Japanese Cuisine without the Sushi

Burdock Root with Carrots

 

Roasted Beet Salad

Izanami's Chef Kim Müller recently created a menu of appetizers sized dishes, reminiscent of what you would find in an Izakaya, or Japanese bar. Müller runs the kitchens and uses her 35 years of experience to source the most delectable ingredients. The wagyu beef comes from local farmers while the organically grown vegetables come from a variety of boutique growers around the country. On the menu, there is a selection of vegetable medleys, which have a delicate blend of flavors, colors and textures. For instance, The Roasted Beet Salad has an exquisite mix of pickled apples, chard, radish, fresh ginger and soy is delicious, as well as visually appealing. The Crunchy Brussel Sprouts’ petals are parched and lightly spiced with mint, lemon and chili; A dish that is balanced with a floral, slightly sweet flavor of the Inemankai, a specialty red rice sake. The Kinpira Gobos, thinly sliced burdock root and carrots, have a nutty and sweet flavor which fuses together with a fine sesame oil. The open style Japanese kitchen allows one can watch the chefs cooking on a robota, a high heat grill that gives foods a rustic, grilled flavor and seared texture. Items cooked on the robota include the organic chicken breast skewers, Lone Mountain Ranch wakyu tri-tip and Yaki Onigiri, which are toasted rice balls.

Crunchy Brussel Sprouts