Nihonbashi "Nihonbashi OIKAWA" has been added.

We have added puffer fish milt rice cake, Chinese cabbage Surinagashi (Pureed soup), and bamboo shoot flower raft.

We have added monkfish liver and turnip salad.

We have added steamed shishamo in oil.

We have added smoked yellowtail grilled with soy sauce.

We have added crab Surinagashi (Pureed soup).

We have added a new cauliflower mousse called "Spring Fragrance."​

We have added triangular rice dumplings.

A replacement Noppe has been added.

Added tomato and radish.

We have added fried wild sweetfish.

Nishiazabu "Goryu Kubo" has been added.

We have added new dishes to our menu: grilled salmon on a cedar board, rolled flounder, grilled shrimp potato with sea urchin, and bun-yaki Bunka-yaki grill.

We have added a new assortment of dishes (oysters and persimmon miso with ginger, grilled shrimp and diamond nuts with yuzu, maple-adductor muscle of surf clams scallops, Shuto (Salty fermented fish guts) vinegar, sake kasu cheese, persimmon salmon, rolled dried persimmons, and chestnuts with their skins and matcha bean paste).

I added herring eggplant.

We have added charcoal-grilled Spanish mackerel, Nanban shrimp, water octopus, and red and white yukke.

We have added conger eel confit and mousse.

We have added clear soup, Bottarga, and lotus rice cake.

We have added new dishes: Snow Camellia, Sake Lees Risotto, and Squid and Nori Sushi.

We have added new dishes such as Kinshu Maki, Red Snow Crab, Oyster Base, Grilled cod milt Eyed Tofu, and Chinese Cabbage Surinagashi (Pureed soup).