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Shirokane Takanawa "Feast Takayama"
This dish is inspired by the image of a high-quality Japanese-style risotto, made with the rich, me…
Shirokane Takanawa "Feast Takayama"
This dish allows you to enjoy the fresh and refreshing scent of yuzu, the rich aroma of the dashi s…
Tsukiji "Tsukiji Tamura"
Rice porridge has been served at the end of our course meals since the beginning. By washing the ri…
Tsukiji "Tsukiji Tamura"
In the past, our restaurant served a clear-soup course with large pieces of softshell turtle, but since some guests found the appearance off-putting…
Tsukiji "Tsukiji Tamura"
Encountering Yushima daikon from Kumamoto Prefecture was what led me to think about how best to make the most of a daikon so juicy and sweet it's…
Tsukiji "Tsukiji Tamura"
Pine-cone-style fried tilefish is a classic dish, but I wanted to add a bit of a twist to the flavor. Wanting to serve it in the style of the Chinese…
Tsukiji "Tsukiji Tamura"
The key point of 'fried milt and scallop, turnip mizore agedashi style' is adding strong umami to the turnip mizore dashi using a stock taken from…
Tsukiji "Tsukiji Tamura"
This appetizer is a dish we also served during our pre-opening. The image is of something like a 'Japanese-style clam chowder.' The potato added to…
Nishiazabu Noguchi
Shotaro Noguchi
The elegant sweetness distinctive to snow crab, the rich creaminess of raw sea urchin, and the refreshing sea aroma of wakame are brought together…
Nishiazabu Noguchi
Shotaro Noguchi
This is a dish we've served since our restaurant's opening, out of my wish to 'preserve the excellent dishes that have existed since long ago.' It's…
Azabudai "Janu Tokyo SUMI"
Hisateru Otsuka
This is a dish that could be called our restaurant's signature. We serve it as something you can only eat here. It's a sakura shrimp soba: sakura…
Azabudai "Janu Tokyo SUMI"
Hisateru Otsuka
Tiger fugu, which is normally enjoyed with the flavor of salt or soy sauce, we serve marinated in shuto (fermented salted bonito innards) broth and…
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