In Tokyo, the days are now completely filled with the feeling of spring. As I deal with ingredients from all over Japan, I am very excited to see the change in what is in season for spring.
Recently, we have received cherry salmon, the first bonito, clams, firefly squid, natural wild vegetables directly from Yamagata Prefecture, and white asparagus. How can we bring out the flavors of these ingredients this spring? We look forward to delivering them to you all!