Wasa
Wasa
Wasa
White Broth Soup Commitment We prepare dashi separately using "natural water from the Shirakami Mountains" and "RO water." To extract the best dashi from Tokyo X pork bones, it requires simmering over high heat for "8 hours." For an even deeper flavor, a second dashi is made by simmering again over high heat for "8 hours." A total of "32 hours" combining the first and second dashi from "natural water from the Shirakami Mountains" and the first and second dashi from "RO water." Continuously stirred slowly, this flavor is finally achieved. Shark fin is crushed to better absorb the flavor of the white broth soup, and large pieces of shark fin are grilled to enjoy their texture and aroma. Rice and scallops are added later. The sweetness of the soup integrates with the saltiness of the scallops, reviving the soup that has cooled down. Please pour the white broth soup over the rice that will be served later.
Japan, 〒150-0011 Tokyo, Shibuya, Higashi, 3 Chome−16−1 ベルザ恵比寿ビル 1F
Beverages
Tie Guan Yin Tea
鉄観音茶
(Semi-fermented, mellow oolong tea)
A representative Chinese blue tea (oolong tea). Characterized by a rich aroma from semi-fermentation and a mellow sweetness. Also suitable as a mealtime tea.
¥2,800
≈ $18.00Pu-erh Tea
プーアル茶
(Post-fermented, fragrant, and deep black ripe tea)
A black tea that has undergone post-fermentation by mold. It has a unique aroma and deep richness, and it cleanses the palate after greasy meals.
¥2,800
≈ $18.00Meal
Caviar Bee Hoon
キャビアビーフン
A cold appetizer of fine rice noodles luxuriously topped with caviar. The simple seasoning of the noodles enhances the saltiness of the caviar.
Spicy and Numbing
椒麻
A dish tossed in a sauce made with Sichuan peppercorns and scallions. Characterized by the numbing spiciness and refreshing aroma of Sichuan peppercorns.
Preserved Egg Tofu
皮蛋豆腐
A cold dish combining preserved egg (salted duck egg) and tofu. The rich flavor of the preserved egg complements the refreshing taste of the tofu.
Mouthwatering Chicken
よだれ鶏
Sichuan dish of boiled chicken with a spicy sauce flavored with chili peppers and Sichuan peppercorns. Named because it's "so delicious it makes your mouth water."
Preserved Mustard Greens Gyoza
搾菜 餃子
Gyoza with preserved mustard greens. The texture and saltiness of the preserved greens accent the filling.
Wonton
雲呑
Wontons with a meat filling wrapped in thin skin. Enjoy their smooth, slippery texture.
Ayu Spring Rolls
鮎の春巻き
Spring rolls with Ayu (sweetfish) as an ingredient. A seasonal dish where you can enjoy the slightly bitter taste and aroma of Ayu.
Shrimp in Sweet and Sour Sauce
海老の甘酢
Plump shrimp coated in a sweet and sour sauce. It's a refreshing and easy-to-eat dish.
Shark Fin White Broth Soup
フカヒレ白湯スープ
A luxurious soup with shark fin in a rich, long-simmered white broth (Paitan). It's creamy and packed with collagen.
Noodles
麺
A noodle dish served at the end of the course. The content varies depending on the day, such as soup or dressed noodles.
Almond Jelly
杏仁豆腐
A cold dessert flavored with apricot kernel. It features a smooth texture and a unique sweet aroma.
Sichuan Tofu
四川大豆
Soybeans cooked with Sichuan-style seasoning. It has a spicy kick and pairs well with drinks.
Bang Bang Chicken
棒棒鶏
A cold dish of boiled chicken coated in a rich sesame-based sauce. The flavor and richness of sesame pair well with the chicken.
Squid in Fish Sauce
魚醤烏賊
Squid seasoned with fish sauce (a fermented seasoning similar to nam pla). The unique umami of the fish sauce enhances the flavor of the squid.
Seiko Crab
せいこ蟹
A dish made with Seiko crab, the female of the snow crab. Enjoy the rich flavors of the roe (inner and outer).
Eel and Lotus Leaf
鰻とはすの葉
A steamed dish using eel and lotus leaves. The aroma of the lotus leaves infuses the ingredients, offering a refined flavor.
Wonton Noodles + Half Fried Rice
ワンタン麺＋半チャーハン
A set of noodle dish with wontons and half portion of fried rice. Suitable for those who want to enjoy a substantial meal.
Corn Soup
とうもろこしのスープ
A soup made with the natural sweetness of corn. It has a mellow and gentle taste.
Matsutake Mushroom Spring Rolls
松茸の春巻き
Spring rolls filled with matsutake mushrooms, a taste of autumn. The crisp, freshly fried skin encloses the rich aroma of matsutake.
Eel with Doubanjiang Stir-fry
鰻の豆鼓炒め
Eel stir-fried with doubanjiang (fermented broad bean paste). The richness and saltiness of the doubanjiang pair well with the fatty eel.
Place Information
Contains Dairy
Peanut Allergy
Contains Fish
Contains Shellfish
Gluten Free
Vegan Options
Need dietary or allergy information?
4.4
88 customers praised this place. (Google)
$
$$$$
Expensive
Japan, 〒150-0011 Tokyo, Shibuya, Higashi, 3 Chome−16−1 ベルザ恵比寿ビル 1F
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