Moon

A tofu dish made to bring out the flavor of edamame. It features a beautiful jade-green color, a smooth texture, and the gentle sweetness of beans. Enjoy it lightly with dashi soy sauce.

A dish where味噌 (miso) kneaded with fukinoto (butterbur sprout), a spring mountain vegetable, is sandwiched between monaka (wafer) shells. Enjoy the unique slightly bitter taste of fukinoto, the richness of the miso, and the crispy texture of the monaka.

An ohitashi (dashi-simmered dish) of seasonal firefly squid and bracken fern, steeped in dashi broth. The umami of the firefly squid and the texture of the bracken fern harmonize with the elegant flavor of the dashi.

Fresh shrimp from Niigata are minced with miso and condiments in a tartare style. The rich sweetness and sticky texture of the shrimp are enhanced by the flavor of the miso and condiments.

Black Wagyu beef tataki, lightly seared on the surface and rare inside. The rich umami and sweet fat of the meat spread in your mouth. Enjoy it with ponzu sauce and condiments for a refreshing taste.

Assortment of fresh sashimi: sea bream, yellowtail, and sumi squid. Enjoy the elegant flavor of white fish, the rich umami of yellowtail, and the sweetness and texture of squid.

Fatty kinmedai (splendid alfonsino) is grilled over charcoal for a fragrant finish. The charcoal grilling makes the skin crispy and the flesh moist and juicy.

A croquette made with sakura shrimp from Suruga Bay and sweet spring cabbage. Inside the crispy coating, the fragrant shrimp and the sweetness of the cabbage are packed.

A dish of seasonal spring vegetables and scallops, dressed with a yolk vinegar infused with iyokan citrus juice. The mellow yolk vinegar is complemented by the refreshing citrus acidity, enhancing the natural flavors of the ingredients.

Blanched tomatoes are carefully steeped in dashi broth. The umami of the dashi permeates the tomatoes, creating a cold and refreshing taste. It's perfect for refreshing your palate.

Thick-cut beef tongue grilled over charcoal as a main dish. Enjoy the smoky aroma from the charcoal and the characteristically crisp and tender texture of the beef tongue.

Steamed rice in a donabe (earthenware pot) generously topped with fresh black truffle. The rich aroma of truffle that fills the air the moment you open the pot whets your appetite.

Gelato made with Wasanbon, a high-grade sugar. It features the elegant and mellow sweetness unique to Wasanbon. It's a gentle and clean dessert, perfect for concluding your meal.