Miyabi Kappo

A platter of 4 recommended appetizers of the day. Perfect with beer or sake.

A refreshing assortment of vinegared seafood. The light acidity stimulates the appetite.

Sweet, ripe Japanese fruit tomatoes served chilled. Characterized by their dessert-like sweetness.

Fried eggplant generously topped with a sweet dengaku miso paste. Enjoy the fragrant miso and the melt-in-your-mouth texture of the eggplant.

A traditional Japanese "kamaboko" (fish cake) made from ground fish paste and deep-fried. Typically eaten with ginger-soy sauce.

A small dish of fresh salmon roe served on grated daikon radish. The saltiness of the roe and the refreshing taste of the daikon are a perfect match.

Assorted pickled seasonal vegetables. Perfect as a palate cleanser or with drinks.

A delicacy of chewy whelk seasoned with spicy chopped wasabi.

Dried and grilled stingray fin. A sweet and salty flavor that intensifies with chewing.

Rich crab miso. A premium delicacy that pairs excellently with sake.

A fusion dish of Japanese squid salt-cured "shiokara" prepared as a Thai-style "yam" (spicy salad). The richness of the shiokara matches the spiciness of Thai cuisine.

A hearty, signature salad featuring the restaurant's name. Enjoy a variety of textures and flavors at once.

A luxurious salad made with fresh seafood. Pairs perfectly with the dressing.

A light and refreshing salad featuring healthy tofu as the main ingredient.

A familiar-tasting salad made with imitation crab sticks.

A nutritious salad made with fresh spinach.

A salad topped with slices of smoked duck breast. The rich flavor of the duck fat complements the vegetables.

A simple green salad. Enjoy the natural flavor of fresh vegetables.

A popular salad topped with fatty salmon.

A mineral-rich salad packed with seaweed like wakame.

A rich salad generously made with creamy avocado.

A platter of 5 types of high-quality seafood imported from Japan. Enjoy authentic flavors.

A luxurious platter of 7 types of carefully selected, high-quality Japanese seafood. Perfect for a special occasion.

A standard platter of 5 types of sashimi. Recommended for those who want to try various fish.

Rich and creamy sea urchin. Characterized by its melt-in-your-mouth sweetness.

A mild white fish with a delicate sweetness. Choose between thick sashimi or thinly sliced sashimi with ponzu sauce.

A prized fish characterized by its moderate fat content and firm texture.

Red sea bream, known as the king of fish. It has a light and elegant flavor.

Hikarimono (fish with shiny skin) whose flavor is enhanced by pickling in vinegar. A representative topping for Edomae sushi.

The fattiest part of tuna, with a rich, melt-in-your-mouth sweetness.

A cut with an exquisite balance of lean meat umami and fatty sweetness.

Lean tuna, offering the rich, iron-like flavor of tuna.

A luxurious platter allowing you to enjoy fatty tuna, medium fatty tuna, and lean tuna all at once.

Sashimi of boiled octopus, with a chewy texture and concentrated flavor. A true delicacy.

Sashimi of fatty salmon that melts in your mouth.

Sashimi of plump, sweet scallop adductor muscles.

Sashimi of marbled horse meat. The low melting point of the fat allows it to melt in your mouth. Enjoy with ginger-soy sauce or garlic-soy sauce.

Sashimi of shellfish with a unique chewy texture and aroma of the sea.

Salmon roe marinated in soy sauce. Enjoy the popping texture and rich flavor.

Sashimi of large, sweet botan shrimp. Enjoy the plump, chewy texture.

Sashimi of small, sweet shrimp with a melt-in-your-mouth texture.

Fresh mackerel lightly cured in vinegar. A dish with a good balance of fatty umami and acidity.

Crispy nori seaweed. Use it to wrap sashimi or enjoy it as a snack on its own.

Extra wasabi to enhance the flavor of the sashimi.

Chopped stem wasabi pickled in soy sauce. Enjoy the crisp texture and spiciness.

A luxurious dish of grilled Miyazaki beef fillet, the highest grade. Exceptionally tender, allowing you to savor the pure umami of the meat.

High-quality Japanese beef, grilled to a fragrant finish.

Miyazaki beef sirloin grilled over charcoal. Features the sweetness of its juicy fat.

Kurobuta pork, known for its rich flavor, grilled over charcoal. Excess fat is rendered off, resulting in a fragrant dish.

A classic Japanese dish of Kurobuta pork stir-fried with a special ginger sauce. Pairs well with both rice and sake.

Salt-grilled beef tongue. Its unique chewy texture pairs well with the acidity of lemon.

A platter of assorted skewers made from various parts of chicken. Choose between salt or tare (teriyaki) sauce.

Grilled chicken wings seasoned with sansho pepper. The tingling sensation of sansho is addictive.

Chicken tsukune (meatballs) grilled with a sweet and savory sauce, served with a raw egg yolk. Enjoy the rich flavor by mixing in the yolk.

Miyazaki beef fillet steak, carefully grilled on a teppanyaki griddle. Exceptionally tender.

Premium Japanese beef steak. Enjoy the fragrant aroma unique to teppanyaki.

A hearty Miyazaki beef sirloin steak. The sweetness of the fat that fills your mouth is exquisite.

Thick-cut Kurobuta pork, grilled to juicy perfection. A pork steak.

A platter of assorted seafood sautéed on a hot plate.

Fragrant grilled black cod with a good balance of fat. The flesh is tender and rich in flavor.

A classic menu item: salmon fillet grilled on a hot plate.

Large shrimp grilled on a hot plate to seal in their umami.

A Japanese pancake-like dish (SAVORY) made with a flour batter mixed with cabbage and pork, grilled on a hot plate. Served with sauce and mayonnaise.

A representative Japanese fried dish of pork coated in breadcrumbs. Features a crispy coating and juicy meat.

Premium pork cutlet made with high-quality Kurobuta pork. The richness of the fat is exceptional.

A Nagoya-style specialty dish featuring pork cutlet topped with a sweet and savory miso sauce.

Shrimp tempura with a light batter. Enjoy the crispy texture and the sweetness of the shrimp.

A dish of minced meat sandwiched between slices of lotus root and deep-fried. The crisp texture of the lotus root is appealing.

King crab tempura, a luxurious dish. Enjoy the rich flavor of the crab.

A mixed tempura dish including shrimp, vegetables, and more.

Natto wrapped in nori seaweed and deep-fried. The aroma of natto and the flavor of nori complement each other well.

A Western-style dish of crab meat in a white sauce, coated and deep-fried. Creamy inside.

Spicy curry-flavored croquette.

Small white fish deep-fried whole. Light and crispy, perfect as a snack.

Small river shrimp deep-fried whole. Crispy and rich in calcium.

Crispy fried eel bones, a snack-like appetizer.

Bite-sized fried scallops.

Japanese fried chicken (karaage) made from chicken marinated in a soy sauce-based sauce.

A Western-style classic: shrimp coated in breadcrumbs and deep-fried.

Fried Oysters. Packed with the rich flavor of oysters, often called 'milk of the sea'.

Prized Kinki fish simmered in a soy sauce-based broth. It is fatty and exceptionally delicious.

The head of red sea bream (kabuto) simmered in a sweet and savory sauce. Enjoy the prized parts like the cheek and around the eyes.

A comforting Japanese home-style dish of beef, potatoes, and vegetables simmered in a sweet and savory sauce.

Pork ribs simmered in miso until tender.

Pork belly simmered until so tender it can be cut with chopsticks.

A dish where Kurobuta pork cutlet is simmered in a sweet and savory dashi broth with egg.

A rich dish of beef tendon simmered in miso until meltingly tender.

Black cod simmered in a sweet and savory sauce, a dish that pairs perfectly with rice.

A dish of simmered yellowtail scraps and daikon radish. The umami of the yellowtail permeates the daikon.

A light broth stew of beef tendon and daikon radish.

A classic Japanese winter dish of simmered daikon radish, egg, and various "nerimono" (processed seafood products) in dashi broth.

A clear soup made by steaming broth and ingredients (like matsutake mushrooms and shrimp) in a "dobin" teapot. Pour the soup into a small cup and enjoy the aroma.

A steamed dish of egg custard with ingredients. A delicate, broth-based dish with a smooth, pudding-like texture.

Simple dish of clams steamed with sake. The broth, infused with the clams' umami, is exquisite.

A traditional Japanese dish where each vegetable is simmered with its appropriate seasoning before being arranged.

Cold noodles topped with grated yam (tororo) and onsen tamago (soft-cooked egg). Smooth and refreshing.

Traditional Japanese soba noodles. Choose between "zaru" (served with cold dipping sauce) or "kake" (served in hot broth).

Thick, white wheat noodles. Choose between cold "zaru" or hot "kake".

A Nagoya specialty where udon noodles are simmered in a rich red miso soup.

A specialty udon noodle from Akita Prefecture, characterized by its thin, flat shape and smooth texture.

A noodle dish served in a flavorful curry soup.

A noodle dish topped with three types of slimy ingredients: natto, nameko mushrooms, and okra. Healthy and fun texture.

Very thin wheat noodles. "Somen" is eaten cold, and "Nyumen" is eaten with warm broth.

Noodle set with tempura (shrimp, etc.). Choose between hot or cold noodles.

Green soba noodles kneaded with matcha. Enjoy the aroma of green tea.

A noodle dish topped with grated yam (tororo). Said to be good for vitality.

A piping hot dish of udon noodles simmered with ingredients (shrimp tempura, chicken, vegetables, egg, etc.) in a clay pot.

Shrimp tempura topping for noodles.