The gorgeous seafood soup has plenty of large botan shrimp, mussel, scallop, squid, and clam. The point here is to quickly boil the seafood in the bonito broth. If boiled for too long the bitter flavor of the fish will seep out and ruin the soup. You will realize the chef’s skillfulness in the soup’s fish flavor. Even after boiling, each ingredient still holds its chewy texture. All those that taste the soup will open up their eyes in surprise for its rich and smooth taste. The amber-colored soup is the result of the slight favoring with the soy sauce. To draw out the brilliant color of the seafood, only a bit of soy sauce is added. It’s an excellent soup that’s a must try.

There is a dish that you must have at end the meal. The color balance made of three different color gives off cool and elegant image. Each of the three noodles; tea soba, somen and soba made with minced carrot, are thin and easy to eat. The carrot somen is a creative somen with texture and sweetness of a carrot. The dish comes along with fried eggplant, eel, and pickled ginger tempura. Fried dish and noodles with light flavor goes along well. The charm of this dish is that depending on each person’s taste, they can change their style of eating. It feels like everything is planned out.