As the calendar turns to spring, the air still carries the deep chill of winter. Yet even now, faint signs of the new season make themselves known. The ingredients of this season, where the last of winter and the first of spring draw close, reflect both. They carry the rich, grounded flavors shaped by the shifting season, and the breath of things beginning to bud dwells quietly within.

Seared Blowfish with Aspic
Blowfish, elegant in flavor, is lightly seared to bring out its savory aroma and umami. Raised in the severe cold of winter seas, the flesh is firm, and its rich flavor unfolds with each bite.

Steamed Crab and Turnip
Crab and turnip are prepared together, when their umami runs deepest in February. With gentle, nourishing flavor, this dish carries a faint fragrance of the season.
 

Wild Boar and Taro with Butterbur Bud Hotpot
Soft-simmered taro is paired with wild boar brimming with the umami of the cold season, draped in a mildly bitter butterbur bud sauce, and served piping hot in a small pot. A seasonal dish where the lingering depth of winter and the first breath of early spring harmonize. We invite you to savor the flavors of this fleeting moment.