Free-range chicken steeped in ginger juice and organic soy, dusted in fine rice flour for a light crisp, with multi-grain rice & pickles.

Chilled artisanal silken tofu blocks nestled with creamy Hass avocado slices, sea greens, and house-made roasted sesame vinaigrette.

Chilled stone-ground pure buckwheat noodles, freshly grated Shizuoka wasabi root, and aged bonito dipping broth.

Young plump edamame pods steamed in sea salt, paired with mineral-dense Sanriku wakame tossed in light rice vinaigrette.

Free-range chicken skewers grilled over Bincho charcoal embers with scallions, hand-ground tsukune, and fresh wasabi.

Layers of golden organic egg whisked with rich kelp dashi and rolled to delicate tenderness, served with five-grain rice.

Slow-caramelized Fuji apples, roasted sweet pumpkin, lotus root, and king oyster mushrooms in mild Japanese curry roux.