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.

Domestic white asparagus is boiled with a little butter as a secret ingredient, and uruyaki is sprinkled with salt. The ark shell, which has gained more umami, is lightly seared. The egg-flavored yolk vinegar and the gentle saltiness of cherry blossoms create a dish that makes you feel the arrival of spring.

Recommended sashimi delivered from Toyosu Market

The origin of onseki comes from a heating device used in Japan before the Edo period, where people would place heated stones in their pockets to keep warm. In Japanese cuisine, they are used to keep food warm, such as onsekiyaki and onsekimori. Domestic bamboo shoots and snap peas are dressed in a warm sesame miso dressing.

The cherry blossom-colored cherry trout is a spring taste characterized by its light, elegant taste and soft texture. It was quickly cooked with sweet spring cabbage and Sakuragaoka broth.

The cherry shrimp is deep fried until crispy, and the spring onions are marinated in vinegar, bringing out their sour and savory flavor.

Also known as the spring herald fish, the eyefish has a clean, transparent white flesh with a refined sweetness. We simmered it whole.

The head and backbone of wild red sea bream are carefully shredded and cooked with ginger.

Wagyu sirloin marinated in miso and grilled until tender.

Lightly pickled with the scent of yuzu. Rustic miso soup with fresh new potatoes and soft Naruto wakame seaweed.

Dekopon is a juicy, sweet fruit that meets the high-quality Shiranui standard of 13 degrees sugar content or more.

Made with Domyoji flour, it has a soft and chewy texture that retains the graininess of glutinous rice. The filling is made with red beans and is wrapped in salted cherry leaves.