Homemade tofu with yuzu caviar, 2 years aged soy sauce from the Okada family who’s been making soy sauce since 1753.
Sashimi omakase course with 5 years aged soy sauce and freshly grated Japanese wasabi. Includes fatty tuna, the most prized part of tuna.
New Style seared butterfish sashimi.
Grilled fish course.
Fatty tuna maki roll & ponzu caviar, with Koshihikari rice, and Sanpuku nori from the Ariake Sea, both considered the finest in Japan.
Pumpkin with umeshu and coconut ice cream, yuzu foam