Koala

Fresh bluefin tuna sashimi. Characterized by its melt-in-your-mouth texture and rich umami. Typically enjoyed with wasabi and soy sauce.

A dish of anglerfish sashimi served with soy sauce mixed with its rich liver. The richness of the liver and the delicate flavor of the fish are exquisitely balanced. It pairs exceptionally well with sake.

Fresh sea bream sashimi. An elegant white fish with a delicate yet deep umami. Enjoy it with soy sauce or ponzu for a refreshing taste.

Sashimi of the first bonito caught in the season. Its season is early summer, and it's characterized by its refreshing red meat flavor. It's also delicious when seared (tataki).

Fresh live whelk sashimi. Enjoy its unique chewy texture and oceanic aroma. Pairs well with sake.

An assortment of 3 types of sashimi made with seasonal seafood. Enjoy the flavors and textures of various fish at once.

An assortment of 5 types of sashimi made with seasonal seafood. You can enjoy the flavors and textures of various fish with two servings.

Seafood grilled generously. The umami of various seafood is concentrated, and the fragrant aroma stimulates the appetite. Enjoy it while it's hot.

A dish of sea bream head grilled to a fragrant crisp. There is little meat, but the flesh around the cheeks and eyes is gelatinous and very delicious, allowing you to fully savor the fish's umami. Pairs well with sake and beer.

A dish of lightly grilled spicy marinated cod roe (mentaiko). Fragrant on the outside, moist on the inside, and the spicy flavor is perfect as a snack with drinks.

Grilled yellowtail kama (area below the gills) with salt. It is very fatty and juicy, with tender meat and rich umami. Pairs well with sake and beer.

A dish of lightly grilled fresh live whelk, also suitable for sashimi. Enjoy its unique aroma and chewy texture, different from raw. Recommended as a snack with drinks.

Plump shrimp tossed in a spicy chili sauce and deep-fried. Crispy on the outside, juicy on the inside, with a stimulating spiciness. Perfect as a side dish or snack.

A luxurious croquette made by mixing crab miso and cream, deep-fried in a crab shell. Characterized by its rich crab flavor and creamy texture. Especially delicious when freshly fried.

Rice mixed with pickles made with safflower from Yamagata Prefecture. Enjoy the subtle aroma of safflower and the refreshing taste of the pickles. Recommended even when you don't have much appetite.

An assortment of six different Yamagata delicacies. Recommended for those who want to try a variety of flavors in small portions. Perfect as a snack with drinks.

Pufferfish milt made into a jelly. A luxurious delicacy characterized by its melt-in-your-mouth texture and rich umami. Pairs exceptionally well with sake.

Lightly smoked mackerel topped with salmon roe. The umami of the mackerel, the popping texture of the roe, and the smoky aroma spread in your mouth. A dish that pairs well with drinks.

A delicacy made by mixing squid salt-cured with rich crab miso. The umami of the squid and the richness of the crab miso are exquisitely matched, making it the best accompaniment for sake.

Black cod marinated in Saikyo miso and then grilled. The sweetness of the miso and the rich, fatty black cod create a melt-in-your-mouth texture that pairs well with both rice and drinks.

Cheese fondue using cheese from Yamagata. Dip bread and vegetables into warm cheese. It has a rich and creamy flavor.

Warm soba noodles made with pork belly from Yamagata Prefecture and plenty of seasonal mountain vegetables. A dish where the umami of the pork, the flavor of the mountain vegetables, and the aroma of the soba come together.

An assortment of tempura made with chicken from Yamagata and plump shrimp. Enjoy the crispy batter and the individual flavors of the ingredients. Served with salt or tentsuyu (tempura dipping sauce).

Onigiri (rice ball) lightly seasoned with salt, made with "Tsuyahime" rice from Haguro Town, Yamagata Prefecture. A simple dish where you can fully enjoy the natural sweetness and umami of the rice. Also recommended as a finishing touch to your meal.

Onigiri (rice ball) made with "Tsuyahime" rice from Haguro Town, Yamagata Prefecture, coated with fragrant miso and lightly grilled. The miso flavor stimulates the appetite and pairs well with the sweetness of the rice.

Rice topped with "Dashi", a Yamagata specialty, served over "Tsuyahime" rice from Haguro Town, Yamagata Prefecture. "Dashi" is made by finely chopping vegetables like cucumber, eggplant, and myoga, and mixing them with soy sauce for a refreshing taste.

Oyakodon (Chicken and egg bowl) simmered in our special warishita sauce, served over "Tsuyahime" rice. The combination of creamy egg, juicy chicken, and rice is exquisite.

A set of "Tsuyahime" rice from Haguro Town, Yamagata Prefecture, and a flavorful miso soup. A simple combination that allows you to taste the basics of Japanese cuisine.

A dish similar to Vietnamese pho, made with pork from Yamagata Prefecture and leafy vegetables. Characterized by its light broth, smooth noodles, and the umami of the pork. A dish with an exotic flair.

A dish where rice is cooked with broth and ingredients that change daily. The umami of the ingredients permeates the rice, creating a gentle flavor. The fragrant aroma of freshly cooked rice stimulates the appetite.

Handmade soba noodles made with 100% "Dewakaori" soba flour from Yamagata Prefecture. Characterized by its rich aroma and smooth texture. Recommended for those who want to enjoy the original taste and aroma of soba.

A cold soba dish known as the soul food of Yamagata residents. It features a cold broth with a rich chicken flavor, firm soba noodles, and chicken on top. It's refreshing yet deeply flavorful, and particularly popular in the summer.

Warm Chinese noodles with a rich chicken broth. A unique Yamagata dish using ramen-style noodles instead of soba. It's light yet flavorful and loved by all ages.

Japanese-style fried chicken, where chicken is seasoned with soy sauce and ginger, coated in potato starch, and deep-fried. Crispy on the outside, juicy on the inside, it pairs well with both rice and drinks.

A dish of duck loin and seasonal vegetables from Shonai, Yamagata Prefecture, grilled over charcoal. Characterized by the rich flavor of duck and the aroma unique to charcoal grilling. Enjoy it with drinks as a luxurious dish.

A dish made with rare black pork from Shirataka Town, Yamagata Prefecture. The meat is fine-grained and has a rich, fatty flavor. The cooking method may vary daily, but you can fully enjoy the original taste of the pork.

A "tataki" dish made with Yamagata beef, lightly seared on the surface while the inside remains raw. Enjoy the natural umami and aroma of the beef. Served with ponzu and condiments.

Chicken dish slowly roasted at low temperature. The meat is very moist and tender, with concentrated chicken flavor. Enjoy it with our special chicken sauce and grated daikon radish with ponzu for a refreshing taste.

Assortment of fresh horse meat sashimi, featuring both thigh and loin cuts. Horse meat is low in fat and high in protein, with a unique umami and tender texture. It is typically enjoyed with ginger, garlic, and sweet soy sauce.

An assortment of various pickles from Yamagata Prefecture. Traditional pickles that bring out the umami of the vegetables, perfect as a side dish for rice or a snack with drinks. Contents may vary depending on the season.

Junmai Daiginjo sake brewed in Yamagata Prefecture. Characterized by its fruity aroma and smooth, pleasant mouthfeel. Recommended for sake beginners.

Yamagata's renowned "Daisen" sake, a Junmai Ginjo. It has a balanced flavor with a gentle aroma and the umami of rice. Recommended to drink chilled.

Kimoto Junmai Ginjo sake "Hatsumago" brewed in Yamagata Prefecture. Made using the traditional Kimoto brewing method, it is characterized by its solid umami and acidity. Its profound flavor pairs well with various dishes.

Junmai Daiginjo unfiltered sake brewed in Yamagata Prefecture. Being unfiltered, you can fully enjoy the rich flavor and robust umami of the rice. It is recommended to chill it slightly and savor it slowly.

"Chiyo-壽", a Junmai Ginjo sake brewed in Yamagata Prefecture. Characterized by its gorgeous aroma and fine, elegant sweetness. It has a well-balanced flavor and can be enjoyed with meals.

"Tarunogawa", a Junmai Ginjo sake brewed in Yamagata Prefecture. Characterized by its gentle aroma and a flavor where the umami of the rice is clearly felt. It pairs well with any dish and is popular with a wide range of customers.

Junmai Ginjo Mukate (unfiltered) from "Hatsumago" brewed in Yamagata Prefecture. Being unfiltered, it features the robust umami and fresh flavor of the rice. It's a substantial drink, recommended for sake enthusiasts.

Tokubetsu Junmai sake made with "Dewasansan" rice from Yamagata Prefecture. It has a good balance of rice umami and gentle acidity, with a clean finish. Can be widely enjoyed as a mealtime sake.

Tokubetsu Junmai sake from Yamagata's renowned "Dewazakura" brewery. While dry, it has a rich rice umami and a clean aftertaste. It's a versatile sake that pairs well with any dish.

Tokubetsu Junmai sake "Sumiyoshi" brewed in Yamagata Prefecture. While it has a dry and crisp taste, it also offers the rich umami of the rice. It's a good mealtime sake, especially pairing well with fish dishes.

Tokubetsu Junmai sake "Wakanoi" brewed in Yamagata Prefecture. Aged in a cold room, it has a mellow and deep flavor. The umami of the rice slowly spreads with a gentle aroma.

"Kiyoshi", a Junmai sake brewed in Yamagata Prefecture. It is characterized by its clean finish and crisp taste, with a subtle flavor that is not overwhelming. It is highly recommended to drink it chilled.