Kiyose Sasama

A dish with an extravagant assortment of fresh seafood primarily from the Seto Inland Sea. The tai (sea bream) used is the firm and springy natural tai caught in the waters near Akashi and Naruto, and the sea urchin characterized by its rich flavor is from Awajishima. Other seafood varieties such as hairtail and shrimp also have flavors that are unique to the season.

Katsuo (bonito) soup stock made with a blend of dried bonito and tuna, and konbu (kelp) soup stock made with a blend of Rausu konbu and honkonbu (Japanese kelp) come together to make the perfect harmony. The elegant broth is made to have a more robust konbu (kelp) flavor. An exceptional dish with the deep flavors of seasonal vegetables and shinjo (fish cake) made with seasonal seafood.

A dish that uses a variety of ingredients and different cooking techniques to prepare each one. With various foods that give a sense of the season made into bite-sized portions, a variety of textures and flavors can be experienced. Its beautiful colors also make it enjoyable to look at.