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White-fan shark fin

This is an additional course. The shark fin is a signature piece built on Chinese technique. To soften it to the utmost, it is sealed for twenty-four…

Thinly sliced flounder sashimi

Komachi Rice Noodles with Jajiang-Style Miso

For the rice course, this is Akita Komachi udon. As for the jajiang-style miso, adding Chinese sweet bean paste gives it a somewhat different flavor.

Eel and Cucumber, Hakata-Style Pressed

From the theme of the technique of cold cuisine, this is a vinegared dish. For the eel and cucumber Hakata-style press, I took 'uzaku'—normally a…

• Serves 1 · ¥419

• Cook time 40 min