Gion Nishikawa

We knead egg yolks, boiled mirin (sweet rice wine), and sesame into our light brown miso. With a rich sweetness and fragrance, this dish makes a strong impression.

The way we arrange our delicious food according to its natural features or the seasons is sure to delight. We use all of our condiments, like wasabi, in a way that truly compliments the seafood.

Our mackerel is rare and meaty. The delicious, high quality fatty flesh makes the dish pop. We leave the stems on our hand-made wasabi to add a refreshing zing to the taste.

White miso is mixed with egg yolk, boiled mirin, sesame, etc. The rich sweetness and aroma make this a truly impressive dish.

It's also fun to arrange the seafood on small plates themed around the season or scenery. In addition to wasabi, each seafood is garnished with a condiment that matches it.

The mackerel is rare and meaty, highlighting the deliciousness of its refined fat. It is sandwiched with wasabi paste made from stems to add a refreshing flavor.