In Japanese cooking, there is a concept called "Gomi Goho" (five tastes and five methods). Gomi" refers to the five tastes of sweet, salty, sour, bitter, and umami, and "go-ho" refers to cooking methods such as boiling, grilling, steaming, frying, and raw (sashimi, etc.). Combining these five tastes brings out the original flavors of the ingredients and gives a variety of expressions to the dish.
We naturally incorporate the balance of the five tastes and five laws into our kaiseki and gozen dishes to provide our customers with "a meal they will never get tired of. For example, after a fatty grilled fish, we serve a vinegared dish that takes advantage of the acidity of citrus fruits. After a hearty simmered dish, we serve a light soup. It is the depth of Japanese cuisine to pay attention not only to the contrast of flavors, but also to the appearance and aroma.
Knowing the five tastes and five methods will make Japanese cuisine even more enjoyable. We encourage you to taste them consciously the next time you visit our restaurant.
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