Nabeno-ism

Provençal gazpacho with French café style mint ecume. Campari aroma and black tapioca are the secret ingredients. A refreshing and light dish.

A collaboration snack with Daishindo and Tamekame, long-established local shops. A mini tart with Tamekame's monaka wafer, filled with fragrant Gold Rush corn and green curry flavored cream cheese, and French duck gizzard confit. A delightful bite that spreads various flavors.

A summery gougère filled with fondant avocado and shirasu (whitebait) coated in black sesame. Served with Antonin-style green olive marinade, radi o beurre, and pinchos using exquisite Hokkaido mentaiko oil, garnished with purple sprouts. Please enjoy the rich flavors of each ingredient.

Sobagaki (buckwheat dumplings) made using buckwheat flour from Ryogoku Edo Soba Hosokawa, finished with the sauce émulsionnée technique. Served with exquisite 2-year aged Rishiri kelp jelly from Okui Kaiseido, salted sea urchin, vodka cream, and freshly grated Amagi wasabi. Enjoy the delicate flavors woven by the aroma of buckwheat flour and various seasonings.

A Niçoise-style salad using tuna from two countries, Japan and Spain. The finest Hon-Maguro from Kagoshima Prefecture is marinated with exquisite olive oil and fresh maca oroshi, and layered with Spanish tuna otoro. Served with frozen egg yolk from Nara Prefecture's Leaf Fountain Egg, a medley of various summer vegetables close to a Niçoise salad, a coulis of vanilla-scented Hiroshima organic lemon, and green olive pistou. A dish that allows you to enjoy the harmony of ingredients that transcend borders.

A dish of Ayu (sweetfish) raised in Wakayama's clear streams, grilled with rice flour. 9-year aged Ayu pâté is prepared in a sauce Zarmi flavored with Chartreuse and Cognac, served with salad greens marinated with tarragon vinegar and Ayu fish sauce and seared with an AMGH burner, edamame mixed with exquisite soy milk, and Conchigliette Piccole. A summery dish that fuses the rich flavor of Ayu with various aromas.

Fillet of lamb marinated with dates, lemon confit, and mint, wrapped and fried in pastilla dough. Hokkaido-produced Merguez sausage and crispy, spicy chicken wings, along with summer vegetables such as Malabar spinach, zucchini, and okra, are prepared in a "Couscous" style, a French national dish. Poured with a rich bouillon fragrant with mint and coriander. This is a couscous perfect for summer, offering a variety of textures and aromas.

A dessert that allows you to enjoy various expressions of pink grapefruit. Different textures such as sorbet, marinated, and espuma bring out the flavor of pink grapefruit, with a coulis of redcurrant hidden within. Served with a light cloud of champagne rosé, it offers a refreshing and elegant taste.

Komagata's special Basque cheesecake, baked moist with prunes simmered in red wine. Served layered with saffron glacé, Roquefort cheese espuma, and refreshing Banyuls jelly. A deep dessert that is rich yet harmonizes various flavors.

A set of Bach coffee from Nihon-Tsutsumi and cute small sweets inspired by Komagata. Enjoy the fragrant coffee and delicate sweets, perfect for the end of your meal.