高瀬圭弐
A tea's flavor matters, but I think its aroma is one of the great pleasures too, and with the idea that a variety of aromas can be enjoyed through…
Serves 1 · ¥300
Cook time 1 hr
This time it is the additional course. For the Japanese-style roast beef, since many of our guests prefer red, lean meat, this time we use the inner…
Serves 1 · ¥600
Cook time 3 hr
This is a fried course. For the Reishi sea snail fried in egg-yolk batter, I deep-fried the sea snail in a batter of rooibos tea, egg yolk, and…
Serves 1 · ¥400
Cook time 40 min
This time I would like to introduce dishes we regularly serve at the restaurant, as well as dishes I hope to serve in the future. Here I introduce…
Serves 1 · ¥200
Cook time 20 min
The grilled dish is 'Tea-Fragrant Grilled Spiny Lobster and Abalone.' I used Darjeeling, known for its pale orange color and fruity aroma…
Serves 1 · ¥1,800
Cook time 1 hr
Japanese cuisine built around imported teas Tea used = For the simmered dish Tender-Simmered Olive Pork, I used dark tea, which has a distinctive…
Serves 5 · ¥400
Cook time 3 hr
This time it is the sashimi course. For the sawara kombu-jime, the sawara is filleted into three pieces and the pin bones removed, then lightly…
Serves 1 · ¥540
Cook time 1 hr
This is the grilled course. For the matsutake and hamo grilled with fragrant onion soy, we first make an onion soy sauce and baste the fish with it…
Serves 1 · ¥1,900
Cook time 1 hr
This is a hot pot dish. For the Kamo eggplant and whale small hot pot, the Kamo eggplant is deep-fried once and then the excess oil is removed…
Serves 1 · ¥700
Cook time 3 hr
