Chef Norihito Nishihara, who loves creating more than just eating, is a true culinary artist dedicated to crafting the most delicious dishes using the finest ingredients. In celebration of the anniversary of time, he expresses Japan's oldest clock, the water clock invented during the Asuka period by Emperor Tenji (Prince Naka no Ōe), through his cuisine. His obsession with the water clock and his ability to bring it to life is truly astonishing! He is also passionate about pottery, using his handmade inkstone to brush soy sauce onto his nigiri featuring medium fatty tuna. Instead of spring rolls, he serves summer rolls wrapped in white asparagus and eel! I am captivated by this eccentric chef who delivers such fascinating creations, and I find myself returning often. I look forward to the next meal! (^^)Today's menu: JPY 30,000- Water clock of Emperor Tenji (Prince Naka no Ōe) in celebration of the anniversary of time- Mirugai, tsubugai, hiragai, abalone, and scallop paste- White asparagus, junsai, and micro herbs- Corn soup with fresh gluten, beard oil, and corn tempura- Kue, arugula flowers, squid, hairy crab, sea urchin, and tuna sashimi- Nigiri with medium fatty tuna on a handmade inkstone- White asparagus summer rolls with plum paste- Yoshino kudzu-style cold soba with purple hydrangea okra- Charcoal-grilled sweetfish from the Yoshino River with wasabi miso and Takamine chili- Fried and soaked Yamato maru eggplant with onion- Wagyu beef, Totsukawa peas, and rice- Pickles and salad- Winter melon clear soup- Totsukawa pea rice topped with shirasu- Sake lees milk jelly with Hyuga natsu- Other drinks
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