First visitWine pairing withSparkling waterPanna cotta with salt, sweet basil paste, and salted sea urchinSuper fruit tomatoes, cooked to remove moisture, chilled overnight, stuffed with ricotta cheese, sweet basil, and olive oilFocacciaDashi made from Hobou fish from Nemoto in Hitachinaka, and sea bream aged for one week, ◎Tsukahara Farm's Ume-yama pork Meishanton, two-year-aged mortadella, terrine made with juice from Shiranui oranges from Yanagisita Farm in Yugawara, served with fennel, ◎Artichokes, Duroc pork, and a sauce made with one-year-aged potatoes and sheep's cheeseRisotto with green beans, Tsukuba chicken broth, topped with karasumi made from tuna roe, ◎Handmade pasta with wild garlic, served with Meishanton pork sausage, ◎Kumamoto red beef, cooked at 39 degrees, with beets, Sasakure Hitoyotake mushrooms, shallots, and a reduction of red wine and fond de veau, with extra meat addedHazelnut gelato made with fresh milk from HitachinakaCoffee
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