Iyasare

“The soul of our cooking comes from four ingredients you’ll never see on any menu: long rains, cold winds, typhoons, and snow.””

For centuries these conditions have shaped the flavors, textures and cooking techniques of Japan’s Tohoku region, which we know fondly as the boyhood home of our executive chef Shotaro Kamio. Now, while our food won’t have you tasting freshly fallen rain water or feeling the softness of winter’s first snow on your tongue, you probably will recognize many of the simple, locally-sourced ingredients we use.