Japanese Cuisine KASHIZUKI

We carefully prepare seasonal ingredients using a variety of cooking methods: hamaguri (clams), bamboo shoots, and hana-sansho (Japanese pepper) from Kuwana in spring; hamo (pike conger) from Mikawa and sweetfish from Tenryu River in summer; matsutake mushrooms and natural mushrooms from Japan in autumn; and Matsuba crab from Hyogo in winter.

This dish will be made with fresh bamboo shoots from Osaka and Kuwana, and fresh hana-sansho (Japanese pepper) directly from Wakayama and Niigata.

The dish is prepared with fresh matsutake mushrooms from a variety of sources and an abundance of rare aromatic and natural mushrooms from a mushroom specialist from Iwate. Prices are subject to change due to the availability on the day of purchase. this dish is only available in October.

The Matsuba crab season begins in mid-November. The dish will only be available for two months from November to the end of December. The price of the dish may vary depending on the procurement price.

It will be a simultaneous start at 12:00 pm. The price will be raised to 8,800 yen from September 2025.