VERT’s omakase course is named Chaso Ryusui, or “gently flowing water,” highlighting the importance of allowing things to take their course. It also holds the meaning of a place where people's cultures come together. Through tea, Tanaka hopes the guests can mingle and exchange their traditions with one another.

The pairing menu, which changes monthly, begins with a cup of tea to warm the stomach, followed by six paired courses of sweets and teas. After the dessert dishes, you will be asked to join the chef in the tea room where he serves matcha tea for each guest.

The essence of Tanaka’s cuisine is about the natural sweetness of the seasonal fruits. Without adding excess sugar, each dish is crafted with a delicate balance of sweetness, acidity and bitterness. His creative use of spices and herbs also brings a refined complexity to the flavors.

The absence of a traditional oven is also notable, where Tanaka relies solely on the charcoal grill to cook desserts like his celebrated Tarte Tatin, which takes two to three days to perfect.

His culinary vision extends beyond the kitchen. He regularly visits tea fields, engaging with the growers and absorbing the landscapes with all five senses. These experiences manifest in his menu, where ingredients inspire vivid palettes of flavor. These dishes are born out of his memory and adoration for nature.

The yokan presents a delicate balance of flavors. The jelly is infused with Yame Dento Hon Gyokuro tea, combined with the bright acidity of kiwi and the subtle tang of fermented feijoa. This refreshing sweet is paired with a fragrant cup of Gyokuro Shiraore tea, infused with magnolia and La France pear.

The red mandarin dish offers a refined blend of textures, combining the sweetness of the fruit with a silky blancmange, made from organic Tokachi milk. A drizzle of Baux de Provence olive oil and a touch of salt add savory complexity. The paired Koshun Oolong tea brings notes of citrus, coffee and vanilla.

The shrimp potato fritto is an imaginative savory dish where the potatoes are mixed with Yamashita Shinjuen Gyokuro tea, bamboo shoot skin and black truffles, and delicately fried. The crisp texture contrasts with the earthy richness of the ingredients. This unique combination of flavors is balanced by Tengyoku tea, a sophisticated blend of Tsujiki Tencha Asahi and Yamashita Shinjuen Gyokuro.

Fresh La France pear is gently baked in sweet amazake, allowing its natural sweetness to deepen. This comforting dish is paired with tea from Tea Garden Takanashi, subtly infused with bay leaves, ginger and cacao nibs.

The Miyakojima melon highlights the purity of high-quality fruits. Topped with delicate almond milk foam, the elegant presentation is perfectly complemented by the earthy depth of Seimei matcha tea. The tea is enriched with the gentle herbal notes of spice bush, offering a composed flavor.

The signature dessert transforms Akio persimmons into a decadent Tarte Tatin, infused with the richness of cocoa pulp and the warmth of cinnamon. A fragrant osmanthus sauce adds floral depth, while the pairing of Japanese Qing Xin Oolong tea provides a smooth, full-bodied finish that lingers on the palate.

INGREDIENTS
Almost all the seasonal fruits used at VERT are purchased directly from the growers to ensure quality and freshness. Additional selections are thoughtfully chosen from Mizunobu Fruit Parlor in Yokohama. The herbs are sourced from Herb Stand in Yamanashi, a trusted supplier known for its high-quality botanicals.

The tea selection is founded on trusted relationships with distinguished producers, particularly Tea Garden Takanashi in Tanzawa in Kanagawa Prefecture and Yamashita Shinjyuen in Kyoto. This careful sourcing ensures that every tea served not only meets the highest standards but also complements the rich flavors of the cuisine.

Used as floral accents, roses are procured from E.F.Lab and edible flowers sourced from Yokoyama Nursery in Kiyose. The rice used for the rice dish is Ryu No Hitomi, a high-end brand from Gifu Prefecture.