The omakase follows a traditional kaiseki menu that changes monthly to capture the essence of the four seasons. The decorative hassun plate mirrors this theme through both ingredients and presentation. In March, the dish draws on Hina Matsuri, or Doll's Festival, with seasonal delicacies such as egg shinjo dumplings, smoked firefly squid and wild mountain vegetables. The arrangement is elegant and celebratory, inviting diners to experience spring with their eyes before the first bite.

The soft-shelled turtle spring roll is a signature dish here. The umami-rich meat is first simmered, then shredded and reduced into a dense filling, enriched with its own broth and flavored with ginger. The consommé is set into a delicate jelly, presented beautifully in a glass vessel, where the layered ingredients create a striking visual contrast.

The day’s soup features clams for the Doll's Festival, served with egg tofu, snow peas, radish and fukinoto. The broth is prepared with dried tuna flakes instead of the standard bonito. Sakurai notes that bonito can produce a certain acidity, so he prefers to use tuna for a clearer flavor.

The sandwich brings together Western and Japanese elements. The day’s dish features deep-fried Ise lobster and black truffle, set between soft slices of soy milk bread. The tartar sauce is made with Iburi-gakko pickled radish, bringing a subtle smokiness that ties the dish back to Japanese flavors.

To complement the cuisine, the chef offers a superb sake selection, including Kokuryu Hiirazu and Kokuryu Shizuku from Kokuryu Sake Brewing and Matsunotsukasa from Matsuse Sake Brewing.

INGREDIENTS
The soft-shelled turtle is sourced from Takeda Shoten at Toyosu Market, a supplier Sakurai describes as reliable and precise in its preparation. Many ingredients are selected directly from regional producers. From Shikoku, he procures seasonal products including wild mountain vegetables and natural sweetfish. The kombu for dashi comes from Rishiri and Rausu, while dried tuna flakes are sourced from Kyoto.