Oryori Shunso

The skill of a professional is demonstrated by our chefs' ability to prepare hard-to-chew ingredients in a way that makes them tender. The octopus is slowly cooked until it shrinks to half its original size, becoming so tender it falls apart in the mouth. We also use live squid and "Kobako," female snow crabs. After cooking the Kobako, it is arranged on rice or with vegetables and dressing. It is a superb dish that is only available for a fixed period of time in winter. Thanks to my training at a famous Japanese inn, I learned basic manners and the correct sense of distance to be maintained when dealing with customers. Moreover, having an open kitchen allows us to see customers faces and encourages communication between our chefs and the customers. Although we have just 18 seats, including those at the counter, we are able to arrange meals that match customers' budgets and much more. Please ask us for details. read more