LANTERNE Hanare (ex. goraku)

A set menu featuring an assortment of today's recommended oden dishes. Enjoy various dashi-infused ingredients at once. It's commonly shared among diners.

A dish featuring three types of sashimi made with fresh fish sourced daily. Enjoy the umami of seasonal fish in its raw form. Please enjoy with wasabi soy sauce.

An appetizer of shark cartilage mixed with plum paste, served with aromatic celery root. The crunchy texture and tartness pair well with sake.

A vinegared dish using yuba (tofu skin) from "Senmaruya," a renowned Kyoto restaurant. The elegant flavor of yuba and the refreshing aroma of myoga (Japanese ginger) cleanse the palate.

A dish of fruits and vegetables like persimmon and beet, dressed with a mixture of tofu and white sesame. A creative Japanese dish offering the sweetness of fruit and the nuttiness of sesame.

A salad combining lightly seared tuna with seasonal vegetables. The smoky aroma of the seared tuna and the slight bitterness of the garland chrysanthemum pair well with the dressing.

A style of karaage where chicken and leeks are fried together without being skewered. You can enjoy the juicy flavor of the chicken and the sweetness of the leeks.

A dish of finely chopped natto and sticky yamaimo (mountain yam) wrapped in nori (seaweed) and deep-fried. It's addictive with its crispy exterior and sticky, melty interior.

Pan-seared tuna cheek, a rare cut, cooked in butter. It has a firm, meat-like texture and a rich umami.

Small shrimp deep-fried until crispy, including the shells. Enjoy with spicy sansho salt for a fragrant experience.

A gratin luxuriously made with snow crab meat and rich crab miso. A warm dish combining creamy white sauce with the texture of cauliflower.

Hong Kong-style yakisoba made with thin noodles. It's seasoned with a spicy homemade chili oil with shrimp flavor, making it a perfect way to end a meal.

Ochazuke (tea over rice) with fragrant roasted green tea poured over rice. You can choose between plum or salmon as a topping. It's light and easy to eat even after drinking.

Butter mixed with raisins and chilled until firm. The rich butter flavor and the sweetness of the raisins pair well with drinks (especially Western liquors and sake).

Pickled napa cabbage, lightly pickled for a short time. Its crisp texture and moderate saltiness cleanse the palate.

A delicacy of spicy pollock roe marinated in sake lees. The rich aroma of sake lees and the spiciness of mentaiko fuse into a rich flavor that pairs well with sake.

Chilled shiruko (sweet red bean soup) with shiratama (mochi balls). A Japanese dessert that offers the gentle sweetness of soybeans and the chewy texture of shiratama.

A dessert featuring refreshing yuzu-flavored ice cream topped with a crunchy matcha-flavored crumble (crushed cookie dough).

Japan's oldest brand of beer. A lager beer characterized by its rich flavor, unique to heat treatment.

Highball made with barley shochu aged in a Mizunara cask. Its rich aroma, reminiscent of whisky, and the cask's flavor are enhanced by the carbonation.

Highball made with Suntory's grain whisky "Chita." Characterized by its light, subtly sweet aroma and clean taste, it pairs well with meals.

Highball made with Suntory's classic whisky "Kakubin." Its dry and clean aftertaste is a perfect match for fried foods and other snacks.

A sweet potato shochu with a strong sweet potato flavor. Made with traditional, careful craftsmanship, it balances richness and umami.

A sweet potato shochu from Koshikijima. A masterpiece characterized by its rich sweet potato aroma and crisp aftertaste.

Sweet potato shochu made with black koji. Enjoy its deep richness and mellow mouthfeel.

Sweet potato shochu fermented in a kame (earthenware jar). Characterized by its mellow taste and soft aroma, developed through long-term aging.

A sweet potato shochu crafted with an emphasis on aroma. It has a fruity and floral aroma, recommended even for shochu beginners.

A sweet potato shochu made with the sweet variety "Beni Haruka." Enjoy its mellowness from aging and its sweet aroma, reminiscent of baked sweet potato.

Barley shochu characterized by its fragrant barley aroma. It has a robust flavor that is enhanced when enjoyed on the rocks or with hot water.

Barley shochu aged for a long time in a cask. It has a deep amber color and offers a rich flavor with vanilla notes reminiscent of whisky.

A rice shochu that allows you to enjoy the gentle sweetness of rice and ginjo aroma. Its floral, elegant aroma spreads through your mouth.

A carefully crafted rice shochu. It has a clear, crisp taste with a solid rice umami.

A unique shochu featuring ginger. Characterized by its refreshing spiciness and aroma derived from ginger, it is especially recommended with soda.

Spice shochu infused with cardamom. Its exotic and refreshing aroma can also be enjoyed as an accent to your meal.

A local sake from Fukui Prefecture. A crisp, extra-dry Junmai sake that excels as a "shokuchūshu" (food-pairing sake) that enhances the flavors of meals.

A renowned sake from Nagano Prefecture. A Junmai Ginjo sake characterized by its fragrant aroma and clear taste.

A Junmai sake made with Yamada Nishiki from Itoshima, Fukuoka Prefecture. It has a soft mouthfeel and a concentrated rice umami.

Junmai Ginjo sake brewed with natural rice and natural water. Enjoy its unique flavor, a harmony of deep sweetness and acidity, characteristic of natural brewing.

Sake offered daily, including seasonal limited editions and the owner's recommendations. Please ask our staff for details.

Wine made with grapes grown using natural farming methods, with minimal additives. Served by the bottle.

A sparkling beverage made by fermenting apples, produced by the cidery Sanosmith in Nagano Prefecture. It uses hops, offering a bitterness similar to beer and the tartness of apples.

Dutch craft gin. Characterized by its exotic and spicy flavor, with notes of lemongrass and other spices.

Craft gin made by Benizakura Distillery in Hokkaido. Uses Hokkaido botanicals for a refreshing, forest-like aroma.

Craft gin made with botanicals from Nagano Prefecture. Characterized by its refined aroma and smooth mouthfeel.

A liqueur made with cassis from Kagoshima Prefecture. It is rich in fruitiness and has a sweet and sour taste.

A liqueur luxuriously made with premium yuzu. It captures the refreshing aroma and tartness of yuzu, along with the slight bitterness of its peel.

Umeshu (plum liqueur) made with carefully selected plums. It has a less sweet, adult taste that highlights the plum's tartness and aroma.

Other craft spirits and liqueurs not listed on the menu. We offer a selection of drinks that pair well with after-dinner enjoyment.

A sour based on sweet potato shochu "Gyokuro" with fresh lemon squeezed in. The richness of the sweet potato shochu and the tartness of the lemon are a perfect match.

A sour based on rice shochu with crushed umeboshi (pickled plum). The saltiness and tartness of the plum enhance the sweetness of the rice shochu.

A highball made by mixing fragrant barley shochu with barley tea. The combination of barley doubles the fragrance, making it a refreshing drink.

A cocktail-like drink made by mixing brown sugar shochu with Japanese black tea. The sweet aroma of brown sugar and the flavor of black tea combine elegantly.

A non-alcoholic beer-like beverage with 0.00% alcohol content. Enjoy the beer-like throat feel and atmosphere.

Homemade cola made with a unique blend of spices and herbs. It has a complex and spicy flavor that is different from commercial cola.

A juice made from the citrus fruit Hassaku. It has a unique bitterness and refreshing tartness, offering a light taste.

A drink made by mixing "Amazake," a traditional Japanese fermented beverage, with soda. The natural sweetness of amazake becomes lighter with the carbonation, making it easy to drink.

Green tea extracted with cold water. It has less bitterness than hot-brewed tea and a stronger taste of the tea leaves' sweetness and umami.

Tea with a fragrant roasted aroma. It's low in caffeine, gentle on the body, and a warm cup provides comfort.