Japanese cuisine is delicious. French cuisine is delicious. Japanese + French cuisine = Super delicious by our math.
Ginza Miyako, the traditional yet innovative Japanese restaurant in the Stamford Grand Hotel, have just released their newest seasonal menu for Autumn. Head Chef Kazuki Ushiro has this time included more of a French influence in the new range of dishes.
Highlights in the new menu include the Mussel Chowder (Port Lincoln mussels and white miso chowder with pastry) and the Adelaide Hills Pork Terrine – consisting of black miso chicken liver pate, mushroom, pistachio, served with golden beetroot, fig, caper, beetroot purée and mushroom pickle. Duck breast has always been Ginza’s signature dish, and Chef Ushiro has created an elegant Japanese “Houba” Leaf Grilled Duck Breast for this season’s menu.
Autume “En Papillote” Ocean Trout is another new addition to the menu, again blending Japanese and French culinary methods. After diners open the ‘papillote’ packets and release the enticing clouds of aromatic steam, they will find the perfectly cooked ocean trout, along with Japanese mushrooms and leek. Together with truffle butter and soy sauce, the ‘umami’ flavours inside mingle and intensify during the cooking time.
There’s also a special event happening this Good Friday, with Chef Ushiro performing a live tuna cutting demonstration for customers dining in at the restaurant. A showcase of his amazing skill, customers will be offered complimentary tuna sashimi from the carving, and should they love it, can purchase a larger plate of the sashimi for a discounted price.
Ginza Miyako and its sister restaurant, Ginza, will both be open for dinner all long weekend as well. So best make your bookings now!
Check out the Ginza Miyako Facebook page
for more info. You can also book tables through Ginza’s website