88 Nights

Freshly delivered vegetables, combined in the best way for that day. A plate showcasing the crispness of raw vegetables and the unique flavors of each.

Crispy and fragrant burdock. A hot dish to enjoy the earthy aroma and subtle sweetness.

The sweetness of the fluffy pumpkin is encased in a light batter. Served with seasonal salt.

Lightly pickled in salt koji, enhancing the sweetness and umami of summer vegetables. Perfect as the first dish or as a palate cleanser.

A dish unique to the 88th night, blending the sweetness and flavor of Haccho miso.

The Oyamadori chicken, slowly seasoned with salt koji, has been baked in the oven. It is finished with a rich and juicy flavor.

Moist steamed chicken with the richness of sesame and the aroma of sansho pepper. The gentle spiciness lingers on.

Crisp-fried horse mackerel with ginger and aromatic vegetables. A dish layered with sweetness, sourness, and fragrance.

The umami and aroma of dashi soy sauce are enhanced by olive oil.

Homemade with a mild sourness and aroma.

Chicken thighs marinated in soy sauce, crispy on the outside and tender on the inside.

Grilled coarsely ground pork frank on a hot plate. Simply meat.

Swordfish seasoned with ginger, crispy and fragrant. A hot dish to enjoy the umami of the fish.

Shrimp grilled with the shell on, elegantly dressed with balsamic vinegar.

The umami of the cuttlefish is accented with Sichuan pepper.

Served with plump fresh octopus and fragrant grilled colorful vegetables.

To reaffirm the deliciousness of potatoes, kept as simple as possible.

A light dish with the tanginess of tomatoes and the richness of olive oil.

A light dish with the fragrance of yuzu pepper.

Today's chef's selection. If you're unsure at the entrance of the Eighty-Eighth Night, please start with this plate.

The flavors of seasonal vegetables and Daisen chicken infused into each grain of rice. Enjoy the aroma when you open the lid, a clay pot rice for the 88th night.

The aroma of mushrooms and the umami of beef are layered and sealed in freshly cooked rice.

A seasonal clay pot rice dish that incorporates vegetables and ingredients delivered at that time of year. The sweet corn, which evokes the feeling of summer, is complemented by the enjoyable texture of okra.

Perfect for those in a hurry. This set includes rice, Kishu Nanko plum pickles, and a hot spring egg marinated in dashi soy sauce.

A daily water dessert from Taiwan. Tofu pudding is a traditional Taiwanese national sweet made by softly solidifying soy milk. It is similar to Japanese sweet bean soup but features a more gelatinous texture. Served with matcha bean paste, it has been crafted into an original Eighty-Eight Nights creation.

Traditional warabi mochi delivered from Furyudo in Matsue City, Shimane Prefecture. Please enjoy its refined sweetness and smooth texture with Japanese tea.

Gentle sweetness of black syrup, seasonal fruits, and cold ice cream. Traditional sweets, made light and refreshing in the style of Eighty-Eight Nights.

Homemade using eggs from Orimo Poultry Farm in Tsuzuki, Yokohama, Kanagawa Prefecture. Enjoy the richness and moistness.

Homemade using eggs from Orimo Poultry Farm in Tsuzuki, Yokohama, Kanagawa Prefecture. Enjoy a mild sweetness and moist texture. Suitable for toddlers.

Homemade using eggs from Orimo Poultry Farm in Tsuzuki, Yokohama, Kanagawa Prefecture, and organic lemons. Moist and refreshing.