Rufu

This aperitif is inspired by the water droplets that fall on the lotus leaves in Goryokaku Park in Hakodate during this summer season. It contains flower petals inside. Please drink it as if you are sucking the water droplets with the lotus leaves. A new texture. The inside is completely liquid. It forms a membrane around it.

A sauce made with seasonal hamo and peas in summer. The hamo is infused with the broth of clams and shiitake mushrooms through pressure-reducing cooking. It captures the essence of that broth from the dobin mushi as tempura. Finally, it is lightly charred over charcoal. Tempura that does not require tempura sauce.

Using Kagoshima Prefecture's black-haired wagyu beef, specifically the haneshita cut, combined with true kelp from Hakodate, Hokkaido, and traditional dashi made from dried bonito from Makurazaki, Kagoshima, it is sous-vide cooked at a core temperature of 54°C, then grilled with charcoal to add aroma. A new sensation of eating art.

I love the scent of summer festivals and want you to feel it in the shop as well. Just soak Kagoshima Prefecture's fresh squid in bonito shuto and sake. It's simple but goes incredibly well with sake. Above all, the aroma is really wonderful! It's irresistible for sake lovers.

Using eel from either Yanagawa, Fukuoka or Okuma, Kagoshima. The dashi at [Rufu] is not made on the stove but is carefully extracted using a steam convection oven to maximize the flavor from the ingredients.

The tradition of 'sushi' and 'nigiri' is wonderful and important. But innovation is also important. I want to create a definition of 'sushi' that everyone, both Japanese and people around the world, can agree on, where all 'sushi' is delicious.