Shiki Shunsa NAKANO Sangenjaya

An appetizer platter featuring a small assortment of seasonal ingredients. Enjoy the colorful presentation and flavors of the season. It pairs well with sake as a first dish.

A luxurious chawanmushi made with tender steamed abalone and a rich natural soft-shelled turtle soup. Enjoy the deep umami and smooth texture.

A dish featuring the female of the snow crab (seiko crab) from Kasumi, Hyogo Prefecture, served in its shell. A winter delicacy where the rich roe (uchiko), popping roe (soto), and sweet crab meat come together.

Sashimi of fatty skipjack tuna, smoked with straw for aroma and lightly seared. The spicy mustard miso enhances the tuna's umami.

Nigiri sushi made with fatty, seasonal wild yellowtail. It melts in your mouth with a rich umami.

Creamy shirako (milt) coated in small rice crackers and deep-fried. Enjoy the contrast between the crispy, fragrant exterior and the rich, melty interior.

Spring rolls filled with sweet hairy crab and fluffy lily bulb. The crispy wrapper contains ingredients with a refined and gentle flavor.

A dish of grilled eel kabayaki served with cucumber and finished with a refreshing tosazu (vinegar dressing). The balance of eel fat and acidity is exquisite.

A steak of Chateaubriand, a rare cut of beef, slowly grilled over charcoal. Exceptionally tender and juicy, served with aged potatoes and black garlic.

A clay pot rice dish filled with the umami of seiko crab and the refreshing aroma of Japanese parsley. The rice is infused with crab dashi, making it a luxurious finale.

A parfait with the sweetness of ripe mango and the tartness of passion fruit. Its tropical flavor is refreshing even after a meal.

A parfait combining fresh strawberries and rich mascarpone cheese. A dessert with an excellent balance of strawberry tartness and cheese richness.

A dish made with a whole female snow crab. It's a winter delicacy packed with the rich innards (uchiko) and roe (soto), and the sweet crab meat.

Tender steamed abalone. The more you chew, the more the oceanic aroma and umami spread in your mouth.

Lotus root pickled in sweet vinegar. Its crisp texture and refreshing sourness make it a perfect palate cleanser.

Bamboo shoots simmered in a flavorful dashi broth with bonito flakes. A traditional Japanese dish where the texture of bamboo shoots and the umami of bonito are infused.

Fresh sea cucumber dressed with Sanbaizu (three-vinegar dressing) or similar. Its crunchy texture and refreshing taste pair well with sake.

Plump and glossy simmered black beans. They have a refined sweetness and are a classic New Year's dish.

A steamed dish (shinjo) made with ground scallop. Characterized by the sweetness of scallop and its fluffy, soft texture.

Octopus simmered for a long time until incredibly tender. The flavor has deeply penetrated the octopus.

A simmered dish of Ebiimo (shrimp taro), a type of taro shaped like a shrimp. It has a fine texture and a sticky consistency.

Kelp seasoned with herring roe attached. Enjoy the popping texture of the roe and the umami of the kelp simultaneously.

A delicacy made by pickling mentaiko (pollock roe) in sake lees, resulting in a rich flavor. The aroma of sake lees and the saltiness of the roe pair well with sake.

Herring roe (kazunoko) pickled in sake lees. Its unique crunchy texture is enhanced by the deep richness and aroma of the sake lees.

Lightly grilled karasumi, made from salted and dried mullet roe. A luxurious delicacy characterized by its sticky, rich umami and saltiness.

Sweet potatoes simmered with lemon. The sweetness of the potatoes is complemented by the refreshing tartness of the lemon for a light taste.

Chestnuts simmered in syrup with their skins on. The flavor of the skins enhances the sweetness of the chestnuts, offering a moist texture.

A castella-like baked dish using arrowhead (kuwai), which has a unique slight bitterness. A creative dish where the flavor of kuwai can be felt within the moist batter.

Arrowhead (kuwai) cut and simmered in the shape of a pinecone. Known as an auspicious ingredient, it has a fluffy texture.

Kintoki carrots (Kyoto carrots), known for their red color, simmered with pickled plums. A colorful dish harmonizing the sweetness of the carrots and the sourness of the plums.

Fried Spanish mackerel (sawara) pickled with vegetables in a sweet and sour sauce. Its refreshing taste enhances the fish's umami.

Blanched or dressed Japanese mustard spinach, evoking the arrival of spring. Characterized by its slight bitterness, it adds a seasonal accent.

A dish of flavorful burdock root coated and dressed with fragrant nuts. The earthy flavor of the burdock pairs well with the richness of the nuts.

Meatballs packed with the umami of duck meat. Each bite releases juicy meat juices and the rich, distinctive flavor of duck.

A beautiful dish of colorful ingredients rolled in flatfish. The delicate flavor of the flatfish harmonizes elegantly with the ingredients.

A dish of plump, flavorful kuruma prawn (Japanese tiger prawn) boiled or simmered. The natural sweetness and vibrant red color of the prawn add color to the table.

A jelly mold made by chilling and solidifying soft-shelled turtle dashi. As it melts in your mouth, the rich umami of the turtle spreads.

A local Kyoto dish of burdock root rolled in eel and grilled with a sweet and savory sauce. The eel fat and burdock flavor are a perfect match.

Saga prefecture's brand chicken, 'Mitsuse-dori', grilled fragrantly with miso and cheese. The rich seasoning enhances the chicken's umami.

Tender simmered duck breast. Enjoy the tenderness of the duck, the sweetness of the fat, and the refined dashi flavor.

Slow-cooked roast beef at low temperature. The meat's umami is locked in, offering a moist texture.

Spanish mackerel (sawara) grilled after being marinated in a soy sauce-based marinade with citrus like yuzu. Characterized by its refreshing aroma and grilled flavor.