At Muku, each evening unfolds as a 10-12 course journey through the season’s finest ingredients. The menu starts with a delicate opening bite (sakizuke), flowing into a soup course (owan), to pristine sashimi (otsukuri), steamed delicacies (mushimono), charcoal-grilled specialties (yakimono), and crisp fried courses (agemono). The savory experience concludes with a fragrant rice course, followed by Chef Manabu’s hometown speciality - the Yamagata Soba, made with buckwheat flour grown by his parents on family-owned land. A beautifully composed seasonal dessert (mizugashi) brings the experience to an end.