Sakuragaoka Dashi Sakuragaoka The 'dashi' of life, the foundation of cooking. We lavishly use Rishiri kelp and Shizuoka Yaizu bonito flakes. Please enjoy it as is for now.

Sweet summer scallops and Saimaki shrimp are served Chiba with Yamato sweet potatoes from Tako Town, served as yoro kake (yoro kake), and finished with homemade ponzu sauce together with seasonal tsurumuraki.

These tender fish balls are made from fatty sardines caught during the rainy season. The fragrant aroma of crispy fried green onions and refreshing ginger enhances the delicious flavor of the sardines.

Today's recommended fresh fish sashimi, sourced from Toyosu Market.

The snail meat is carefully removed and roasted in its shell with wakame seaweed and vegetables for a fragrant and flavorful dish. The miso paste served around the edge of the shell further enhances the delicious taste of the sea.

Freshly caught flounder, in season and plump in flesh, is seasoned, coated in rice flour batter, and deep-fried. Enjoy it with sweet asparagus and refreshingly spicy young ginger.

Enjoy our Wagyu sirloin, grilled to perfection with "Ryujin no Shio" salt, served with a refreshing onion soy sauce and a sprinkle of sansho pepper. Kyoto's traditional vegetable, "Kamo eggplant," is carefully prepared in a Dutch-style stew using rich, elegantly sweet red sake. It boasts a melt-in-your-mouth texture and a rich, savory flavor.

Fushimi peppers and dried sardines are gently simmered, and the flying fish is mixed with bonito-based soy sauce, miso, and condiments. Pickled eggplant is also served alongside. The pickled eggplant uses domestically produced water shield as a base. It pairs perfectly with red miso soup.

'Sato Nishiki' is often called the king of cherries. It is characterized by its elegant and rich flavor.

This is a summer Japanese confection made by kneading kudzu starch and bean paste together, then lightly baking the surface.