wanogi

Fresh Japanese spiny lobsters are used and quickly fried in hot oil, resulting in an exquisite texture: crispy on the outside and rare on the inside. The special Saikyo Ebi Miso sauce, made by adding lobster broth to white miso, is also exceptional.

The chef happened to come across Misawa Farm in Saitama Prefecture. The beef, characterized by its lean, moist texture and rich flavor, is marinated in Edo miso, which has been revived using traditional methods.

Sticky and smooth taro from Tokorozawa, grilled green onion, and fatty barracuda: This dish is a combination of mountain and sea foods. The crispy leaf ginger from Akiruno is pickled in sweet vinegar, which brings the whole dish together refreshingly.

Fresh spiny lobster is used and fried quickly in high-temperature oil, resulting in an exquisite texture that is crispy on the outside and rare on the inside. The special sauce, "Saikyo Ebi Miso," made by adding spiny lobster stock to white miso, is also exceptional.

The head chef came across Misawa Farm in Saitama Prefecture by chance. This beef is characterized by its moist red meat texture and rich flavor, and is marinated in Edo miso, which has been revived using traditional methods, to create a rich flavor.

The dish combines the sticky, finely textured taro from Tokorozawa, grilled spring onions, and fatty barracuda. It's a combination of mountain and sea produce. The crisp, sweet-and-sour pickled Akiru wild ginger leaves bring the whole dish together with a refreshing flavor.

A burger suddenly appears in the middle of the course, a unique and popular dish since the restaurant opened. Finally, the supporting role that brings the Japanese meal together is the Tokyo Takuan Bettara-zuke, which does a great job.