The tender sweetness of scallops, the textures of unique Hokkaido spring vegetables like asparagus and Nemagari-take (bamboo shoots), and the umami-rich seafood foam unite to elegantly herald the arrival of spring.

A pasta dish to enjoy seasonal white asparagus and Sakhalin surf clams rich with deep umami. This plate offers a delightful contrast of textures: the crisp snap of white asparagus, the succulent chew of surf clams, and the melt-in-your-mouth tenderness of the gnudi.

This dish features cherry salmon, the symbol of spring in Hokkaido, alongside the plump green asparagus available only in early spring. The mellow aroma of mushrooms, shaved freshly at your table, layers over the flavors of the salmon and asparagus, adding profound depth to every bite.