The "broth" of life, which is the foundation of Sakuragaoka cuisine. We luxuriously used Rishiri kelp and bonito flakes from Shizuoka Yaizu. First, please enjoy it as is.

We've combined plump, flavorful surf clams with domestically grown water shield, a quintessential early summer delicacy, in a savory broth-based soup.

Today's recommended fresh fish sashimi, sourced from Toyosu Market.

Compared to salmon, this trout has a superior fat quality, and is characterized by its refined texture and tender flesh. It is finished with a miso-based grilled sauce, and the new onions are cooked together with the trout bones.

Spanish mackerel in May is characterized by its tenderness and refined flavor. It is served plump and steamed with yam in a Yoro-style dish. The name "Yoro" is said to originate from the fact that yam has long been valued as a food that is good for nourishing and strengthening the body.

Deep-fried young sweetfish and mugwort gluten, a delicacy only available during a limited time in early summer.

The rich umami of Wagyu beef is blended with clam broth, resulting in a light and never-tiring flavor.

Crisp, softened udo (Japanese spikenard) is used in kinpira (a Japanese dish of stir-fried vegetables).

The sweeter cabbage is lightly pickled with shiso seeds.

Horse mackerel is mixed with soy sauce koji, ginger, and perilla leaves.

Loquats are a fruit characterized by their gentle sweetness, which signals the arrival of early summer.

This Japanese confection is inspired by the refreshing breeze that blows through the young leaves of early summer.