Japanese Cuisine KOBAYASHI

The Aesthetics of Subtraction Guided by Dashi

The omakase begins with seasonal appetizers, followed by fragrant soups, sashimi, charcoal-grilled dishes, and warm seasonal vegetables, concluding with rice cooked in an earthen pot and pickles, finished off with a sweet treat. Believing in subtracting rather than adding, we enhance the umami with the contours of salt, citrus, and soy sauce, allowing the natural flavors of the ingredients to shine through. Fish is selected from seasonal production areas, and vegetables are chosen primarily from those that show the face of the farm. The tableware is a companion that arranges the scenery of the dishes. We calculate the expressions of the glaze and the empty spaces, delivering an experience where each bite unravels the season. We also offer pairings of sake, wine, and non-alcoholic beverages that complement the dishes.