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• CONCEPT
  • CRAFT ARTISANS
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  • DINING PROJECT
    • Omakase in 2020 Autumn “秋麗 Akiurara”
      • 1/Seasonal fruits dressed with ground tofu and sesame 2/Grilled saury with garland chrysanthemum genovese 3/Japanese tiger prawn sushi in the shape of a chrysanthemum flower
      • Crab and pear vinegar dish
      • Duck loin with Kujo green onion sauce
      • Rice cooked with Maitake mushrooms and green olives
      • “Chakin-shibori” of Anno potato, Roquefort and walnut
    • Omakase in 2020 Summer “夏陰 Natsukage – Shades of Summer”
      • Pureed Corn Soup
      • Cold Stuffed Cherry Tomatoes
      • Seasonal fruits dressed with ground tofu and sesame
      • Granité of red perilla
      • Deep-fried young ayu with cucumber and melon sauce
      • Kawachi-bankan pomelo jelly
  • CONTACT
• CRAFT SELECTIONS
  • Premium gift
  • Tea ware
  • Tea bowls
  • Sake cup (Guinomi)
  • Fine dining
• FOUNDER’S COLUMN
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