Ripe black figs and ayu (small freshwater sweetfish) filled with roe, the perfect balance of sweet and savory. The textures of the dish delight just the same: flaky ayu, grilled over charcoal to perfection, and figs smooth and melting.

Kohtake Egg Custard
Kohtake mushrooms with their distinctive earthy aroma, evoking nuts, caramel, and soy sauce. Prepared in a thickened sauce and served atop a rich custard-like egg dish (chawanmushi).