Meguro Kairo

A dish combining honey-pickled umeboshi (Japanese plum) and wasabi. The exquisite balance of sweet and sour with spiciness makes it perfect as a snack with drinks or as a palate cleanser.

Thin seaweed seasoned with sesame oil and salt. With a fragrant and crispy texture, it can be enjoyed as a snack.

Tenderly prepared and simmered offal, dressed with ponzu sauce. A classic appetizer characterized by its chewy texture and refreshing taste.

Freshly sliced raw horse meat, mixed with our special sauce and egg yolk. A rich, melt-in-your-mouth flavor similar to beef tartare steak.

Finely chopped lean horse meat mixed with sticky grated yam. Enjoy a texture and flavor similar to negitoro.

Cold tofu topped with a hearty homemade chili oil. The crunchy texture and spiciness of garlic and chili peppers pair well with the bland tofu.

A dish combining creamy avocado and pounded nagaimo. Enjoy the contrast between the sticky and crunchy textures. Refreshing with wasabi soy sauce.

Salad made with fresh seasonal vegetables. Dressed with the restaurant's original special dressing.

Thick fried tofu, grilled to a crispy, fragrant finish. Crispy on the outside and fluffy on the inside, it is packed with the umami of soybeans.

Boiled bean sprouts, carefully prepared and seasoned with a spicy flavor. Its crisp texture is pleasant and it's perfect as a light appetizer.

Pickled rakkyo (Japanese scallion) with a unique spiciness and aroma. Its crunchy texture and saltiness are perfect with drinks.

Chilled fresh sliced tomatoes. The Momotaro variety is used, with a good balance of sweetness and acidity.

Fried dish of seaweed and perilla leaves wrapped in yuba (tofu skin). Characterized by its chewy texture, it is enjoyed refreshingly with coarsely grated daikon radish (oni-oroshi).

A Korean-style pancake (chijimi) with salted kelp and chives as ingredients. The umami of the salted kelp spreads through the batter, and it's baked to a fragrant crisp.

Pickled seasonal vegetables fermented in a long-aged nuka (rice bran) bed. Its lactic acid fermentation provides a deep sourness and umami, a traditional Japanese home-style taste.

Smoked assortment of char siu, cheese, boiled egg, umeboshi, etc. Smoked after ordering, enhancing its aroma.

Authentic fried rice stir-fried over high heat in a wok. Made with Niigata rice, it's characterized by its fluffy texture and fragrance.

Smooth and creamy homemade Annin Tofu. Rich in milk flavor, it melts in your mouth.

Ice cream or sorbet with seasonal flavors. A cold dessert perfect to end your meal.

Offal (beef or pork innards) to add to hot pot dishes. Enjoy the sweetness of the fat and its elastic texture.

Assorted seasonal vegetables to add to hot pot. Typically includes cabbage and chives.

Tofu to add to hot pot dishes. It becomes delicious as it absorbs the flavor when simmered.

Long green onions as a topping for hot pot dishes.

Mochi (rice cake) to add to hot pot. It softens with heat and offers a gooey texture.

Melting cheese to add richness to hot pots and dishes.

Fermented soybeans. Has a unique flavor and stickiness, used as a topping.

Butter to add a rich flavor to dishes.

Fresh raw egg. Used for dipping ingredients sukiyaki-style or adding to zosui.

Chinese noodles to add to hot pot. Becomes delicious as it absorbs the soup.

Thick wheat noodles to add to hot pot. Has a chewy texture.

A set for making porridge (zosui) with leftover hot pot soup. Includes rice and egg.

Grated or sliced garlic to add punch to your dishes.

Simple powdered chili pepper. Adds spiciness.

A Japanese spice blend of 7 spices, including chili pepper.

Korean chili pepper. It has sweetness and richness within its spiciness.

A seasoning made by fermenting yuzu peel and green chili peppers in salt. Characterized by its refreshing aroma and spiciness.

Grated fresh ginger. Its refreshing spiciness sharpens the flavor.

Coarsely grated daikon radish. Has a crunchy texture and makes dishes refreshing.

Toasted white sesame seeds. Adds a fragrant flavor.

Freshly ground black pepper. Has a spicy aroma and pungency.

A spice native to Japan. Characterized by its sharp pungency that clears the nasal passages.

A spicy Japanese mustard. Pairs well with oden and fried foods.