Cockles (torigai) from Tango’s Miyazu Bay are very delicate. Cultivating large ones requires not only meticulous care but also good luck with the weather. Roasting these slowly grown cockles brings out their richly sweet flavor. Don’t miss out on this short early summer season.

“Morning dug” bamboo shoots, grown in Oharano at the foot of Kyoto’s western mountains, have a sharply refreshing taste free of bitterness. We give them a simple charcoal grill to bring out their sweet aroma and give them a delightfully crisp texture.

Moroko, a variety of grouper, can only be found in Lake Biwa. As its numbers decrease with each year, the fish becomes an increasingly valuable catch. Moroko season runs from December until early spring, when the females are packed full of roe. This fish may not be much to look at, but it sure is delicious. We offer it grilled with salt and scented with ginger.