honda Azabujuban Branch

The autumn eggplant is made into kuzumochi (kudzu starch cake) for a chunky texture, and the flavorful ｍackerel pike provides an exquisite accent. Each bite offers a varied flavor spread by incorporating seasonal ingredients in various cooking methods. *Changes according to the season and changes every month.

The clamshell is used as a bowl, and a jellied sauce made from the clam's rich broth is poured over it. In addition to the clam itself, it has a beautiful arrangement with shrimp and Shine Muscat. The foam sauce makes the dish visually delicate and gorgeous.

Two types of sea urchins are wrapped with thinly sliced flatfish and served with wasabi and soy sauce. You can enjoy the softness of the flatfish and the uniqueness of the different flavors of the sea urchin together. The Wasabi soy sauce adds a tangy spiciness, creating a perfect balance of flavor.