東京一膳

The cold winter wanes and new buds spring to life. Enjoy the tastes that only Tokyo can provide with these fresh, soft, spring vegetable dishes.

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  • Herb roasted masu salmon and boiled spring vegetables
    Herb roasted masu salmon and boiled spring vegetables
    Masu salmon from Okutama, notable for their rich,
    fatty flesh, are baked whole with herbs.
    Enjoy the herbal fragrance and colorful spring
    vegetables of this luxurious dish.
  • Open Ayameyuki turnip sandwich
    This sandwich is made with
    Ayameyuki turnips from Hachioji.
    The refined sourness of pickled Ayameyuki turnip
    accents the sandwich, bring out a fresh taste.
    Open Ayameyuki turnip sandwich
  • Nerima strawberry fruit sandwich
    Nerima strawberry fruit sandwich
    The fruit sandwich made with luxurious
    sweet strawberries from Nerima.　
    They look stylish and liven the dining table.
    They are perfect for guests.
  • Asparagus potage with poached egg
    This green potage is made with asparagus
    from Mitaka. Topped with a poached egg, its bold,
    creamy flavor spreads through your entire mouth.
    Asparagus potage with poached egg
  • Tokyo spikenard and norabo greens wrapped in prosciutto
    Tokyo spikenard and norabo greens wrapped in prosciutto
    This dish has the crunch of Tokyo spikenard.
    Prosciutto made from legendary TOKYO X pork
    is delicately wrapped around Tokyo
    spikenard     and norabo greens.
  • Grilled hamaguri clams and bamboo shoots
    The fragrance of basil and cheese whet the
    appetite in this hors d'oeuvre.
    The flavors of fresh hamaguri clams
    from Tokyo Bay and bamboo shoots
    from Mitaka blend in this dish,
    perfect as an accompaniment for drinks.
    Grilled hamaguri clams and bamboo shoots

Tokyo’s spring ingredients

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