Utsuwa Ryori Sano

In this collection of dishes, careful attention is also paid to visuals, such as with fava beans in the shape of frogs, and tapioca made to look like dewdrops. The invigorating texture and aroma of Japanese ginger sushi stimulates the appetite.

First to stimulate the senses is the crisp texture of the okahijiki (land seaweed). Along with the thinly sliced chicken tenderloin, the flavors of the fish stock and mustard make themselves at home in the mouth.

In the center are loquats stewed in syrup, and fresh cream. This is a first-rate dessert, offering these tender textures amid crispy egg whites.