Matsu Matsumoto

A vinegared dish using "kinu mozuku" from Noto, Ishikawa Prefecture, which has a very fine and smooth texture. It has a more delicate mouthfeel than regular mozuku, is easy to swallow, and has a refreshing taste. Perfect at the beginning of a meal or as a palate cleanser.

A dish of Daisen chicken breast from Tottori Prefecture, seasoned with kombu to condense its flavor. The moist chicken is infused with the flavor of kombu and pairs well with the refined taste of Kyoto tofu skin. It is an excellent match with sake.

A dressed dish of seasonal vegetables, natural mushrooms, and Kyoto fried tofu soaked in dashi broth. The gentle umami of the dashi permeates the ingredients, creating a comforting taste. Enjoy the natural flavors of the ingredients as a cold dish.

A dish similar to homemade shiokara (salted seafood), made by marinating fresh squid, caught today, in a special soy sauce marinade. The rich umami of the liver and the strong flavor of the soy sauce make it an excellent accompaniment to sake. Please savor it slowly.

A smooth chawanmushi (steamed egg custard) luxuriously made with flaked hairy crab meat, topped with a thick silver sauce. The sweetness of the crab and the flavor of the dashi fill your mouth. It has a warm and gentle taste.

A dish made with a dressing of drained tofu and sesame, mixed with seasonal ingredients (such as persimmons). Enjoy the creamy texture unique to freshly made dishes and the natural sweetness of the fruit. The aroma of perilla leaves adds a nice accent.

A dish of small sweetfish simmered in a sweet and savory sauce with pickled plums. The sourness of the plums removes any fishy odor, and the bones become soft enough to eat. It has a refreshing aftertaste and is a dish that pairs well with drinks.

A dish of thinly sliced homemade karasumi (cured mullet roe) from Noto Wajima, served with daikon radish. The rich, salty flavor of the karasumi and the crisp, refreshing texture of the daikon radish are a perfect match. It is known as a luxurious delicacy.

A traditional Kyoto pickle made by salting cucumbers and eggplants with perilla leaves. It has a crispy texture and the refreshing flavor of perilla. It is perfect as a side dish for rice or as a palate cleanser.

A grill made with A4 rank fillet of Hitachi beef, a brand-name beef from Ibaraki Prefecture. It is characterized by its rich red meat flavor and extremely tender texture. Served with organic vegetables and a refreshing daikon radish sauce, it allows you to enjoy the meat without feeling its richness until the end.

High-quality pork and organic vegetables are steamed to bring out their natural sweetness. Excess fat is removed, resulting in a healthy dish. Enjoy the rich flavor with our homemade negi miso (green onion miso paste).

A small pot dish made with A4 rank shoulder loin of Yamagata beef and seasonal vegetables such as Kujo leeks from Kyoto. The sweetness of the beef fat melts into the broth, making the vegetables delicious. It is a luxurious dish that can be enjoyed warm at your table.

A dish of fresh fish, sourced daily, grilled to a fragrant finish. Served with seasonal grilled vegetables. You can choose a burnt butter sauce as an option, allowing you to enjoy it with a Western twist.

A kakiage tempura combining sweet corn and flavorful natural kombu. Within the crispy batter, the popping texture of the corn and the deep flavor of the kombu spread. It is recommended to enjoy it simply with salt.

A kakiage tempura of fragrant sakura shrimp and spicy fresh ginger. The flavor of the shrimp and the freshness of the ginger are in perfect balance. It is a popular dish as a snack with drinks.

Tempura made with fresh scallops from Hokkaido. Frying the scallops, which are fresh enough to be eaten raw, further enhances their sweetness. They are rare and juicy on the inside.

Tempura made with pike conger eel from Amakusa, Kumamoto Prefecture. It is a plump white fish with a refined taste. Enjoy it with a refreshing plum sauce.

A tempura with a Western twist, made by stuffing zucchini flowers with a mixture of okara and cream cheese and then frying them. The soft texture of the flowers pairs well with the creamy filling inside. It is also a visually beautiful dish.

A dish of fried pike conger eel and maru eggplant soaked in warm dashi broth. The eggplant, having absorbed the dashi, has a melt-in-your-mouth texture that, combined with the umami of the pike conger eel, creates a deep flavor. It can be enjoyed refreshingly with grated daikon radish.

Fresh octopus, which can also be eaten as sashimi, is made into tempura. Heating it enhances the octopus's sweetness, and it has a pleasant, firm texture without being too soft. It is finished with the refreshing flavors of plum paste and perilla leaves.

A dish of white shrimp, called the "jewel of Toyama Bay," deep-fried whole with the shell on. The shells are soft, and they are characterized by their intense sweetness. With a crispy, light texture, they are perfect with beer or sake.

An ultimate egg-on-rice dish made with four luxurious, rich Nasu Goyoran eggs. Seasoned with special soy sauce, sesame oil, and seaweed, it has a rich and luxurious flavor that sets it apart from ordinary egg-on-rice. It is a popular dish to finish a meal.

Rice cooked in a special Arita ware pot using seasonal ingredients. Since it is cooked to order, each grain of rice is distinct and fluffy. The umami of the ingredients permeates the entire dish.

This menu is for those who want to eat a small amount of rice. You can choose your favorite side dishes, such as homemade chirimen sansho or pickles, to go with your rice. The white rice itself is cooked in a special pot, allowing you to fully enjoy the sweetness of the rice.

Rice cooked with seasonal corn and flavorful salt kombu. The sweetness of the corn and the saltiness of the kombu create a perfect sweet and savory flavor. It is simple yet addictively delicious.

Homemade sesame tofu kneaded with corn paste. A smooth dish that blends the nutty aroma of sesame with the natural sweetness of corn. Recommended as an appetizer.

A small pot soup made with a rich broth from pike conger eel bones. The elegant flesh of the pike conger eel, the acidity of the tomato, and the aroma of the new burdock root combine to create a deep flavor. It is a warm and nourishing dish.

A premium beer with a rich flavor. Enjoy its fine foam and the umami of the malt. It pairs well with Japanese cuisine.

A sour made with organic lemons grown in the Ogasawara Islands. The refreshing aroma and acidity of the lemons, which can be used with the peel, are characteristic. It is light and does not interfere with the meal.

A sour made with "Sudachi," a specialty citrus fruit from Tokushima Prefecture. Its unique refreshing aroma and crisp acidity cleanse the palate. It is recommended to drink it with fried foods.

A juicy fruit liqueur that retains the pulp of the mandarin orange. The natural sweetness and acidity of the mandarin orange are concentrated, and it can also be enjoyed as a dessert. Try it on the rocks or with soda.

A vinegar-based drink blended with cassis, blueberries, black kohlrabi, and other ingredients. It features a fruity acidity and herbal aroma, making it recommended for health-conscious individuals. Drinking it with soda for a refreshing taste is popular.