We have added a new roll soup.

We have added new dishes to our menu: Seiko crab shell box sushi, bamboo shoots and Shimeji mushroom mushrooms dressed with dried persimmon and walnuts, and surf clam and lettuce mousse jelly.

We have added a professional's "This technique!": Sesame Milk Tofu Kintsuba (with butterbur miso, fire-cured sea urchin, grilled bamboo shoots, fried green onions, and cherry blossom petals) (by Masumoto Yoshiaki, Kanemeguro Branch of Norinchukin High School).

We have added sweetfish marinated in roasted vinegar.

We have added Shinshu steamed sweetfish.

New items added include Tamba-yaki, monkfish liver nest, gizzard shaved in chrysanthemum dressing, maple leaf Naruto Bunkaage, soba sushi, fig Rikyuage, and namero crepes.

We have added a white miso version.

We have added the Three Kinds of Nodai Eggplant Wrap.

"Top Chef Selection ~Pioneers~": Ebisu "Wa no Shoku Igarashi" has been added.

We added soba sushi and red bean risotto.

We have added new dishes: grilled lobster yolk Shuto (Salty fermented fish guts) sake kasu, wagyu beef roll, and kurumafu steak style.

We have added new dishes: frozen tofu and turnip Rikyu stew, annual ring conger eel, and Koshu stew with carrot leaves and prunes.

We have added small tilefish Ichimatsumaki.

We added soba sushi and red bean risotto.

We have added an arrow-shaped chrysanthemum flower pattern.

We have added Wagyu Beef Shabu-Shabu Tempura.

We have added Yoshino-ni scallops.

We have added grilled sweetfish, shrimp and sea urchin sushi, soft-boiled egg pickled in miso, and grilled clams with butter.

We have added crab Surinagashi (Pureed soup).

New additions include shrimp and sweetfish intestines salad, new Bottarga ink pickled in sake lees, pen shell and Chinese Shuto (Salty fermented fish guts) with sea cucumber roe, squid and yam yolk sake kasu, and sweetfish roe steamed in oil.