TSUBAKI

■Daily appetizers: 3 dishes made with fermented seasonings

■Today's Carpaccio made with fruit enzymes and salt koji

■Liver paste and apple sake lees pinchos / garlic koji mushroom pinchos

■Daily special soup of bonito and kelp stock

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 or Sake Lees Cheesecake