Makanaiya

A generous sashimi platter made with fresh seafood directly from the market. Enjoy the umami and textures of seasonal fish all at once. Please enjoy with wasabi soy sauce.

A platter of three types of recommended fresh fish of the day. Ideal for those who want to enjoy various flavors in small portions. Contents vary daily.

Sashimi of fresh surf clam (hokkigai). It is characterized by its unique sweetness and chewy texture. Please enjoy with a little soy sauce.

Sashimi of sea bream with a light and elegant flavor. It has a good texture and umami. This dish pairs well with sake.

Mackerel (katsuo) served as sashimi or tataki (seared on the surface). You can enjoy the rich flavor of the red meat. Please enjoy with condiments.

Sashimi of fresh raw octopus. You can choose to have it seasoned with sesame salt for a fragrant flavor. Enjoy the texture of the suction cups.

Thick shiitake mushrooms grilled to a fragrant finish. The umami of the mushrooms is concentrated. Please enjoy the simple taste of the ingredients.

Fresh raw oysters served with a refreshing ponzu sauce. The rich, creamy taste of the "milk of the sea" fills your mouth.

A delicacy of cod milt (shirako) blanched and seasoned with ponzu sauce. It is characterized by its melt-in-your-mouth creamy texture and rich umami.

Large hamaguri clams grilled in their shells. The overflowing dashi broth and the umami of the clams are exquisite. Please enjoy while hot.

Sashimi of fresh, raw bluefin tuna from Nagasaki Prefecture, marinated in a special sauce. You can enjoy its sticky texture and concentrated umami.

Grilled duck breast marinated in sakura miso. The fragrant miso and the sweetness of the duck's fat are a great combination.

Chashu made with the cartilage part of pork belly. You can enjoy the contrast between the tender meat and the chewy texture of the cartilage.

A set of camembert cheese marinated in moromi and egg yolks marinated in soy sauce. It has a rich flavor and is perfect as a snack with drinks.

A unique potato salad seasoned with okonomiyaki-like sauce and toppings. It has a familiar and comforting taste.

A large rock oyster from Adako, Mie Prefecture. It is in season in summer and is characterized by its rich and creamy flavor.

A dish of semi-hard-boiled eggs marinated in a special sweet and savory sauce. It is named for its addictive deliciousness.

Fresh turnips lightly pickled with yuzu flavor. It is refreshing and perfect as a palate cleanser.

Deep-fried seasonal ginkgo nuts from Aichi Prefecture. They have a chewy texture and a slightly bitter taste, served with salt.

Tempura of small sweet shrimp, including the shells. You can enjoy the crispy texture and the fragrant flavor of the shrimp.

A Japanese-style potato salad mixed with freshly boiled whitebait and flavorful Kujo leeks. The saltiness of the whitebait adds a nice accent.

A dish where the head of sea bream is slowly simmered in a sweet and savory sauce. The meat around the bones is particularly delicious due to its fat content.

A simple salad made with sliced tomatoes and onions. The refreshing dressing enhances the flavor of the vegetables.

A potato salad with daily changing ingredients and seasonings. You can enjoy the recommended flavor of the day.

Tataki of A4 rank wagyu beef rump (lean meat from the hip to the buttock), lightly seared on the surface. It has a rich meaty flavor and a tender texture.

A steak made with sagari, a part of the beef diaphragm. It is low in fat and has the tenderness and umami of red meat.

Homemade roast beef. Slowly cooked at low temperature for a moist and tender finish. Enjoy with our special sauce.

Tender pork grilled simply with salt. The sweetness and umami of the pork are brought out with each bite.

A classic Japanese dish of chicken seasoned and deep-fried. It has a crispy exterior and a juicy interior.

A classic grilled fish dish of fatty mackerel (saba) grilled with salt. The skin is crispy and the flesh is flaky.

Salmon marinated in sweet Saikyo miso and grilled. The flavor of the miso and the fat of the salmon are a perfect match.

Chicken meatballs coated in a sweet and savory teriyaki sauce. They are fragrant and pair well with both sake and rice.

A daily gratin made by the chef using the day's ingredients. A warm dish baked with creamy sauce and cheese.

A Japanese soul food made by shaping rice into a triangle. Please choose your desired filling.

A dish of rice with hot dashi broth or tea poured over it. It is popular as a finishing dish after drinking. It is light and refreshing.

A rice bowl dish with chicken and onions simmered in warishita sauce, topped with egg. The sweet and savory seasoning is appetizing.

A hot udon noodle dish with firm, thick noodles. It has a gentle dashi broth flavor that warms the body.

A dessert of warm focaccia with cinnamon, topped with cold vanilla ice cream. Enjoy the contrast in temperature and the sweet aroma.

A Japanese confection made from bracken starch. It has a chewy texture and is enjoyed with kinako (roasted soybean flour) and kuromitsu (black sugar syrup).

A dry sake from Miyagi Prefecture. It has a clean taste and pairs well with any dish.

Sake from Hiroshima Prefecture. It has a well-balanced flavor with a mellow rice sweetness.

Sake from Akita Prefecture. As the name "Umakara" suggests, it has umami and a clean, dry finish.

Sake from Aomori Prefecture. A popular brand characterized by its fruity aroma and elegant flavor.

Sake from Fukui Prefecture. "Icchōrai" is a Fukui dialect meaning "the best thing." It has a refreshing aroma and a light palate.