I tried to make a collage of the many unique signature items in the course here. I've posted on several of these in the past. These aren't all served every season. But it gives a sense of just how much creativity has gone into the food here. From left to right, starting at the top:
- buri pressed sushi, wrapped with pickled daikon
- butterflied and "rare" kuruma ebi, with miso and head meat on the shari
- round-shaped shari mixed with nori powder - used as the base for uni nigiri
- iwashi "negimaki", with an emphasis on chives
- "rounded" cut, large hokkigai
- palate cleanser of micro-greens + katsuobushi
- hotaru ika "paté"
- otoro sliced into thin ribbons, topped with coarse salt Less