Jan 29th 2011

Mussle - Sakamushi

Steamed mussle with sake, butter, thyme, served with wasabi oil

Oyako Don

Slow cooked chicken breast over rice, served with mushroom/chicken soboro, soft boil egg and bonito broth

Soy Bean Tart with soy milk sorbet

Jan 28th 2011

Nodo Kuro from Fukuoka

Abalone from West Coast,USA

Sweet Shrimp from Maine

Not Photo, Kan Buri/Winter Yellowtail from Himi, Toyama

Jan 26th 2011

We now have some beer made by Sake brewers.


From left :
Oze no Yukidoke-IPA from Gunma prefecture.
4-5 times more hop is used compared to making a regular beer. That makes this beer really bitter but also semi-sweet, rich, citrusy, malty and of course hoppy.

Tama no Megumi -Pale Ale from Tokyo.
Un-pasteurized and the second frementation is done in the bottle, just like Champagne.
It can be aged for 5 years and its flavor will change from hoppy/fresh to complex/ fruity.

Jan 22nd 2011

Grilled Arctic Char fillet
served with sauteed smoked bacon, green pea and baby onion / soy sauce marinated cabbage







Chicken Yahata Maki
Rolled chicken stuffed with burdock roots, foie gras and shiitake mushroom. Served with mushroom/soy bean Teriyaki sauce

The original Yahata Maki is burdock roots wrapped with eel. Yahata (in Kyoto) is well known for its production of burdock roots.

Jan 14th 2011

Fresh octopus(Hokkai /Mizu Tako) from Hokkaido

Higedara /Mustache Cod from Nagasaki/Iki

we are looking for this fish almost a year.

January 9th 2011

Niku Jaga
Braised Beef (short-rib) with soy sauce and sake, served with mashed potato onion and carrot.







Foie Gras Terrine
Served with yuzu jelly, kumquat compote and sorbet, home made brioche