SOLT

The chef uses two kinds of salt.
One is salt from Kotobikihama Beach, also known as singing sands, in Kyotango City facing the Sea of Japan in northern Kyoto Prefecture.
Natural salt from the Tango Peninsula has a very soft salty taste. It is carefully produced from crystal clear waters.
Another is solar salt. The seawater is drawn into the salt fields and the water is allowed to evaporate naturally by solar heat and wind, and then it takes more than a year to produce. The salt has a deep flavor that can only be obtained through the careful process of human hands.

SOY-SAUCE
(light,dark and tamari soy-sauce)

Suehiro Soy Sauce, a soy sauce brewery in Tatsuno City, Hyogo Prefecture. It is made from domestically-produced soybeans and wheat and naturally brewed. The deep flavor is aromatic and rich, and the company continues to preserve the tradition of Tatsuno's specialty light soy sauce.

TENSAI SUGAR
(beet sugar)

We use beet sugar because its "gentle sweetness," "richness," and "minerals" enhance the taste of the ingredients.

ICHIBAN DASHI
(first brewing of fish stock)

We use two kinds of kelp, Rishiri kelp, which is clear and well-balanced, and Rausu kelp, which has a strong richness and flavor, blended to match Nishiki's spring water, and dried tuna flakes.

HACHIMONO

Since Wagyu beef loin is used for Hachimono, a fish stock with a strong flavor drawn from 13 different natural ingredients is used to harmonize with the fat of the beef. (Hana-katsuo powder, hana-katsuo skin, hana-katsuo bones, Chiainuki(fish muscle), Soda-bushi(one of bonito), mackerel, mixed mackerel and horse mackerel, round herring, honkare-kamebushi powder(Aged for several years), niboshi heads, maguro-bushi, dried Shiitake mushrooms, dried Kelp)

KOKONOE MIRIN

Hon Mirin (sweet sake) produced by Kokonoe Mirin, a mirin company with a history of 250 years in Aichi Prefecture. This authentic Mirin is made from carefully selected domestic glutinous rice, rice Koji, and authentic Shochu (distilled spirit).