Oryori Kifune

With this specialty that incorporates the season's flavors in one dish, part of the fun lies in the anticipation of what will be served each time. On this particular day, the platter was arranged with foods such as bamboo shoot sushi, pickled halfbeak and bracken, and minke whale meat wrapped in Sakura leaves.

A spring bowl in which sesame tofu with green peas, and raw kuchiko (dried sea-cucumber ovaries) and shirauo (Japanese icefish) are added to a katsuo (bonito) broth. With just one bite, the mouth is filled with flavors reminiscent of young spring grass.

A masterpiece of abalone that has been slowly steamed for 3 hours and Himi udon (wheat noodles) tossed with liver and butter. Characterized by its bittersweet liver sauce, it is popular for making people thirsty for Japanese sake.

The specialty dish, which combines seasonal flavors on one plate, is always a surprise. On this day, the dish included bamboo shoot sushi, halfbeak and bracken vinegared dish, and minke whale on a cherry blossom leaf.

A spring-like soup made with bonito stock, sesame tofu made with green peas, raw kuchiko and whitebait. With just one bite, the aroma of spring-like young grass fills the air.

The abalone is steamed for 3 hours and mixed with liver and butter and served with Himi udon noodles. The slightly bitter liver sauce is a special treat that goes well with Japanese sake.