"Kai-on": 13 pieces including Sea Urchin and Yonezawa Beef, plus 5 specialties from Chef Okuda ("Kai-on" includes 13 pieces with sea urchin and Yonezawa beef, plus 5 specialty dishes from Chef Okuda.)

Menu

【Course Details】 ■ Enjoy our oil sushi (13 pieces of nigiri), which changes depending on the season's fresh ingredients, seasoned with 'oil' and 'salt'. ・ Hand-rolled sushi with yuzu-flavored rice, seared and seasoned with Sicilian olive oil and premium Matsushima nori. ・ Fresh seasonal white fish prepared in "Ceviche" style (marinated in lemon). ・ Seasonal squid and octopus flavored with ginger oil and wasabi oil. ・ Seasonal white fish with basil oil, green chili oil, seared and more. ・ Carabinero prawns and Botan prawns enjoyed with bergamot oil. ・ Uni (sea urchin) seasoned with orange oil. ・ Enjoy 'Tomato-marinated tuna' with garlic oil. ・ Grilled Yonezawa beef (one of Japan's top three Wagyu) on red vinegar rice. These and more in assorted 13 ways. ■ Four specialties from our sister restaurant "Al Ketchano" (Tsuruoka, Yamagata) ・ Bagna càuda with Yamagata seasonal vegetables Enjoy the taste of fresh produce delivered directly from Yamagata, dipped in a sauce made of cauliflower and shrimp fish sauce. ・ A la carte dish with delicious Yamagata seasonal ingredients We deliver the tastiness of Sakura salmon in spring, Iwagaki oyster in summer, mushrooms in autumn, and cold cod in winter. ・ Today's grill Enjoy fish caught in Shonaihama, Yamagata, grilled to perfection. ・ Seasonal seafood soup A soup-style acqua pazza that allows you to enjoy seasonal fish and shellfish with wild vegetables, based on arugula and nuts. ■ Dolce Dessert made with seasonal fruits from Yamagata, based on the recipe of Chef Masayuki Okuda of "Al Ketchano". ■ Petits fours (small sweets) to enjoy with Japanese black tea after the meal.