Soup

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Hydrangea decoration, Corn and foie gras Surinagashi, tapioca, Quail abira, Pickled plum paste

By |11月 11th, 2017|

Foie gras is a little greasy as it is. But the paste is packed only with the flavor of foie gras.
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Corn Surinagashi

By |11月 4th, 2017|

Surinagasi is a soup cooked with ingredients in season such as seafood, tofu, ginko nut, edamame...
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Chirimen pike eel Flamed tofu Wax gourd cut in Kosode style Glehnia root Umekosen

By |10月 28th, 2017|

Regarding Nimaiotoshi, considering the appearance and ease of eat, I prepare it in another method.
Chirimen pike eel Flamed tofu Wax gourd cut in Kosode style Glehnia root Umekosen はコメントを受け付けていません。

Boiled Kuzuko coated pike eel

By |10月 21st, 2017|

A pike eel dish served in a bowl is a standard menu in early summer.
Boiled Kuzuko coated pike eel はコメントを受け付けていません。

Sawaniwan Deep fried Chicken fillet Sinjo with rice cracker flakes

By |12月 17th, 2016|

Recently, customers expect the originality and color of Sawaniwan more...
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Ground soup with vegetables (Grated onion, Bonito dashi soup and chicken soup)

By |11月 6th, 2016|

Kamonanban is a noodle dish with hot sauce over it. It is called so because kamo, the duck meat and...
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Clear soup with Duck meat and vegetables

By |10月 30th, 2016|

Kamonanban is a noodle dish with hot sauce over it. ...
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Parthenope crab Surinagashi

By |9月 9th, 2016|

Parthenope crab, Propagulum, Green onion sprout, ginger
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Surinagashi with Romanesco broccoli Swimming crab wrapped in kudzu (arrowroot) Shark’s fin Pepper on top

By |9月 9th, 2016|

Romanesco broccoli is a cross between broccoli and cauliflower...
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Clear soup with Spiny Lobster

By |9月 9th, 2016|

For the bowl dish, I chose Shinjo made with lobster in the shape of fan.
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