GONBEE

A luxurious dish of rich sea urchin wrapped in wagyu beef. The sweetness of the melt-in-your-mouth uni and the umami of the wagyu beef fat are a perfect match. Enjoy the harmony of ingredients with one bite.

A dish where negitoro (minced tuna), takuan (pickled daikon radish), and ikura are rolled in nori seaweed. The richness of the toro, the texture of the takuan, and the saltiness of the ikura blend together. Enjoy it rolled in nori like a hand-rolled sushi.

A fisherman's dish of fresh fish pounded with miso, ginger, and aromatic vegetables until sticky. The rich miso flavor and fish umami pair well with sake. Delicious on its own or wrapped in nori.

A delicacy of salmon and ikura (salmon roe) dressed with shio koji (fermented rice malt). The enzymes in shio koji bring out the umami of the fish, creating a mellow saltiness and sweetness. Please enjoy it little by little as a snack with your drinks.

A dish of lightly seared mentaiko (spicy pollock roe) seasoned with chili peppers. Crispy on the outside, with a rare texture inside. Perfect on its own or with rice.

A spicy squid (shiokara) made from squid innards, with added yuzu flavor. The refreshing yuzu mellows the characteristic strong flavor of traditional shiokara, making it easier to eat. Pairs excellently with sake.

A snack of shark cartilage mixed with plum paste. Characterized by the crunchy texture of the cartilage and the sourness of the plum. Refreshing and perfect as a palate cleanser.

A dish combining smoked pickled daikon radish, a specialty of Akita Prefecture, called 'Iburigakko', with cream cheese. The smoky aroma and creamy cheese are surprisingly well-matched. Popular as an accompaniment to wine and sake.

A dish of elastic whelk mixed with spicy stem wasabi. The sweetness of the shellfish and the spiciness of the wasabi are in perfect balance. Enjoy with cold sake.

A traditional Hokkaido dish of herring roe, shredded squid, and kelp marinated in a soy sauce-based sauce. Characterized by the popping texture of the herring roe and the stickiness of the kelp. Also delicious served over rice.

Thinly sliced A4 rank Japanese beef, lightly seared and enjoyed sukiyaki-style. The fragrant meat is coated in a semi-cooked egg and sweet-savory sauce. Enjoy the melt-in-your-mouth texture.

An arrangement of the Japanese home-style dish 'Nikujaga' (meat and potato stew). Vegetables are fried once before simmering to add richness, and the wagyu beef is tenderly cooked. The sweet and savory dashi broth permeates the ingredients, offering a comforting taste.

A luxurious omelet with the rich aroma of truffle. The eggs are cooked to a fluffy, semi-cooked consistency. A Western-style flavor that pairs well with wine.

A rolled omelet that has absorbed plenty of dashi broth and is baked until fluffy. The dashi broth overflows with each bite. Enjoy it refreshingly with grated daikon radish.

Thinly sliced A4 rank wagyu beef, seared to a fragrant finish. Enjoy it coated with our rich special sauce and mellow semi-cooked egg.

Squid grilled in a sauce made from its own innards (wata). The rich, slightly bitter flavor of the innards enhances the sweetness of the squid. An adult taste that pairs well with drinks.

Tokushima Prefecture's local chicken, 'Awa Odori Chicken', simply grilled with salt. The skin is crispy, and the meat is juicy and firm. Enjoy it refreshingly with the accompanying condiments.

A traditional dish of fatty black cod marinated in sweet Saikyo miso and then grilled. The flavor of the miso and the sweetness of the fish's fat fill your mouth. Pairs well with white rice and sake.

Fried chicken made with thigh meat of Tottori Prefecture's brand chicken 'Daisen Dori'. The salt-based seasoning enhances the chicken's natural umami. Crispy on the outside, juicy on the inside.

A dish of daily assorted ingredients (like tofu and vegetables) deep-fried and then simmered in dashi broth. The coating soaks up the broth, creating a juicy texture. A gentle and elegant flavor.

French fries with a shrimp flavor. Made with dried shrimp powder and shrimp oil, the fragrant crustacean aroma whets your appetite. Perfect with beer.

Japanese-style french fries dusted with powdered flying fish dashi. The deep umami of the seafood broth enhances the sweetness of the potatoes. A unique Japanese twist on regular fries.

A luxurious Nikujaga (meat and potato stew) made with high-quality Japanese beef. Unlike typical home-style cooking, we focus on the quality of the meat, finishing it with an elegant touch. The vegetables, infused with the stewing liquid, are a perfect match for the meat.

A dish of fish collar (the part behind the gills) and scraps (meat around the bones) from the day's catch, simmered in a sweet and savory sauce. The meat around the bones is particularly delicious due to its fat content. Please be careful of the bones.

Rice topped with an abundance of ikura (salmon roe) that overflows from the bowl. The popping texture and rich umami fill your mouth. A visually and deliciously luxurious dish.

A supreme combination of lightly seared wagyu nigiri sushi topped with uni (sea urchin) and ikura (salmon roe). The richness of the meat, the sweetness of the uni, and the saltiness of the ikura come together. Enjoy a luxurious bite.

Nigiri sushi made with high-quality wagyu beef, lightly seared with a torch. Searing melts the fat and adds a fragrant aroma. Recommended to enjoy simply with wasabi soy sauce or salt.

Small,俵-shaped (cylindrical) onigiri (rice balls). Choose your favorite fillings. Enjoy the sweetness of rice cooked in a clay pot.

Miso soup made with a rich broth from fish scraps (bones and head). The soup, infused with the umami of the fish, is a comforting and delicious way to end your meal.

A Japanese sweet made of chewy warabi mochi coated with kinako (roasted soybean flour) and kuromitsu (brown sugar syrup). Enjoy its elegant sweetness and nutty aroma.

Ice cream perfect for after your meal. We offer a slightly more luxurious flavor than usual.

This is deep-steamed tea from Kakegawa, Shizuoka Prefecture. By steaming for longer than regular sencha, the bitterness is reduced, resulting in a mellow and rich flavor. Characterized by its deep green color.

A tea that combines the fragrant aroma of roasted rice (genmai) with the vibrant color and umami of matcha. It has less bitterness and is refreshing and easy to drink.

Tea roasted over high heat. Characterized by its unique roasted aroma and a clean aftertaste. Low in caffeine and pairs well with meals.

Black tea produced in Japan (Shizuoka Prefecture). Compared to overseas black teas, it has less bitterness, with a natural sweetness and a soft aroma. Recommended to drink straight.