MICHELIN GUIDE

First comes freshly made dashi before the meal. Full of flavour from katsuo and kombu, it makes you feel warm inside. On the menu, you’ll find seasonal tastes like Hokuriku snow crab, Karatsu awabi and Iwate matsutake. Wild-caught unagi from Yanagawa is a speciality available from late summer. Standard at the end are white Koshihikari rice from Uonuma cooked in an earthenware pot and homemade spicy marinated pollock roe flavoured with yuzu and kombu.