RESTAURANT SALT

A canapé designed to resemble a diamond chip attached to the needle of a record player. This amuse-bouche highlights the saltiness of additive-free prosciutto from Sakado City, complemented by the acidity of reduced balsamic vinegar and strawberries. Shallots and walnuts play a rhythmic accompaniment.

Creating oil from duck, combining with ginger and spring onion, and confiting in a vacuum state. By finishing with charcoal grilling, you can enjoy the sweetness and fragrance of Fukaya spring onion, along with the aroma of ginger. Served with an accent of 'Spring Onion Charcoal Powder'.

A dish that highlights the richness and tenderness of A5 rank 'Musashino Wagyu' from Saitama prefecture. Brown the meat with burnt butter, and repeatedly baste it with a mixture of Taihaku sesame oil and butter. Cook it until it is moist and tender inside, bringing out the deliciousness carefully.