Experience the finest ingredients prepared with incredible attention to detail, resulting in truly unique dishes.The pinnacle of high-freshness cuisine brings happiness to diners with every bite.The specialties and classic dishes are constantly evolving with new sauces, making each visit truly impressive.Every meal is a delight, consistently exceeding expectations—hats off to the chef.⭐︎ Consommé of nerve-chilled conger eel from Ehime, Fujimoto⭐︎ Chilled fedelini with red urushi from Fukui, Obama⭐︎ Charred skipjack tuna from Ehime, Fujimoto⭐︎ Tomato sauce from Nakano in Yoichi, Hokkaido⭐︎ Homemade black butter from Sado, with lotus root trio⭐︎ Red shrimp and bisque from Hasegawa in Nagai⭐︎ Freshly baked brioche⭐︎ Hairy crab risotto from Ishiyo in Kanazawa⭐︎ Corn soup from Kijitani⭐︎ Today's preparation of red snapper from Inatori Namikiya⭐︎ Granita of early-season Oishi⭐︎ Charcoal-grilled special Tajima beef from Ueda Livestock, aged for 45 months⭐︎ Kamonasu from Kamigamo⭐︎ Angel sound musk melon from Hamamatsu, Shizuoka⭐︎ Instant compote of sweet peach from Tomoyama Orchard⭐︎ Ice cream made from grass-fed Jersey milk⭐︎ Petit sweets & coffee~ Cutting-edge cuisine at Gassan Yoshitaka.
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