Nagomi Ryori Morishima

Okinawan-caught medium-fatty tuna dressed with wasabi soy sauce and served with plenty of spring onions. Please enjoy it as sashimi in kaiseki (Japanese cuisine). If you are eating it off the menu, make sure you try it with some sake as well.

Jimami tofu deep-fried with rice flour batter and served with sweet dried soy bean milk skin paste. The chef uses Jimami tofu, an Okinawan ingredient, in place of sesame tofu, which is the original ingredient for the dish. The broth is made from kombu and onions, instead of dried bonito.

Fatty Spanish mackerel pickled in "Dassai Niwari Sanpun's (Japanese sake)" lees. The outside retains a pleasant scent while the inside is smooth and tender.