Hydrangea decoration, Corn and foie gras Surinagashi, tapioca, Quail abira, Pickled plum paste
Foie gras is a little greasy as it is. But the paste is packed only with the flavor of foie gras.
Corn Surinagashi
Surinagasi is a soup cooked with ingredients in season such as seafood, tofu, ginko nut, edamame...
Chirimen pike eel Flamed tofu Wax gourd cut in Kosode style Glehnia root Umekosen
Regarding Nimaiotoshi, considering the appearance and ease of eat, I prepare it in another method.
Boiled Kuzuko coated pike eel
A pike eel dish served in a bowl is a standard menu in early summer.
Sawaniwan Deep fried Chicken fillet Sinjo with rice cracker flakes
Recently, customers expect the originality and color of Sawaniwan more...
Ground soup with vegetables (Grated onion, Bonito dashi soup and chicken soup)
Kamonanban is a noodle dish with hot sauce over it. It is called so because kamo, the duck meat and...
Clear soup with Duck meat and vegetables
Kamonanban is a noodle dish with hot sauce over it. ...
Parthenope crab Surinagashi
Parthenope crab, Propagulum, Green onion sprout, ginger
Surinagashi with Romanesco broccoli Swimming crab wrapped in kudzu (arrowroot) Shark’s fin Pepper on top
Romanesco broccoli is a cross between broccoli and cauliflower...
Clear soup with Spiny Lobster
For the bowl dish, I chose Shinjo made with lobster in the shape of fan.