
September 19, 2024 open
The location is pleasant, with the greenery of the Takano River swaying behind the windows. I wanted to open a restaurant that I could enjoy with my son while he is still young," says owner Haru Nakamoto. The main dishes she prepares are dim sum such as yaki-sushi, which she prepared with the skill she honed as a chef over many years.
Yaki-sai" (fried rice dumplings) with Satoyama lotus root, glutinous pork scallop, organic black rice, shiitake mushrooms, and chicken miso sansho (pepper), each 290 yen. The chicken miso sansho, made with Tanba chicken and white miso paste, has a thin skin, while the shiitake mushrooms have a thick skin to match their robust flavor, and the black rice has a skin made from the ingredients themselves.
Lamb celery dumpling 800 yen. The crispiness of celery matches the lamb. Homemade hot-and-sour soy sauce and fresh green pepper complement the chicken broth.
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