"Spring Seaweed Salad" with Seaweed Butter Bread and Seaweed Soup

Price: ¥2,500 (incl. tax)

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Experience the essence of the sea with our spring seaweed salad, carefully crafted by seaweed experts. This salad features a delightful combination of diverse seaweed varieties, accompanied by a seaweed soup and a special bread topped with seaweed butter, jointly developed with "Butter No Toiki," a fermentation butter workshop using Hokkaido milk.

Indulge in the flavors of the ocean and savor the expertise of our seaweed artisans with this exquisite spring dish.

Menu Supervisor

Daisuke Okada

Born in 1979, is a sushi artisan with 26 years of experience as of 2023. He operates the sushi restaurant"Su-meshi-ya" in the district of Bunkyo, Tokyo.

Driven by a profound curiosity about the journey from living organisms to culinary delights, Okada approaches his craft with the perspective of a sushi artisan. Beyond the confines of the kitchen, he immerses himself in the natural habitats of his ingredients, diving into the ocean and engaging in fishing expeditions. This hands-on approach allows him to intimately connect with the origins of his ingredients.

At the core of Okada's philosophy lies the belief that one should pursue their passions fearlessly. He lives by the mantra, "If you want to do something, just do it." This ethos has propelled him to explore and innovate within the realm of culinary arts.

Among his notable literary contributions is the illustrated book titled "Welcome to the Sushi Shop! From Living Creatures to Edible Delights," which serves as a captivating exploration of the transformation of living organisms into delectable cuisine.

Join Chef Ishizaka and the Test Kitchen team as they take their culinary expertise on the road for a two-day exclusive pop-up event at Azabudai Hills Market. Priced at ¥15,000 (tax included), this immersive experience offers a glimpse into the cutting-edge world of seaweed cuisine.

Led by Chef Ishizaka, renowned for his innovative approach to cooking with seaweed, the SEA VEGETABLE Test Kitchen is dedicated to pushing the boundaries of culinary artistry. During this limited-time event, guests will have the opportunity to explore the uncharted territory of seaweed as a gourmet ingredient.

Don't miss out on this unique opportunity to encounter the undiscovered flavors of seaweed. Reservation is required (first-come, first-served basis), so be sure to book your spot early to secure your seat at this extraordinary culinary event. Reserve your spot now!

 SEA VEGETABLE TEST KITCHEN

Established in Tokyo , November 2021, SEA VEGETABLE Test Kitchen currently boasts a team of three chefs. Over the course of their journey, they have delved into over 100 varieties of seaweed in their in-house test kitchen, striving to uncover the untapped potential of seaweed as a culinary ingredient.

In collaboration with experts like Uchida, a pioneer in seaweed and fermentation research, Re-Seaweed has actively engaged in researching the fermentation of seaweed. This partnership allows them to explore new avenues and unlock the secrets of fermentation, adding another layer of depth to their culinary experiments with seaweed.