Yoshino kudzu corn tofu, served with corn broth and corn cob dashi sauce.Watermelon eggplant, water shield, somen noodles, wasabi, and a foam sauce made with pickled plum and roasted sake.A bowl of Awaji-produced rockfish and thinly sliced winter melon.Octopus from Akashi, with plum paste and roasted sake.Grilled octopus suckers.Hamo (conger eel) sashimi, salted hamo roe, onion dashi, and egg yolk vinegar sauce.Hassun: Okinawan moss, red sea urchin tsukudani, new ginkgo nuts, straw-roasted edamame marinated in Shaoxing wine, dried gourd, yamamomo (Japanese bayberry), and Manjyu chili stuffed with hamo paste.Charcoal-grilled aged hon-ara (a type of fish), served with okra and clam dashi sauce.Kishu duck meatballs and thinly sliced zucchini in duck broth.Simmered belly.Rice, with boiled shirasu (young sardines) and stir-fried Manjyu chili rice, pickles, and miso soup.Ramen with ayu (sweetfish) niboshi dashi.Zunda (edamame) yokan (sweet jelly).
We use cookies on this site to enhance your user experience.
