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Seared Ayu Sushi

I thought of sweetfish, a local Kanagawa ingredient in early summer. I filleted it, salted it light…

• Serves 4 · ¥1,600

• Cook time 20 min

Butterfish Saikyo-Yaki, Scallop in Sake-Lees and Shuto Marinade, Kuruma Shrimp

Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. This time it's the fragrance of smoke. For the…

• Serves 1 · ¥1,200

• Cook time 2 min

Ayu Nibitashi Spring Roll

Gently simmering ingredients in a seasoned broth is a technique with a long history, and I think it makes a very delicious dish that many people…

• Serves 10 · ¥5,000

• Cook time 3 hr

Green-tea soba with simmered herring

This is freshly hand-cut cha-soba, made with particular care for both matcha and buckwheat flour. It's a dish enjoyed with a fragrant dashi made by…

• Serves 1 · ¥600

• Cook time 30 min

Seared sweetfish sushi

As a fresh exploration of aroma, I set out to express ayu's refreshing fragrance and umami by using the whole fish without waste. I thought of ayu as…

• Serves 4 · ¥1,600

• Cook time 20 min

Chilled Herring and Colorful Vegetables (Adapted from Nishin-Nasu, Herring and Eggplant)

From the collection of cold-cuisine techniques for beating the summer heat, under the theme "the cool taste of midsummer," I wanted diners to savor…

• Serves 4 · ¥1,500

• Cook time 1 days