Nagomi Ryori Morishima

Okinawan-caught medium-fatty tuna dressed with wasabi soy sauce and served with plenty of spring onions. Please enjoy it as sashimi in kaiseki (Japanese cuisine). If you are eating it off the menu, make sure you try it with some sake as well.

Jimami tofu deep-fried with rice flour batter and served with sweet dried soy bean milk skin paste. The chef uses Jimami tofu, an Okinawan ingredient, in place of sesame tofu, which is the original ingredient for the dish. The broth is made from kombu and onions, instead of dried bonito.

Fatty Spanish mackerel pickled in "Dassai Niwari Sanpun's (Japanese sake)" lees. The outside retains a pleasant scent while the inside is smooth and tender.

This course menu will lift your spirits with dishes carefully prepared using luxurious ingredients such as abalone, fatty tuna, sea urchin, Chinese ink, Japanese beef, monkfish liver, and soft roe. You may also encounter unique dishes such as [Abalone Gratin] and [Cutlet with Truffle Yolk Sauce].

Starting with an appetizer, you will be served dishes that make use of seasonal ingredients, such as sashimi, simmered dishes, fried dishes, and steamed dishes. To finish, you will enjoy meals such as small sardine rice, plum rice porridge, and ochazuke. You can enjoy the world of Morishima, which has a sense of originality even in its orthodox cuisine.

We can accommodate seasonal requests with conger eel shabu-shabu, tetchiri, soft-shelled turtle, monkfish, etc.

*We limit the number of groups per day, so please make your reservation by the day before.

From 8000 yen course

From 8800 yen course

From 8800 yen course

Okinawan bluefin tuna, medium fatty tuna, tossed in wasabi soy sauce and garnished with plenty of green onions. This dish is positioned as the sashimi in a kaiseki meal. The beautiful presentation is also a visual treat, adding excitement to the course that unfolds smoothly.

This dish is made by combining deep-fried Jimami tofu coated in rice flour with a yuba paste. The owner used sesame tofu when he trained, but this time he has arranged it in an Okinawan style. The base is made from onion and kelp broth instead of bonito.

This high-quality fatty Spanish mackerel is marinated in sake lees from the popular sake brand "Dassai Niwari Sanbu." The outside is fragrant and the inside is soft and fluffy, and the grilling is exquisite.