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.