Waki Syun

The carefully crafted broth, made with natural water from Kiso in Nagano and selected ingredients, has a pure and elegant flavor that touches the heart. The seasonal ingredients served in a small bowl also offer a unique presence and a poetic sensation of the season. The photo is a spring bowl example called "Grilled tilefish with spring fragrance," featuring a mix of various mountain vegetables.

Midway through the course, fragrant charcoal-grilled dishes make an appearance. Drawing on experience as a Japanese cuisine chef in Paris, the chef places great importance on lean meat's taste and aroma, presenting a rich and concentrated umami flavor. This photo is an example of a dish featuring Kumamoto's Red Beef grilled over charcoal, accompanied by kinpira-style new burdock and aletta (kind of stem broccoli).

The finale's delight is the creative Japanese dessert, rich in originality. The photo is an example of a spring dessert called "Yomogi (Japanese mugwort) ice cream with white sesame anko (sweet white bean paste) and strawberries." The harmony of flavors in this dessert signals the arrival of spring, with the fragrance of yomogi, the sweetness of sesame-flavored white anko, and the acidity of strawberries coming together.