A featured dish from our Afternoon Tea-style lunch.
This dish brings together Kitatsunomo shrimp from Hokkaido, house-made sun-dried tomatoes, and shikuwasa (Okinawan citrus).
The shrimp and tomatoes are prepared as an escabeche, generously seasoned with paprika, while the shikuwasa juice is combined with clam broth and served as a light foam.
Kitatsunomo shrimp are caught in Hokkaido at this time of year. Despite their small size, they are known for their rich umami flavor. They are also carrying roe at the moment, making them especially delicious.
*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.
