Thinking of the sea a hundred years from now.

The digital artwork that wraps the interior is “100 Years Sea,” a video work released by TeamLab in 2009 with a running time of 100 years (!).
Based on the prediction that the actual sea level on the earth will rise by more than one meter, the sea level in the movie will also continue to rise for 100 years until the year 2109.
What will the ocean look like 100 years from now?
Sitting at the counter surrounding the “live” kitchen, I ponder for a while.

The theme of the restaurant is “sustainable.”

While I was enjoying the Awa Bancha tea and lost in thought, an Awa Aoishi (Tokushima blue stone) was brought to me.
On the top of the stone, a deep-fried small horse mackerel with basil sauce was gently served.
Next to the fish is a potato dumpling with truffle flavor. The acidity of the tomato sauce underneath adds a refreshing touch.

The fish and vegetables served at Hyakunen Umi, with its goal of sustainability, are substandard items that would normally be discarded. This is done in order to reduce food loss.

You will see how ingredients that are challenging in shape and size, but unmistakable in taste, can be transformed into wonderful dishes with a little time and effort in preparation.

Graceful dancing

The main course, tempura, begins right after a feeling of satisfaction sets in from the variety of ingredients and cooking in the previous course.

Chef Arikawa gracefully fries the tempura in the live kitchen.
His effortless frying technique is a sight to behold.
The pleasant crackling sound of the tempura, makes you feel as if the feeling of fullness you had just before is a thing of the past.

Hamo (Japanese conger eel), shiitake mushrooms, figs and yellowtail...
Tokushima's specialties are fried one by one.

The perfect flavor and volume of each item is based on years of experience, while bringing out the true taste of the ingredients.
It was as if I was under the spell of being able to eat forever.

This is as you would expect from a chef who trained at the venerable Japanese restaurant "Nadaman" and served VIPs from all over the world as chef at the official residence.

I finished the course with a very satisfying wild game steak and tai meshi (steamed rice with sea bream).

The chef, who exudes a sense of calm and friendliness, and the dishes, prepared with individuality and tenderness, will make you feel blissful and extraordinary.

You can enjoy seasonal flavors every time you come to the restaurant, so repeat visits are a must.
Tokushima's one and only world-class Japanese restaurant.