Miura

A dish of red konjac, a specialty of Omihachiman, Shiga Prefecture, topped with 'konoko' (dried sea cucumber ovaries). The unique texture of the konjac and the rich sea umami of the konoko pair perfectly with sake.

Fresh raw bell peppers served with a special duck miso. The crisp texture of the bell peppers and the rich duck miso are a perfect match, making it a great appetizer for drinks.

Simple boiled edamame. You can enjoy the natural sweetness and aroma of the beans, a classic appetizer.

Eggplant grilled over an open flame, peeled, and its smoky flavor sealed in. It has a melt-in-your-mouth texture and the characteristic sweetness of grilled eggplant.

A refreshing vinegared dish made with fresh octopus. The chewy texture of the octopus and the moderate acidity stimulate the appetite.

Sashimi of Kinmedai (splendid alfonsino), a high-grade fish, dressed in a flavorful sesame sauce. The sweetness of the Kinmedai's fat and the aroma of sesame are exquisitely blended.

A salad made with fresh turnips. A healthy dish that highlights the juiciness and sweetness of the turnips with their crisp texture.

A sophisticated potato salad with a smoky aroma. The smoked flavor enhances the sweetness of the potatoes, making it a great pairing with drinks.

Fresh Ishidai (striped beakfish) sashimi from Sajima, Kanagawa Prefecture. A high-grade white fish characterized by its firm flesh and the elegant sweetness of its fat.

Sashimi of Aori squid from Aichi Prefecture. Known as the king of squid, it offers a sticky, rich sweetness and a satisfying chew.

Sashimi of Kanpachi (greater amberjack) from Izu. It is well-fatty and characterized by its firm texture and rich umami.

Sashimi of tuna from Sesenami, Yamaguchi Prefecture. Exceptionally fresh, you can savor the deep umami characteristic of lean tuna and its moist texture.

Sashimi (or yubiki - blanched) of Hamo (pike conger) from Awaji Island, Hyogo Prefecture. It has an elegant, delicate flavor with a sweetness and umami that unfolds with chewing.

An economical platter featuring four types of the day's recommended fresh fish. A luxurious assortment allowing you to enjoy seasonal seafood all at once.

Luxurious nikujaga made with high-quality sirloin. The umami of the fatty beef melts into the potatoes and broth, creating a rich and decadent flavor.

Whale meat and seasonal vegetables simmered in dashi broth. The unique umami of whale and the sweetness of vegetables blend with the gentle broth for a deeply flavorful dish.

Satoimo (taro) deep-fried and then simmered in dashi broth. The outside is slightly crisp, while the inside is sticky and soft, infused with the flavorful broth.

Tempura made with seasonal figs. Heating enhances the fig's sweetness, and you can enjoy the contrast between the melt-in-your-mouth flesh and the crispy batter.

Kakiage made from thinly sliced assorted vegetables, deep-fried. It's a voluminous dish where you can enjoy the sweetness of the vegetables and its crispy, light texture.

Spring rolls filled with smoked salmon. The crispy wrapper gives way to the rich, smoky flavor of the salmon inside.

Kakiage tempura made with white shrimp, known as the 'jewel of Toyama Bay'. You can enjoy the aroma of the white shrimp, which are eaten whole, and their elegant, rich sweetness.

Shinjo (a type of fish cake) made with white fish paste, mentaiko (spicy cod roe), and cheese. The fluffy texture is accented by the spiciness of the mentaiko and the richness of the cheese.

A dashi-maki tamago (rolled omelet) generously filled with crab meat. The fluffy eggs, infused with plenty of dashi, are complemented by the gentle flavor and umami of the crab.

Conger eel, simmered until tender, served in a light dashi broth. The soft eel flesh and the elegant dashi flavor create a deeply satisfying dish.

Saba (mackerel) lightly cured in vinegar, then seared on the surface. Searing melts the fat from the skin, mellowing the acidity and allowing you to enjoy its smooth umami.

Awaji Island onions, famous for their sweetness, are slowly grilled over charcoal using the 'genshiyaki' method. The outside is fragrant, and the inside is meltingly sweet.

Whole garlic cloves, baked. Heating removes the spiciness, resulting in a fluffy texture and a sweetness like that of a potato.

A dish combining potatoes, corned beef, and butter. The salty corned beef and rich butter soak into the fluffy potatoes, creating a rich flavor.

A platter of seasonal vegetables grilled over charcoal. The far-infrared effect brings out the natural sweetness and umami of the vegetables.

Ayu, known as the queen of river fish, grilled on a skewer over charcoal using the 'genshiyaki' method. The skin is crispy, the flesh is fluffy, and you can enjoy its unique aroma.

A dish of fatty silver cod marinated in Saikyo miso and grilled over charcoal. The rich aroma of the miso and the melt-in-your-mouth sweetness of the fat are exquisite.

Salt-grilled hara (belly part) of salmon. This is the fattiest part, and grilling over charcoal removes excess fat, resulting in a juicy and rich flavor.

Salt-grilled Kinka mackerel, a brand mackerel caught off the coast of Kinkasan, Miyagi Prefecture. It is characterized by its high fat content, thick flesh, and strong umami.

Salt-grilled barracuda, characterized by its elegant white fish flavor. The moisture is moderately removed, allowing you to enjoy the fluffy flesh with concentrated umami.

Salt-grilled Kinki (rougheye rockfish), a high-grade fish. It is very fatty, and its melt-in-your-mouth rich umami and sweetness spread throughout your mouth.

Unagi (eel) shirayaki (plain grilled). You can directly taste the natural aroma and the sweetness of the fat, a connoisseur's choice that pairs well with sake.

Grilled namafu (wheat gluten cake) made from wheat gluten and glutinous rice flour. It has a unique texture, crispy on the outside and chewy on the inside.

Duck breast, slowly grilled over charcoal. It has the rich umami and sweet fat characteristic of duck, becoming more flavorful with each bite.

Grilled 'Mochibuta' pork, a premium brand known for its fine, tender texture. The fat is light and sweet, allowing you to fully enjoy the natural umami of the pork.

Charcoal-grilled 'Shinshin' (center of the thigh muscle), a rare cut of Wagyu beef. It has a good balance of lean meat and marbling, is extremely tender, and has a strong umami.

A simple dish of grated yam served over rice. Seasoned with dashi soy sauce, it's a perfect dish to finish your meal with its smooth texture.

Udon made with 'kanzashi' (bent ends of the noodles) from Inaniwa Udon, a specialty of Akita. It is characterized by its unique smooth texture and chewy bite.

Rice cooked in a pot with sea bream fillets and dashi broth. The umami of the sea bream permeates each grain of rice, resulting in fluffy cooked rice. Cooked to order.

Kamameshi (rice cooked in a pot) made with plenty of seasonal green peas. The sweetness and aroma of the peas are enhanced, and the saltiness further brings out their umami.

A luxurious kamameshi (rice cooked in a pot) generously filled with crab meat. The flavor and sweetness of the crab permeate the rice, offering a blissful experience.

Chef's recommended course menu using the day's best ingredients. From appetizers to desserts, you can enjoy a balanced taste of the season.

Sake from Fukushima Prefecture. A junmai sake brewed using the traditional kimoto method, with a balance of robust umami and acidity.

Sake from Fukushima Prefecture. A junmai sake with a clean taste and a gentle sweetness of rice.

Local sake from Yamagata Prefecture. A dry sake with a clean finish, perfect as a companion to meals that enhances their flavors.

Local sake from Shizuoka Prefecture. Also known as celebratory sake, it features a fresh, fruity aroma and a clear taste.

Local sake from Wakayama Prefecture. A junmai sake with a rich umami and body of rice, yet a clean aftertaste.

Sake from Tochigi Prefecture. A junmai ginjo sake with a sweet and sour acidity, offering a fruity and modern taste like white wine.

A famous local sake from Niigata Prefecture. Considered the epitome of 'tanrei karakuchi' (light and dry), it has a clean, unobtrusive taste with no off-flavors.

Sake from a revived brewery in Saga Prefecture. It has a good balance of juicy acidity and sweetness, and is a unique and new type of Japanese sake.

A sake from Watanabe Shuzoten in Gifu Prefecture, part of the 'W' series. This series explores the potential of a single type of sake rice, offering a floral aroma and the umami of rice.

Local sake from Saitama Prefecture. A junmai ginjo sake characterized by a gentle ginjo aroma and a smooth, elegant taste.

Sake from Shiga Prefecture. A dry sake with a clean finish, yet it has a solid rice umami that appeals to connoisseurs.

Local sake from Shizuoka Prefecture. It has a gentle ginjo aroma like banana and a pleasant, soft, and mild mouthfeel.

A popular brand from Tochigi Prefecture. A junmai ginjo sake with a fruity, floral aroma like Muscat and a juicy sweetness.

Sake brewed by Sakata Shuzo. It has a pleasant ginjo aroma and a clean, easy-to-drink quality with a definite umami.

Japan's leading draft beer. It has an excellent crispness and smooth finish, a dry beer that pairs well with any dish.

Barley shochu specialty from the Izu Islands, Niijima. It has a fragrant barley aroma and a rich yet clean taste unique to island sake.

A rare barley shochu made on Aogashima. It's a unique shochu with a wild, distinctive aroma and a powerful taste.

Sweet potato shochu from Kagoshima Prefecture. A popular brand known for its fruity, floral aroma and its light, clean taste.

Authentic sweet potato shochu made with black koji. It has a robust flavor with the solid umami and aroma of sweet potato, and a heavy body.

Sweet potato shochu made with famous spring water from Yakushima. It has a mellow mouthfeel and a refreshing flavor, making it an easy-to-drink shochu.

Rice shochu from Kumamoto Prefecture. It has a floral aroma like ginjo sake and a soft sweetness of rice, making it a very fruity shochu.

Shochu mixed with oolong tea. The fragrant oolong tea and clean aftertaste make it a classic drink that cuts through the richness of meals.

Fruit liqueur made by steeping plums. It has a sweet and sour, rich aroma and can be enjoyed on the rocks or with soda.

A sour or shochu highball made with Sudachi from Tokushima Prefecture. You can enjoy the unique refreshing aroma and crisp acidity of Sudachi.

White wine served by the glass. Often a dry style that pairs well with fish and vegetable dishes.

Red wine served by the glass. It enhances the flavors of meat dishes and stews.