Nijojo Furuta

The chef’s menu boasts creativity and variations in tempo. Anticipating toasts with beer or champagne, fried foods are served early. Sashimi is accompanied with generous condiments, in the spirit of a salad. Fish is prepared simply – chargrilled or as sakamushi – to highlight the chef’s skill in selecting choice seafood. As a proud Shiga Prefecture native, the chef stocks sake from that region and cooks rice grown by his uncle in Hira in clay pots from Shigaraki.

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