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The concept here is ‘Edo-style Chinese’, making use of choice ingredients brought together in Tokyo from all over Japan. The cooking for the eight counter seats commences all at once, ensuring that it will all taste good. Chef Hitoshi Yamanobe prepares it, ensuring even quality. Enjoy your fill of dishes like botan shrimp with Shaoxing rice wine, karasumi with gelatin noodles, chateaubriand crepe, and red king crab with chili sauce.