Reservation takes 3 years.Only those who have triumphed in the fierce competition can secure these rare seats, which are not easily available to everyone after waiting for 3 years.This time, we enjoyed a course featuring early summer ingredients and the remnants of spring.⚫︎ Caviar A classic finger food topped with smoked caviar on crostini blended with aromatic vegetables. As always, it’s a well-balanced and delicious dish.⚫︎ Corn Freshly steamed sweet corn served in a soup made from pure essence extracted by simmering the husks and cobs for 8 hours, accompanied by grilled corn gelato. Every bite bursts with the sweetness and umami of corn.⚫︎ Scallop A large scallop grilled over wood fire, served as carpaccio. Underneath is a herb sauce, and on top is a sauce made from Japan's oldest nori from the 16 islands of Shimane.⚫︎ Clams Steamed with Spanish sparkling wine, served with a cappuccino-style sauce made from the essence. Only the tender parts of the clams are used.⚫︎ Unseasoned Sea Urchin Capellini Sweet Kumamoto sea urchin with no unpleasant odor, generously used. This dish is not just mixed; it’s packed with umami, with a hint of wasabi.⚫︎ Hairy Crab A 900g hairy crab from Ishikawa, boiled fresh from the morning market. Layered with shredded leg and claw meat on top, and in the middle, whipped crab miso, with a tangy rice salad below.⚫︎ Zuppa di Pesce Chopped hairy crab and red shrimp, served in a concentrated soup simmered with carrots, onions, and celery for 7 hours, accompanied by a baguette.⚫︎ Abalone Tenderly cooked abalone, finished with a quick high-temperature fry for a fragrant touch. Served with a risotto made from wild asparagus and a sauce using seafood broth and seaweed, with a twist of sudachi for flavor.⚫︎ Nodoguro Grilled nodoguro over binchotan charcoal and wood, fluffy and delicious. Served as a salad with a tangy sauce made from tomato essence, new onions, and sansho leaves.⚫︎ Hokkigai Five large 500g hokkigai, steamed and chopped, tossed with fruit tomatoes in a flavorful pasta.⚫︎ Black Wagyu Chateaubriand Cooked over wood and charcoal, the meat continues to evolve. It’s rich in flavor with perfect cooking. Served with smoked oil marinated fresh pepper, salted fresh pepper, and a mix of Kyoto snap peas with sherry vinegar.⚫︎ Risotto Sakura shrimp fried in extra virgin olive oil for a fragrant touch, finished with the essence of the moment, resulting in a very light dish. Remarkably, it’s packed with umami without using cream or cheese. The rice is large-grained "Ryuu no Hitomi." A twist of lemon adds flavor.⚫︎ Kinoshita Cheesecake A gluten-free, creamy cheesecake that has garnered a loyal fanbase.⚫︎ Strawberry Kobe strawberries marinated and deseeded, served in a soup-like sauce with smooth basil ice cream.⚫︎ Tea
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