Recipes

Black olive tartare served with asparagus

Spicy sesame flavored sauce

Yanagawa Nabe, Eel

New Roasted Onion Balsamic Sauce

Fragrant stir-fried minced meat and takana mustard

Mixed rice with overnight dried saury

Crab and carrot roasted egg

Gyoja Garlic in soy sauce

Tofu and this aroma steamed

Eggplant and beef rice cooked

Braised cucumber and scallop

Cold pasta with olive and shiso leaf paste

Fragrant braised chicken thighs

Tamo konjac skewer

duck hotpot