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Introducing two forward-thinking menu items. “8go Noodles” features yellow pea noodles paired with plant-based broth and soy milk cream, enveloped in the aroma of oolong tea for a novel noodle experience. Topped with okara and konjac dumplings and seasonal flowers, it achieves both lightness and depth. The dessert “Rum-Marinated Anpogaki Ice Cream” features ice cream made with rice milk and vanilla, layered with rum-marinated anpogaki persimmons and osmanthus syrup, finished with a plant-based white chocolate sauce infused with persimmon leaf aroma.

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The special appetizer “Cuisine of the Future” featured during Restaurant Week is a “Turnip Mousse.” Layered with turnip mousse at the base, it features turnips and Hokkaido scallops marinated in yuzu juice on top. Finished with a topping of Prime Soy's dukkah blended with spices and herbs, it achieves a balance of nutty aroma and texture by using this blend instead of nuts. The mousse incorporates soy milk cream and soy milk cream butter, achieving a rich depth of flavor with a light, refreshing finish.

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The “Future Cuisine” featured in the course is the “Jade Shumai” made with Prime Soy. By reducing the bitterness of rapeseed flowers and adding umami, it achieves a satisfying flavor without using meat. The à la carte “Tofu Tempura Stir-Fried with Chili Peppers” is a novel dish combining creamy tofu tempura with the spiciness of chili peppers. The tofu cream imparts a mellow richness, while a subtle sweetness in the batter creates a harmonious depth of flavor where custard-like aroma meets heat.

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The “Future Cuisine” featured in the course is the “Jade Shumai” made with Prime Soy. By reducing the bitterness of rapeseed flowers and adding umami, it achieves a satisfying flavor without using meat. The à la carte “Tofu Tempura Stir-Fried with Chili Peppers” is a novel dish combining creamy tofu tempura with the spiciness of chili peppers. The tofu cream imparts a mellow richness, while a subtle sweetness in the batter creates a harmonious depth of flavor where custard-like aroma meets heat.

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The restaurant name means “us,” embodying the philosophy that no single chef reigns supreme—all working chefs are protagonists. Miyaki creates the dishes, Yuma Ishii crafts the desserts, Manager Naofumi Tsukamoto curates the drinks, and Rikuto Yoshii makes the pasta and bread. They also began making their own cheese alongside the various fermented condiments they'd been producing, and changed their ingredients. Using morning-picked vegetables from nearby farms, fresh milk, seafood procured daily from Sagami Bay, water drawn from the Tanzawa Mountains, and free-range chickens, they create new dishes. This approach offers a fresh perspective.

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The course features two dishes of “Future Cuisine.” The “Meunière and Flan of Fish Milt” is cooked using soy milk cream butter (soiré beurre) instead of butter, highlighting the delicate umami and aroma of the fish milt. Layered atop the fish milt and crab flan is a spinach potage, adding a hint of bitterness and depth. The “Soy Milk Ice Cream” incorporates soy milk cream and soy milk cheese. Paired with osmanthus tea jelly and sweet potato shochu water-based yōkan, it offers a gentle sweetness and a rich, lingering finish.

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The course features two dishes of “Future Cuisine.” The “Meunière and Flan of Fish Milt” is cooked using soy milk cream butter (soiré beurre) instead of butter, highlighting the delicate umami and aroma of the fish milt. Layered atop the fish milt and crab flan is a spinach potage, adding a hint of bitterness and depth. The “Soy Milk Ice Cream” incorporates soy milk cream and soy milk cheese. Paired with osmanthus tea jelly and sweet potato shochu water-based yōkan, it offers a gentle sweetness and a rich, lingering finish.

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Future Cuisine: “Ricotta and Black Garlic Tortelloni.” Homemade ricotta cheese is combined with fermented black garlic, sautéed onions, spinach, and a chicken-style plant-based broth to draw out concentrated umami and natural sweetness. The sauce uses soy milk cream butter, gently emulsified without scorching for a mild flavor. This dish offers a deep, rich taste without meat, and its charming shape is also memorable. Available à la carte as well as on the course menu.

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“A Dish for the Future” is a vegan tiramisu made by aging and lacto-fermenting irregularly shaped potatoes for six months, then combining them with coconut milk. The gentle acidity from lacto-fermentation creates a cheesy depth, using homemade potato cream instead of mascarpone. A layer of rice flour savoiardi biscuits forms the middle layer, finished as a sphere coated in cocoa butter. Infused with the concept of “breathing new life into ingredients,” this dessert symbolizes regeneration and cyclicality, adorned with a feather tuile representing rebirth.