The Michelin-starred chef Takuya Kataori has mastered the art of subtraction in his cooking, eliminating any unnecessary flavors to create dishes with a gentle taste, highlighted by his exquisite bonito dashi.He personally selects and sources fresh seafood and local vegetables, ensuring that only the finest ingredients are used.With his genius culinary skills, Chef Kataori elevates locally sourced ingredients to a level that can only be experienced through farm-to-table dining.Colorful hand-rolled sushi featuring shrimp and white fish,Moist and flavorful sweet sea bream served with tataki bracken,The irresistible texture of high-sugar burdock in Yawata rolls,A rice bowl topped with marinated horse mackerel, rich in fat,The simplicity and directness of the flavors in Chef Kataori's dishes truly represent the pinnacle of culinary delight!Today's menu: JPY 53,000Omakase Course: JPY 35,090Genmaicha (brown rice tea)AperitifYomogi tofu with yuba dashi and yomogi tempuraKombu and bonito dashiSmall sea bream with new noodles, tied mitsuba, served in a bowlSashimi of Himi flatfish, squid, and gas shrimpFried white shrimp with fragrant batter and grilled asparagusGrilled black throat sea perch with yuuan sauceHand-rolled sushi with simmered edamameSweet sea bream with tataki bracken, butterfliedMarusui with soft-shelled turtle dashi and mochiHairy crab, sea urchin, canola flower, sudachi jelly, and vinegared dishWakame seaweed, Takaoka bamboo shoots, and fuki, simmered togetherWhite rice with chirimen sansho, Yawata rolls, pickles, and miso soupMarinated horse mackerel rice bowlTempura of Spanish mackerelBottarga riceAosa seaweed and umeboshi dashi chazukeWarabi mochiMatchaOther Japanese sake.
We use cookies on this site to enhance your user experience.
