Natural Japanese peppercorns—male flowers (hana sansho) and leaf buds (kinome)—brought in from Kyoto and Nara. We prepare a shabu shabu of Tanba beef and hana sansho, and for the first time sprinkle in the pepper leaf buds too.
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Shellfish, plump and full of flavor in spring, take center stage here. Ark shell (akagai) from Oita, whelk (tsubugai) from Hokkaido, clams, geoduck, and more—flash boiled and served medium rare, prepared as kamameshi in a small iron pot, or paired with seasonal vegetables. Delightfully fragrant and textured shellfish dishes.

Bear from the Hokuriku region, boar from Kyushu, canard de Challans: life that has run free on the mountains and in the fields possesses a certain “heat.”  We take this energy and pass it on in a simple dish, paired with watercress and other iconic spring vegetables.
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