This is an introduction to one of the appetizer from our dinner course.
This dish combines ayu confit, karimori (Japanese pickling melon) alinyada, and a tomato jelly sheet, finished with oxalis and cinnamon basil buds.
It is served with a sauce made from house-made uruka (fermented ayu innards) blended with olive oil, allowing the flavor of the ayu to come through more distinctly.
*Please note that this menu item is not always available. Offerings may vary depending on the season and ingredient availability.
We operate on a reservation-only basis, with bookings required at least two days in advance. Please make your reservation here.
