*Carousel reserves the right to make changes to the menu, subject to the
availability of ingredients.

Available for Dinner only
25th October – 3rd November 2024

Japanese Cold Station

California Roll, Foto Maki, Soft-Shell Crab Maki, Au-Nori ko Maki, Mix Maki,
Ebi-Fry Maki, Mix Sushi with Shoyu, Pink Ginger and Wasabi

Selection of Fresh Sashimi

Fresh Salmon, Mekajiki, Tuna, Hokkigai (Surf Clam)
Ika, Ikura Roe, Tako and Akagai (Ark Shell)
Izu Tai, Botan Ebi, Hamachi, Hireme

Seafood Station

Maine Lobster
Snow Queen Crab Leg
Boiled Tiger Prawn
While Clam and Cherry Clams
Green and Black Mussel
Flower Crab, Mud Crab
Scallop with Shell

Japanese Promotion Highlight

Hokkaido King Crab Leg
Ma-Tako Leg
Amaebi, Hotate
Opening Ceremony Tuna Cutting Demonstration
(70kg – 80kg Yellow Fin Tuna)

Seasonal Oysters

Sakoshi Bay Oyster

Hokkaido Appetizer (6 in Rotation)

Shiro Maguro No Korokosho Yaki – Butterfish with Black Pepper and Wasabi Dressing
Ikura Shinryoku Ae – Salmon Roe Dress with Grated Cucumber
Asparagus no Smoke Salmon Maki – Asparagus Roll with Smoke Salmon
Tako Marine – Marinated Octopus
Sengiri Potato Salad Shaki Shaki Salad – Shredded Potato Salad
Hijiki Nimono – Stewed Japanese Seaweed
Salmon Carpaccio
Sake Tamago Maki – Japanese Omelette Roll with Raw Salmon
Beef Tataki – Seared Thin-Sliced Beef with Ponzu sauce

Salad Counter (4 in Rotation)

Hokkaido Ground Vegetable Salad with Pumpkin, Sweet Potato and Mayo Egg Sauce
Vegetable Maki Salad with Spinach, Cabbage and Soba base sauce
Tofu Salad with Fish Flake, Ebi-Ko Ginger and Spring Onion
Kaiso Salad – Three Colour Seaweed with Shoyu Sauce
Kinoko Salad – Three Kinds Mushroom with Ponzu Sauce
Tuna Miso Tataki with Yuzu, Daikon and Spring Onion

Japanese Hot Kitchen (5 in Rotation)

Sake in Shoyu Butter – Grilled Salmon with Butter and Soy sauce
Kushi Yaki Chef’s Special Sauce – Grilled Meat and Vegetables with Chef’s Special Sauce
Tori Teriyaki – Grilled Chicken with Teriyaki sauce
Chikuzen Ni – Stewed Vegetables in Country-style
Hotate Ogon Yaki – Grilled Scallop with Egg York
Sake Nishin Umani – Simmered Salmon
Kamo Kurokoshou Yaki – Black Pepper Grilled Duck Breast
Takikomi Gohan – Flavoured Rice with Chicken and Bamboo Shoots
Daikon Kani Ankake – Simmered Raddish with Chef’s Crab Meat sauce
Kaisen Ni Tsuke – Seafood Stew

Hot Pot

Ishikari Nabe – Hokkaido Traditional Miso Hot Pot
Shake Ara no Miso Soup – Salmon Head Miso Soup

Chawan Mushi

Kani Iri Chawan Mushi – Steamed Crab Meat Egg Custard

Agemono

Tempura Moriawase – Assorted Tempura
Salmon Cream Korokke – Salmon Croquette
Kaisen Nabe – Japanese Seafood Steamboat

Sweet Temptation

Miniature Glass, Shooters and Cake

Yasai No Oshiruko – Sweet Azuki Bean Soup with Candied Vegetables
Azuki Kinako Mochi – Glutinous Rice
Matcha No Pudding – Green Tea Pudding with Mirin Prune
Tamago Tofu Ninjin-Ankake – Egg Tofu with Carrot sauce
Fruit No Shiratamazutsumi Kinakogake – Red Bean Rice Dumpling
Wasabi Cheese Cake
Strawberry Yuzu Cake
Green Tea Chestnut Cake

Premium Ice-cream Parlor 

Wasabi Cheese Ice Cream
Matcha Azuki Bean Ice Cream