Today, in keeping with the season, we have prepared an easy-to-make heart-warming dish using pumpkin, a flavor everyone knows. "I think of this store as being like a department store with four restaurants on the 14th floor. Japanese cuisine, teppan, sushi, and tempura. We are always thinking about how we can best express the characteristics of each section, and we create monthly menus incorporating annual events and the five seasonal festivals."
The restaurant's customer base consists mostly of women and older people, many of whom are gourmets who have studied cooking extensively.
"Everyone is looking for Japanese food, but they also expect something fresh and new that they've never encountered before. I always aim to create memorable food that has class in terms of taste, presentation, and volume."

1. Slice 250g of pumpkin, slice 200g of onion, and fry with 15g of parsley and 20g of butter. Once soft, add 180cc of condensed Chicken bone broth and 540cc of water and boil down.

② Puree in a blender, add 540cc of milk and 90cc of fresh cream, and simmer until thickened. Finish by adding 1 cup of American sauce (made from shrimp head stock), salt, and pepper to taste.

3) Brown the leeks and then simmer in 15 parts dashi, 1 part light soy sauce, and 1 part mirin.

④ Grill the scallops. Boil the broccoli and shrimp. Cook the mushrooms in 15 parts dashi stock, 1 part light soy sauce, and 1 part mirin.