Soba Kaiseki Gi Ebisu

Yoshinobu Saito trained at the three-star Michelin restaurant Masa in New York and worked as the head chef at the Japanese restaurant "YAMAN-RYORON", where reservations are hard to come by. We can also accommodate a private room for a party of 4 or more. ＜Sesame tofu with prawns and sakura jelly ■Fried dish - Satsuma-age spring cabbage and taranobud tempura ■Bowl - Crab shinjo and wakatake mushroom stew ■Mukozuke - Three kinds of dishes of the day - Takenoko soy sauce ■Grilled dish - Misakura chicken grilled with salt and fuki miso and fresh basil ■Steamed dish - Steamed egg custard and rape blossoms in a steaming bowl - Hamaguri dashi anzu Hamaguri and Nanohana (field mustard) steamed egg custard ■Oshinogi - Sakuraebi Soba or Seiro (new this year) ■Mizugashi (Please choose two from the following choices) - Soba coffee ice cream - Sakura flavored bean curd - Maccha brulee - Warabi rice cake - Oba sherbet (shiso leaf sherbet)

Yoshinobu Saito trained at the three-star Michelin restaurant Masa in New York, and worked as the head chef at the Japanese restaurant "Hyo-Yo Ryoron," which is the most difficult restaurant in Japan to get a reservation. While inheriting the "Yori-Yoron-ism", Saito's original taste is reflected in his cuisine, which you can enjoy at a reasonable price.