RISTORANTE HARAGUCHI

A corn soup adjusted for thickness using only kombu dashi without cream, served with corn tempura, paired with rich sea urchin from Hokkaido that matches the intense flavor of the corn.

Tomato fondue and tomato jelly, burrata cheese, homemade pickled shallots, junsai, hollowed melon and watermelon, sea grapes, micro shiso. A dish that combines rich sweet shrimp with a refreshing sensation.

Seasoned with Noto's 'Ishiru' and homemade apple vinegar, featuring okra, moringa, nameko mushrooms, red shiso, myoga, and rock mozuku, creating a dish with a cohesive texture from the ingredients.

Chilled pasta made with pureed edamame and capellini. A dish for summer.

A sauce made with broth from ayu bones, blended with the innards of ayu for a bitter flavor. The richness of the grilled ayu flesh and its innards is refreshing and balanced by cucumber and shiso flower, making it a pasta you crave in the summer.

Charcoal grilled rump meat with reduced marbling to enhance the meat's umami. The sauce made from beef bone broth highlights the meat's flavor.

Rich panna cotta finished with the flavor of Kaga bocha, rich yet refreshing. Served with seasonal fruits.

Egg tart made with jam prepared from seasonal fruits while they are delicious. If you are full, you can wrap it up and take it home.