2016)
#cityfoodsters_napa
#cityfoodsters_kenzo
Sawara mackerel with an essence of Japanese Autumn (Maitake mushrooms and lightly dried raisins)
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Kenzo, Napa (Nov 2016)
#cityfoodsters_napa
#cityfoodsters_kenzo
Hokkaido snow crab and scallop shinjo, dashi broth with wakame seaweed and yuzu
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Kenzo, Napa (Nov 2016)
#cityfoodsters_napa
#cityfoodsters_kenzo
Otoro nigiri with sea salt | Otoro nigiri with black truffle | Otoro nigiri with mustard
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Kenzo, Napa (Nov 2016)
#cityfoodsters_napa
#cityfoodsters_kenzo
Straw seared tuna sashimi with house made soy sauce
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Kenzo, Napa (Nov 2016)
#cityfoodsters_napa
#cityfoodsters_kenzo
Persimmon, okra, walnut, pine nut and sesame with tofu dressing | Sea urchin chawanmushi
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Kenzo, Napa (Nov 2016)
#cityfoodsters_napa
#cityfoodsters_kenzo
Kenzo Napa by Chef Hiroyuki Kanda (of 3* Kanda in Tokyo). The kitchen staff is entirely from Japan except for 1 person, all trained by Kanda himself. This restaurant is intended to be the most authentically Japanese restaurant in America. Every component, from the tables and chairs to the dishes and glassware, was sourced from Japan and sent over in shipping containers.
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Kenzo, Napa (Nov 2016)
#cityfoodsters_napa
#cityfoodsters_kenzo
