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Aromatic Grilled Wagyu

This is a piece of Japanese-cuisine development built around imported teas. The tea used this time is 'Anxi Rougui oolong'; for reference, 'Anxi…

• Serves 1 · ¥1,061

• Cook time 30 min

Blanched pike conger with amanatsu-jasmine-tea vinegar gelée

This is a piece of Japanese cuisine built around white tea. (Reference: white tea, Jasmine Silver Needle, 50 g: ¥1,836.) This is a tomezakana, a late…

• Serves 1 · ¥455

• Cook time 2 hr

Black-skinned kabocha squash simmered with lemon, fat greenling and sea urchin simmered together, new burdock root filled with sakura-shrimp shinjo, small eggplant Dutch-style simmered

This dish expresses Japanese cuisine through dark tea (Fu brick tea). For reference, Fu brick tea, 50 g: ¥1,620. This is an assortment of separately…

• Serves 1 · ¥489.5

• Cook time 1 hr

'Seasonal colors on green bamboo': trough shell clam with vinegared myoga and egg-yolk vinegar, young ayu and baby corn wrapped in conger eel and deep-fried fragrant, Yanaka ginger deep-fried in tea leaves, baby octopus simmered in black tea, baby tiger prawn simmered in lemon tea, Japanese whiting grilled with egg yolk, baby turban shell simmered in black tea escargot-style, and two kinds of tea-rice chimaki

This is a piece of Japanese-cuisine development built around imported teas. The teas used are 'honey-fragrance black tea, green tea (Cuiluo), dark…

• Serves 1 · ¥1,338

• Cook time 2 hr