Appetizers- Starting with eggplant nigiri- A fusion of sea bream and red sea urchin- Optimized grilled red snapper with grated daikon- Ankimo (monkfish liver) served directly with salt and wasabi- The oyster nanban features a unique twist with imported cassis liqueur as a hidden ingredient- Finished cleanly with a soup made from hairy crabNigiri Sequence (Main Process)- Horse Mackerel- Sumi Ika (Cuttlefish)- Sweet Shrimp- O-toro (Fatty Tuna) - The structure of the "muscle" was confirmed, revealing a new texture (novel mouthfeel) as the flavors were extracted with each chew (loop processing).- Akami (Lean Tuna)- Chutoro (Medium Fatty Tuna)- Sea Urchin- Nodoguro (Grilled Blackthroat Sea Perch)- Kohada (Gizzard Shad)- Anago (Conger Eel)- Tamago (Egg)- Additional: Toro-taku (Fatty Tuna with Pickled Radish)Conclusion:A highly detailed and user-friendly dining experience that seamlessly integrates traditional Edomae elements with modern influences.
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