noya

Using 'Moonlight', which stands out for its sweetness among carefully cultivated lily bulbs. After confiting with vanilla and butter, it is slowly baked. The sauce is inspired by the Ainu sake 'Tonoto', featuring a pleasant acidity from fermented grains and koji. Shaved domestic truffle is added. This dish imagines a scenario where Ainu cuisine is still evolving, finding wild lily bulbs in the mountains and using truffles found in Hokkaido, cooked with the sake Tonoto available at home. *The dish price reflects the price of the omakase course.

A steamed dish at the end of autumn. At the bottom is a flan made from Jerusalem artichoke (Western-style chawanmushi), topped with Ezo deer consomme and a starch sauce, cooked buckwheat seeds, and the naturally occurring mushroom Mukitake that appears at the end of autumn. The Jerusalem artichoke, once known as Butaimo, was used as feed. The Ezo deer parts with low utility value, such as sinew, bones, and shank, are used for the consomme. This dish uses the lesser-known Mukitake and buckwheat, which is rarely featured in Western cuisine. I wanted to express the scent of the mountains around the time when the snow begins to fall, and in line with the restaurant name 'noya', I focused on gathering ingredients that are undervalued or underappreciated. *The price of the dish is displayed as part of the omakase course.