Tag: Tribeca

Sakizuke / 先付け
– Boiled Octopus and Shrimp marinated with Rice Vinegar, Chinese Broccoli (Nanohana) topped with a Kinome Herb (Seasonal)
蛸酢柔らか煮、菜花、木の芽

– Water Shield (Junsai/seasonal), Boiled Abalone (Awabi), Chopped Yam (Tataki Yamaimo) with Vinaigrette Jelly (Sudachi Jure)
ジュン菜、鮑、叩き山芋、酢だちジュレ、黄味酢

– Salmon wrapped with White Kelp (Salmon Shiroita Kombu Maki) Lightly Grilled Fresh Scallop and Asparagus Dressed with Vinegar Miso and Egg York Based Paste (Kimizu)
黄味酢をのせたサーモン白板昆布巻、焼目ホタテ、アスパラガス

– Herring Roe (Kazunoko) wrapped with Vinegar Jelly, Issun Mame (Issun Pea) dressed with Sesame (Goma) Sauce
子持昆布水晶寄せ、一寸豆、胡麻地がけ

Wanmori / 椀盛
– Fish Broth (Wanmori) with Aburame (Greenling/Seasonal) and Homemade Fried Tofu topped with Myoga (Japanese Ginger) and Kinome Herb (Seasonal)
油目葛打ち、厚揚げ豆腐、木の芽

Mukouzuke / 向附
– Belly Part of Fluke (Engawa), Fluke (Hirame), Torigai (A Leaf Shaped Clam), Tuna (Maguro), Squid (Ika), Seaurchi (UniTori) Gai Sashimi (A Leaf Shaped Clam from Japan) with In-house Blended Soy Sauce
エンガワ、平目、鳥賊、鮪、雲丹

Nakazara / 中皿
– Sushi (Fatty Tuna called TORO from Spain with hidden cut with In-house Blended Soy Sauce
トロ或いは穴子のお寿司

Shiizakana / å¼·è‚´
– A Pickled Baby Sweetish (Koayu) in Namban Style with Shredded Onion and Lotus Root and Dried Pimento on the top
子鮎南蛮漬け、玉葱、ドライピーマン、蓮根煎り餅

Yakizakana / 焼肴
-Grilled Barracuda (Kamasu) in Yuan Style, Grilled Japanese Eggplant (Nasu-Dengaku) with Blended Miso
カマス幽庵焼きと茄子田楽

Hachi / 鉢
– Monk Fish Liver Paste (Ankimo) over Simmered Daikon Radish with A Potherb Mustard (Mizuna) and Shimeji Mushroom
占地、水菜入り案肝と大根の焚物

*Tomewan / 留椀
-Blended Miso Soup (Akadashi/Seasonal) with Shredded Scallions (Negi) and Japanese Pepper Bud (Sansho) on The Top
赤出仕立、葱、山椒
*Shokuji / お食事
-Benijake Salmon, Ikura and Edamame over rice
紅鮭、いくら、枝豆
*Kounomono / 香の物
– Pickled Cucumber, Eggplant and Daikon Radish
胡瓜、柴葉漬け、大根
*Tomewan, Shokuji and Kounomono are served at the same time.

Mizugashi / 水菓子
-House-Made Mango Juice, Tofu Blanc Mange, Homemade Chocolate and a Mint Leaf on The Top
自家製マンゴージュース、チョコレートとミントをのせた豆腐ブラマンジュ

Rosanjin Website

Review of Rosanjin in The New Yorker

Review of Rosanjin in New York Magazine

We had a bottle of “Gassan no Yuki” (月山の雪) as our saké pairing with the meal.