The restaurant uses squash from its own farm
, a three-star Michelin restaurant, is known for making intricate dishes using fresh produce from their own farm. Using freshly-picked produce, chef Kyle Connaughton and his team curates a tasting menu that includes mushi nabe black cod, anago shime, Duclair duck, and more.
“We have different zucchini, different squash, and basically we’re highlighting all the different parts of the plant,” Connaughton says. Next they prepare the fish. Today, they are using what’s known in Japan as a madai, or sea bream. They scale the fish then break it off the bone to salt cure it.
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