Ikejiri Asano

A dish of hot pot rice made with fresh "Tsuyahime" rice from Yamagata Prefecture, served with wasabi and Akashi seaweed. Enjoy the sweetness of freshly cooked rice and the flavors of the condiments.

A luxurious hot pot rice using "Koubako-gani" (female snow crab), a winter delicacy, and eggs. The crab's umami and the eggs' richness permeate the rice.

A hearty hot pot rice topped with wagyu steak. The meat's fat and umami blend with the rice.

A luxurious hot pot rice topped with sea urchin, salmon roe, and shirasu. Enjoy the rich flavors of the sea's bounty all at once.

A cold noodle dish using extra-fine somen noodles from Awaji Island. It has a smooth texture and is refreshing.

Somen noodles served in a warm broth. A gentle flavor, suitable for finishing a meal.

Warm somen noodles in a dashi broth. It has a delicate flavor and is characterized by its comforting taste.

A delicacy made from salted and fermented tuna innards. It has a salty taste and a unique umami, pairing well with sake.

Shark cartilage mixed with plum paste. Features a crunchy texture and the sourness of plum.

Mentaiko (spicy cod roe) lightly seared on the surface. Enjoy the smoky aroma, rare texture inside, and spiciness.

A dish combining karasumi (salted and dried mullet roe) with mochi. The saltiness of the karasumi enhances the sweetness of the mochi.

Fresh ginger pickled in sweet vinegar. It has a refreshing spiciness and sourness, perfect for cleansing the palate.

Chili pepper leaves simmered in miso. It has a spicy kick and the richness of miso, making it a great accompaniment to drinks.

Lightly seared whale bacon. A delicacy with a unique sweet fat and texture.

Rich chocolate ice cream with a strong cocoa flavor. For dessert after your meal.

Fresh flatfish sashimi from Chiba Prefecture. A delicate and elegant white fish flavor.

Que (longtooth grouper) sashimi from Nagasaki Prefecture. Known as a high-class fish, it features a rich umami and firm texture.

Sashimi of Kanpachi (amberjack) from Mie Prefecture. It has a moderate amount of fat and a firm texture.

Rich sea urchin sashimi from Hokkaido. Creamy, sweet, and with a distinct aroma of the sea.

A whole female snow crab (Koubako-gani) is served. Enjoy the texture of the inner and outer roe and the rich miso.

Scallops grilled with soy sauce and wrapped in nori seaweed. The fragrant soy sauce and nori enhance the sweetness of the scallops.

Filefish meat mixed with rich liver. The richness of the liver and the delicate flavor of the fish match perfectly.

Raw shirasu (whitebait) marinated in a soy sauce-based sauce. Enjoy the smooth texture and the umami of the sauce.

A salad using daikon radish and shirasu that have been aged for two days to meld the flavors. A refreshing yet deep taste.

A platter of 4 kinds of today's recommended appetizers. For those who want to try various flavors little by little.

A simple Japanese side dish of boiled spinach steeped in dashi broth. The umami of the dashi permeates the vegetables.

Small taro from Ishikawa Prefecture steamed with the skin on. Peel the skin off and enjoy with salt or miso.

Shijimi clams from Lake Ogawara, Aomori Prefecture, steamed with sake. Enjoy the rich dashi broth of the clams.

Chicken thigh and shiitake mushrooms simmered with a tangy sauce. A light seasoning that doesn't feel greasy.

A small dish with salmon roe placed on grated daikon radish. The refreshing quality of the daikon and the saltiness of the salmon roe pair well.

A luxurious dish of sea urchin rolled in nori seaweed and tempura-fried. Enjoy the contrast between the crispy exterior and the creamy, melt-in-your-mouth sea urchin.

Oysters coated in a sweet and savory teriyaki sauce. The flavor of the cooked oysters is concentrated.

Rich milt wrapped in spring roll skin and deep-fried. Characterized by the contrast between the crispy skin and the creamy milt.

A clear soup made with high-grade Que (longtooth grouper). Enjoy the delicate broth and the fish meat.

A sandwich filled with our special juicy menchi katsu. It's substantial and satisfying as a meal.

Beef shoulder loin finished in a sweet and savory sukiyaki-style sauce. Recommended to be eaten with egg.

Steak using rare cuts (Tomosankaku and Shinshin) from Gunma Prefecture beef. Enjoy the umami of the lean meat and the sweetness of the fat.

Yebisu Beer draft. Characterized by its rich body and bitterness.

Sapporo Lager Beer (commonly known as Akaboshi) in a medium bottle. A rich flavor unique to heat-treated beer.

Yebisu's dark beer in a small bottle. Enjoy the fragrant aroma and richness of roasted malt.

Sparkling wine served by the glass.

Glass wine (white or red).

Bottle Wine.

Suntory's single malt whisky. Characterized by a fresh aroma like young leaves in a forest.

Suntory's representative single malt whisky. A floral and delicate flavor.

Whisky from the Chichibu Distillery in Saitama Prefecture. A highly acclaimed craft whisky worldwide.

Craft gin from Wakayama Prefecture. Characterized by a forest-like aroma using Kōyamaki pine leaves.

Craft gin from Okinawa Prefecture. Made by an Awamori brewery, using southern botanicals like Shikuwasa.

Craft gin from Kagoshima Prefecture. A Japanese-style gin made by a shochu brewery, using koji.

Spirit made by Sata Souji Shoten in Kagoshima Prefecture. Enjoy the spicy flavor of sansho pepper and ginger.

Spirit cocktail base made with barley shochu from Oita Prefecture. The flavor of koji is prominent.

Fruit liqueur with grated apple. Enjoy the fresh apple sweetness and texture.

Fruit liqueur with remaining mandarin orange pulp. Juicy, like eating the mandarin orange itself.

Plum wine made with the undiluted sake from Wakayama's renowned "Kuro-Ushi" brand. A mellow and rich taste.

Fruit liqueur with pineapple pulp. Features the tropical sweetness of southern fruits.

Lemon sour with salt. The saltiness enhances the sourness of the lemon, making it refreshing.

Sour made with Sudachi citrus from Tokushima Prefecture. Characterized by its refreshing aroma and sourness.

Sour made with our special lemonade syrup. Enjoy the balanced sweetness and sourness.

A nostalgic ramune-flavored sour. Sweet and easy to drink.

Shochu highball with oolong tea. A clean taste that doesn't interfere with meals.

Sour made by crushing pickled plums. The saltiness and sourness of the plum are addictive.

A beer-like beverage without alcohol.

Straight apple juice, not from concentrate.

Cold oolong tea. Refreshing and pairs well with meals.

Lemonade made with our homemade syrup.