Taki

A salad of fresh tomatoes and tuna dressed with basil sauce. The acidity of the tomatoes and the refreshing aroma of basil stimulate the appetite, offering a light and refreshing taste. It's also perfect as a palate cleanser between dishes.

This dish uses "Stick Enoki," a type of enoki mushroom from Oita Prefecture known for its thick and long stems. Compared to regular enoki mushrooms, it has a stronger, crispier texture, and its mushroomy sweetness and umami spread with every chew. You can enjoy the simple taste of the ingredients.

A stir-fry of small shiitake mushrooms called "Chiitake," which are packed with umami, and sweet white leeks. The rich aroma of the mushrooms and the sweetness of the leeks intertwine, creating a deeply flavorful dish that pairs well with sake.

A Chinese-style stir-fry using "Higo Murasaki," a red eggplant from Kumamoto Prefecture, and Sangen pork. The eggplant is so low in bitterness and sweet that it can be eaten raw, and it pairs perfectly with the savory fat of the pork. Enjoy the melt-in-your-mouth texture of the eggplant.

Fresh clams from Chiba Prefecture steamed with Japanese sake. The rich dashi from the clams dissolves into the soup, allowing you to simply enjoy the fluffy texture of the meat and the aroma of the sea.

Clams from Chiba Prefecture grilled in their shells. Grilling enhances their aroma, and you can enjoy the concentrated clam umami and juicy broth while it's piping hot.