Dashi Chazuke En Roppongi Hills branch

This dish is made with seasonal bonito, dressed with soy moromi. Pouring hot dashi over it slightly whitens the surface of the bonito, allowing you to enjoy a different texture and rich umami compared to raw. Please enjoy with the green onions as a condiment.

Our signature dish featuring fresh sea bream sashimi mixed with a special sesame sauce containing nuts. Enjoy it as is at first, then pour hot dashi over it to experience the semi-raw sea bream's texture and the fragrant sesame flavor.

A "namelou" style chazuke made with finely chopped fresh horse mackerel mixed with miso and seasonings. When dashi is added, the miso dissolves, creating a soup with a deep flavor.

This dish is an arrangement of the local cuisine of Amami Oshima, Kagoshima, called "Keihan" (chicken rice). Enjoy it refreshingly with plenty of dashi poured over toppings like steamed chicken and shredded egg.

A classic combination of spicy mentaiko and flavorful pickled takana. Pouring dashi enhances the texture of the mentaiko, making it easy to eat.

Topped with plump small shrimp and scallops, and "Iso-ten" (tempura similar to chikuwa isobe-age) with a seaweed aroma. The richness of the tempura, soaked in dashi, spreads throughout, making it a satisfying dish.

A fisherman-style dish generously topped with tuna marinated in our special soy sauce. We recommend enjoying it as sashimi first, then pouring dashi over it to experience the semi-raw tuna's texture.

A healthy dish combining Yamagata's local cuisine "dashi" (finely chopped fresh vegetables seasoned with soy sauce) with yuba (tofu skin) and chirimenjako (small dried sardines). Enjoy the crisp texture of the vegetables and the refreshing taste.

A luxurious parent-and-child chazuke with fatty salmon sashimi and soy-marinated salmon roe. The rich seafood umami blends with the dashi for a rich flavor.

A combination of tender boiled whitebait and sour Kishu Nanko ume plum. It's refreshing and gentle enough to eat when you have no appetite or are hungover.

A set where you can choose 2 dishes from the menu. Since you can enjoy two flavors in slightly smaller portions, it's recommended for those who want to try various tastes.

A hitsumabushi-style chazuke with grilled eel, coated in a sweet and savory sauce, and shredded egg, a Nagoya specialty. The eel's fat and the sauce's sweetness dissolve into the dashi, creating a very rich flavor.

Japanese fried chicken made by marinating chicken in a salt-based sauce and coating it with potato starch before frying. It's crispy on the outside and juicy on the inside, and is a popular side dish for chazuke.

This dish is a croquette adaptation of the Japanese home-style dish "Nikujaga" (beef and potatoes simmered in a sweet and savory sauce). The potatoes are fluffy and infused with the flavor of the stew.

A cutlet made by mixing and frying minced meat and onions. It has a juicy flavor that bursts with meat juices, and you can enjoy the contrast in texture with the crispy coating.

A simple croquette made with beef and potatoes. It has a rustic flavor and you can taste the sweetness of the potatoes.

This is a pickled plum from Kishu Nanko ume, known as a top-quality brand. It is characterized by its soft flesh and elegant sourness.

Spicy and salty cod roe marinated in chili peppers and other seasonings. It pairs well with rice.

Young sardines boiled in salt. Enjoy the fluffy texture and gentle aroma of the sea.

Salmon roe marinated in soy sauce. Enjoy the rich umami that spreads in your mouth with its popping texture.

Fatty salmon sashimi. Perfect for when you want to add more toppings to your chazuke.

Tuna marinated in our special sauce. Since it's well-seasoned, its flavor becomes even better when dashi is added.

A concentrated dashi that allows you to recreate the restaurant's taste at home. Simply dilute with hot water to make chazuke broth.

A special soy sauce with a rich sesame flavor. It can be used not only on tofu but also as a salad dressing or for blanched vegetables.