Kaiseki Kappo Nagasaka

This dish is characterized by the doughy texture of kneaded kudzu. This vividly colorful item is also enjoyable for the eyes, with botan shrimp, uni (sea urchin) from Awaji, shiso flowers, and wasabi. The aroma of sesame and shiso is exquisite.

This dish includes sesame tofu with cherry blossoms mixed inside and black rockfish from Awaji. The accents of warabi (bracken), flower-cut udo (Japanese spikenard), and leaf buds give an air of refinement. The soft flesh of the black rockfish is delicious.

This dish combines simmered bamboo shoots and fuki (giant butterbur) with yuba (tofu skin) that is deep-fried then simmered. The umami (pleasant savory taste) from the dashi (Japanese broth) is infused well into the ingredients for refined flavors. Made with seasonal ingredients, this dish is full of seasonal appeal.

The chewy texture is achieved by kneading kudzu to give it a firm texture. This colorful dish is a feast for the eyes, topped with button shrimp, sea urchin caught in Awaji, shiso flowers, and wasabi. The aroma of sesame and shiso is exquisite.

Sea bream milt, Chiriko, Asatsuki, Umimatsugai, Angelica, Sake-boiled, Sea bream sushi, Kushiuchi (boiled shrimp, Shiokomaru, konjac, cucumber and plum)

Young-fish, steamed raw shellfish, Nanohana, Hariudo

A combination of boiled bamboo shoots and butterbur, and fried and boiled yuba. The flavor of the broth permeates the ingredients, creating an elegant taste. A dish that is full of seasonal flavor, using seasonal ingredients.

A stew made with sesame tofu kneaded with cherry blossoms and black rockfish from Awaji. Garnished with bracken, udo cut into petals, and kinome leaf buds, it gives off an elegant vibe. The soft flesh of the black rockfish is delicious.

*Prices shown are exclusive of tax.