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Higashi-san’s snap peas and pen shell clam. Exceptionally large and sweet peas, with a chilled sauce infused with their ...
06/06/2026

Higashi-san’s snap peas and pen shell clam.
Exceptionally large and sweet peas, with a chilled sauce infused with their pods and clam dashi.
The clams are lightly seared to deepen their umami, then finished with summer herbs.

いつもありがとうございます🫛

A traditional Japanese technique, reimagined — bonito from Mie prefecture infused with the aroma of straw instead of lig...
16/05/2026

A traditional Japanese technique, reimagined — bonito from Mie prefecture infused with the aroma of straw instead of lightly seared, served raw to highlight its luscious texture, with thinly sliced raw white asparagus from Saga prefecture.

Satō Nishiki cherries (Japanese variety known for its sweetness and light acidity) with heirloom Ōkami-momo tomato from ...
02/05/2026

Satō Nishiki cherries (Japanese variety known for its sweetness and light acidity) with heirloom Ōkami-momo tomato from Kochi.
Satō Nishiki and Ōkami-momo gelée and sauce — bright and refreshing.
Layered over a panna cotta bringing a nice balance of umami and acidity.

Seasonal Kyoto bamboo shoot. Lightly fried in tempura to a crisp exterior while gently steaming within, yielding an arom...
25/04/2026

Seasonal Kyoto bamboo shoot. Lightly fried in tempura to a crisp exterior while gently steaming within, yielding an aromatic bite. Served with black truffle sabayon.

Chawanmushi with Yokoi-san’s green asparagus from Kagawa prefecture and Tairagi pen shell.Served with clam dashi green h...
15/04/2026

Chawanmushi with Yokoi-san’s green asparagus from Kagawa prefecture and Tairagi pen shell.
Served with clam dashi green herb sauce.

It is a great honor for our small Tokyo restaurant to be featured alongside some of Asia’s most renowned establishments....
27/03/2026

It is a great honor for our small Tokyo restaurant to be featured alongside some of Asia’s most renowned establishments.

This is all thanks to our hardworking staff, the producers who consistently provide us with wonderful ingredients, our supportive customers, and our families.

We will never forget our gratitude and will continue to cook with our hearts to bring smiles to the faces of our guests and friends.



#いつもありがとう
#感謝

I am excited announce that I will be cooking a collaboration dinner event with incredible chefs from Asia on March 22nd ...
21/03/2026

I am excited announce that I will be cooking a collaboration dinner event with incredible chefs from Asia on March 22nd at .hk

Can’t wait to cook with you all soon in Hong Kong!



Setoka suprême coated with a thin veil of yukou jelly. Candied yukou peel and yukou sorbet.
15/03/2026

Setoka suprême coated with a thin veil of yukou jelly.
Candied yukou peel and yukou sorbet.

Kobujime shima-ebi (shrimp cured with kombu) and salted wawana (baby napa cabbage) from Yamagata prefecture.
28/02/2026

Kobujime shima-ebi (shrimp cured with kombu) and salted wawana (baby napa cabbage) from Yamagata prefecture.

Silky and juicy beetroots from Nagano prefecture and Aori-squid with caviar.
07/02/2026

Silky and juicy beetroots from Nagano prefecture and Aori-squid with caviar.

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