Furaibou

A simple dish of whole or sliced tomatoes grilled. Grilling mellows the tomato's acidity and enhances its sweetness. Served warm and refreshing.

An appetizer combining 'Ume-suikyo', a delicacy of shark cartilage mixed with plum paste, and thinly sliced mountain yam. Enjoy the chewy texture of the cartilage and the crispness of the yam, along with the sourness of the plum.

An appetizer combining sweet figs and creamy mozzarella cheese. The sweetness of the fruit matches the richness of the cheese, pairing well with wine and sake.

Grilled Manganji chili peppers, a Kyoto vegetable, tossed with bonito flakes (katsuobushi) and soy sauce. It has almost no spiciness, with a flavor similar to bell peppers and the umami of bonito flakes.

Sashimi of beef tripe (senmai) with the black outer layer carefully peeled to reveal the white inner lining. It has no gamey odor and offers a unique, chewy texture. It's commonly eaten with vinegared miso or sesame oil.

The surface of free-range chicken, raised for a long period, is seared, leaving the inside rare. It has a firm texture and rich umami not found in younger chickens. Served with ponzu sauce and condiments.

A classic izakaya dish of grilled, dried mackerel pike with a rich, fatty texture. The flesh is flaky and moist, with a perfect saltiness that pairs well with drinks.

Thickly sliced lotus root grilled on a griddle or similar surface. Enjoy the crisp, fluffy texture and the sweetness of the lotus root brought out by grilling.

A unique dish combining warm boiled tofu (yudofu) with jellyfish. Enjoy the contrast between the smooth texture of the tofu and the chewy texture of the jellyfish.

Lightly fried eggplant simmered in a flavorful dashi broth. The eggplant, having absorbed the oil, becomes melt-in-your-mouth tender and is full of the dashi's umami.

Lightly fried octopus simmered in dashi broth. The firm texture of the octopus and its umami flavor pair well with the dashi, creating a refined appetizer.

Chicken wingettes with the bones removed, rolled into a meatball, and fried in a 'tulip' shape with the bone as a handle. Crispy on the outside, juicy on the inside, and easy to eat with one hand.

A spicy sausage seasoned with chili peppers and other spices. The piquant spiciness stimulates the appetite and pairs exceptionally well with beer.

Grilled cartilage from the throat of a pig, a cut that yields only a small amount per animal. It has a firm, chewy texture and its flavor intensifies with chewing.

A salty preserved dish made from tuna innards. It's named 'Shuto' because it's so delicious you'll want to drink alcohol even if it means stealing it. It's a rare delicacy with a strong salty and unique umami flavor.

A snack-like menu item where cheese is wrapped in batter and deep-fried. Enjoy the crispy batter and the rich, melted cheese inside.

A dish prepared with crab innards (miso). It's characterized by its rich, creamy flavor and strong aroma of the sea, making it a popular accompaniment to sake.

A small dish of lightly boiled true octopus and wakame seaweed tossed with ponzu sauce. The chewy texture of the octopus and the tang of the ponzu create a refreshing flavor.

Okahijiki, a vegetable that looks like seaweed, boiled and dressed with vinegared miso. It has a crisp texture and pairs well with the sweet and sour vinegared miso.

A dish of winter-seasoned cod milt (shirako) blanched and served with ponzu sauce. Its extremely creamy and rich flavor is balanced by the refreshing ponzu.

This is blackthroat seaperch, a rich, fatty, high-grade fish. You can enjoy it as fresh sashimi or as a sweet and savory simmered dish.

Umami-rich wild yellowtail. You can choose between 'Saikyo-yaki', marinated in sweet miso, or 'Kama-yaki', grilled from the part of the collarbone with the most fat.

A dish of deep-sea fish 'Mero' (Patagonian toothfish) simmered in a sweet and savory sauce. It is very fatty, with a melt-in-your-mouth texture and rich flavor.

Fried oysters made with extra-large (3L) oysters. Inside the crispy batter is the juicy, rich umami of the oyster.

A stamina-boosting dish of stir-fried beef liver and chives. The rich flavor of the liver and the aroma of chives stimulate the appetite, pairing well with both drinks and rice.

A dish of bone-in ribs from the brand pork 'Hamanaton', grilled. The fat is sweet, and the meat is tender and juicy.

A set of rice, miso soup, and pickles. It's the perfect way to finish your meal after enjoying drinks.

An appetizer of whelk (ma-tsubugai) marinated in miso. The sweetness and chewy texture of the whelk are enhanced by the miso flavor, pairing well with sake.

Chef's special pasta of the day. Ingredients and seasoning vary daily.