Though the air still carries a deep chill, gentle sunlight quietly encourages the first signs of new life.
At KOMB we created a menu starring the gifts from the nutritious, cold ocean and harvests from the mountain bringing us notes of early spring.
Early-season Takenoko(bamboo shoots) from Kyushu are grilled over binchotan charcoal giving them a smoky aroma. Seafood is carefully grilled with soy sauce and mirin—the rising smoke also becomes part of the feast.
For the hot-pot, lamb from Obihiro with watercress. This soft and sweet lamb will transform your thoughts of lamb. The broth will warm you from the core and flow comfortably in your body.
To finish, wasabi rice is served with marinated yellowtail and tuna. Each bite invites one after another…
“Ibuki” ¥20,000 (tax included)
For dessert, we offer a beloved daifuku. Freshly made mochi softly wraps sweet bean paste, with a seasonal fruit hidden inside—
If you have any allergies or restrictions, feel free to contact us. We will make some arrangements. We are looking forward to serving each of you.