Suzutashiki Tokyo

Suzuta Shiki in Nishiazabu.This restaurant specializes in Japanese cuisine centered around薪焼き (wood-fired cooking), and it was a delightful experience to enjoy the dishes while watching them being prepared right in front of me.What stood out the most was the aroma of the ingredients grilled over wood. It felt like each dish was a complete creation, not just because of the high-quality ingredients, but also due to the cooking technique and the fragrance.Every course left a lasting impression, offering a unique twist compared to typical Japanese cuisine.While it may not be a place you can visit casually due to the price, it’s definitely a memorable spot for special occasions.I never expected shiitake mushrooms grilled over wood to take center stage like this. Haha! Less

The entrance features the calligraphy of "Suzuta Shiki" and a beautiful flower arrangement, creating an atmosphere that is anything but ordinary. The meal begins with a delicate appetizer of squid sashimi topped with caviar, followed by a bowl of sea urchin and dashi broth, and then grilled Wagyu served with white rice. To finish off, a fragrant bowl of soba noodles is presented, each dish served in uniquely styled tableware, making the experience delightful. The pairing with Japanese sake was exceptional, and it was a luxurious moment to enjoy while watching the meticulous preparation from the counter. This is a place I would love to revisit on a special occasion. Less

I had the pleasure of visiting Suzuta Shiki, a restaurant that is notoriously hard to get a reservation at.The dishes are exceptional, but what truly stands out is the way the ingredients are showcased, the cooking over a wood fire, the layering of flavors, and the thoughtful presentation. Each plate reflects a clear intention, from the choice of dishware to the ambiance of the space.I was particularly impressed by the philosophy of minimalism, maximizing the natural flavors of the ingredients without unnecessary embellishments, and the meticulous balance of aroma, temperature, and texture.The specialty shiitake mushrooms were remarkable, with a wonderful thickness and texture. Even though I'm not a fan of shiitake, I found them delicious.The most memorable dish was the black abalone paired with two-year-aged potatoes. The potatoes were sweet like sweet potatoes, and the abalone was seasoned lightly to let the natural flavors shine through. When combined with the sauce, it became an outstanding dish.I learned that the chef has a background in French cuisine, which is evident in the exquisite sauces.It was a great meal. Thank you! Less

I visited Suzuta Shiki, a renowned Japanese restaurant located in Nishiazabu, famous for its wood-fired cooking.I was graciously invited to a special seat, and I appreciate the thoughtfulness and invitation. Since it's hot outside, I thought it would be a good idea to enjoy some delicious food to recharge.The restaurant features a beautiful counter seating area, and the exterior of the building truly reflects the Nishiazabu vibe. The availability of smartphone charging spots is a thoughtful touch from this establishment.The highlight of the meal was a course featuring luxurious ingredients.The course began with a summer-inspired somen noodle dish generously topped with snow crab, which was splendid.The combination of sea urchin and flounder sashimi left a strong impression, as the sea urchin was of high quality with a delightful sweetness.The tenderloin steak was also delicious, enjoyed alongside sticky rice with corn.The final dish, a special Taiwanese castella, was soft and left a memorable impression as a dessert.Overall, the use of luxurious ingredients was abundant, and the simplicity of the wood-fired cooking added to the experience. Each dish had a strong impact, although I felt that the emotional element was slightly lacking.The service was very attentive, which left a positive impression.I settled the bill with a credit card, and the receipt was compliant with invoicing standards.It was delicious, and I will definitely return. It was a great meal! Less

Suzuta Shiki is a restaurant that has been highly regarded by food enthusiasts for some time, and I had heard about it before. It's known to be difficult to reserve and has a relatively high price point. This time, I visited for the first time thanks to a recommendation from a senior colleague.The signature tenderloin steak was truly impressive! The meal included crab somen, sea urchin, caviar, and eel, all prepared using seasonal ingredients and cooked over wood to maximize their natural flavors. Each bite was fresh and left me feeling delighted throughout the meal. Less

In mid-July, I went out for dinner with a friend.This is a Japanese restaurant under the Suzutomi Group, featuring a concept centered around wood-fired cooking. Currently, it is a highly sought-after restaurant with reservations fully booked until 2028.My honest impression is that it’s a "very delicious restaurant." However, throughout the course, it felt like riding a roller coaster. After being impressed by one dish, the next one made me think, "This might be a bit challenging for me," creating a cycle of highs and lows.Regarding the signature wood-fired dishes, I felt a bit unsatisfied. Some plates had a very subtle wood-fire aroma, only noticeable in the aftertaste. While the ingredients themselves were excellent, I believe the unique characteristics of wood-fired cooking could have been more prominently showcased.Compared to the sister restaurant "Jigendo," which also focuses on wood-fired cuisine, I personally prefer Jigendo. It uses the wood-fire aroma boldly yet balanced, creating a wonderful harmony with the ingredients, making the dishes truly stand out.Overall, it was delicious enough to be worth a visit. However, for me, it’s a place I would be satisfied visiting just once, and if I were to return, I would choose Jigendo. If you haven’t been to either, starting with this restaurant might help you appreciate the charm of wood-fired cooking.**Hokkaido Funka Bay Hair Crab with Kuzu Noodles** The chewy texture of the cold kuzu noodles was delightful, and the combination of summer vegetables and hair crab was refreshing. As the first dish enjoyed in the summer heat, it left a very good impression.**Akashi-Produced Ogose with Caviar and Yamaguchi Hagi Red Sea Urchin** The caviar had a strong presence, which might divide opinions. The sea urchin wasn’t from saltwater but was free of alum, and the wasabi was quite spicy, which I personally enjoyed.**Tokushima-Produced Tenkeiko Mushrooms** This was one of the most impressive dishes of the day. The wood-fire aroma was robust, and the shiitake mushrooms were surprisingly juicy and rich in umami. The texture was also fantastic, making it a very high-quality dish.**Aged Black Wagyu Beef** The first bite was marked by the sweetness of corn, and by the second bite, the flavors of the sauce and meat became more pronounced. The wood-fire aroma appeared as an aftertaste after finishing the dish.**White Sweet Sea Bream Soup from Ehime** The dashi made from six-year-aged kombu and freshly shaved katsuobushi was beautiful, and while the taste was delicious, I couldn’t fully grasp the intention behind the dish.**Gifu Masukawa Ayu with Okayama Kinshisai** This was the best dish of the day. The balance of bitterness and sweetness in both the flesh and liver was remarkable, and the cooking was so well done that I could eat it without worrying about the bones, which was truly impressive.**Tottori Watermelon, Tomato, and Basil Sorbet** Surprisingly high in quality and incredibly refreshing. It left a strong impression as a palate cleanser.**Aomori Eel with Smoked Fresh Pepper and Odawara Potatoes** The smoked fresh pepper was outstandingly delicious, making it the most memorable dish.**Chiba Natural Black Abalone with Kaga Lotus Root, Fresh Wood Ear Mushrooms, and Liver Sauce** The combination of light dashi and rich liver sauce was well-matched. However, due to the high quality of the sauce, the impression of the abalone itself was overshadowed. Still, the liver sauce was refined, without any off-flavors or bitterness.**Wood-Fired Kawachi Duck with Manganji Pepper Rice** This was the dish where I felt the most "wood-fired cooking". By grilling the ingredients over wood fire before mixing them with rice, the aroma filled my mouth, showcasing a strong personality. While I finally felt the presence of a signature dish, the side accompaniments felt a bit lacking.**Ju-wari Soba (Salt Soba)** The aroma of the soba was very rich, and I personally liked it a lot.**Smoked Milk Ice Cream with Whiskey** This was impressive; it was the first time I encountered a restaurant that naturally incorporated smoke flavor into dessert.**Taiwan Jin Xuan Tea** It was said to be the same tea leaves as those used in the sister restaurant Jigendo, and it was indeed wonderful, tasting even better than the Jin Xuan tea I had in Taiwan.**Taiwanese Castella with Sugar and Black Truffle** It had an unexpectedly Taiwanese flavor, and surprisingly good compatibility with black truffle. However, since I’m not particularly fond of Taiwanese castella, my personal rating is modest. Less

I visited this restaurant for a dining event. The exquisite ingredients paired with a delightful aroma created a wonderful sensory experience, and the pairing of the dishes with wine and Japanese sake was exceptional. I’m already looking forward to my next visit in December next year. It was a great meal.- Funka Bay Hairy Crab with Caviar and Yamagata Dashi- Red Sea Urchin from Hagi, Yamaguchi Prefecture- Freshly Caught Akashi Flounder- Tokushima Prefecture Ten Seiko (Shiitake Mushrooms)- Wagyu Tenderloin with Corn- Akita Junzai and Rishiri Kombu- Aomori Natural Eel- Watermelon Sorbet with Fruit Tomato Sauce- Chiba Black Abalone- Kawachi Duck with Kyoto Manganji Pepper and Takikomi Rice- Goat Milk Gelato- Taiwanese Castella Less

Suzuta ShikiIt's been a while since my last visit to Suzuta Shiki. Chef Tashiro still has that charming smile.Today, I opted for the omakase selection of Japanese sake.I had a wonderful meal with a close friend, enjoying every moment.It was a great meal. I will definitely come back, so thank you in advance!Today's menu is as follows:- Shizuoka Edamame Kuzu Somen Incredible texture and edamame flavor, a taste of early summer.- Sashimi Served with wasabi vinegar and soy sauce, smoked caviar, and freshly caught Akashi's Makogarei.- Katsuo from Chiba Katsuura Served with pureed turnip from Nobeji, egg yolk vinegar, and pickled vegetables.- Shiitake mushrooms Grilled over wood from Tokushima.- Aged Tenderloin grilled over wood Served with rice and corn.- Soup Abalone and eggplant, with three kinds of water plants from Sanjō, flavored with katsuo and kombu dashi.- Grilled Sweetfish Accompanied by white asparagus.- Palate cleanser Peach pineapple sorbet.- Grilled natural eel from Lake Ogawara Served with zucchini and burdock chips.- Hokkaido Hairy crab from Funka Bay, prepared with white miso, aged for two years for a rich winter flavor.- Kawachi duck Served with grilled Man-gōji peppers and rice.- Ju-wari handmade soba Served with salt.- Ice cream smoked with wood Fluffy Taiwanese castella. Less

I visited after a year and two months. In June, the sweetfish season opens, and I've enjoyed sweetfish several times this month. The sweetfish here is sent live from Niigata and is larger than anywhere else. The abalone and junsai soup is made with aged kombu for a rich flavor. The hot pot with hairy crab from Funka Bay had a rich miso taste that I really loved. When I settled the bill, I was shocked by the price increase since my last visit, and I'm already feeling anxious about making a reservation for next year! Haha. Less

I visited Suzuta Shiki, a薪和食 (wood-fired Japanese cuisine) restaurant in Nishiazabu.This is my favorite place that I've been coming to since it opened. The aroma of the wood, the power of the ingredients, and the elegance of Japanese cuisine beautifully intertwine, leaving me completely satisfied every time.One standout dish is the wood-grilled shiitake mushrooms. The thick shiitake is enveloped in the fragrance of the wood, and with each bite, the umami bursts forth—it's truly a remarkable dish. Its simplicity allows the quality of the ingredients and the skill of the cooking to shine through.While the deliciousness of the food is undeniable, the personality of Chef Tashiro is also a significant reason I keep coming back. His warmth, sincerity, and straightforward approach to cooking are truly admirable.If you're looking to enjoy wood-fired Japanese cuisine in Nishiazabu, Suzuta Shiki is undoubtedly the place to go. It's a cherished restaurant that I want to continue visiting for years to come. Less

Suzuta Shiki is dedicated to the essence of Japanese cuisine, utilizing firewood to enhance the freshness and aroma of ingredients. They pursue deliciousness through:1. Emphasizing the fragrance and juiciness of seasonal ingredients,2. Incorporating fermentation, homemade seasonings, and regional dishes,3. Selecting high-quality ingredients from various regions of Japan.Mr. Tashiro has a very serious and humble attitude towards cooking.The palate cleanser, featuring peach pineapple sorbet topped with a tea jelly made from Kuromoji, was an exquisite taste I had never experienced before!I enjoyed a glass of Château de la Maltroye / Chassagne-Montrachet 2021. Less

This is my second visit to Suzuta Shiki after its relocation to Nishiazabu. I made a reservation during my last visit, and it’s hard to believe it’s been 1 year and 8 months since then! The number of seats has increased from the previous location in Mita (nearest station: Azabu-Juban), and they now have private rooms, yet the popularity remains unchanged.I’ve enjoyed the wood-fired kaiseki from the Suetomi Group at Jigen-do in Akasaka, but it’s been a while since I’ve had Chef Tashiro’s dishes. I’m looking forward to it!- Kuzusomen (Kuzu Noodles) Served with a broth made from "Ruby Drops," a fruit tomato from Nagasaki, topped with saltwater sea urchin from Fukuoka. It wasn’t too hot that day, but as it’s getting more humid, I started with something refreshing.- Freshly Caught Akashi Stone Flounder Topped with smoked caviar, served with either soy sauce or ponzu. The fish is cut into back, belly, and edge portions. The back has a clean umami flavor, while the belly and edge are rich and sweet. Delicious! I even wrapped the caviar in the fish… great seasoning and aroma.- Naturally Caught Striped Horse Mackerel from Goto Islands The skin is grilled over wood and served with a lacto-fermented turnip puree. The fish is slightly undercooked, just the right amount of heat. It’s rich and tasty!- Tokushima’s Tenkeiko (Shiitake Mushrooms) Served with a sauce made from fermented shiitake and cheese. The shiitake has changed again—thick and plump! The sauce is delicious!- Steamed Aged Tenderloin Served with a sauce of onions and black garlic, on a bed of sticky rice and edamame. Previously served as a whole piece with deep cuts, this time it was cut in half. Still tender, but easier to eat this way.- Hokkaido Hairy Crab Soup Made with a broth of kombu and bonito flakes aged for 6 years, with crab dumplings, white asparagus, wild asparagus, and water shield from Akita. The kombu broth is strong and has a nice, thick texture.- Fried Swordfish from Chiba Takeoka Stuffed with potatoes that have been stored for 2 years. The potatoes are sweet! They pair well with the swordfish.- Sorbet of Beach Pineapple from Okinawa Topped with black sesame and marigold espuma. A refreshing palate cleanser.- White Sweetfish from Ehime and Zucchini from Ichiro Farm in Aichi This plate is part of the Tokaido Gojusan-tsugi series, previously at Sanjo Ohashi and now at Nihonbashi. It’s a bit silly, but the grilled white sweetfish on a skewer was so sweet that I understood why it’s called sweetfish.- Kamo Eggplant from Kyoto and Black Abalone from Chiba Served with abalone broth. The abalone is tender and infused with the aroma of wood. I’m curious about the liver…- Meal - Rice with Wood-Fired Kawachi Duck and Manganji Peppers - Pickles (sweet vinegar pickled red daikon, okahijiki, young corn) - Red Miso Soup (Aosa) The duck minced meat grilled in a strainer with shredded Manganji peppers, along with finely chopped new onions and sansho, is delicious! I had seconds!! - Homemade Ju-wari Soba from Hitachi Aki Served with salt, mixed with dressing like capellini. This is also a classic. I could use a bit more volume though!- Taiwanese Frozen Oolong Tea "Jin Jian Cha" - Smoked Milk Ice Cream Drizzled with Ichiro’s Malt halfway through, it tastes like rum raisin?!- Taiwanese Castella This is also a signature dessert at Suzuta Shiki. Freshly baked and jiggly! The first bite is just as it is, followed by a mix of coarse sugar or syrup made from black truffle and wasanbon.Once again, everything was delicious. Thank you for the meal! At Suzuta Shiki, I also look forward to the take-home treats, but it seems like the portions have increased!? Since the Mita days, even during my last visit after the move to Nishiazabu, I used to get one rice ball of the mixed rice and a slice of Taiwanese castella. This time, I received the mixed rice in a bento box and two slices of Taiwanese castella. Both were delicious the next morning! Less

Kuzu Somen with Nagano Umi no Shizuku, Fruit Tomatoes, and Uni from Kagoshima.Grilled Sawara (Spanish Mackerel) from Takeoka, Chiba, with Smoked Caviar.Shiitake Mushrooms Grilled over Wood Fire, Fermented Shiitake, and Soto.Charcoal-Grilled Black Wagyu Tenderloin with Rice Steamed in Bamboo, Grilled Onions, Black Garlic, Mochigome (Sticky Rice), and Edamame.Hairy Crab, Junzai from Akita, White Asparagus, and Asparagus Sauvage, aged Kombu Kelp for 6 years.Fried Katsuo (Bonito) with 2-Year-Aged Potato Purée.Shiranui Sorbet with Osmanthus Tea Foam.Charcoal-Grilled White Sweetfish from Ehime, Zucchini from Ichirou Farm in Aichi.Kamo Eggplant from Kyoto, Charcoal-Grilled Black Abalone from Chiba, with Abalone Broth and Ginger.New Onions and Fresh Sansho, Instant Smoked.Salt Soba.Kinsen Tea, Cold Brewed for 4 Hours.Smoked Milk Ice Cream.Freshly Baked Taiwanese Castella. Less

I finally got to visit one of the restaurants I had been wanting to try! After experiencing the deliciousness of wood-fired cooking in Shin-Kobe, I knew I had to try Japanese cuisine combined with it! The course included: Chilled Somen with Sea Urchin and Tomato Grilled Sawara (Spanish Mackerel) with Caviar Tokushima Tenkeiko Shiitake with Cheese Aged Tenderloin of Black Wagyu with Edamame Rice Crab and Asparagus Soup Fried Katsuo (Bonito) with May Queen Potato Palate Cleanser: Shiranui Sorbet with Osmanthus Tea Foam Ehime Shiro-Ama Tai (Sweet Sea Bream) Kyoto Eggplant with Abalone Wood-fired Tsukiwaka Bear with New Onion from Awaji Island and Rice Salt Soba Smoked Milk Ice Cream Everything was incredibly delicious! I've already made a reservation for next November! Haha It's a long way off, but I'm looking forward to it!! ✨️✨️ Less

This extremely popular restaurant has a 1.5-year wait for reservations. It has been notoriously difficult to book even before the relocation. The course is filled with the charm of wood-fired cooking, using carefully selected seasonal ingredients. The dishes are created to highlight the aroma and essence of the wood fire, showcasing a delicate touch that respects the ingredients. From start to finish, it was a continuous series of delightful surprises. The aromas and flavors were absolutely top-notch. I look forward to coming back next year!【Beverages】❶ Grape Juice ❷ Cold Brew Tea ❸ Ginger Ale 【Price】JPY 66,000 (tax included) 【Omakase Course】■ Kuzusomen with Volcano Bay Crab and Caviar The smoked caviar releases a powerful aroma that fills the air.■ Akashi True Flounder with Saltwater Sea Urchin Sashimi The tender slices of the flounder burst with umami and sweetness with every bite.■ Arctic Surf Clam Grilled Over Wood The delightful texture is beautifully enveloped by the gentle sweetness of the Arctic surf clam, creating an exquisite aroma in your mouth.■ Iwate Fukuoka Grilled with Wood Stuffed inside the cap are shiitake mushrooms and salt, vacuum-sealed and aged for about a week. The fermented shiitake is pureed and packed inside the cap, topped with a shaving of su (an ancient Japanese dairy product). The toasty aroma tickles the nose, and the rich sweetness and umami burst in your mouth.■ Aged Tenderloin Rice Bowl with Black Garlic and Fermented Onion From Hyogo's "Ota Farm," the Tajima beef tenderloin is incredibly tender, with a crispy exterior and a beautiful rosy center. The sticky rice underneath is mixed with broad beans, creating a perfect rice bowl enhanced by the aroma of wood fire and the fragrance of sansho pepper.■ White Sweet Sea Bream, Asparagus, and Seasonal Vegetables Soup The soup combines white sweet sea bream with kombu broth brewed with water from the Shirakami Mountains, finished with freshly shaved bonito flakes. It achieves a delicate flavor while maintaining an exquisite aroma.■ Make Queen Potato, Grilled Ribbonfish, Fried Dish ■ Citrus Sorbet With a meltingly fresh taste and gentle sweetness, it offers a refreshing sensation.■ Abalone ■ Hairy Crab with Turnip and Sauce ■ Bear with Sansho Pepper Rice Mixed rice with bear meat grilled halfway over wood. It's luxurious! The natural umami is sealed in, concentrating the flavors and moisture. The rice is "Sakihokore" from Akita, known for its plump texture and deep sweetness that expands with each bite, perfectly balanced with the fragrant aroma and the tingling sensation of flower sansho.■ Salt Soba Eating it with salt emphasizes the natural sweetness of the soba, allowing you to enjoy the flavor of the ingredients. It's an incredibly simple yet delightful taste.■ Smoked Milk Ice Cream Strongly infused with smoky flavor, it has a rich taste enveloped in a smoky aroma.■ Taiwanese Castella with Rock Sugar and Truffle Syrup The bouncy Taiwanese castella is light and fluffy, with a gentle sweetness and egg aroma. You can enjoy it with rock sugar and truffle syrup as you like.■ Taiwanese Jin Sencha Less

I had the pleasure of visiting Suzuta Shiki (Nogizaka), a restaurant where the aroma of firewood makes a lasting impression!This place is all about the fragrance—fragrance, fragrance, fragrance. The scent of the firewood elevates the quality of the dishes while instantly conveying a sense of elegance.Every dish showcased the essence of firewood, but I was particularly amazed by the tenkei-ko shiitake mushrooms. They were five times the size of regular shiitake, and the umami flavor was at least three times stronger. Plus, the aroma of the firewood added to the perfect combination. I wondered what I had been eating all this time!They serve luxurious dishes without any specific genre, including black-haired Wagyu tenderloin, striped jack mackerel, and simmered black abalone.The finale was a rice dish with new onions and smoked black bear, which felt like a masterpiece created by the rich flavor of the bear meat and the aroma of the firewood. I even went for a second helping!Even the ice cream at the end carried the scent of firewood… it was a new sensation, truly impressive! Less

The Suzuta Shiki restaurant, part of the Suetomi Group, has gained popularity thanks to the rise of places like Maki Tori Shin-Kobe, Azabu Muroi, and Takubo in Daikanyama. The performance of the wood-fired cooking creates a fragrant aroma, resulting in a crispy exterior and juicy, fluffy interior, allowing diners to enjoy the process of cooking as well as the movement of the flames.However, it seems that the once soaring popularity is beginning to wane, as if entering a plateau.After witnessing the fiery performance of the burning wood in the clay pot multiple times, it feels like my stomach is about to burst from being so full! Haha.The food is undoubtedly delicious, so thank you for the great meal! (^^)Today's menu: JPY 57,000- Ruby Droplet Fruit Tomatoes, White Shrimp, Kuzusomen with Smoked Caviar- Akashi's Okose, Liver, Sashimi, Saltwater Sea Urchin, Hamabofu- Hokkaido Grilled Hokkigai with Shaoxing Wine Marinade, Niboshi, Warabi, Elderflower- Tokushima Tenkeiko Shiitake Mushrooms, Grilled with Wood, Sō Cheese- Aged Black Wagyu Beef Fillet, Grilled with Wood, Onion Sauce, Edamame, Rice- Ehime White Sweet Sea Bream, Asparagus, Wild Asparagus, Junsai, Soup- Mejikari, Two-Year Aged May Queen, Fried, Sudachi, Salt- Osmanthus Tea Foam, Setoka Sorbet- Lake Hamana Eel, Aomori, Small Turnip, Flower Pepper, Sauce- Tsuki no Wa Bear and New Onion, Pepper, Clay Pot Rice, Aosa Red Miso Soup- Salt Soba- Dong Ding Oolong Tea- Milk Ice Cream (with Smoked Flavor), Whiskey- Taiwanese Castella- Other Drinks Less

At Suzuta Shiki, reservations can take about two and a half years unless you snag a cancellation through OMAKASE. I was so impressed by the delicious food at Jigen-do, another restaurant in the same group, that I made an effort to secure a reservation here as well!We started our meal all at once!- Cold somen noodles with fruit tomatoes and caviar- Surf clam- Shiitake mushrooms- Black Wagyu beef- Soup with sea bream and asparagus- Firefly squid with potatoes- Black fig sorbet- Bamboo shoots- Hairy crab with turnip- Rice cooked with fragrant wood, Tsukiwa Kuma, and new onions- Salt soba- Frozen Dong Ding Oolong tea- Milk ice cream drizzled with whiskey- Taiwanese castellaNot everything suited my taste, but the rice at the end, infused with the aroma of the wood, was simply too delicious. As they say, all's well that ends well.It's pricey, but I would love to visit again if the opportunity arises. Less

This was my second visit. I remember being impressed when I came before the relocation, but this time, while the food was delicious, it didn't leave me as amazed. I wonder if my taste has changed or if the restaurant's flavors have shifted.The dishes featured a wonderful smoky flavor, and there were many aromatic options:- Kuzusomen with caviar- Sashimi of Okose- Grilled Hokkigai with Shaoxing wine- Grilled shiitake mushrooms- Smoked black Wagyu fillet- White sweet sea bream, asparagus, and junsai soup- Fried Makequeen potatoes and firefly squid- Fig sorbet- Grilled bamboo shoots with flower pepper- Hairy crab and turnip with sauce- Beef and pepper rice- Salt soba- Milk ice cream with a smoky flavorI also took home some onigiri and Taiwanese castella. Less