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酢の物で、口を整え、スタートからいきなり車海老、海老天海苔巻き。サクサクの衣に、海老のふわふわ食感。ウニとマグロのづけの手巻き、新玉で小休止したのち、鮑の肝と出汁で、鮑をしゃぶしゃぶ。火の通し加減で、味わいが異なり、美味。
そこに、天ぷらにしたご飯を入れてリゾットに。贅沢
コウイカ、椎茸、途中に牛肉の天ぷら、斬新、しかも凄く美味しい。そこから、北海道産アスパラを部位毎に揚げ時間を変えて提供、とても面白い
最後の方に、定番のキス、かき揚げご飯(ご飯には数種類のフルーツトマトを混ぜて炊いています。)
店主は、元々、懐石料理で修行をされていたそうで、発想が面白く、味もサイコーの天ぷらでした。