TOUMIN

A seasonal soup using white peppers, fermented shiitake mushrooms, and white sesame seeds. Enjoy the delicate dashi broth and the flavor of the vegetables. Please savor it as a soup while it is warm.

A dish using "Dolce Dream" corn from Yamanashi Prefecture, known for its high sugar content. It features a strong, fruit-like sweetness and a crisp texture, highlighting the natural flavor of the ingredient.

A dish combining surf clams and lacto-fermented white asparagus. The sweetness of the clams and the moderate acidity and umami of the fermented vegetables are in harmony.

A French-style dish where ingredients such as vegetables are simmered in a small amount of water. The natural moisture and umami of the ingredients are concentrated, offering a soft and gentle flavor.

A dish combining Hamo (pike conger eel) from Tokushima Prefecture with grilled eggplant, Manganji chili peppers, and wild boar fat (lard). The rich wild boar fat adds depth to the delicate flavor of the Hamo.

A fish dish using Hirame landed at Shibayama Port in Hyogo Prefecture, zucchini, and fermented Shintori greens. The acidity of the fermented vegetables accents the fresh white fish.

A main dish featuring "Amagi Shamo" chicken raised by Mr. Horie, a producer in Shizuoka Prefecture, and "Kitaakari" potatoes. It is characterized by the chewy texture and rich umami unique to Amagi Shamo.

Somen noodles served in a charred tomato broth. The sweet and sour taste of Soldam (plum) and the spiciness of wasabi create a refreshing finish to the meal.

A dessert using chamomile and fermented honey from OmeFarm. Enjoy the gorgeous aroma of herbs and the deep richness of fermented honey.

A dessert combining apple bananas from the Yanbaru region of Okinawa Prefecture with milk chocolate. The refreshing acidity of the apple bananas pairs well with the sweetness of the chocolate.

Bite-sized sweets served after the meal. Please enjoy the lingering taste of your meal with tea.