If you've been following my blog, you've probably already heard about Kaygetsu, the Sakuma's latest culinary attraction. Kaygetsu means beautiful moon as well as September, when many think the moon is most beautiful. Two Kyoto-trained chefs, Katsuhiro Yamasaki and Shinichi Aoki, work magic in the kitchen. (The kaiseki style originated in Kyoto.) Toshio Sakuma continues to refine his 30+ year art at the sushi bar. The menu was spun together by these three as cuisine "that not only satisfies appetite, but also delights the mind and the spirit." They don't have a website yet, so hopefully this post will tide you over until you can get to Kaygetsu.
Here's the menu. Keiko notes that the dinner menu has changed slightly but is generally the same. If you have an update, please email me or post a comment.
| Lunch menu | ||
| Sashimi Lunch | assortment of fresh sashimi | 20 |
| Kaygetsu Lunch | prawn and vegetable tempura and fresh sashimi | 23 |
| Chicken Teriyaki | shiitake mushrooms, asparagus, house-made teriyaki sauce | 15 |
| Hamachi Teriyaki | yellowtail, shiitake mushrooms, asparagus, house-made teriyaki sauce | 15 |
| Tempura Moriawase | rice cracker-coated fried prawns, seasonal vegetables | 13 |
| Yasai Tempura | deep fried seasonal vegetables | 11 |
| Served with rice, miso soup, pickled vegetables, and a side dish | ||
| Una Ju | sliced unagi with house-made sauce over steamed rice | 14 |
| Chirashi | assortment of fresh sashimi over sushi rice | 15 |
| Tekka Donburi | slices of fresh tuna over sushi rice | 15 |
| Sushi Lunch | ten pieces of your favorite nigiri sushi | 22 |
| Served with miso soup, pickled vegetables, and a side dish. | ||
| Tempura Udon | white wheat noodles with deep friend prawns and seasonal vegetables | 14 |
| Yasai Tempura Udon | white wheat noodles with deep fried seasonal vegetables | 12 |
| Served with pickled vegeteables and a side dish. Served cold with condiments or as a hot soup. | ||
| Dessert | ||
| Ice cream sampler | 7 | House-made ice cream or sorbet | 3 |
| Early Summer: Nine-course omakase menu | 75 | |
| Saki zuke (starter) | sesame tofu with sea urchin, fresh octopus with vinegar flavored jelly | |
| Suimono (clear broth) | steamed minced scallop with white fish and shiitake, clear broth | |
| Tsukuri (sashimi) | assorted seasonal selection | |
| Yakimono (grilled dish) | grilled black cod, glazed with saikyo miso (white kyoto miso), yuzu flavor | |
| Agemono (fried dish) | tempura prawns, fried buckwheat noodle with seaweed wrapping | |
| Taki awase (slow cooked dish) | chilled tender abalone, root vegetable, kabocha squash and Japanese greens | |
| Sake cha zuke | rice with clear fish broth, topped with grilled salmon, iura, seaweed, and wasabi | |
| House-made yuzu sorbet | ||
| Seasonal Japanese dessert | red bean in crystal clear mochi, strawberry/green tea sauce | |
| Early Summer: | ||
| Saki zuke (starter) | sesame tofu with sea urchin, fresh octopus with vinegar flavored jelly | |
| Tsukuri (sashimi) | assorted seasonal selection | |
| Agemono (fried dish) | tempura prawns, fried buckwheat noodle with seaweed wrapping | |
| Sake cha zuke | rice with clear fish broth, topped with grilled salmon, iura, seaweed, and wasabi | |
| Seasonal Japanese dessert | ||
Details
Kaygetsu Restaurant
325 Sharon Park Drive
Menlo Park, CA 94025
650.234.1084
Lunch: Tuesday thru Friday, 11:30 am - 2:00 pm
Dinner: Tuesday thru Sunday, 5:30 pm - closing (last reservation at 8:30 pm)
No gratuities necessary. 16% service charge automatically added.
Reviews
Etc.
I am in no way shape or form affiliated with or endorsed by Kaygetsu. I do not guarantee this information, though it is correct to the best of my knowledge. If you have any updates, just comment! Finally, I haven't even been there yet, though I hope to be able to take Sweetie there one of these days.
free for nouveau beaujolais party on thursday 7pm? come on over.
Posted by: enoch choi at November 13, 2004 9:25 PM