Kushiten Gochi

A dish with 4 types of assorted fresh seafood. Contents vary depending on the season and availability. Enjoy the natural flavors with wasabi soy sauce.

Thinly sliced fresh raw fish seasoned in a Western style with olive oil and sauce. Refreshing and suitable as an appetizer.

Salmon and mentaiko are baked in aluminum foil. The flaky salmon pairs well with the saltiness and umami of mentaiko.

A dish combining fresh new potatoes with butter and shi-to (salted fish guts). The sweetness of the potatoes and the saltiness of shi-to pair well with drinks.

Thick-cut sweet new onions, grilled fragrantly with butter. Enjoy the melt-in-your-mouth texture and the natural sweetness of the onions.

Special chicken steak made by a tempura restaurant. Juicy chicken grilled to a fragrant finish.

A dish made by finely chopping salmon and avocado and mixing them. Rich and creamy flavor, served with the accompanying baguette.

A whole maitake mushroom deep-fried. Enjoy the rich aroma of maitake and the crispy texture of the batter.

Spanish dish of tender white squid simmered in garlic-infused olive oil. Recommended to dip baguette into the oil.

Tempura of fresh asparagus. Features the sweetness and crisp texture of asparagus.

A dish combining hot, sweet new onions with butter and ponzu sauce. The richness of butter and the acidity of ponzu are perfectly matched.

Shrimp tempura tossed with special mayonnaise sauce. Enjoy the crispy coating, plump shrimp, and rich sauce.

Seared bonito sashimi topped with plenty of green onions, myoga, and other seasonings. Served with a special onion sauce for a refreshing taste.

An appetizer with fresh whitebait and tomatoes on baguette. The sea aroma of whitebait and the acidity of tomatoes pair well.

Fried oysters using oysters from Hiroshima Prefecture. Crispy on the outside, juicy on the inside, packed with rich oyster flavor.

Fresh turnips lightly pickled. Refreshing and perfect as a palate cleanser.

Kakiage of sweet new onions and spicy red ginger. Features a contrast in texture and complementary flavors.

A mini version of Oyako-don (parent-and-child rice bowl) with chicken and egg simmered in dashi broth and served over rice. Topped with salmon roe for a luxurious taste.

A luxurious rice dish cooked in a clay pot, topped with plenty of fresh whitebait and salmon roe. Enjoy the flavor of freshly cooked rice and fresh seafood.

Oil-based pasta with white squid and asparagus. Garlic and chili pepper flavors stimulate the appetite.

A traditional Japanese stewed dish. Assorted ingredients such as daikon radish soaked in dashi broth. Warm and gentle flavor.

Bone-in tuna nakaochi (meat around the bone). Rich in umami and fat.

Onion tempura skewer. Features the sweetness of onion brought out by cooking.

Shiitake mushroom tempura skewer. Enjoy the umami and aroma of the mushrooms.

Cherry tomato tempura skewer. Cooked tomato becomes sweeter and juicier. Be careful, it's hot inside.

Bamboo shoot tempura skewer. Features a crisp texture.

Zucchini tempura skewer. Refreshing and watery texture.

Red ginger (pickled in plum vinegar) tempura skewer. The sourness and spiciness act as an accent, perfect with drinks.

Tempura skewer made with high-quality shrimp called "Angel Prawn." Strong sweetness, and can sometimes be eaten with the shell.

Large shrimp tempura skewer. Enjoy the plump texture and the full flavor of the shrimp.

White fish (Kisu) tempura skewer. Fluffy and delicate flavor.

Mentaiko (spicy cod roe) tempura skewer. Crispy on the outside, with a semi-raw, popping texture inside.

Pufferfish fillet tempura skewer. Delicate yet firm texture.

Scallop tempura skewer. Strong sweetness and a flaky texture.

Quick dish of pounded cucumber to absorb flavors. Often seasoned with sesame oil and salt dressing, it's a refreshing dish.

Chilled tomatoes steeped in dashi broth. A refined dish combining the acidity of tomatoes and the umami of dashi.

Boiled bean sprouts tossed with sesame oil and seasonings. A Korean-style side dish with a crisp texture.

A dish with a raw egg yolk placed on thinly sliced onions. Drizzle with soy sauce and break the yolk to mix.

Special house-made hiyayakko (cold tofu). Features carefully selected toppings and sauce.

A healthy Japanese-style salad using sticky ingredients such as okra, natto, and yam.

Caesar salad with daily changing ingredients. Features a cheesy flavor and creamy dressing.

A Japanese-style Caprese using tofu instead of mozzarella cheese. Tofu and tomato pair well, making it a healthy dish.

A delicacy of shark cartilage mixed with pickled plum. The crunchy texture and the sourness of plum pair well with sake.

A rich appetizer made by mixing cream cheese with shi-to (salted fish guts). Eat with baguette or crackers.

A dish where various seafood, natto, takuan (pickled radish), etc., are mixed and eaten with seaweed. The textures and flavors of the ingredients become one.

Assortment of different types of dried stingray fin (dried and grilled stingray fin). Enjoy the differences in taste and texture.

Homemade cream cheese made in-house. Fresh and smooth texture.

Pufferfish bones deep-fried until crispy like crackers. Crunchy texture and rich in calcium.

A local dish from Chiba Prefecture made by finely mincing fresh fish and mixing it with miso and seasonings. Perfect as a snack with drinks.

A gratin made with grated yam (tororo) and cheese. Enjoy a fluffy and melty texture.

Crab miso grilled in its shell or similar. Rich sea aroma and umami, pairs well with sake.

Rolled omelet generously soaked in dashi broth. Fluffy and juicy texture with a gentle dashi flavor.

A gratin baked with avocado in its skin. Enjoy the creamy texture of warm avocado.

Zucchini grilled with shi-to and cheese. Salty and rich, perfect as a snack with drinks.

Fried dishes that pair well with drinks. Sweet shrimp are fragrant, and French fries are served with the unique tempura restaurant's frying method.

A seafood bowl topped with salmon and salmon roe. The combination of parent (salmon) and child (roe) is exquisite.

A rice bowl generously topped with tuna nakaochi (meat scraped from the bone). A popular limited-quantity menu item.

A luxurious rice bowl generously topped with salmon roe, so much that the rice is hidden. The popping texture and rich umami fill your mouth.

A Japanese light meal of rice with hot dashi broth or tea poured over it. Often eaten at the end of a meal.

A Japanese soul food made by forming rice into a triangle shape. Contains fillings inside.

French toast made with premium bread. Crispy on the outside, fluffy on the inside.

A cold and sweet classic dessert. Perfect for cleansing your palate after a meal.

Carefully selected sake from all over Japan. A brewed liquor made from rice and water, offering various aromas and flavors.

Red wine made in Yamanashi Prefecture, Japan. Rich in fruitiness and easy to drink.

Red wine from Yamagata Prefecture. A full-bodied and complex aroma for a genuine experience.

An elegant red wine made from Pinot Noir grapes. Delicate and elegant taste.

Orange wine made by fermenting white grapes like red wine. Features a unique richness and aroma.

A representative Japanese white wine made from Koshu grapes. Fresh and crisp taste that pairs well with Japanese cuisine.

White wine from Yamanashi Prefecture. Fruity with a good balance of acidity, offering a refreshing taste.

White wine made from Chardonnay grapes. Features a mellow and gentle taste.

Japanese sparkling wine. Features fine bubbles and a crisp acidity.