I visited a restaurant that caught my attention for the first time. It's located on the opposite side of the sidewalk from TV Asahi on Gaien Higashi Avenue, accessed by a ramped stairway; take the elevator on the right to the second floor. When you exit the elevator, you'll see flowers from famous people lined up. I made a reservation in advance through OMAKASE (¥15,000 including tax, plus service charge). The main offering is a chef's choice course, but you can also add items from the menu. The team consists of the friendly owner, a young chef named Kobayashi, and two staff members, totaling four. Chef Kobayashi is approachable and shares that he travels across the country searching for ingredients. The restaurant is described as Italian/Bistro/Innovaive, but the chef has a French background. Here’s what I enjoyed during my visit: - **Drink**: Kuromame tea. - **Shizuoka Daikon Soup**: Made only with salt and oil from locally sourced daikon, it has a rich flavor with a refreshing finish. - **Tochigi Baby Carrots**: Tossed in olive oil with tarragon and rosemary, they were bursting with flavor and had a great texture. - **Foie Gras Terrine**: Served with brioche, raisins, and topped with truffle—an unbeatable combination that melted in the mouth. - **Spring Small Sea Bream**: The moist texture of the fish paired well with the underlying leeks. - **Clams**: Delicately flavored clams with a wonderful accompaniment (which I can't recall). - **Pork Shabu-Shabu**: Made with premium Chiyo Maboroshi pork, it was incredibly tender and flavorful. I enjoyed dipping the pork in the sauce, which was also great on bread. - **Kinmedai (Golden Eye Snapper)**: This fish had a strong umami flavor that harmonized beautifully with a delicate broth. - **Ezo Deer**: A female deer hunted by a local hunter; he ensures the meat doesn't carry an odor by swiftly processing it. The tenderness and subtle taste were outstanding. - **Jasmine Rice and Lily Bulb Risotto**: A blend of Jasmine rice and Japanese rice. The lily bulbs were roasted and mixed in, creating a lovely balance of burnt aroma and crispness that elevated the creamy risotto. - **Paccheri with Ragu Sauce**: I chose to add this dish; the roasts of Ezo deer combined with the ragù created a refined flavor, with the homemade paccheri from Italy providing exceptional chewiness. - **Chiyo Maboroshi Pork Carbonara**: Also an addition, this dish featured a light sauce that allowed the delicate flavors of the pork to shine. - **Sweet Rice Ice Cream**: It had a light texture with just the right amount of sweetness. Overall, I was impressed by the quality of the ingredients. The simple yet refined seasoning allowed the natural flavors to shine, and the reduced salt content made everything easy to enjoy. I would definitely like to return. Thank you for the wonderful meal!

I recently had a girls' night out at a hidden gem that my friend found. The entrance is located in the basement of a building, which makes it a little tricky to find, typical of a secretive spot. We sat at the counter and enjoyed the ambiance, which was lovely, and the drink and wine list was impressive. From the start, the dishes were made with simple ingredients, yet the complex flavors were truly amazing. I had high expectations, and I polished off everything in no time. We received detailed explanations about the dishes and the ingredients, and even though the atmosphere seemed upscale, it was a place where we could enjoy ourselves for a girls' night out. I would recommend it for dates, anniversaries, and girls' gatherings.

◆Quantity: Normal ◆Atmosphere: Suitable for dates ◆Cauliflower: Recommended ◆Log-ribbon squid: ★ ◆Enoki mushrooms: ◆Pumpkin: ★ ◆Badger: ◆Seria: ◆Water eggplant: ◎ ◆Specialty: Zucchini: ★ ◆Ezo deer: ◆Lily root: Rice ◆Jasmine tea ◆Ice cream ◆Buckwheat tea

The best place to enjoy vegetables and game meat! ♡ I didn't know vegetables could taste this good?! Enoki mushrooms are incredibly delicious! What is this with the water eggplant, it's amazing! The deer is incredible!!! I used to like lamb the most when it comes to meat, but deer might be my number one now… ♡♡ It seems I've become completely hooked on game meat… ♡ The pumpkin was also super sweet and tasty!

**2025 Michelin Selected Restaurant Review** November 2024 "I want food lovers to try this." By Akiton French Cuisine "Nebuka" - A restaurant focusing on vegetables and game. At first glance, it may seem like a typical game-focused restaurant, but... there’s a surprise coming. The restaurant opened in February 2024 and is located on the second floor of a building just a 5-minute walk from Roppongi Station on the Tokyo Metro. It’s one of those recently popular "hard-to-find" places, with a beautiful interior space. How does the food taste? (*´∇｀)ﾉ **Omakase Course: 15,000 yen (tax included, service charge not included)** - **Cauliflower (Kyoto Prefecture)**: Roasted cauliflower, cauliflower sauce, and sautéed squid. The taste is... wow! The roasted cauliflower has a wonderful aroma, paired with the rare-cooked squid. The cauliflower sauce complements it perfectly. A great combination! - **Enoki Mushroom & Pheasant (Hokkaido)**: Sautéed enoki mushrooms and pheasant, topped with fried enoki. Honestly, enoki can be a challenging ingredient to stand out. However, it's simply delicious. - **Red Bell Pepper & Skipjack Tuna (Tōno Farm, Gifu Prefecture)**: The skipjack tuna from Kochi is lightly seared on the skin. It comes with roasted and charred red bell pepper. This is also a well-executed dish. The tuna is fresh, and the umami from the pepper enhances the quality of the ingredients. It's tasty! ✨✨ - **Wild Boar (Fukuoka Prefecture)**: Prepared like a sukiyaki, with wild boar and scallions. This dish has an interesting twist with a black soy sauce reminiscent of Chinese cuisine. I like it! ✨✨ - **Water Eggplant (Osaka Prefecture, Urawa Farm)**: Served with a unique sauce made from Chinese tea! The combination of tea and oil brings out the sweetness of the water eggplant in a distinctive manner. It's an unexpected flavor, but it’s well balanced. - **Zucchini (Kyoto Prefecture)**: A signature dish of the restaurant. The zucchini is juicy and releases its natural juices upon biting. The combination with a sauce of grilled nori and butter pairs excellently. - **Ezo Deer (Hokkaido, Katagiri Takayoshi)**: The Ezo deer from the Shiretoko Peninsula is served fresh, without aging, and is very tender, particularly the loin. Although the taste doesn't drastically change, it's quite satisfying. - **Matsutake Mushroom & Jasmine Rice (Yamagata Prefecture, Ito Daisuke)**: The matsutake from Nagano is cooked with grilled flying fish and kelp dashi over jasmine rice. This is wonderful! It’s different from traditional Japanese cuisine but undeniably delicious! An optimal finale to the meal. - **Buckwheat Tea Ice Cream with Sun-Dried Salt (Kochi Prefecture, Tanoya Shiran)**: The buckwheat tea ice cream topped with sun-dried salt is also very well done and delicious. **Drinks:** - **Sapporo Black Label (small bottle)**: 1,100 yen **Service:** The young staff provided friendly and commendable service. **Cost:** It might seem expensive at first, but considering everything, it's understandable. The total for the omakase and two small beer bottles came to 19,100 yen. It was a rare moment where I felt a little excited! (*´ｪ｀*) Although it’s a restaurant focusing on "vegetables and game," it has its own unique flair, offering new and innovative flavors without missing the mark on taste. It’s rare to find such a place; while some indescribable restaurants receive Michelin stars, it is establishments like this that truly deserve recognition. I highly recommend it to those who love gourmet food. Thank you for the meal. m(_ _)m **Rating:** As of November 2024, Tabelog rating is 3.54, with 24 reviews. **Chef:** Chiharu Kobayashi, born in 1996 in Shizuoka Prefecture. From middle school, he aimed to be a chef, graduating from a culinary school in Shizuoka. At 20, he gained experience primarily in French cuisine at popular bistro "Bistro SARU." After working as an opening staff member at the Japanese restaurant "Emotion" and honing his skills at the wine bar "End of the Season," frequented by chefs from hard-to-book restaurants, he opened "Nebuka," a hidden bistro in Roppongi, in February 2024. Here, he introduces carefully sourced vegetables and game from dedicated producers.

This restaurant, called "Nebuka," located in Roppongi, is known for its innovative cuisine. The owner also runs the wine bar "The End of the Season" and the restaurant "Kanjou." The name "Nebuka" reflects the deep roots of grapevines, symbolizing a deep connection between people. There is no sign at the building entrance, and reservations come with an email detailing how to enter. The restaurant features counter seating and private rooms. Chef Chiha Kobayashi, who has experience at "Abyss" and "Kanjou," is behind the culinary creations here. While the cuisine is French-based, it focuses heavily on utilizing vegetables. Upon sitting at the counter, a monochrome artwork by artist Iori Nagashima immediately catches the eye, leaving a strong impression. The chef presents a plate showcasing that day's ingredients. The course meal costs 15,000 yen (including tax) and consists of the following dishes: 1. Water Eggplant: The water eggplant from Urawa Farm in Osaka is paired with frozen oolong tea, rice vinegar, mirin, and sugar. It has a texture reminiscent of a pear. 2. Cauliflower: This dish features Hokkaido-grown cauliflower, intentionally charred, served with squid. The sauce is made from salt, water, and just cauliflower. 3. Red Bell Pepper: Grilled red bell pepper from Higashi Farm in Gifu is paired with bonito from Kochi. The roasted pepper sauce adds depth, and the flavor of the bell pepper is particularly strong. 4. Enoki Mushrooms: Hokkaido enoki mushrooms are prepared like an ajillo with pheasant broth and yuzu. 5. Boar: Boar from Miyazaki is served with paccheri pasta, accented with vermouth and a ragù. 6. Zucchini: This dish is the restaurant's specialty—a unique choice. The zucchini is cooked over charcoal and served with a seaweed and butter sauce. While there were high expectations, it didn’t deliver a surprising element, and the smokiness of the seaweed was lacking; a stronger collaboration with the sauce would enhance the dish. 7. Ezo Deer: This dish features Ezo venison from Takane Katagiri in Hokkaido, which is expertly handled with great texture. The meat is cooked well, with the caps of fresh porcini mushrooms complemented by a Madeira sauce. 8. Matsutake Mushroom: Matsutake mushrooms from Daiki Ito in Yamagata are combined with jasmine tea and made into a risotto featuring grilled flying fish and kombu. 9. Buckwheat Tea Ice Cream: A silky and fragrant dessert, enhanced with high-quality sun-dried salt from Kochi. 10. Black Soybean Tea Focaccia: Accompanying drinks include a glass of red wine (a Syrah from Saint Joseph), sparkling mineral water, and new sake from Satou Uhei paired with the enoki. The wine selection leans toward Burgundy. The tableware mainly features pieces by Kenta Nakazato, enhancing the overall calming atmosphere. The sommelier exudes a warm smile, offering excellent hospitality throughout the dining experience.

On the second floor of a building in Roppongi, there is a hidden gem called "Nebuka." With no sign indicating its presence, it took a little searching to find this secretive establishment. Since it just opened in February 2024, the interior has a calm atmosphere with only counter seating, creating a warm and inviting space. On this day, I enjoyed a chef's selection meal that featured seasonal vegetables and abundant game meat. I was a bit anxious about the presence of wild boar and deer on the menu, as I am not very fond of game meat, but I was pleasantly surprised to find that there was no unpleasant odor; in fact, the flavors were quite refined. I also ordered a wine pairing, which perfectly complemented each dish, allowing me to enjoy both the food and the drinks. The attentive and friendly explanations provided by the female staff were also impressive. She clearly explained the dishes and wines, which sparked engaging conversations. The ambiance of the restaurant added to the experience, allowing me to relax and savor my meal. The dishes were meticulously prepared, highlighting the importance of seasonal ingredients. With its tranquil, hidden atmosphere and warm hospitality, Roppongi's "Nebuka" is a wonderful place to visit with a special someone. **Store Information** Store Name: Nebuka Address: 6-8-28 Roppongi, Minato-ku, Tokyo, Miyazaki Building 202 Phone Number: 070-2488-0214 Hours: 6:00 PM - 9:00 PM (A La Carte Menu) Last Admission: 11:00 PM Closed: Tuesday and Wednesday --- If you found this helpful, please like & save! Also, don't forget to follow!

This place is so hidden that you wouldn't find it unless you knew about it. I visited for a late dinner after 9:00 PM. At this time, you can order both à la carte and courses, but I chose the course since I was quite hungry. They first showed me some beautiful vegetables, which would later be cooked and served in the course. Each dish was simple, focusing on allowing the flavors of the vegetables and meat to shine through. Even at such a late hour, it felt like a restaurant that cared for your well-being.

It's a new kind of restaurant! They use a lot of vegetables, and there was only one fish dish available. Some of the vegetables had strong flavors that might not be to everyone's taste, so it could be hit or miss for some people... However, the food was really delicious, the staff were friendly, and there was a wide selection of drinks available.

The chef and the staff were very attentive, making it a pleasant place to dine. It seems to be a sister restaurant to "Emotion," and the interior design is also very inviting. The cuisine feels like a mix of Japanese and bistro styles. The dishes were simple, highlighting the natural flavors of the ingredients, and as the title suggests, the vegetables were simply delicious! While the main dish, the venison, was tasty, it was the vegetables that left a lasting impression. It was a gentle and natural atmosphere, making it a lovely restaurant.

I started a gourmet site called Mitomi Emon. Homepage: "https://blog.33inc.jp/" Instagram: "＠mitomi_emon". In February 2024, an exciting new restaurant called "Nebuka" opened in Roppongi. The mastermind behind it is Mr. Hariba, who has been involved with the wine bar "Owari no Kisetsu" and the duck cuisine restaurant "Kanjou." With his exceptional knowledge of wine and unique duck dishes, he has built a one-of-a-kind position in the culinary scene. His charm lies in his friendly yet strong personality. Perhaps reflecting this in his business name, he deeply connects with ingredients, wine, and customers alike. The theme of Nebuka is the deep-rootedness of "vegetables" and "game." Through communication with producers, they convey the warmth of the ingredients. Consequently, the dishes are all about the ingredients themselves, staying true to their potential. Let me introduce you to the course menu: - "Somen": Served with a tangy broth and creamy Kyoto eggplant, complemented by the aroma of mountain wasabi. - "Deer Heart": A precious ingredient that can only yield five dishes from one deer, simply seasoned with salt and olive oil. The approach takes advantage of its complete lack of gaminess. - "Snap Peas": An old variety from Yoichi, steeped in the pod for its broth. - "Ayu (Sweetfish)": From the Tenryu River, paired with a sauce made from ayu fish sauce and watermelon. A perfect match. - "Tomato": Yoichi tomatoes with an exceptional balance of acidity, sweetness, and aroma. Hidden beneath is white shrimp, but the star is the tomato. - "Zucchini": Grown in Kyoto, it is full of moisture and flavor, served with a butter and seaweed sauce. - "Deer Loin": The venison is blood-cleaned in the mountains, delivering a surprisingly clear taste. The sauce is made with red wine, figs, and black pepper. - "Risotto": A jasmine rice risotto without butter or cheese, enriched by the umami of kombu, garnished with tsurumurasaki (a type of edible plant). - "Banana": Ice cream with a passion fruit sauce. As for the wine, Mr. Hariba consistently discovers gems that are anything but mainstream. It was a wonderful experience. Thank you for the meal!

Roppongi Bistro has a nearly open counter concept that I really enjoy, as you can watch the dishes being prepared right in front of you. I also had a brief look at the private rooms, which have a wonderful atmosphere thanks to the lighting and overall design. The counter area is equally inviting. The dishes are seasoned in a way that highlights the ingredients, and each component was very delicious.

The new restaurant in the "Emotion Series" focuses on vegetables and game meat. Given its name, which has a deep meaning, you can really feel the dedication to vegetables. On this visit, they had asparagus from Hokkaido and young corn from Shizuoka. The mushrooms and foie gras with truffles were also impressive. The main dish featured deer. To be honest, vegetables tend to be a bit understated, and game meat probably varies by season, so something like duck and soba from the Emotion series might resonate better and attract more popularity. A bistro focused on vegetables is quite rare, so this could be a nice niche. Personally, when I think of vegetables, I’m struck by the greatness of Kosei's burdock, pumpkin, and potatoes. Eating more vegetables seems to have positively influenced my digestion as well. The bill was quite reasonable, just a bit over 20,000 yen. I recommend it for those who want to enjoy dishes centered on vegetables and game meat. However, I wouldn’t suggest it for those who aren't particularly interested in either. After 9 PM, they offer à la carte options, and you can also add à la carte dishes to the course menu. I can’t drink at all, but since it's part of a seasonal series, they seemed to have a great selection of wines.

The restaurant is located near Roppongi Hills, right by the intersection of Keyaki-zaka Street and Route 3. It's in a small old building; you go up by elevator from the first floor, and the right-hand door on the second floor can be hard to find. The food is simple but delicious. The main dish is a steak made from Ezo venison, but it is rather ordinary. If it's a course meal, I wish they would focus more on making the main dish stand out. The overall concept seems a bit vague.

Down the Keyakizaka, on the second floor of the building directly across from TV Asahi, is a hidden bistro. The interior features counter seating and private rooms, with a stylish and chic atmosphere. I had a ¥15,000 course meal. Here’s what I enjoyed: ⚪ White Asparagus: The white asparagus from Yoichi was used to make a broth, preserving just the right crunch in its texture. It had a gentle taste. ⚪ Black Maitake: Roasted in the oven after being coated in oil, the tips were crispy while the thicker base was juicy. It was served on a bed of potato purée. ⚪ Foie Gras: A terrine of foie gras atop a brioche, garnished with shaved truffles. It was undoubtedly delicious. ⚪ Young Corn: The corn silk was battered and fried, paired with a sweet and sour white balsamic and coriander sauce. The batter was fine and even. ⚪ Paccheri: Pasta filled with a ragout of wild boar, bear, and deer, enhanced with Madeira wine for a refined sauce. The large tubular paccheri had a satisfying bite. 【Focaccia】 ⚪ Green Asparagus: Roasted at 300°C with yellow garlic chives on top, complemented by zest from sweet oranges, giving a refreshing citrus aroma. ⚪ Deer Meat: Sourced from a female deer in Achi, Nagano, served with blueberry and walnut jam. The meat was tender with a good balance of fat and lean. ⚪ Corn: A corn risotto made with Jasmine rice, kombu, and smoked fish stock. Grilled corn and kinome (Japanese pepper leaf) added a delicate flavor, highlighting the sweetness of the corn. ⚪ Burnt Butter Ice Cream: A simple dish that brings out the flavors of the ingredients. The menu features both vegetables and game meat, making it light and easy on the stomach—perfect for ladies. The course left me feeling about 60% full. I also added a ¥2,000 a la carte dish, Cacio e Pepe, which was healthy and to my liking, though I felt the value for money was slightly lacking. I would have appreciated a bit more volume. I don’t anticipate returning.

I visited a restaurant called "Nebuka" with a Tabelog rating of ★3.20, located in Roppongi, near Television Asahi down the Imazato slope. The exterior is in a mixed-use building on the second floor, making it quite difficult to find. The interior features a row of counter seats and also has private rooms. This restaurant specializes in game meat and is a sister establishment of the Japanese restaurant "Kanjyo." It opened on February 14, 2024. The wine pairing here is exceptional, and the young staff bring a lively energy to the place. The main offering is the omakase (chef's choice) course, with the option for wine pairing. Additional dishes can be ordered a la carte as well. Here’s what I enjoyed: - Appetizer: White asparagus - Appetizer: Black maitake mushrooms, deep-fried and roasted - Focaccia - Pasta: Baccelli with ragu sauce - Fish dish: Sautéed cherry trout - Green asparagus - Meat dish: Grilled deer meat - Specialty: Corn risotto - Chiyomitsu pork shabu-shabu with white miso - Chiyomitsu pork carbonara - Ice cream On this day, we had Hokkaido deer meat, corn, and asparagus, truly a Hokkaido festival! The quality of the ingredients stood out, and every dish was delicious. Pairing it with wine made it even better. This place is a hidden gem for enjoying delicious game meat along with good wine. It’s a great restaurant!

Eight minutes on foot from Roppongi Station. I was invited and visited for the first time. This restaurant highlights the flavors of its ingredients, allowing you to enjoy vegetables and game meat. It seems to be part of a group of restaurants like "Kanjou," with a dimly lit atmosphere created by candlelight. Order details: - White Asparagus: Young and root ends from Yoichi. - Black Maitake and Potato Purée: Maitake mushrooms roasted in the oven. - Game Ragu Sauce Paccheri: Ragu sauce made from bear, deer, and wild boar. - Cherry Salmon: Paired with new onions, bergamot, and yomogi (mugwort) with pink pepper. - Green Asparagus: Served with wild garlic and sweet summer oranges. - Ezo Venison: Female Ezo venison served with blueberry and walnut jam. - Jasmine Rice and Artichoke Risotto. - Foie Gras Terrine: Served with raisin bread and spring truffle. - Napolitan (Japanese-style spaghetti). - Homemade Bread. - Brown Sugar and Mediterranean Salt Ice Cream. The use of traditional Japanese tableware and a comforting, Japanese-inspired flavor made it feel less like a bistro, but there were interesting varieties, such as the Napolitan on a hidden menu. My favorite was the cherry salmon paired with new onions, yomogi oil, and bergamot! After 9 PM, they also offer à la carte, making it suitable as a second venue like a wine bar, which seems to cater well to the area's demand. The staff were all young, and the restaurant has potential for growth.

The restaurant offers simple yet deeply flavorful dishes. I came across enticing photos of kinmedai (red snapper) and wild boar on Instagram, which piqued my interest. It turns out it's a sister restaurant to the popular "Kanjou." The ambiance is lovely, resembling a Japanese cuisine restaurant, and the staff members are young and fresh. The omakase course costs ¥15,000, and with wine, it amounts to around ¥30,000. They also have a pairing course for ¥30,000. After 9 PM, you can enjoy a la carte or use the wine bar. The meal consists of eight dishes, and everything was delicious, including: - White asparagus - Deep-fried black maitake mushrooms - Baccalà pasta with ragù sauce - Sautéed sakura masu (cherry salmon) - Green asparagus - Charcoal-grilled venison - Fern risotto - Ice cream You can also add items from the menu a la carte. The menu is charmingly written on manuscript paper (laughs), and there are "secret" menu items as well. The wine selection was outstanding, and I thoroughly enjoyed it. The sommelier's voice was lovely too.

A new bistro specializing in game meat has opened in Roppongi. Despite being called a bistro, the atmosphere is quite chic and the interior is calm and relaxing. During the early hours, they only offer courses, but the satisfaction you get is definitely worth the price! The cost performance is excellent!! While the game meat was indeed delicious, I was particularly impressed by the taste of the vegetables. They also have a wide variety of wines that would delight wine lovers. The service was very attentive, making it a comfortable place to dine.

In Roppongi, Tokyo, there is a hidden bistro called "Nebuka" where you can enjoy game meat and carefully selected vegetables. They offer à la carte options during late hours, and the owner of the members-only wine bar "End of the Season" also runs this place, which has a good selection of wines and spirits. It’s a spot frequented by star chefs. On this occasion, I visited for an à la carte meal late in the evening. The portion sizes are not very large, allowing you to try a variety of dishes that catch your interest. The appetizer, "White Asparagus Ohitashi," was delicious. The "Grilled Cherry Salmon" was served with new onions and yomogi oil. The "Petit Vert and Firefly Squid" featured a sauce made from the heads of botan shrimp from a famous sushi restaurant. The roasted "Honshu Deer Loin" and the "Jasmine Rice with Sunchoke Risotto" were also delightful. I’m looking forward to enjoying more wine with these dishes in the future. Thank you for the wonderful meal! Here’s a summary of what I had: - White Asparagus Ohitashi - Grilled Cherry Salmon with new onions and yomogi oil - Roasted Petit Vert and Firefly Squid with shrimp sauce - Roasted Honshu Deer (from Achi) with fuki miso - Jasmine rice and sunchoke risotto - Brown sugar ice cream with black soybean tea

I visited a restaurant called "Nebuka" located in Minato Ward, Tokyo. It's about a five-minute walk from Roppongi Station on the Hibiya Line, situated on the second floor of a building. Although I had heard it referred to as a bistro, the interior resembles that of a Japanese restaurant, filled with the fresh scent typical of a new establishment. It's no wonder, as it just opened in February of this year. The restaurant has both counter seating and private rooms. The owner previously worked at "Kanjo" in Roppongi and is also a sommelier. Here’s what I enjoyed during my visit: - Daikon radish soup from Shizuoka - Boiled white asparagus from Saga - Sautéed foie gras with raisin brioche and black truffle - Dried scallops with wild garlic - Sautéed taro with enoki mushroom sauce - Chashu (braised meat) of Chiyogamitsune pork shoulder with white miso - Homemade focaccia - Kanmekai (a type of golden eye snapper) with rapeseed flower - Roasted Ezo deer meat with fuki miso - Risotto made with jasmine rice and yuri root - Chiyogamitsune pork pancetta carbonara - Chocolate ice cream I took some pictures, and although the dishes are plated in Japanese tableware, many of them appear to be Western cuisine. For instance, when I first received the "daikon soup," I thought it might be a broth, but it surprised me with the flavor and essence of daikon. As for the "kanmekai," I initially thought it would lean towards being Western, but it turned out to be completely "Japanese," enriched with the umami from clams and clams, offering a comforting taste. The Ezo deer meat was of high quality and delicious. Thank you for the wonderful meal; I had a very enjoyable time!