Menu Example

Hishi-Gani (Hishi crab) from south-western Japan

A clear soup with Hamo fish (Japanese Conger), Matsutake-mushroom, Japanese radish

Steamed abalone, barracuda-sushi, Yuba (Tofu skin), Matsutake-mushroom with spinach

Tofu w.lily bulb, tiger shrimp, sea urchin w. okra source

Saki-zuke (先付）- Appetizer for the Value lunchspecial. Firefly squid and spring vegetable with tomato source.

Hassun（八寸）- Appetizer – Conger eel roll w/ burdock root inside, broad beans, rice-octopus,Urui-spring vegetable dressed with vinegar/miso.

Sakizuke 先付 (Appetizer) – Red sea bream (best-kind porgy in Japan)’s soft roe (before their spring-spawning), Rice-headed octopus, and Kerria japonica

Nimono-wan 煮物椀 (cooked dish w/soup) – White fish, Bamboo shoot in an arrowroot starch soup.

Gohan 御飯 (rice) – Chirashi-sushi w/Japanese conger (eel-kind), Japanese needlefish, rapeseed, and myoga-ginger.

Shrimp, white fish, and broad bean in jelly

Sakizuke (First appetizer) – Minazuki-tofu (Kyoto’s June special sesame tofu), Yuba (Tofu skin), and Sea urchin from Hokkaido, covered with okra source.

Hamo (pike conger) in starched soup

Sashimi – White squid from Nagasaki, Hon-Maguro (bluefin tuna) and Yokowa (juvenile bluefin) from adjacent sea, Tai (red sea bream) from Seto Inland sea with shredded Kabocha (Japanese pumpkin)

Japanese sweet potate (Satsuma-imo), corn Tempra, and Octopus egg. Hamo (pike conger) and fresh Lotus root in sake source. Brasenia + Blueberry in octopus soup.

Hassun (Appetizer) – Satsuma-imo (Japanese sweet potate), octopus egg and corn-tempura. Hamo (pike conger) + fresh lotus root in sake source. Brasenia and blueberry in octopus stock.