TSUBAKI

■Daily appetizers: 3 dishes made with fermented seasonings

■ Straw-grilled octopus served with homemade Tosa vinegar jelly

■ Sake lees bossam wrapped in kimchi and lettuce

■ Daily changing bowl of shiitake mushroom broth

Chicken breast ham cooked at low temperature with salt koji and topped with ethnic flavors

Fried horse mackerel marinated in salt koji, homemade soy milk mayonnaise, pickled vegetables, and enzyme-rich lemon tartar sauce

■ Enzyme brown rice and rice accompaniments (natto koji, homemade kimchi, pickled vegetables, tsukudani, bonito flakes)

■Fermented spice curry

■Seasonal Amazake Ice Cream