코하쿠

Seared to perfection, the fatty kinmedai fish is enhanced with a refreshing taste. Served with jelly made from bonito dashi with squeezed orange, scallions, yuzu peel, and shiso flowers.

A masterpiece that finishes the scales of sea bream to resemble pine cones. Served with a sauce made with bonito and kelp dashi, milk, and truffle. The green onions from Shimotsuma are slowly cooked to bring out their sweetness.

The shirako, which has a rich umami and sweetness, is simply charcoal-grilled. Enjoy it with a dashi soy sauce that pairs well with the crispiness. At the bottom, there is a silver bean paste with steamed mochi rice and yuzu fragrance added.

Seared to perfection, the fatty Kinmedai fish is transformed into a refreshing delicacy with a hint of citrus from the katsuobushi jelly, garnished with shallots, yuzu zest, and shiso flowers.