Chimatsushima

The lack of appreciation for the type of food the samurai ate back in the days was the driving inspiration behind the creation of Chimatsushima. Chef Hideyuki Irakawa and his wife cast light on the delicious and flavorful dishes of the past by incorporating the techniques used by the kitchens of the era into their craft. They use only fresh ingredients that they caught themselves, or purchased directly from producers, applying a special technique of adding mixed seasonings to increase the textural variety and flavor of their food. The Yukiwari Natto (“snow-breaking” fermented soybeans) served at Chimatsushima is a classic dish of samurai times, and the Irakawas combine it with a dollop of beans and rice, garnished with gold leaf, wasabi, and lotus root. To take things up a notch, the Irakawas have woven the artistry of the Tohoku region into the presentation of the dishes. One features egg tofu made to look like the moon, with chrysanthemums representing the clouds. Don’t pass up the chance to experience this unique and historic cuisine. Michelin Guide: 2017 - 1 Michelin Star