Mitsuharu Onuma respects the fundamentals of Japanese cooking while reflecting his unique take on it in his menus. The meal starts with fried tofu in season—‘in season’ because the tofu is steeped in seasonal aromas such as sakura shrimp, chestnut and Horikawa burdock. Hand-made soba is served in a chilled broth as an amuse-bouche. Vegetables, fruits and mushrooms raised by his parents in Yamagata are used in appetisers and sweet dishes. This cuisine is supported by the ingredients of Onuma’s birthplace and the bonds of family.