Medicinal herbal cooking was developed in China due to the desire to have a long life. In traditional Chinese medicine, foods are expressed through the Yin-Yang and the Five Elements, which specifies food characteristics through the five tastes: acidity, bitterness, sweetness, spiciness and saltiness, and the five temperatures: hot, warm, normal, cool and cold. Applying these medicinal herbal ingredients to Japanese cuisine, Japanese medicinal herbal cooking strives for "deliciousness" and "healthiness."
*Menu contents may change depending on seasonal conditions and purchasing circumstances. Thank you for your understanding.