KAN

A beautiful five-piece appetizer assortment served in a magewappa (traditional wooden bento box). It allows you to enjoy a variety of seasonal ingredients in small portions and is perfect as a starter with Nihonshu.

Fresh Amadai (tilefish) cured with kelp to condense its umami. The kelp flavor enhances the fish's sweetness. Enjoy with Nihonshu (sake).

Tataki (seared) of Sawara (Spanish mackerel) with its skin seared over a straw flame. Enjoy the smoky aroma unique to straw-grilling and the rich flavor of the fatty Sawara. Served with salt and condiments for a refreshing taste.

Shirauo (icefish), the fish that heralds spring, grilled with a sweet and savory sauce. The fluffy texture of the fish and the fragrant sauce are a perfect match.

Simply boiled seasonal broad beans with salt. Enjoy their fluffy texture and natural sweetness.

A classic appetizer of seasonal firefly squid, boiled and dressed with vinegared miso. The rich umami of the innards pairs well with the tangy miso.

Flower and stem of wasabi, blanched and dressed. Characterized by its unique spiciness and crisp texture, with a refreshing aroma that fills the nose.

A luxurious skewer made with the highest grade A5 Kuroge Wagyu beef from Hokkaido. The rich sweetness of the fat and the umami of the meat create a melt-in-your-mouth texture.

Prawns charcoal-grilled to a fragrant crisp. The charcoal enhances the crispiness, allowing you to eat them shell and all, along with the sweetness of the prawn.

A ramen soup infused with the rich flavor of crab miso. It's a popular dish to finish a meal with, offering a deep aroma of the sea.

Lightly pickled spring cabbage with a tender and sweet flavor. It's refreshing and perfect as a palate cleanser.

A luxurious mixed rice dish made with Benizuwai crab (Kasumi crab) landed at Kasumi Fishing Port in Hyogo Prefecture. The sweetness and aroma of the crab permeate the rice.

Fatty cutlassfish. Choose your preferred cooking method from simple salt and charcoal grilling, flavorful steamed with plum, or rich butter soy sauce.

High-quality eel. Enjoy it steamed until fluffy or grilled to a fragrant crisp. Typically eaten with wasabi soy sauce or salt.

Fresh horse mackerel (aji). Choose between sashimi (tataki) mixed with condiments, or crispy fried.

Seasonal eggplant grilled over charcoal. Choose from whole eggplants grilled to bring out their sweetness, or thick Kamo eggplants from Kyoto.

Manganji chili peppers, a specialty of Kyoto. They are characterized by their mild spiciness and sweetness. Enjoy them simmered with small fish or simply charcoal-grilled.

Charcoal-grilled extremely tender Wagyu beef fillet. It has a strong red meat umami and a luxurious taste.

A salad generously made with fresh watercress. The refreshing bitterness of watercress is perfect for cleansing the palate after meat dishes.

A staple of Japanese izakaya (pubs). Each restaurant puts its own unique touch into this comforting, home-style dish.

A dish made by combining shrimp paste with tofu and frying it. It has a crispy exterior and a fluffy interior.

An assortment of charcoal-grilled appetizers. The smoky aroma of charcoal pairs perfectly with Nihonshu.

Fresh raw oysters. Enjoy their rich and creamy taste raw, as tempura, or grilled on kelp.

Cod milt (testicles). A delicacy known for its extremely creamy and rich flavor. Enjoy it simply with ponzu, or deepen the flavor with tempura or grilling.

Thick and sweet Shimonita leeks grilled over charcoal. When heated, they become tender and their natural sweetness is enhanced.

Water eggplant, a specialty of Izumi-Sano, Osaka. It contains a lot of water, has little bitterness, and is sweet, so it can be eaten raw. It is characterized by its refreshing texture.

A beer using 'Sorachi Ace', a hop originating from Hokkaido. It features a unique aroma reminiscent of cypress and lemongrass, with a refreshing finish.

This is a craft beer from Zushi City, Kanagawa Prefecture. It is a flavorful beer made with local ingredients.

A sake from Tochigi Prefecture. It has a juicy acidity reminiscent of sweet and sour fruits, offering a modern taste.

A sake from Tochigi Prefecture. It offers a well-balanced taste with solid umami and a clean finish.

A sake from Fukushima Prefecture. It has a gorgeous aroma and a perfect balance of sweetness and acidity, making it a sake that you can drink without getting tired of.

A sake from Miyagi Prefecture. It is brewed to pair well with fish dishes, characterized by its dry and crisp taste.

A sake from Miyagi Prefecture. It has a gorgeous and gentle aroma, like plum blossoms in bloom, and the umami of the rice.

A famous sake from Fukushima Prefecture. It has a substantial umami and a clear taste, making it very popular.

A premium sake from Mie Prefecture. It has a fresh, juicy sweetness and acidity that spreads through the mouth, followed by a clean finish.

A renowned sake from Yamagata Prefecture, known as the 'phantom sake'. Its rich ginjo aroma and smooth, sweet taste are truly artistic.