Behind every dish is an intention, Hayashi explains. Using high quality ingredients, he puts together a seasonal menu that changes every couple of months. Some dishes are more delicate, while others more bold. Each plate makes way for the next, weaving the meal together as a single experience.

The first thing that is served in front of you is a cup of clear soup. Poured into a small antique teacup, the consommé melds together the aroma of kelp, Shamo chicken and vegetables. Made with water from the hot springs, the fragrant soup gently warms your stomach. The turnip is soft and juicy, boiled once and then soaked again in the broth.

“The celery and apple sorbet could’ve been a salad but I deliberately made it into a sorbet because you can extract the best flavor of the celery that way,” he explains. The sorbet combines celery leaves and stems with applesauce and juniper berries.

The foie gras flan showcases the chef’s high-level craftsmanship. He uses fragrant bonito stock to lift the heaviness of the foie gras, which gives the dish an elegant taste. The shaved chestnuts add a light texture.

The spring rolls add a twist to classic French ingredients. Filled with red sea bream, mushroom and lardo, the rolls are packed with a mix of rich flavors. Enjoy one roll as is and the other with a lobster and red wine sauce.

The main course of the day is straw-smoked venison, a dish inspired by a traditional bonito grill. The meat is cooked carefully by taking it in and out of a scorching oven to control the heat. Served with some Japanese peppercorns, the shiny plum sauce brings out the umami of the meat even further.

The dessert is a classic mille crepe, a signature dish by the pastry chef. The cake is made of 30 perfectly-aligned layers, each bite soft and creamy. The sauce of the day, which changes with the season, is made of strawberry and yuzu. “We try to use as little butter and oil in our dishes as possible so guests can enjoy our entire meal, all the way to desserts,” the chef says.

INGREDIENTS
Fresh seasonal ingredients are sourced from the Toyosu market as well as directly from growers across the country. Many vegetables come from Tochigi Prefecture while the fish are sent from Kyoto, Shizuoka and Kanazawa. The chef places great importance not only on the quality of the produce but on the relationship with the producers.