Edomae sushi is prepared with seasonal seafood from Kansai and other parts of Japan, Komai rice harvested in Tottori. The large grains of the rice and house-crafted soy sauce. Sushi is paired with sake selected by the chefs from the restaurant cellar.
Japanese beef, including Iga, is grilled and paired with locally grown vegetables, fine salts, garlic rice and the restaurant’s house-made soy sauce. Meals are complemented by the sommelier’s wine selections.