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This bowl, said to have appeared during the An'ei era (1772-81) of the Edo period, was named after Asakusa nori seaweed, likened to “flowers of the shore.” At the time, it was a luxury ingredient coveted by Edo locals. At our establishment, we lavishly use first-harvested, sun-dried nori from Saga Prefecture, fully bringing out its rich aroma and flavor. We hope you will savor this elegant yet dignified taste of Edo, where the savory umami of the broth intertwines with the fragrant aroma of the nori.

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The “Edo-style Shibahama” presents the “Edo Gourmet Rankings Course,” a special menu inspired by the “Edo Gourmet Rankings”—a ranking of popular side dishes among commoners during the Edo period, modeled after sumo rankings. Featuring dishes like the hearty “Shibani” stew of Edo Bay seafood, ‘Kijiyaki’ grilled tuna, and the fragrant “Kohada Daikon” radish, this course reconstructs popular dishes of the era using modern techniques. Chef Umihara presents a historical and delicious performance, conveying the sophistication and culinary culture of Edo to the present day.

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This special feature reimagines the traditional regional dish “Negima Nabe,” passed down since the late Edo period, with a contemporary twist. Centered around flavorful Senju onions from Edo Tokyo Vegetables and rich, fatty tuna, this deeply satisfying dish combines aromatic mushrooms and tuna stomach. Once beloved as a commoner's favorite, yet temporarily forgotten, we bring “Negima” back to the table. With respect for fish-based culinary traditions connecting past, present, and future, we present this special hot pot brimming with nourishing flavor and warmth.

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At the renowned Sichuan restaurant 【Sichuan Cuisine Hanashige】, we are pleased to offer a special limited-time “Three-Color Hot Pot Course” featuring our signature dish, often hailed as one of Japan's Three Great Mapo Tofus. Faithfully recreating a 150-year-old recipe, our Mapo Tofu captivates with its aromatic, deeply layered spiciness. This exclusive offering includes this dish—normally ordered separately—allowing you to savor the essence of Sichuan cuisine alongside a hot pot featuring three distinct broths. Experience the robust yet delicate flavors that carry on the spirit of master chef Zhao Yang, accompanied by heartwarming service.

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This special course (¥11,000 including tax) recreates the mapo tofu enjoyed in China during the Edo period (1862). Long before mapo tofu reached Japan, we revive the original flavor born in Sichuan using modern techniques. Spices and cooking methods reference historical texts, creating a composition steeped in history. Iconic Sichuan dishes from each era—such as bang bang chicken, dan dan noodles, and water-boiled beef—also appear, allowing you to experience a “culinary time travel” with each dish.

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Tucked away in a quiet alley of Nishi-Azabu, this fully private restaurant welcomes only two parties per day. Guests gather around a central irori (traditional sunken hearth), where the chef and sommelier exclusively serve dishes prepared solely over charcoal. Seasonal ingredients sourced from across Japan are elevated through techniques such as steaming in seiro baskets, ash roasting, and simmering in pots, turning even the shifting aromas, sounds, and warmth into part of the experience. Watching the flicker of the charcoal while sipping sake, time seems to slip away. At this modern revival, a "Reiwa-era hearthside," diners can quietly savor a special evening of true indulgence.

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Negima hot pot, born from the wisdom of commoners in Edo's downtown. Back then, fatty tuna belly was discarded, but simmering it yields astonishing tenderness. The sweetness and umami of long green onions blend into an exquisite flavor. A sprinkle of fragrant black pepper revives the essence of Edo. For the finale, savor pepper rice made with the broth that absorbed all the deliciousness. This dish evokes a nostalgic feeling and keeps you coming back for more. We also offer an assortment of smoked dishes beloved since the Edo period. Savor these timeless flavors alongside the nourishing tastes of today.

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This special project revives the traditional New Year dish “Kiji Zōni” (pheasant soup), which has long adorned Japanese New Year celebrations, with Nogizaka Shinnara's unique sensibility. Originally, zōni was a celebratory meal where offerings to the New Year deity were cooked and eaten. From the Edo to Meiji periods, pheasant zōni was served as the imperial court's New Year's feast. Drawing on this history, we've reconstructed a deeply satisfying bowl, weaving together the rich umami of rare pheasant meat and an elegant broth. It's a special New Year's dish, fusing tradition and innovation, available only here.

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This special course is a limited-time offering from Western restaurant marronnier, reimagining early Showa-era menus with a modern twist. The theme is “nostalgia.” Beginning with seasonal vegetable mousse, followed by classic potato salad, an omelette made with Maruhō eggs, a clear consommé soup, pan-fried yellowtail, beef fillet cutlet, and finishing with pudding à la mode. Enjoy this “revived Western cuisine,” blending the warmth of Western dishes with the delicacy of French cuisine, crafted from carefully selected ingredients including organic vegetables from the local Tochigi region.