Test Atarashi

A 'New' Dish Assembled with Seasonal Ingredients and Imagination

The menu consists of courses and à la carte dishes constructed by working backward from the day's seasonal ingredients and purchases. We utilize fermentation and low-temperature cooking to layer umami, and charcoal grilling to enhance aromas, designing the aftertaste with a balance of salt, acidity, sweetness, and bitterness. Pairings with sake and natural wines, as well as non-alcoholic drinks, are also available. We deliver the moments when the individuality of the ingredients shines the brightest, in a light and memorable form.