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.

Niigata brand taro. It is characterized by a silky, fine and smooth texture. It is finished with rich red miso kneaded with faa gras.

Recommended sashimi delivered from Toyosu Market

This is a traditional Kyoto dish in which the umami flavor of sea bream and broth are slowly infused into Shogoin turnip.

Chiba rape blossoms and Ibaraki white fish kakiage. Now is the season for tempura with bud greens. Please use the seaweed salt.

The sukiyaki pot is made with a generous amount of Saga A5 sirloin beef. Enjoy it with vegetables and a rich Nagoya Cochin egg.

Mustard greens are an addictively spicy spring flavor. This dish is made by simmering clam meat in a sweet and spicy sauce with ginger, soy sauce, sugar, and mirin, making it the perfect accompaniment to rice.

Country miso soup is made with cabbage during the cold season when the flavor is concentrated.

Setoka is a rare variety of citrus fruit known as otoro, with a melting texture and juiciness.

Uguisu mochi is a Japanese sweet that resembles the Japanese bush warbler and heralds the arrival of spring.