一番だし · The Foundation
Two broths.
One obsession.
Every pot begins with water and patience. The dashi is the canvas — everything you add becomes the painting.
Kombu Dashi
昆布だし
Aged kombu from Rishiri, Hokkaido. Cold-steeped 18 hours, never boiled.
"Clean, oceanic, mineral. The broth that lets everything else speak."
Bonito & Kombu
鰹昆布だし
First-pull katsuobushi added at the first shimmer — never a rolling boil.
"Smoky, deep umami. The broth that trembles with intention."
Simmered daily · Never frozen · Always fresh
食材 · The Proteins
Each cut drawn
life-size.
We name the prefecture. We name the breed. You watch the marbling blush pink to white and understand why seconds matter.
A5 Miyazaki Wagyu
宮崎和牛
Origin
Miyazaki Prefecture, Kyushu
Raised on sweet grass and mineral water. Sliced to 1.5mm — three seconds in the pot is all it asks.
Kurobuta Pork
黒豚
Origin
Kagoshima, Kyushu
Berkshire black pig, heritage breed. Richer than you expect. Sweeter than you remember.
Aigamo Duck
合鴨
Origin
Niigata, Honshu
Free-range aigamo, a cross of wild and domestic. The broth turns copper when the duck enters.
Wagyu
Just enough to blush
Kurobuta
Until the fat sweetens
Duck
Until the copper deepens
旬 · Seasonal Table
The pot changes
with the month.
Every ingredient arrives at its moment. We follow the harvest, not the calendar.
Bamboo Shoot
たけのこ
Young & tender
Watercress
クレソン
Peppery finish
Snap Peas
スナップえんどう
Sweet pop
King Oyster
エリンギ
Meaty texture
Silken Tofu
絹豆腐
Cloud-soft
Sōmen
素麺
Thin wheat
たれ · The Dipping Sauces
Two pools.
One choice.
Both are made here. Both are made daily. The ritual of choosing is part of the meal.
Ponzu
ポン酢Yuzu and sudachi pressed fresh. Soy brewed for 18 months. A single drop brightens everything in the bowl.
Flavour Profile
Goma Dare
ごまだれWhite sesame ground to paste, loosened with dashi. Nutty, round, coating. The sauce that makes the wagyu disappear twice.
Flavour Profile