This is an original recipe by Michael Romano, who has been involved in menu supervision at UNION SQUARE TOKYO since it opened.
This dish, which has become a staple every summer, is a famous item made by making risotto with the juice of Kaga thick cucumber and the flavor of shrimp, and finishing it with coriander, jalapeno, and lime for a rich flavor. You can enjoy it at both lunch and dinner.
LUNCH & DINNER
RISOTTO CUCUMBER SHRIMP
Cilantro, jalapeno
Kagata cucumber and shrimp risotto
Cilantro Jalapeno
2,600 yen
(LUNCH: Tax and service included)
(DINNER: Tax included, service charge not included, service charge usually 10%)