Koho

This is a dish that the restaurant arrived at after much effort. Chicken breast is cooked slowly at 50°C for one hour for exquisite softness and juiciness.

The fresh sea bream is carefully steamed to give it a soft and fluffy texture. In addition, the scales are crisped by pouring hot oil over them. The coriander flowers also add a touch of glamour.

Shark's fin is deliciously finished with the signature chicken broth. It is accompanied by risotto made from the broth.

These bite-sized gyoza dumplings have ingredients that change with the season. Enjoy them with chili oil made from seasonal ingredients.

Shark fin is cooked deliciously in our signature white broth. Served with risotto made in the same white broth.

It's a dish that was developed through extensive research. Chicken breast meat is slowly cooked at 50℃ for an hour to achieve the perfect tenderness and juiciness.

Fresh tilefish meat is carefully steamed to give it a soft and plump texture. In addition, pouring hot oil over the scales gives it a crispy texture. The coriander flowers add a touch of elegance.