Added new dishes to our menu: Boiled bamboo shoots (Tosa style), Boiled sweetfish and deep-fried madake mushrooms (Magnolia oyster mushrooms), Sea bream roe rolls, Senryo rapeseed, Yomogurumi gluten, and Butterbur paper rolls (Mr. Norihiko Moriya (Saikachi Japanese Restaurant, National Town and Village Hall, Nagatacho)).

We have added Ise Ebi Futami-yaki (by Norihiko Moriya (Japanese restaurant Saikachi, National Town and Village Hall, Nagatacho)).

We have added tuna, pen shell, and salmon (Moriya Norihiko (Saikachi Japanese Restaurant, National Town and Village Hall, Nagatacho)).

We have added a new dish: Steamed Sakura Trout in Oil (by Norihiko Moriya (Saikachi Japanese Restaurant, National Town and Village Hall, Nagatacho)).

We have added Akebono Chakin Tofu, Rice Octopus with Sakura Sauce Boiled in a Bowl, and Wagyu Beef and Mountain Vegetable Roll (Mr. Norihiko Moriya (Saikachi Japanese Restaurant, National Town and Village Hall, Nagatacho)).

Grilled firefly squid and salmon roe soba noodles (master Igawa Hiroshi (Hotel Emion Tokyo Bay, Maihama)) have been added.

We added round eggplant and cheese Saikyoyaki (Master Igawa Hiroshi (Hotel Emion Tokyo Bay, Maihama)) on top of the seared sesame and sansho sansho pepper fond de veau chawanmushi.

A professional's "This technique!" (sample): Tiger prawns with white miso sauce (new potato mochi Narutomaki, burdock, bracken, bamboo shoot, thin radish root, butterbur shoot, Bottarga): (by Igawa Hiroshi, Japanese restaurant Hanakaede, Nihonbashi) has been added.

We have added a professional's "This technique!": Shirako Mamefuku Spring Roll (Arrowhead and sudachi citrus) (by Ohara Masaru, Saketei Kikuhime, Shinbashi).

We have added a new dish: Sea urchin, carrot and paprika tea cloth (Master Hiroshi Igawa (Hotel Emion Tokyo Bay, Maihama)).

We have added two types of grilled tilefish, and fried pen shell and mushrooms wrapped in yuba (master Igawa Hiroshi (Hotel Emion Tokyo Bay, Maihama)).

We have added a new dish called "Clam and Lotus Root Mochi Tide Style" (Master: Hiroshi Igawa (Hotel Emion Tokyo Bay, Maihama)).

We have added grilled tiger prawns, kelp with roe, and bamboo shoots (Master Hiroshi Igawa (Hotel Emion Tokyo Bay, Maihama)).

We have added new dishes: bamboo shoots with miso young sansho leaf, whitebait sushi, and flower wasabi and daikon radish pickled in Tosa vinegar (by Master Yoshii Masaru (Ginza Kasuga, Ginza)).

We have added the professional's "basics!": Shirako Mame Fukuage (asparagus, green onion, red wholesale): ((Shinbashi, Saketei Kikuhime) Ohara Masaru).

New dishes have been added: White asparagus Shiraae, Young cabbage sushi with mustard mayonnaise, and grilled butterbur with sesame miso (master Yoshii Masaru (Ginza Kasuga, Ginza)).

We have added wild vegetables dressed with rapeseed, sea bream young sansho leaf sushi, and firefly squid with tomato sauce (master Yoshii Masaru (Ginza Kasuga, Ginza)).

We have added rape blossoms and raw sea urchin dressed with sesame tofu, bamboo young sansho leaf kinome sushi, and Udo angelica celery Taranome (Japanese angelica bud) kinpei (master Yoshii Masaru (Ginza Kasuga, Ginza)).

We have added butterbur salad dressing, clam sushi, and bamboo shoots with shiokara and herb extract (master Yoshii Masaru (Ginza Kasuga, Ginza)).

Steamed Boat Kelp (Master: Masaru Tanaka (Akasaka, Akasaka Hikawa)) has been added.