Jyūban Ukyō

A luxurious plate featuring a variety of 25 ingredients and dishes, served in small portions. It's colorful and enjoyable to the eyes, allowing you to savor various flavors at once. It's a satisfying set that comes with soup and dessert.

A luxurious full-course meal covering the restaurant's popular dishes. From appetizers to main courses and the finale, you can fully enjoy the proud flavors of this restaurant. Recommended for special occasion lunches.

A luxurious bento box where you can enjoy popular side dishes in small portions. It's packed with dishes that go well with rice, such as crab cream croquettes, karaage, and cartilage soki. Recommended for those who want to try various side dishes at once.

Okinawa soba topped with pork cartilage (soki) that has been simmered for a long time until tender. It features chewy noodles specially made by a Hokkaido noodle company and a flavorful broth. The soki is so tender it melts in your mouth.

Wagyu beef hamburg steak, smoked just before serving. The aroma of smoke that spreads the moment you open the lid whets your appetite. The crunchy texture of iburigakko (smoked daikon radish) adds a nice accent.

A Japanese-style mapo tofu characterized by the refreshing tingle and aroma of Japanese sansho pepper. The umami of the tofu and minced meat is accented by a piquant spiciness. It pairs perfectly with rice.

A set meal where you can enjoy both juicy Oyama chicken karaage and tenderly stewed cartilage soki. It's a voluminous meal that meat lovers will adore.

A set of creamy and rich crab cream croquettes and tender cartilage soki. Enjoy the contrast between the crispy coating and the melting meat.

A luxurious set meal where you can enjoy three types of side dishes: karaage, crab cream croquette, and cartilage soki. Ideal for those who want to try various side dishes in small portions.

Sashimi of the freshest seasonal fish at its best. Enjoy the natural sweetness and texture of fresh seafood simply with soy sauce and wasabi. Pairs well with sake and white wine.

Sashimi of salmon lightly seared on the surface. You can enjoy the contrast between the crispiness on the outside and the rare, melty texture on the inside. It's rich and fatty.

A dish made by pounding salmon with miso and seasonings. The melty, rich texture, the richness of the miso, and the aroma of the seasonings combine to create a flavor that pairs well with drinks.

Shirako (fish milt) grilled to a fragrant finish. Crispy on the outside, creamy and rich on the inside. The aroma of truffle adds a luxurious flavor.

Tenderly stewed beef tongue and steamed grated turnip. The gentle dashi broth and the sweetness of the turnip enhance the umami of the beef tongue. It's a warm and comforting dish.

A croquette made with "ebi-imo" (shrimp potato), a high-class ingredient. It features the fine texture and melty consistency characteristic of ebi-imo, along with its elegant sweetness. Enjoy the textural difference with the crispy coating.

A small pot dish simmered in a rich broth made from fresh fish bones (and other parts). The turnip becomes soft, absorbing the soup, allowing you to fully savor the fish's umami. It's a dish that warms you from the core.

A whole smoked mentaiko (pollock roe). The smoky aroma of the smoking enhances the rich umami and saltiness of the mentaiko. Perfect as a snack with sake or shochu.

Spicy mentaiko (pollock roe) served as is or lightly seared. You can choose between the popping texture of raw mentaiko or the fragrant, rare texture of seared mentaiko. It goes well with rice or as a snack with drinks.

Ginkgo nuts in their shells are stir-fried with salt in a simple dish. It has a chewy texture and a unique bitterness, making it a popular autumn delicacy. The nuts are eaten after cracking the shells.

A local dish from Kumamoto, made by filling the holes of lotus root with spicy miso and frying it. The crunchy texture of the lotus root and the stimulating spiciness that tingles your nose are addictive. It has a unique homemade flavor.

A local dish from Aomori Prefecture, made using a large scallop shell as a pot. The miso-flavored broth, infused with the umami of scallops, is finished with egg. It has a mellow and gentle taste.

A dish made by briefly smoking salmon roe (ikura). As it pops in your mouth, a smoky aroma spreads. It's a rich and flavorful dish that pairs well with drinks.

A platter of smoked pickled daikon radish from Akita Prefecture, "iburigakko," and sweet pickled daikon radish, "bettara-zuke." You can enjoy the contrast between the smoky, crispy texture and the sweet, moist texture.

An appetizer with cream cheese placed on top of "iburigakko," a smoked pickled daikon radish. The smoky aroma and the creaminess of the cheese are a perfect match. It's popular as a snack with wine or sake.

A dish made by topping cream cheese with "ishiokoshi," a salted fermented bonito viscera. The strong saltiness and umami of the fermented viscera are mellowed by the cream cheese. It's a very rich flavor that pairs well with drinks.