New Course Information ◆ FINEST ◆
It is nowadays I can not wait for the arrival of summer because the fresh green is raining and the day is darkened.
This time again, we have the most delicious ingredients available.
A course that takes a straight approach to the ingredients we examined and cherish the original taste of the ingredients above all.
Despite the simple cooking method, Japan's unique modesty, the arrangement has a surprising modern taste.
There is a decoration on each plate, expressing our dedication and commitment to cooking.
During SODOH # 14 ~
SODOH "MONAKA" Wafers # 14 ~
鱧 割 割 瓜
HAMO with Cucumbers from Kyoto
Ruri mountain goat farm goat cheese
“RURIKEI” from Goat Cheese with Sweet Tomato
Winter moth foie gras consomme
Consomme soup with Winter Melon and Foie gras
Hakodate Oki Shingo Kamo Reiko
“HOKKAIDO” Cod with Eggplant
Aichi beef Chigamine pepper
“AICHI BEEF” with Kyoto Chili pepper
Uncle Watercress Spaghetti
Sea Urchin and Watercress Spaghettoni
Nagano Purple
“NAGANO PURPLE” Grape Jelly
