From the Northern Pastures of Hokkaido to the Balmy Southern Ranches of Kyushu
In a celebration of Japanese seasonal produce, The Oak Door is offering an exclusive dinner course which brings together premium Japanese ingredients for a dynamic evening at its steakhouse.
Each dish on the menu is crafted with carefully selected ingredients spanning the breadth of Japan, from the northern pastures of Hokkaido to the balmy southern ranches of Kyushu.
The evening begins in a riot of color with tomatoes and stracciatella cheese, as well as an indulgent Japanese white asparagus dish garlanded with “oninotakara” ham from Niigata.
“Oninotakara” pork is created with a particular focus on animal welfare, raising pigs without the use of stalls to ensure healthy, happy animals and deeply flavorful meat.
For the mains, guests can savor Kagamiyama Kyushu aged beef, a unique wagyu from Miyazaki Prefecture, in addition to rainbow trout seasoned with Suruga Bay sakura shrimp and Japanese pepper leaves, a brand-new ingredient for The Oak Door.
The course concludes with an elegant dessert that interweaves Hokkaido fromage blanc crêmet d’Anjou with spring melon soup and indulgent coconut crisps.
With luxurious flavors in every bite, the Tour of Japan menu pays homage to the seasonal bounties of Japan in a steakhouse feast for all five senses.
