[Ultimate Home Cooking] Fresh Shishamo Tempura and Steamed White Tilefish & Local Clams in Sake

In Minami Aoyama, encounter a menu for a special evening that is "nostalgic yet never tasted before." Starting with "Usagiya's Fresh Tofu," followed by the miraculously fresh "Shishamo from Mukawa, Hokkaido," the renowned "Dadacha Beans," "Steamed White Tilefish and Local Clams in Sake" crafted with Yoshino Honkuzu, and the juicy "Kumamoto Akaushi Loin Charcoal Grilled."
Because these are familiar dishes, we have infused them with an uncompromising aesthetic regarding ingredients and effort. Please indulge in the red miso soup made with local clam broth, freshly cooked rice in an earthenware pot, and rice pudding to your heart's content.

■ First, Native Soybean "Fresh Tofu" ~ Usagiya Special ~
To directly savor the overwhelming umami and aroma of tofu handcrafted by artisans from "Usagiya" in Sendai City, Miyagi Prefecture, we have prepared it "fresh."

■ Second, Corn Kakiage with Okinawan Salt
The large-grained corn "Oomono" from Akita Prefecture, boasting an astonishing sugar content, is luxuriously made into kakiage. Coated with naturally cultivated wheat flour and fragrantly fried in refined "cold-pressed pure white sesame oil" without any off-flavors.

■ Third, Assorted Sashimi
Aged fish sashimi made by skillfully removing moisture from carefully selected natural fresh fish to concentrate its umami. Enjoy the natural sweetness of the fish with "Okinawan Salt and Sudachi," and a profound taste with flavorful "homemade soy sauce."

■ Fourth, Fresh Shishamo Tempura from Mukawa, Hokkaido
Due to the rise in seawater temperature caused by global warming, the Mukawa-produced shishamo has now become so scarce that it is called a "phantom." Miraculously, it arrived fresh. The body, fattened in the summer sea, is astonishingly plump and tender, storing refreshing umami and elegant fat. Please enjoy this truly once-in-a-lifetime exquisite dish.

■ Fifth, Salt-Boiled Dadacha Beans from Tsuruoka, Yamagata Prefecture
The special Dadacha Beans from the prestigious "Dadacha Kizaemon," boasting over 400 years of history in Tsuruoka City, Yamagata Prefecture. Carefully nurtured in soil rich with organic fertilizers, using seeds passed down through generations.

■ Sixth, Steamed White Tilefish from Tokushima Prefecture and Local Clams from Chiba Prefecture with Honkuzu Silver Sauce
The pinnacle of white fish, white tilefish and local clams are steamed in sake, and the two rich broths are gently enveloped in a kudzu sauce made with Yoshino Honkuzu. Accompanied by green yuzu and naturally cultivated julienned ginger. The mellow umami of the kudzu sauce is complemented by a pleasant sharpness, further enhancing the delicate sweetness of the white tilefish.

■ Seventh, Kumamoto Akaushi Loin Charcoal Grilled — Onion Grated Soy Sauce —
The philosophy of lean meat nurtured by the land of Aso. The rare and high-quality loin meat of Kumamoto Akaushi is carefully grilled over charcoal, bringing out its fragrant and juicy tenderness.

■ Eighth, Rice Cooked in an Earthenware Pot
- Red Miso Soup with Local Clam Broth
(The broth, rich with the intense umami of local clams, is blended with naturally cultivated three-year-aged red miso.)
- Homemade Pickles / Four Assorted Accompaniments (Nori Tsukudani, Homemade Chirimen Sansho, Uncolored Cod Roe, Leaf Chili Tsukudani)

■ Ninth, Dessert Rice Pudding with Brown Sugar Syrup
Using rare Brown Swiss milk from Hitotsu Farm in Shimane Prefecture, naturally cultivated rice, and sabi sugar. The essential sweetness of the ingredients is drawn out.

* For the carefully prepared rice cooked in an earthenware pot, you may choose your preferred brand from 12 varieties, one per person.
Additional rice is also available. (Please pay on-site on the day)

【Ultimate Luxury】Chateaubriand with Sea Urchin Dashi Shabu and Fresh Shishamo

This supreme special plan allows you to savor the finest selected ingredients, meticulously prepared by skilled artisans and enhanced by the art of charcoal grilling. Starting with the exquisite 'Kumamoto Akaushi Chateaubriand Charcoal Grilled,' enjoy the 'Akaushi Fragrant Dashi Shabu' accompanied by additive-free purple sea urchin, the miraculous 'Fresh Shishamo Tempura from Mukawa, Hokkaido,' and the luxurious 'Natural Striped Jack Charcoal Grilled,' among other main attractions. Indulge in the pinnacle of luxury, perfect for special occasions, with red miso soup made from clam dashi and freshly cooked rice in an earthenware pot.

■ One, Seasonal Vegetable Dashi Soak — Amber Sauce with Green Yuzu and Kudzu —
The fresh flavors of seasonal vegetables are immersed in a refined dashi, with a glossy amber sauce made from kudzu gently enveloping the vegetables. Enjoy the lingering taste of dashi along with the refreshing aroma of green yuzu.

■ Two, Fresh Shishamo Tempura from Mukawa, Hokkaido
Due to rising sea temperatures caused by global warming, the Mukawa shishamo has become so scarce that it is now referred to as a 'phantom.' Miraculously, it has arrived fresh. The plump and tender flesh, enriched by the summer sea, is filled with refreshing umami and delicate fat. Savor this once-in-a-lifetime exquisite dish.

■ Three, Special Sashimi Assortment
This sashimi features carefully selected natural fish, aged to perfection by removing moisture to concentrate the umami. Enjoy the natural sweetness of the fish with 'Okinawa Salt and Sudachi,' and the rich flavor with 'Homemade Soy Sauce.'

■ Four, Kumamoto Akaushi Chateaubriand Charcoal Grilled — Grated Onion Soy Sauce — / Salt-Boiled Dadacha Beans from Tsuruoka, Yamagata
The pinnacle of Kumamoto Akaushi, the rare and exquisite 'Chateaubriand.' Experience the clear richness unique to lean meat and the astonishingly tender texture. The mellow soy sauce with grated onion harmonizes richly with the deep umami of the meat. Accompanied by the special dadacha beans from the prestigious 'Dadacha Kizaemon,' boasting over 400 years of history in Tsuruoka City, Yamagata Prefecture. These beans are carefully nurtured in soil enriched with abundant organic fertilizers, using seeds passed down through generations.

■ Five, Kumamoto Akaushi Fragrant Dashi Shabu with Additive-Free Purple Sea Urchin — Special Soy Sauce and Supreme Natural Egg Preparation —
Nurtured by the great nature of Aso, the rare 'Kumamoto Akaushi.' The exquisite loin is luxuriously finished at an ideal 'low temperature' that allows the umami of bonito dashi to permeate, adorned with additive-free purple sea urchin.

■ Six, Natural Striped Jack Charcoal Grilled from Nagasaki Prefecture with Coarse Grated Organic Daikon and Sudachi
The striped jack, regarded as the pinnacle of horse mackerel, is boldly and delicately grilled using the intense far-infrared rays of Kishu Binchotan charcoal. The unique robust umami and the pure sweetness of the fat are perfectly harmonized.

■ Seven, Rice Cooked in an Earthenware Pot
- Red Miso Soup with Clam Dashi
(The dashi, enveloped in the rich umami of clam tides, is blended with naturally cultivated three-year-aged red miso.)
- Homemade Pickles / Four Accompaniments (Nori Tsukudani, Homemade Chirimen Sansho, Uncolored Cod Roe, Leaf Pepper Tsukudani)

■ Eight, Dessert
*Please refer to the separate sheet for details.

*For the carefully prepared rice cooked in an earthenware pot, you may choose one preferred brand from 12 varieties per person. Additional rice is also available. (Please pay on-site on the day)