This dish captures the subtle aroma and deep umami of sweetfish (ayu) in the form of a refined potage.
Our confit ayu is gently cooked at low temperature until the bones become tender, then blended into a smooth soup using a house-made ayu dashi.
To finish, we add a drizzle of tarragon oil—lightly sweet and herbal—enhancing the soup’s complexity and adding to its seasonal freshness.
Though its appearance is modest, each spoonful reveals layers of care and seasonal expression.
We hope you’ll enjoy this quiet and contemplative moment of flavor.