As spring arrives, Japan’s seasonal ingredients reach their peak. This elegant trio of dishes captures the essence of the season—fresh, delicate, and full of life. Each piece is crafted with care to highlight the natural character of premium ingredients from across Japan, offering a refined, sensory journey through spring.

Aji Wrapped in Kinshi Egg

Fresh aji (horse mackerel) from Kagoshima, Japan is gently wrapped in a thin kinshi tamago (shredded egg crepe). The soft sweetness of the egg pairs beautifully with the clean flavor of the fish, creating a light yet satisfying bite. The tender egg and firm mackerel come together in harmony, echoing the gentle rhythm of the season.

Firefly Squid with Karashi Miso

Hotaru ika (firefly squid) from Toyama Bay is a spring delicacy, known for its rich umami and tender texture. Lightly blanched and dressed with karashi miso, a mustard-infused miso sauce, the squid delivers a bold yet balanced taste. The flavor unfolds in layers—briny, savory, and fleeting—like the season itself.

Aged Bluefin Tuna

This honmaguro (bluefin tuna) has been aged for three weeks, enhancing its umami and softening the texture into a silky richness. Each bite melts gently, revealing deep, savory complexity. The result is a luxurious taste that reflects patience and craftsmanship.

To finish, the dish is garnished with crisp, salt-pickled cherry blossom leaves, adding a delicate floral aroma reminiscent of spring’s fleeting beauty.

This is more than a meal—it’s a tribute to the season’s finest offerings, crafted with care and served at their peak.