DINNER

Wagyu beef slowly simmered in warishita sauce blends with the flavor of vegetables. Please enjoy it with an egg.

River fish grown in clear streams are fluffed and grilled with salt to bring out their simple and deep flavor.

A smooth chawanmushi with a hint of dashi (Japanese soup stock), served with a sweet red bean paste made from seasonal ingredients.

A plate of colorful small potted dishes made with seasonal ingredients. These appetizers are a concentrated combination of seasonal bounty and craftsmanship.

Fresh sea bream is brained with kelp to bring out the best flavor. Enjoy the delicate taste with wasabi soy sauce or salt.

Assorted seasonal vegetables and yuba carefully cooked in a gentle broth. A dish full of nourishment.

A fluffy omelet made with eggs from Hida Jidori chicken and rich in dashi broth. Please enjoy it while it is still warm.

Earthen pot takikomi-gohan (rice cooked in an earthen pot) with seasonal seafood and wild vegetables. The fragrant roasted rice is another enjoyment.

Softly finished crab shinjyo with elegant soup stock poured into the soup. Delicate aroma and taste.

Silverfish marinated in Saikyo miso and grilled to a fluffy, savory flavor.