| Seafood
Saute We take seafood of the season, add spices and breadcrumbs, and delicately saute it in butter and white wine to create a simple but elegant dish. Fresh highland vegetables and a burnt butter sauce add the finishing touches. On this particular occasion we used salmon, scallops, akauo (“red fish”), tsubu shellfish, white radish, pumpkin, broccoli, parsley, and fennel. The myriad flavors of the Japan Sea and Niseko highlands are arranged as on a painter’s palette. Their sublime variations and delicateness of flavor like a work of art. We let the food speak for itself. |
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