Kombu-marinated Saima Shrimp The shrimp is infused with a strong kombu flavor. The kombu-marinated cucumber adds a nice accent. The boiled live shrimp has a rich sweetness.Grilled Young Corn Tempura-style corn. A comparison of corn at different growth stages. The smaller ones have tasty silk. The local variety seems to get sweeter as the season progresses.Squid with Yuzu Peel Paste Using yuzu peel as a salt substitute.Bluefin Tuna with Salt and Sesame Oil Tastes like beef sashimi. Visually resembles A5-grade grilled beef short ribs. It looks delicious even when grilled.Seared Isaki with Ponzu Fatty Isaki pairs well with finely chopped green onions.Fried Winter Melon with Taraba Crab Roe The fried winter melon is hot and melts in your mouth. It feels like enjoying a lot of dashi. The roe is nicely seasoned with soy sauce.Stuffed Manjanji Peppers with Sushi Rice A meal replacement. Served hot and fresh. The combination of fat and pepper is delightful.Cherries Bright red cherries, sweet and plump. Chilled in ice, they have a refreshing texture.Warabi Mochi Freshly made warabi mochi with black soybean kinako. The chewy texture is abundant and delightful.Matcha A refreshing finish to the meal.
We use cookies on this site to enhance your user experience.
