Shunsai Yamasaki

This dish, lovingly devised by the head chef, lavishly incorporates delicious ingredients throughout the year, each season with its own distinct flavors and colors.

Expressing the four seasons, using the freshest ingredients, with an emphasis on seasonal character. A smooth, refreshing flavor conveys the call of summer. (The photo shows grated yam and junsai.)

This egg soup is made by making tamago dofu (egg custard) into a paste and adding soup stock. This is not merely a broth to drink; it is a gem of a dish, best enjoyed on its own merits as cuisine.