■Visit Date: May 26, 2026 (Tue) 18:00 - 21:15■Reservation: Members Only■Cuisine: Omakase JPY 25,000, tax includedTotal with Pairing: JPY 70,070, tax included1. Pea SoupThis dish showcases the essence of the ingredients, using only salt and water to enhance the natural flavors without any distractions from seasonings. The entire pod is utilized, extracting the clear taste of the peas. The temperature is perfectly balanced, and as you bring your face closer, the fragrant aroma wafts beautifully. The vibrant green soup deepens in flavor with each sip, creating a delightful experience. The first taste is a shocking yet exhilarating encounter, as every element of the pea—the aroma, sweetness, and umami—is fully expressed. The gentle sweetness and powdery texture of the peas, combined with the spring fragrance, create a refined and exquisite flavor that leaves a lasting impression. After finishing, I savored the lingering aftertaste, enjoying a moment of relaxation.2. Salted Foie Gras ToastNext is a classic dish that fully realizes the potential of its ingredients, elevating the foie gras to a sublime state. The chef originally intended for guests to enjoy the foie gras on its own, without any accompaniments. However, due to customer requests, they added toast, which became popular and has remained on the menu. The foie gras, marinated only in salt, is served atop toasted bread. The rich sweetness of the foie gras intoxicates the palate, and the dish is designed to highlight its natural flavors without the interference of strong spices or sweet liqueurs, which are often used to mask the inherent taste of foie gras. Today’s foie gras is marinated in salt, resulting in a dish that allows you to fully enjoy its true flavor. The glossy, three slices of foie gras glisten atop the toast, enticingly inviting you to take a bite. As you sink your teeth into it, the smooth, mild texture surprises you, and the warmth of the dish melts in your mouth, creating a sense of euphoria. The rich aroma and flavor of the foie gras, combined with the sweetness and acidity of the accompanying bread, create a harmonious experience that captivates the senses.3. Elm CappelliniThis dish is visually stunning and captures the palate with its vibrant flavors. The sauce drips beautifully, and each bite reveals a depth of taste that lingers pleasantly. The cappellini is adorned with a frothy elm topping that offers a beautiful sweetness and a wonderfully smooth texture. The pure white color of the elm complements the noodles, enhancing the dish's visual appeal. The sauce, made from the broth of boiled elm with just a touch of olive oil and salt, creates an elegant flavor that is both light and refreshing. The unique texture of the noodles, reminiscent of somen, glides smoothly down the throat, providing a delightful sensation. Each bite is gentle and soothing, showcasing the inherent qualities of the elm, which is surprisingly rich in flavor. 4. Fried PigeonThis signature dish by Chef Kawashima is a staple on the menu, with seasonal variations featuring either pigeon or fugu. The classic KFP (Kawashima Fried Pigeon) is a playful take on KFC, and the chef is known for presenting the cylindrical box of KFP in front of guests, creating a fun photo opportunity. The technique used in this dish is meticulous, with the pigeon breast being fried for just five minutes from a raw state, achieving a medium-rare texture while retaining the juices. This method is efficient and preserves the flavor, showcasing the chef's dedication to quality. The moment you take a bite, the crispy exterior gives way to tender meat, and the flavors burst forth, creating a delightful experience.5. LettuceThis dish is another classic, featuring seasonal vegetables. It may seem simple, but the chef's dedication to the quality of the lettuce is evident. The lettuce is sourced from a local supermarket, presented in its original packaging, and cut into portions. However, upon closer inspection, it is clear that the lettuce is coated with a gelatinous dressing, enhancing its freshness and sweetness. The chef's exploration of the inherent qualities of lettuce has resulted in a dish that elevates this humble vegetable to new heights.6. Fried White AsparagusThe balance of warm and cold dishes is expertly executed. After the fried pigeon, the refreshing sweetness of the fried white asparagus cleanses the palate. The asparagus is fried to perfection, with a crispy exterior that gives way to juicy sweetness upon biting. The flavor is delicate and transforms the perception of white asparagus, showcasing its natural sweetness.7. Clam SoupThis dish captures the pure umami of clams, bringing out their essence in a remarkable way. The large clams are meticulously cleaned, and the broth is made by mixing them with water, resulting in a pristine white soup that captivates the eye. The first sip fills the palate with joy, as the clam flavor shines through without any distractions. This soup is a testament to the power of the ingredient, allowing the natural flavors to take center stage.8. Rice RisottoThis risotto, made with just rice, water, and salt, exemplifies the beauty of Japanese cuisine. Chef Kawashima aims to create a dish that highlights the flavor of the rice itself. The cooking process involves sautéing the rice in oil before adding seafood broth, allowing the flavors to meld together. The result is a fragrant risotto that captures the essence of the rice, delivering a delightful experience with each bite.9. Tomato PastaThis dish aims to extract every flavor from the tomatoes, creating a pasta that is fully infused with tomato essence. The preparation begins with cutting whole tomatoes, which are then blended into a rich sauce. The pasta is tossed in this sauce, creating a harmonious blend of flavors that tantalizes the taste buds.10. Roasted Mikan Beef Tenderloin with Maldon SaltThe main dish features Mikan beef tenderloin, roasted slowly over charcoal for six hours. The result is a beautifully tender piece of meat, with a rich flavor that captivates the senses. The texture is exquisite, and the meat's natural sweetness shines through, creating an unforgettable dining experience.11. Milk Ice CreamA classic dessert that offers a smart sweetness, with a splash of grappa added for a delightful twist.12. PuddingThis has become a recent staple, featuring Chef Kawashima's special pudding. The sweetness of the eggs is elegantly refined, leaving a lasting impression on the palate.