Nuji

To clean and loosen its fibers, the octopus meat is rubbed for 30 minutes for a tender yet chewy texture. Since too much heat may cause the meat to stiffen, the chef cooks the meat in time with the guest's arrival in order to prepare it just right.

The clean tasting soup brings out the Eshima duck's delicate flavor. The duck meat is slowly cooked in Iriko broth and served with fried potatoes. A hint of citrus adds a layer of flavor.

A dish that portrays spring breeze: tara, bamboo shoots, ostrich fern, "koshiabura," and many more wild plants served with young sweetfish and delicious fuki miso.

(Sirloin or Fillet)

(Sashimi or Grilled)

(Sashimi or Grilled)

The fish is washed and kneaded for 30 minutes to break down the fibers, making it soft yet firm. If it is cooked for too long it will lose its tenderness, so this dish is carefully prepared to hit the perfect "point" just in time for the guests' arrival.

With sautéed green beans with olive flavor

Japanese Black Beef Fillet, slow cooked at low temperature and vacuum to make it incredibly tender and juicy, served with porcini sauce

Strawberry Gratin in a Vanilla Glass

*The above prices are excluding tax. Consumption tax will be charged separately.

*There is no service charge.

The light soup brings out the delicate flavor of the Iejima duck. The deep-fried new potatoes, soaked in duck fat and dried baby sardine stock, are also exquisite. The refreshing aroma of yuzu adds an accent.

This dish represents the breath of spring and is made with mountain vegetables such as cod buds, bamboo shoots, kogomi, and koshiabura, along with fragrant and refreshing young sweetfish, and is garnished with flavorful butterbur miso.