izakaya seitenno tsuki

Sashimi of yellowtail, which is fattiest and most delicious in winter. Characterized by its rich umami and melt-in-your-mouth texture.

Sashimi of fluke, a white fish with a delicate and elegant flavor. It has a subtle sweetness and moderate chewiness.

Sashimi of horse mackerel, a high-grade fish of the carangidae family, known for its good fat content and rich flavor.

Sashimi of Honmaguro, also known as the "King of Tuna." Enjoy the rich umami of the lean meat and the sweetness of the fat.

An assortment of three kinds of fresh fish recommended today.

A luxurious assortment of five kinds of fresh fish available today.

A delicacy of steamed monkfish liver, also known as "foie gras of the sea," served with ponzu sauce for a refreshing taste. Its rich and creamy flavor pairs well with sake.

Fish milt is blanched and served warm. Enjoy the rich, creamy texture with ponzu sauce.

Deep-fried whole pond smelt. The bones are soft, and you can enjoy the crispy texture and slightly bitter flavor.

A dish of young chicken stir-fried with pork and spinach in a spicy and sour Korean-style vinegar-miso (chojang).

A Yanagawa-style hot pot dish with beef and burdock root simmered in a sweet and savory dashi broth and finished with egg.

An ethnic-style dish of moist chicken breast and cilantro (xiang cai) tossed in a flavorful spicy sauce.

Tempura of nanohana (rapeseed blossoms) that evokes the arrival of spring. Characterized by its slightly bitter taste and crispy batter.

A dish of grilled fin from the rare "kama" (collar) part of tuna. Enjoy the fatty and juicy meat.

A dry Junmai sake with a fresh and robust flavor. Enjoy the fresh taste unique to freshly brewed sake.

Junmai sake made with "Yume no Ka" rice from Akita Prefecture. Characterized by its new sake freshness and rich aroma.

A visually appealing blue lemon sour. Enjoy its refreshing acidity and aroma.

Salty preserved raw shrimp innards. Its rich umami and saltiness pair well with Japanese sake.

A namul-style dish of fatty returning bonito and flavorful Kujo leeks, mixed with a sesame oil and salt-based sauce.

An appetizer made by mixing Wagyu offal with spicy pollack roe. The sweetness of the offal fat and the spiciness of the pollack roe are exquisite.

A creative dashimaki tamago (rolled omelet) with bolognese sauce and cheese rolled inside.

A dish made by deep-frying corn kernels. Enjoy the natural sweetness of corn and its crispy texture.

A dish made by marinating saury, an autumn delicacy, in a soy sauce-based sauce and then deep-frying it after coating with potato starch.

A signature dish of Miyazaki prefecture's local chicken, grilled over charcoal. Enjoy the smoky aroma and the springy texture of the chicken.

A hitsumabushi-style rice dish using saury. Accented with the aroma of matsutake mushrooms.

A refreshing sour with a crisp acidity made with Setouchi lemons.

A Japanese-style sangria made by infusing fruit in Japanese sake. It has a fruity and easy-to-drink flavor.

Autumn-limited "Hiyaoroshi" sake. Aged over the summer, it has a mellow and deep flavor.

Sashimi of bonito, a red-meat fish characterized by its rich umami and unique iron-like aroma.

Sashimi of sea bream, also known as the "King of Fish." Enjoy its elegant sweetness and moderate chewiness.

Kanpachi, a type of yellowtail, known for its good fat content yet refreshing taste and chewy texture.

Sashimi of cutlassfish, a white fish with beautiful silver skin. Lightly searing the skin enhances its aroma and the sweetness of the fat.

Sashimi of Spanish mackerel. The flesh is tender and has a clean, elegant sweetness.

Minami Maguro (Southern Bluefin Tuna), a high-grade tuna caught in the Southern Hemisphere. Enjoy its rich sweetness and sticky texture.

Assortment of three kinds of fresh fish available today.

Assortment of five kinds of fresh fish available today.

A Western-style appetizer made by mixing fresh fish fillets and creamy avocado in a tartare sauce style.

Fresh horse meat sashimi. Served with the sweet soy sauce characteristic of Kyushu. It has a unique chewy texture and rich umami.

Seared Kyoto duck tataki. Enjoy with plenty of green onions and yuzu pepper for a refreshing taste.

Fresh horse meat sashimi. Served with the sweet soy sauce characteristic of Kyushu.

Fatty Japanese beef kalbi simply grilled with rock salt. Enhances the natural sweetness and umami of the meat.

Thickly sliced beef tongue grilled with rock salt. Enjoy its juicy and chewy texture.

Slow-cooked Wagyu beef roast beef. Tender and packed with the umami of the meat.

A yukke-style dish of lightly seared Wagyu beef, mixed with a special sauce and egg yolk. Its melt-in-your-mouth texture is appealing.

A dish of minced duck meat tsukune (meatballs) finished with a sweet and savory teriyaki sauce.

An appetizer of duck skin, blanched and dressed with ponzu sauce. Enjoy its chewy texture and the umami of duck fat.

Cold tofu made with delicious tofu from a specialty tofu shop. Enjoy the rich soybean flavor.

A classic appetizer of lightly salted, flavorful edamame, perfect with beer.

Assortment of pickles made with seasonal vegetables.

A popular appetizer combining Akita's specialty smoked pickles, "Iburigakko," with creamy mascarpone cheese.

A Japanese-style omelet, fluffy and soaked in plenty of dashi broth.

Smoked fatty salmon belly (harasu). Served with a spicy grated daikon radish (namida oroshi).

A dish of dried squid with concentrated umami, lightly seared. Served with a dip made from salt-cured squid and mayonnaise.

An adult potato salad made with smoked eggs. Truffle aroma adds a luxurious accent.

A salad version of "Yodare Dori" (Sichuan-style drooling chicken), featuring moist steamed chicken with a spicy sauce. The Sichuan pepper aroma stimulates the appetite.

A hearty salad made with fried shrimp and colorful vegetables mixed with mayonnaise sauce.

A classic Japanese izakaya dish of pork and beef offal and vegetables simmered slowly in a miso-based broth.

A tender dish of beef tongue simmered in a salty broth until it can be cut with chopsticks.

A dish of clams and thinly sliced burdock root simmered in a sweet and savory dashi broth and finished with egg.

A rich appetizer made by marinating cream cheese in miso, combining the umami of fermented foods.

A delicacy of shark cartilage mixed with plum paste and bonito flakes. Characterized by its chewy texture and the plum's acidity.

A simple yet addictive dish of fresh cucumber served with fragrant grilled miso.

A Japanese-Western fusion appetizer with squid salt-cured meat served on baguette.

Healthy snack made by drying and concentrating the umami of young chicken tenderloin, then lightly searing it.

A classic delicacy made by grilling dried stingray fins. Popular for its sweet and salty taste and unique texture.

Crab miso baked in a crab shell. Its rich oceanic aroma pairs well with Japanese sake.

A set of various rare delicacies, served in small portions, perfect as a snack with drinks.

A dish combining crispy french fries and thick-cut bacon, perfect with beer.

Tempura of lightly smoked conger eel. Enjoy the smoky aroma and fluffy flesh.

A creative dish of fried tofu and camembert cheese. The melting cheese and Japanese dashi broth are a perfect match.

Japanese-style fried chicken made by marinating chicken in a soy sauce-based marinade. Juicy and fragrant.

Rich cream croquettes with a prominent sea urchin flavor.

A large fried tofu from Tochio, Niigata Prefecture, grilled. Crispy on the outside and fluffy on the inside.

Assortment of tempura made with seasonal vegetables and seafood.

Simple soba noodles served with a cold dipping sauce. Enjoy the original aroma and firmness of the soba.

Soba noodles eaten with warm dashi broth. The gentle flavor soaks into your body.

Soba noodles topped with grated yam and a raw egg. Enjoy the smooth texture.

Luxurious soba topped with crispy tempura.

A Japanese light meal of hot dashi broth or tea poured over rice. Perfect for finishing a meal.

A luxurious kaisendon (seafood bowl) overflowing with fresh seafood.

A refreshing sorbet made with seasonal fruits.

A dessert of ice cream wrapped in mochi, with the added flavor of fragrant hojicha (roasted green tea).

A rich crème brûlée with the aroma of black tea. The caramelized sugar on top is crispy.

A Japanese-Western fusion cake combining rich matcha and refreshing rare cheesecake.

A great value plan that includes all-you-can-drink for 2.5 hours (2 hours on Fridays and days before holidays), including Japanese sake.