Institute of Culinary Arts
Irashaimase (Japanese)
Saturday, November 8th, 2008
Chicago Campus

Spicy Edamame

Clear Soup of Fall mushrooms with egg noodles
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Yellowfin Tuna Sashimi with traditional garnish and sizzling oil
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The Grilled, The Fried, and The Steamed:
Seared Jumbo Sea Scallop with Umeboshi plum sauce, Crispy Fried Pork Cutlet with ginger citrus teriyaki, Steamed Japanese Long beans and Jasmine rice
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Sweet and Spicy Seaweed Salad
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Lychee fruit, blood orange and mango gelatin with Honeydew Bubble Tea

*The tradition of Japanese banquets is called “Soup and Three” which means all meals start with a clear broth soup along with uncooked fresh fish.  The “Three” part of the meal means using 3 separate cooking methods then always followed by pickled vegetable items.

Water, soft drinks, hot tea, regular and
decaffeinated coffee will be served with dinner