Kaminoge Uomitsu

A specialty of Kochi, made by char-grilling fresh bonito over a straw fire. The smoky aroma of the straw and the rich umami of the bonito fill your mouth. It's typically eaten with condiments like garlic and salt.

A rare steak of carefully selected Yamagata beef, grilled over charcoal. Characterized by its fine texture and sweet fat. Enjoy the meat's original flavor simply with fresh wasabi and rock salt.

A dish of tender Hayash SPF pork loin, grilled to a crisp with rock salt. The soft meat and sweet fat are outstanding. Served with homemade mustard as an accent.

A dish of Suigo Akadori chicken from Chiba Prefecture, grilled spicy with black pepper. The free-range chicken is firm and bursts with umami with every bite. Enjoy it refreshingly with yuzu pepper.

A luxurious dish of whole, salt-steamed hairy crab from Hokkaido. Enjoy the delicate, sweet meat and the rich crab miso. A simple preparation that highlights the quality of the ingredients.

An assortment of fresh oysters from different regions. Compare the creaminess and oceanic aroma of each origin. Enjoy with lemon or ponzu for a refreshing taste.

An assortment of seasonal fresh fish directly from Toyosu Market. The chef selects the most delicious fish of the day. A dish where you can fully enjoy the texture and umami of fresh seafood.

Fatty Sawara (Spanish Mackerel) grilled over charcoal for a smoky flavor. The far-infrared rays from the charcoal create a fluffy texture. The yuzu-scented salt enhances the fish's umami.

A dish of large sardines, slowly grilled over charcoal. They are rich in fat and have a juicy flavor. The smoky aroma of the charcoal whets the appetite.

Charcoal-grilled seasonal yari-ika (spear squid) with plenty of roe. Enjoy the plump texture of the squid and the popping sensation of the roe. Served refreshingly with fresh wasabi.

A dish of red eggplant from Kumamoto Prefecture, grilled over charcoal. Grilling makes the eggplant melt-in-your-mouth and increases its sweetness. Served with bonito flakes and ginger for a refreshing taste.

Thick shiitake mushrooms charcoal-grilled to lock in their umami. The rich mushroom flavor that spreads with each bite is characteristic. Enjoy the simple taste of the ingredients with rock salt and sudachi.

Charcoal-grilled Brussels sprouts from Shizuoka Prefecture. Crispy on the outside, fluffy on the inside, with concentrated sweetness of the sprouts. Rock salt enhances the sweetness.

A fragrant dish of extra-large eryngii mushrooms grilled with butter and soy sauce. Enjoy the chewy, abalone-like texture and the rich butter flavor.

Broad beans steamed over charcoal in their pods. Their fluffy texture and unique rich aroma evoke the arrival of spring. Enjoy the beans' natural sweetness with sea salt.

An appetizer made with fresh new potatoes, butter, and "shuto" (salted fish innards). The richness of the butter and the saltiness of the shuto enhance the sweetness of the potatoes.

Tender bamboo shoots charcoal-grilled and finished with fragrant sansho soy sauce. The crisp texture and the savory soy sauce aroma stimulate the appetite. A representative dish of spring flavors.

A vinegared dish combining icefish, known as the "spring herald fish," and fresh mekabu (sea tangle). The slippery texture and the acidity of the ponzu are refreshing. Ginger adds a subtle accent.

Blanched seasonal rapeseed blossoms steeped in a delicate dashi broth. Their slight bitterness and crisp texture evoke spring. The refreshing taste is perfect as a palate cleanser.

A traditional dish of plump firefly squid tossed with a special spicy vinegar miso. Enjoy the spring ingredients with rapeseed blossoms and wakame in a sweet and sour miso dressing.

A Western-style "shira-ae" (dressed salad) combining sweet and sour kumquats with creamy mascarpone cheese. It has a fruity, almost dessert-like quality and pairs well with sake.

A healthy salad combining the slimy texture of fresh mekabu (sea tangle) with sweet cherry tomatoes and tofu. No leafy greens, allowing you to enjoy the texture of the ingredients. Served refreshingly with homemade ponzu.

A simmered dish of bamboo shoots and wakame seaweed, representative spring ingredients. The dashi-soaked bamboo shoots and the oceanic aroma of wakame are a perfect match. The refreshing scent of sansho leaves adds an accent.

Fatty Sawara (Spanish Mackerel) deep-fried and topped with a hot, thickened sauce. The crispy batter, flaky fish, and the sansho-scented Japanese-style sauce are a perfect combination.

A tempura assortment of spring mountain vegetables and seasonal firefly squid. Enjoy the bitterness of the mountain vegetables and the umami of the firefly squid, freshly fried. A luxurious dish where you can taste spring flavors all at once.

A large kakiage (mixed tempura) made with sweet new onions, icefish, and Japanese parsley. The sweetness of the onion, the texture of the icefish, and the aroma of the parsley come together. Enjoy the crispy texture.

A dish of shuto (salted bonito innards) served with grated daikon radish. The strong saltiness and umami of the shuto are balanced by the refreshing grated daikon, making it a perfect accompaniment to sake.

A delicacy of yellowtail stomach (futo) mixed with a special karasumi-infused miso. Enjoy the unique chewy texture and the rich miso flavor. Perfect with drinks.

A vinegared dish made with fine, delicate Sado Island itomozuku (thread-like seaweed). It has a smooth, slippery texture and a crisp bite. Refreshing and good for cleansing the palate.

A dish combining fresh Shingen chicken tenders with ume suisui (shark cartilage with plum sauce). The plain flavor of the chicken is complemented by the sourness of the plum and the chewy texture of the cartilage.

Mentaiko (spicy cod roe) lightly grilled over charcoal. It remains rare inside, concentrating its texture and umami. Served with fresh wasabi for an adult taste.

A snack combining "Iburigakko" (smoked radish from Akita) and creamy mascarpone cheese. The smoky aroma and the richness of the cheese are a perfect match. Enjoy with crackers.

A traditional sake snack of thinly sliced daikon radish sandwiching karasumi (cured mullet roe). The saltiness and sticky texture of the karasumi are balanced by the refreshing daikon. Enjoy the difference between the two flavors.

A stamina dish where you mix ingredients like sashimi, natto, and tororo. The slimy texture and the umami of the seafood blend together. Enjoy by wrapping in seaweed.

A dish of fatty negitoro and rich avocado tossed in a special scallion-salt dressing. It has a creamy and rich flavor. Wrapping it in Korean seaweed further enhances the aroma.

Ripe avocado sliced and served like sashimi. Tossing with flavorful fresh seaweed soy sauce and mellow egg yolk creates a rich and deep flavor.

An adult potato salad made by smoking "Beni Haruka," a sweet potato variety. It features a smoky aroma and the sweetness of the potato. Mix in the runny soft-boiled egg.

A salad generously made with Shonan shirasu (whitebait) and fragrant fresh seaweed. The umami and saltiness of the seafood pair well with the vegetables. Served with a refreshing dressing.

A hearty salad combining tender Hayash SPF pork shabu-shabu with red eggplant from Kumamoto. Enjoy the sweetness of the pork and the texture of the eggplant. The sesame ponzu dressing provides a refreshing yet rich flavor.

A popular dish of french fries tossed with salty anchovies. The umami of the anchovies enhances the sweetness of the potatoes, making it a perfect snack with drinks.

Tofu that has been fried once and then grilled over charcoal, resulting in a crispy exterior and a melt-in-your-mouth interior. The charcoal grilling removes excess oil and enhances the smoky aroma.

A popular dish of french fries tossed with salty anchovies. The umami of the anchovies enhances the sweetness of the potatoes, making it a perfect snack with drinks.

Oyster fry made with large oysters from Hiroshima Prefecture. Lightly battered and fried to a crispy, juicy, and milky interior. The Japanese-style tartar sauce with iburigakko (smoked radish) pairs well.

Pufferfish fillets marinated in a special ginger soy sauce, then deep-fried in an egg-based batter. The coating is fluffy, and the inside is plump, offering a texture like chicken and the elegant umami of fish.

A dish of lightly fried raw yuba (wheat gluten) from Kyoto (two types: chestnut and mugwort), simmered in dashi. The chewy texture unique to raw yuba is coated with a mild, amber-colored sweet sauce.

A dish made by simmering choice Yamagata beef tendon for a long time. It has a deep flavor with a double soup of beef and bonito. The melt-in-your-mouth tenderness of the meat and the sweet and savory seasoning are exquisite.

Fluffy omelet packed with dashi, topped with a hot sauce containing snow crab and Japanese parsley. The crab's umami and the parsley's aroma enhance the egg's delicate flavor.

Warm onigiri made to order. Uses high-quality Ariake seaweed for a great aroma. Fillings include classic salmon and mentaiko. Choose your favorite.

Mochi grilled over charcoal until fragrant, brushed with soy sauce, and wrapped in nori seaweed. Enjoy the smoky aroma unique to charcoal grilling and the chewy texture.

A rich udon dish combining mentaiko and cream sauce. It has a carbonara-like flavor with a spicy kick from the mentaiko. A perfect half-portion for the end of a meal.

Chilled soba (or thin udon) with thinly sliced sudachi citrus floating on top. The umami of the dashi and the acidity of the sudachi create a very refreshing taste. Perfect for finishing a meal.

Warm soba (or thin udon) with a generous amount of assorted mushrooms. The dashi from the mushrooms adds depth to the soup and evokes the aroma of autumn. The yuzu flavor is elegant.

A Japanese sweet with vanilla ice cream and red bean paste sandwiched between crispy monaka wafers. Toasted kinako (roasted soybean flour) adds an accent. Perfect for cleansing your palate after a meal.