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    Part II of umo project
Quail skin, pine nuts, homemade ricotta.
Enoki, seaweed, daikon, garlic pure
Today's fish escabeche, somen, uni, ikur
Home smoked duck, corn fire cooked, beans, asparagus, ijiki
Egg 63 C, crispy ham, pine, panko brown butter
Bacon, spinach charcoal, Brocoli emultion