6commitment


6commitment

Dashi which is made from dried bonito and kelp

Eau de vie is ‘Water of soul’ in French.
Our chef ripes pure kelp from Osatube(Hokkaido) and boiles the kelp with water for one hour and half.
When he finds taste from the hot water.
Also,he adds new dried bonito and simmers them till 90℃.
After a minute, he filters them.
The essence of taste and sweetness. This is Nakada’s eau de vie.

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Aged house made miso

Every year,in September ,new soy beans from Hokkaido ‘Turunoko’sell.
Our chef made housemade miso by using these soy beans,solt and malt.
For a half year, he fermated them at normal temperature and he riped them in refrigerater.Now we use miso matured for 9years , and solt melt completely.
The miso id more taster than anything.

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Rice

We use rice from Nigata pref.at Kayamori farm.
The rice’s taste is different because the ways of raising rice are different depending on a father and the son at Kayamori farm.
And the both of rice are, of cource,good ,and , in particular our favorite rice is the father’s Koshihikari.
(Koshihikari is a brand of rice)

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Ozaki beef

(matured Ozaki female beef’s fillet)We use only matured Ozaki feamele beaf’s filet.
In addition,OzakiBeaf’s ‘Ozaki’is producer’s name.
Ozaki beaf are sipped only 30cattles a month.The way of rising cattles are long-term.
You can enjoy the fillet which we roasted slowly by low temparture over 3hours.Also we do not rely on Sashi.

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Taiwan oolong tea

Taiwan oolong tea
We choose tea of master whose name is Mr.Tei’s tea leaves at speciality of Taiwan oolong tea shop. We compered a lot of kinds of tea.
As a result , we decided to choose Tei’s leaves.These tea leaves were got gold prize in Taiwan and became famous and the price is getting high,so it is difficult for us to get these tea leaves.
We put these tea leaves in crushed ice for 48hours and we slowly extract taste of these leaves.These tea leaves made our concept of tea overtuned.

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Cutleries

We mainly serve Edo era’s cutleries.
Also, we serve vintage Baccarat , precise ivory chopsticks and chopsticks’s rest of
Georg Jensen’s 100th anniversary. And forks and spoons which we serve are from U.K. in 1930’s .
Our modern cutleries are by Ecchu Seto ware and sake glasses that we serve are by Taizo Yasuda.