This is a highly advanced Japanese cuisine course that fully unleashes the potential of the ingredients, offering a true essence of subtraction cooking and an exquisite level of craftsmanship.
There are also menus with creative and innovative flavors, and I was deeply impressed by each individual dish.
The price is extremely reasonable, and I am very satisfied.
It was a great experience to be hosted by such a wonderful host.
Appetizer
（Tuna, snake belly cucumber, chrysanthemum, Tosa vinegar jelly）
O-wan
（Hamachi, Matsutake）
Ozuriki
Tuna, big tuna, grilled bonito, and kombu-fillined flatfish.
Combined dishes
（Potato fried dishes, yuba and sea urchin lacquer filling)
Grilled dishes
(Salt-roasted bass with offspring)
Fried Foods
（Eel and Lily Root Fried Dippers, Pumpkin Strips)
O-wan
Fried tuna and tofu, served with abalone and matsutake filling.
Main Course
（Produced from black beef raised in Iwate Prefecture, stewed sweet potato）
Rice
(Rice with Shiitake mushrooms and fried egg)
Ningyo Saké
Hamon Egg Red Sauce
Dessert
（マンゴーのムース）
This is a highly advanced Japanese cuisine course that fully unleashes the potential of the ingredients, offering the essence and secret techniques of subtraction cooking.
There are also menus with creative and innovative flavors, and I was deeply impressed by each individual dish.
The price is extremely reasonable, and I am very satisfied.
It was a great experience to be hosted by such a generous host.
Předvčasné poplatky
（Huma tofu, lightly filled with bean paste)
O-wan
(Tuna sannjō (sakura no hana pack), Sakura mufu)
Sashimi
（シマアジ、赤貝、本マグロ、アイナメ、平目の昆布締め）
Mixed dishes
（Specials, Umeshi, Yuba, Clams)
Grilled dishes
（Grilled buds of this fish tree）
Fried Foods
(Clams with whitefish fillets fried together, salmon sprouts fried crisply)
Chawan Mushi
(Roasted Squid at Nanzenji)
Main Course
(Chatter chicken and eggplant grilled dish)
Rice
（シラスの炊き込みご飯）
Ningyo Saké
Nameko’s Red Broth
Dessert
（イチゴとヨーグルトのムース）
I believe this is a highly advanced Japanese cuisine course that fully unleashes the potential of the ingredients, offering the essence and secret techniques of subtraction cooking.
There are also menus with creative and innovative flavors, and I was deeply impressed by each individual dish.
The price is extremely reasonable, and I am very satisfied.
It was a great honor to be hosted by such a wonderful person.
Přednastavení
（ホタルイカ、京都産の菜の花を使った酢味噌和え）
O-wan
（Clams, yuba, soba noodles)
Sashimi
（Shima ajiru, akamaebi, hon majuro, hatā, taisu no kombu tegami）
Combined cooking
(Rice cake made from sweet potatoes, octopus, Danbo shimeji, celery)
Grilled dishes
（鰆のけんちん焼き & 豆腐、炒り卵、キクラゲ炒め）
Fried Foods
(Sweet-flavored tempura with eggplant, mixed with Sichuan pepper; tempura with ginger)
Chawan Mushi
（Oysters fried in Ryutoku sauce, Kuroko green onions)
Main Course
(Iwate-produced black beef, miso-youan-yaki, pickled radish)
Rice
(Miso-flavored Tuna Tea Nakamamas)
Ningyo Nakae
Dessert
(Ganju Mousse)
This is a highly advanced Japanese cuisine course that fully leverages the potential of the ingredients, offering the essence and secret techniques of subtraction cooking.
There are also menus with creative and innovative flavors, and I was deeply impressed by each individual dish.
The price is extremely reasonable, and I am completely satisfied.
It was a great experience to be hosted by such a wonderful host.
Appetizer
（Clams, snake belly radish, maitake mushrooms in sesame sauce)
O-wan
（穴子のしんじょう、梅麹、芽ネギ）
Sashimi
Tuna, red shellfish, premium salmon, sweet shrimp, and kelp wrapped in flat fish
Combined cooking
（Egg-filled fried tofu, bamboo shoots, flowers)
Grilled dishes
(Miso Tuna Grilled)
Fried Foods
Yōzushi, Mushi no otsu, Tatsu no tenpura & Chūgoku no bōshi nare ikki okase kakusuke
Tea Bowl Steamed Food
(雲丹, 里芋)
Main Course
(Iwate Prefecture-produced duck roe stew, reedwort)
Rice
(Rice with burdock and chicken)
Ningyo Sake
Red broth with mare's tail
Dessert
（ほうじ茶のムース）
This is a highly advanced Japanese cuisine course that fully unleashes the potential of the ingredients, offering the essence and secret techniques of subtraction cooking.
There are also menus with creative and innovative flavors, and I was deeply impressed by each individual dish.
The price is extremely reasonable, and I am very satisfied.
It was a great experience to be hosted by such a generous host.
Přednastavení
（サーモンの絹田打ち、数の子、黒豆）
O-wan
(Edamame, Kombu, etc.)
Sashimi
（ブリ、赤貝、本マグロ、ホタテ、ハタ）
Mixed dishes
(Tuna teriyaki, white miso stew of eggplant and tofu, golden radish)
Grilled dishes
(Calamari Grilled)
Fried Foods
（Mushroom-skinned onions fried, Ume flower stems fried)
Chawan Mushi
(Goose meat, nine-spice green onions, lacquer-filled dumpling filling)
Grilled dishes
(Restaurant-review content: Yamanashi-produced black beef, pork butt miso pickled grilled, radish sweet vinegar pickled)
Rice
（Kagoshima-produced bamboo rice）
Ningyo Saké
Yōzuiri Akatajyū
Dessert
（きな粉のムース）
This is a highly advanced Japanese cuisine course that fully unleashes the potential of the ingredients, allowing you to experience the essence and secret techniques of subtraction cooking.
There are also menus with creative and innovative flavors, and I was deeply impressed by each individual dish.
The price is extremely reasonable, and I am completely satisfied.
It was a great honor to be entertained by you.
Představování
(Creamy scallops, wakame seaweed, and red bean paste filled with a special filling)
O-wan
（ホタテのしんじょうと木耳、蔓菜）
Sashimi
（ブリ、赤貝、本マグロ、甘海老、真ハタ）
Mixed dishes
（Yonezawa Turnip, Duck Puree, Nattō)
Grilled dishes
(Sashimi Steamed Fish)
Fried Foods
（Eggplant and flat mushrooms fried in clouded butter sauce, sea bream)
Tea Bowl Steamed Food
（トカゲ）
Grilled dishes
(Miyama-produced black-furred beef, grilled with honey soy sauce)
rice
（Flat-mouthed sashimi with sesame soy sauce tea pickles）
Dessert
（黒胡麻のムース）
This is a highly advanced Japanese cuisine course that fully unleashes the potential of the ingredients, offering the essence and secret techniques of subtraction cooking.
There are also menus with creative and innovative flavors, and I was deeply impressed by each individual dish.
The price is extremely reasonable, and I am very satisfied.
It was a great experience to be hosted by such a wonderful host.
Appetizer
（Kaki, Shine Mascot, Oodokkoji Miso, Mugao no Shiranee)
O-wan
（Whitefish fillets, flat mushrooms, and vegetables）
Sashimi
(Sago crab grilled, red shellfish, fresh tuna, anchovy marinated in vinegar, flatfish marinated with kelp)
Mixed dishes
（Eggplant, Abalone, Spring Chrysanthemum-filled Dough Stuffing)
Grilled dishes
(Chatter and chestnut leaf grilled dish)
Fried Foods
（Small shrimp, three-leaf greens, mizuage, pumpkin fried dough sticks, shiitake mushrooms）
Chawan Mushi
(Chiba-produced golden trout, Danbo shimeji)
Grilled dishes
(Tsukishima-produced black beef meatloaf & Borsonia vinegar pickled vegetables)
Rice
（Tuna stewed rice, watercress, Ninomiya pickles, red broth from sweet peas)
Dessert
（洋梨のムース）
This is a highly advanced Japanese cuisine course that fully unleashes the potential of the ingredients, giving a sense of the essence and secret techniques of subtraction cooking.
There are also menus with creative and innovative flavors, and I was deeply impressed by each individual dish.
The price is extremely reasonable, and I was completely satisfied.
It was a great experience to be hosted by such a generous host.
Appetizer
（Acid foods: Abalone, Todaiji mushi, snake belly cucumber, spicy miso)
O-wan
（カマスの精製と松茸）
Sashimi
（Shimadai, this bonito, tuna kassami powder, flathead kelp dressing, sweet shrimp）
Combined cooking
(Cabbage, abalone, shiitake mushrooms, chrysanthemum and eggplant filled dumpling)
Grilled dishes
(Squid, Danbo mushrooms, steamed bun wrapped in white miso)
Fried Foods
（Kushimoto Tofu, Toji Fried Chestnuts, Fried Ginkgo Nuts）
Chawan Mushi
(Eggplant, Maitake)
Main Course
（Iwate-produced black beef brisket）
Rice
(Spiced salmon rice, watercress, Ninomiya pickles, red broth from kumara)
Dessert
（栗のムース）
This is a highly advanced Japanese cuisine course that fully unleashes the potential of the ingredients, allowing you to experience the essence and secret techniques of subtraction cooking.
There are also menus with creative and innovative flavors, and I was deeply impressed by each individual dish.
The price is extremely reasonable, and I am very satisfied.
It was a great experience to be hosted by such a wonderful host.
Prelude
（ホタテ貝、菊の花、蛇腹キュウリ）
O-wan
（Hamo and Matsutake）
Sashimi
Grilled catfish, premium salmon, sea scallops, flatfish, sweet shrimp
Combined cooking
Fried taro, yuba, kama, crab with sea-shell filling
Grilled dishes
(Salt-baked bass with children; plenty of eggs!)
Fried foods
（Small shrimp, lily root, avocado fried dough sticks, Wan-dang-ji chili fried dough)
Chawan Mushi
(Tuna, Matsutake, Three Leaves)
Main
（島根産黒毛和牛の内モモ、サツマイモ）
Rice
Steamed rice with shiitake mushrooms and fried egg, Ningyo pickles, red broth from salmon eggs
Dessert
（芒果慕斯）
This is a highly advanced Japanese cuisine course that fully unleashes the potential of the ingredients, offering the essence and secret techniques of subtraction cooking.
There are also menus with creative and innovative flavors, and I was deeply impressed by each individual dish.
The price is extremely reasonable, and I am very satisfied.
It was a great experience to be hosted by such a generous host.
Appetizer
（鯵入り卵ゼリー）
Owa
（Hamachi Shinsō, Live-fried Miso and Yamato Udon)
Sashimi
（Omawa-produced beef flounder, salmon, scallops, fukko, snapper）
Cold blended soup
(Soybean pumpkin, Wan-gan Temple chili peppers, octopus, zucchini, cooked filling)
Grilled dishes
（White Miso Eel Grilled)
Fried Foods
Fresh ginger, squid, parsley, shrimp fried dough, sweet potato teriyaki
Mixed dishes
Tuna, tofu fried, raw sea urchins
Main
(Iwate Prefecture-produced duck loin, Moya)
Rice
Rice cooked with Danba-grown shimeji and fried tofu, Ningyo pickles, and red broth from nammae.
Dessert
（Peach Mousse）
This is a highly advanced Japanese cuisine course that fully unleashes the potential of the ingredients, offering the essence and secret techniques of subtraction cooking.
There are also menus with creative and innovative flavors, and I was deeply impressed by each individual dish.
The price is extremely reasonable, and I am completely satisfied.
It was a great experience to be hosted by such a wonderful host.
Appetizer
(Mizudako, Junza, Micro Tomato, Zerri of Tosa Sauce)
O-wan
（Isahara-grown tuna, Kioto-grown Kamo eggplant）
Sashimi
(Tomato soup, sea urchin, fresh salmon, haata, fukko)
Mixed dishes
（Winter melon, sweet potato, abalone, and mizuago filled with meat paste)
Grilled dishes
(Otako Yaki (Olive Oil) & Basil-Infused Sauce)
Fried Foods
（Egg shinjō & Toomohorikoma-ya, Shirogatami Tepura）
Tea Bowl Steamed Food
（アワビ、鳴門産ワカメ）
Main
（Kumamoto-produced black-furred beef, stewed with oxtongue and reed vegetables）
Rice
Beef rice with stir-fried new ginger & Ningyo pickles, and red broth from kama
Dessert
（香蕉慕斯）
This is a highly advanced Japanese cuisine course that fully unleashes the potential of the ingredients, offering a true essence of subtraction cooking and its secrets.
There are also menus with creative and innovative flavors, and I was deeply impressed by each individual dish.
The price is extremely reasonable, and I am very satisfied.
It was a great experience to be hosted by such a wonderful host.
Appetizer
(Suzuki steamed wine, Okinawa-produced mizu, zeshi made with Tosa vinegar)
O-wan
（Hamon from Shimabara, Junzai from Akita）
Sashimi
(Tuna, big tuna, red shellfish, taro, skipjack)
Combined cooking
(Kyoto-produced Kamooka eggplants, Hitachi-produced ginseng stew with duck)
Grilled dishes
(Shirakami-produced grayling salt-roasted & pickled)
Tempeh
(Hi, shrimp, and Wanjian Temple chili peppers)
(No trace of oil taste at all, absolutely delicious tempura!)
Chawan Mushi
（Sweet shrimp, Sesame flour)
Main
(Tomato of Tottori-produced black beef, served with sweet vinegar sauce of cabbage)
Rice
（New Renkon, fried egg, rice cooked with real mountain pepper & Sichuan pepper, Ningyo pickles, red broth from beef jerky）
Dessert
（抹茶ムース＆つぶあん）
This is a highly advanced Japanese cuisine course that fully unleashes the potential of the ingredients, offering the essence and mystery of subtraction cooking.
There are also menus with creative and innovative flavors, and I was deeply impressed by each individual dish.
The price is extremely reasonable, and I am very satisfied.
It was a great experience to be hosted by such a wonderful host.
Předběžné poplatky
（Scallop, grilled abalone, snake cucumber, wakame salad with vinegar)
O-wan
（イナメ、蓬麩、フキ）
Sashimi
(Tuna, big tuna, red shellfish, haata, yasaki)
Mixed dishes
(Soup noodles wrapped in grilled abalone and tofu, red radish, chervil)
Grilled dishes
(Suzuki's Clouded Abalone Steak, Cedar Leaf Wrapped)
Tepanra
（Tuna, soba beans, kakiage, kogomi）
(No trace of the unpleasant taste of oil; absolutely delicious tempura!)
Chawan Mushi
（Tuna white meat, nine-hole green onions）
Main Course
(Roasted duck from Iwate Prefecture, served with sweet vinegar sauce)
Rice
（平目の炊き込みご飯 & 柴漬けチラシ、壬生漬物）
Nameko’s Red Broth
Dessert
（Melon Crust）
It's a highly advanced Japanese cuisine course that fully unleashes the potential of the ingredients, allowing you to experience the essence and secret techniques of subtraction cooking.
There are also menus with creative and innovative flavors, and I was deeply impressed by each individual dish.
The price is extremely reasonable, and I am very satisfied.
It was a great experience to be hosted by such a wonderful host.
Předběžné poplatky
（Tofu fried with soy sauce & light beans, topped with filling)
bowls
(Tuna sashimi, spring onion wrapped)
Sashimi
（Shima ajiru, hon majuro, akame, ai neme, hei me koobumae）
Combined dishes
Pineapple, Wakame wrapped abalone, fuki
Grilled dishes
(Roasted sprouts of Hokkaido-grown Esox japonicus)
Tempeh
(Sashimi of turban squid and salmon roe, served with salmon sprouts)
(No trace of oil taste at all, truly delicious tempura!)
Tea Bowl Steamed Food
（Hamaguri, Koshiabara）
Steak
(Miyagi Prefecture-produced black beef, miso grilled pork belly, Moega pickles)
Rice
（Steamed shrimp rice with pickled vegetables, Nemoto pickles)
Red Soy Sauce of Tuna
Dessert
（イチゴ＆ヨーグルトムース）
Thank you very much for bringing along our regular customers!
I believe this is a highly advanced Japanese cuisine course that fully unleashes the potential of the ingredients, offering the essence and secret techniques of subtraction cooking.
There are also menus with creative and innovative flavors, and I was deeply impressed by each individual dish.
The price is extremely reasonable, and I am very satisfied.
It was a great experience to be hosted by such a wonderful host.
Appetizer
（Kaki, Oideji Mugi, Mukago, Nagan, Shirawae）
O-wan
（真鱈白子のしんじょう）
Sashimi
(Sagochi, red shellfish, this big tuna, aj vinegar-dipped dish, flatfish with kelp)
Mixed dishes
（Eggplant, Abalone, Spring Chrysanthemum）
Kabayaki
(Goose, acorn)
Tempeh
（ホタテ、百合根、舞茸）
(No trace of oil taste, truly exquisite tempura!)
Chawan Mushi
(Turtle, green onions)
Steak
（Iwate Prefecture-produced black beef brisket, Mōgapikurusu）
Rice
（真鯛の炊いたご飯、壬生の漬物）
White Miso Lentil Soup
Dessert
（洋梨ムース）
Thank you very much for bringing along our regular customers!
I believe this is a highly advanced Japanese cuisine course that fully unleashes the potential of the ingredients, offering the essence and secret techniques of subtraction cooking.
There are also menus with creative and innovative flavors, and I was deeply impressed by each individual dish.
The price is extremely reasonable, and I am completely satisfied.
It was a great experience to be hosted by such a wonderful host.
Appetizer
(Yuzu Miso, Abalone, Daidokoro Mushi, Cucumber)
O-wan
（カマスのしんじょう、松茸）
Sashimi
（Hamachi, red scallop, Boston-produced beef flake, catfish, flatfish）
Filling
(Cabbage, Abalone, Shiitake Mushrooms, Eggplant, Chrysanthemum)
Pie Wrapping
(Squid, Danbo shimeji, white miso)
Tōji Yage
（Kuri, yuba, hama tofu）
Tea Bowl Steamed Food
（鱧、松茸）
Steak
(Saitama Prefecture-produced black beef brisket, cabbage)
（優勝！）
Rice
（Shaké-cooked rice, Ninomoto pickles）
Akageppu
(Roasted Wax Mousse)
Dessert
（栗ムース）