Ebisu Torihiro

This course uses Tankai chicken from Shiga and Suigo red chicken from Chiba. They properly use 2 kinds of chicken; machine aged grilled chicken matured with an aging booster and fresh chicken slaughtered that day and dressed by the chef.

An excellent point that makes this course stand out is the high-quality ingredients. Most of them, including vegetables and meat, have been shipped directly from producers. Plenty of seasonal vegetables, most delicious during that season, are used.  

Through repeated tastings with a master of rice, they carefully select the best rice which fits the cuisine's concept and usage objective. Using Nambu Ironware, the rice is cooked to match the timing of the last serving, so customers can enjoy freshly cooked rice.