Then came a bowl of Somen in a chilled corn soup. Lusciously coated with the broth made using sweet corn, soy milk, and dashi; the noodles were fine and slurpy. And adding to the creamy delight, the salty burst from the caviar certainly elevated the decadence of the dish while the edamame lend some bite.

Part of the Takayama’s Spring Omakase Lunch Menu ($150).