Sushi to Himono I

This lunch course allows you to casually enjoy "kiboshi" (dried fish that can be eaten raw). Beginning with three appetizers that incorporate seasonal vegetables and kiboshi, guests can enjoy the difference in ingredients by comparing tuna and kiboshi white meat. Next, six pieces of nigiri are served, which bring out the flavor of the aged nama-boshi. We also offer fine rolls, grilled dried fish of the day, and other specialties. The meal concludes with a dessert of red miso soup made by carefully extracting broth from dried bones. This course is sure to satisfy even at lunch, and allows you to experience the new charm of dried fish.

This course is a multifaceted presentation of our original "kiboshi" method. Beginning with a sashimi comparison, the course progresses to grilled dishes, specialties, and soup stock dishes, bringing out the potential of the ingredients in a step-by-step manner. The course is composed of a consistent view of the world, from the 12 pieces of aged kiboshi nigiri, to the aroma created by searing, to a bowl of soup made from the bones of the dried fish. You will experience the new value of dried fish.