Aji Cucumber Roll with Ume PasteJindo Squid with Squid Ink SaltMustard Water SpinachEbo Sea Bream, Green Onion, Molokhia, Shiso FlowerClear Soup with Hanadai, Winter Melon, Yuzu, and MustardSashimi: Hata and FuguDeep-fried Swordfish and Lotus Root WrapDoman Crab with Noodles and Homemade Sichuan Pepper OilKinmedai, Korinuki, and Tade VinegarPalate Cleanser: Nagaimo and Quail Egg SomenCorn RiceGrilled Eel with Eggplant and Okra in White Miso with Black ShichimiRice with Hamo and Sweet Long Pepper, served with Egg Yolk Soy Sauce and Sichuan PepperMiso Soup and PicklesHanadai Marinated RiceChilled Sesame Dashi ChazukeSecond serving of Hamo RiceSecond serving of Corn RicePear and Shine MuscatZunda Jade Rice CakeMatchaThe ingredients are excellent, but Chef Sugiyama's seasoning and cooking techniques are truly remarkable.I would love to visit again.
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