Kaiseki Kappo Nagasaka

This dish is characterized by the doughy texture of kneaded kudzu. This vividly colorful item is also enjoyable for the eyes, with botan shrimp, uni (sea urchin) from Awaji, shiso flowers, and wasabi. The aroma of sesame and shiso is exquisite.

This dish includes sesame tofu with cherry blossoms mixed inside and black rockfish from Awaji. The accents of warabi (bracken), flower-cut udo (Japanese spikenard), and leaf buds give an air of refinement. The soft flesh of the black rockfish is delicious.

This dish combines simmered bamboo shoots and fuki (giant butterbur) with yuba (tofu skin) that is deep-fried then simmered. The umami (pleasant savory taste) from the dashi (Japanese broth) is infused well into the ingredients for refined flavors. Made with seasonal ingredients, this dish is full of seasonal appeal.