Restaurant Hyene

A dish combining cauliflower, quince, and ricotta cheese. It's a delicate appetizer where you can enjoy the natural sweetness of the ingredients and the richness of the cheese.

A dish combining rich shirako (milt) with celeriac and buttermilk. It features a creamy and rich flavor.

A thin pasta (capellini) dish using perilla seeds (egoma) and fern. The fragrant perilla seed flavor stimulates the appetite.

A dish combining May Queen potatoes aged for two years with anchovies. The sweetness of the aged potatoes and the saltiness of the anchovies are a perfect match.

A creative dish combining sweet shrimp and beets with Korean spicy paste gochujang. You can enjoy the balance of sweetness and spiciness.

A fish dish using Spanish mackerel (sawara), mussels, and myoga ginger. It features the umami of seafood and the refreshing aroma of myoga.

Kurobuta pork seasoned with Korean soybean paste (doenjang) and anchovies. You can taste the deep umami of fermented seasonings and pork.

A dish combining Spanish mackerel with orange and ginger. The citrus acidity and ginger's spiciness enhance the fish's flavor.

A dessert featuring Korean traditional confection Yakgwa (honey cookies) with strawberries and coconut. It's a combination of sweet, cinnamon-spiced cookies and fruit.

A refreshing appetizer using watermelon and radish. You can enjoy its crisp texture and sweetness.

A dish where sweet shrimp and couscous are enjoyed with gochujang. The spicy kick adds a nice accent.

A luxurious dish combining thick Kamo eggplant with rich sea urchin. It features a melt-in-your-mouth texture and a taste of the sea.

A dish combining May Queen potatoes aged for two years with anchovies. The sweetness of the aged potatoes and the saltiness of the anchovies are a perfect match.

A dish combining scallop with yuzu tea and green peas. The citrusy sweetness and sourness enhance the scallop's sweetness.

A creative dish combining young ayu (sweetfish) with kiwi and sansho pepper. The slight bitterness of the ayu, the acidity of the fruit, and the stimulation of the sansho pepper are in harmony.

A rich dish combining wagyu beef and egg yolk, with the aroma of lemon balm. You can enjoy a yukke-style flavor.

A rice dish combining ayu (sweetfish) and rice, finished with a refreshing touch of shikuwasa lime. The aroma of ayu and its acidity stimulate the appetite.

A dessert using American cherries and cheese. You can enjoy the sweet and sour taste of the fruit with the richness of the cheese.