The dishes are sophisticated and refined, showcasing subtle creativity and taste, which consistently leads to high satisfaction.* Kamo Eggplant: Deep-fried with mochi flour, served with a broth made from soft-shelled turtle.* Nimono: Lightly grilled scallops, green asparagus, and caviar.* Nibana: Sea urchin with a tangy base.* Tofu Soup: Made with freshly prepared dashi, incorporating hairy crab and edamame.* Unagi Uzaku-style: Pickled cucumber, grilled corn, vinegar miso, and horseradish.* Refreshing palate cleanser: Simmered Kochi Prefecture fruit tomatoes with junzai.* Shabu-shabu: Black abalone, clams, and wood ear mushrooms with abalone liver ponzu.* Fried soft-shelled turtle with black shichimi.* Clay pot rice with ayu fish and Manji chili, brushed with fish sauce.* Rice from "Kunishir" in Asaka City, Fukuoka.* Tororo (grated yam) thinned with dashi and topped with bonito flakes.* Beef simmered with egg yolk.* Yuba (tofu skin) in red miso soup.* Gelato made with coconut milk and milk, seasoned with salt, served with Miyazaki mango and lemon.* Frozen Dong Ding Oolong tea.
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