Sanshakaikai

A dish combining rich monkfish liver with crunchy narazuke pickles. The richness of the monkfish liver and the saltiness of the narazuke are perfect with sake.

A refreshing dressed dish of popping kido-konbu (kelp with roe) and Kujo leeks. A gentle flavor infused with dashi.

Mentaiko (spicy cod roe) lightly torched on the outside. Rare inside with distinct roe texture, its concentrated umami and spiciness pair well with sake.

A salty and rich delicacy made from the rich umami of squid innards. Its strong saltiness and richness make it a classic accompaniment for sipping drinks.

A flavorful Matsumae-zuke made by pickling several types of shellfish with kelp and dried squid. A rich dish where the umami of the shellfish and the stickiness of the kelp mingle.

A dish of fresh water octopus dressed with refreshing plum meat. The octopus's elasticity and the plum's tartness stimulate the appetite.

Cream cheese pickled in Saikyo miso, combining the umami of fermented foods. Rich and creamy, it pairs well with both wine and sake.

Smooth seaweed, mozuku, dressed in Sanbaizu vinegar for a refreshing taste. Perfect as a palate cleanser or appetizer.

A traditional dish called "Nuta" where clams and Kujo leeks are dressed with a sweet miso paste. The sweetness and tang of the miso enhance the flavors of the ingredients.

Salt-roasted ginko nuts from the large-grained Fujikuro variety of Aichi Prefecture. Enjoy their chewy texture and unique slight bitterness.

Kamo eggplant from Kyoto, richly flavored and grilled with oyster soy sauce. Characterized by the eggplant's melt-in-your-mouth texture and the savory aroma of the soy sauce.

Simply grilled shiitake mushrooms. Enjoy the umami of mushrooms and dashi that overflows with each bite.

Fresh pickled mustard greens, unlike typical pickled versions. Characterized by a crisp texture and a vibrant flavor.

Pickled daikon radish steeped in barley miso. It is infused with the unique sweetness and aroma of barley miso.

A luxurious platter featuring about 6 types of fresh shellfish recommended for the day. Enjoy the textures and sweetness of various shellfish at once.

Single servings of sashimi where you can choose your preferred shellfish. Enjoy the oceanic aroma and texture unique to fresh shellfish.

A luxurious dish of whole abalone mixed with rich liver sauce and sea urchin. A concentrated flavor packed with oceanic umami.

Fresh sea urchin sashimi. A melt-in-your-mouth texture and rich sweetness that fills your mouth.

Abalone sashimi. Enjoy its unique chewy texture and delicate oceanic aroma.

Sweet shrimp sashimi characterized by its melt-in-your-mouth texture and strong sweetness. The miso in the head is also delicious.

White whelk sashimi. A clam with a mild flavor, characterized by its sweetness and chewy texture.

Fresh oysters directly from the source. Enjoy the differences in creaminess and oceanic aroma from each origin.

Sanriku "Makgaki" oysters, grilled or steamed. Cooking concentrates their umami, and you can enjoy their plump meat.

Large Kujukuri clams grilled over charcoal. The overflowing hot broth is exquisite.

An economical set of 3 recommended grilled shellfish. Enjoy the fragrant aroma of the sea all at once.

Tsubo-yaki (Pot-baked) turban shell. The charred aroma of dashi soy sauce and the slight bitterness of the liver pair well with sake.

Whelks grilled in their shells. The meat is tender, and a sweet broth collects inside the shell.

A luxurious dish where abalone is grilled to a tender texture, enhancing its umami. It has a strong aroma of the sea.

Scallops grilled in butter and soy sauce. The richness of the butter and the sweetness of the scallops are a perfect match.

Surf clams grilled on their shells. Sweetness increases when cooked, and you can enjoy their chewy texture.

Grilled squid tentacles. Their fragrant and chewy texture make them a popular and easy snack.

Grilled octopus suction cups. Enjoy their unique chewy texture and savory aroma.

Simply steamed clams. Enjoy the plump texture and the overflowing rich broth.

Several types of shellfish steamed in sake. A deeply flavorful dish where the dashi from each shellfish dissolves into the soup.

Steamed cod milt with kelp. The cod milt, infused with the umami of kelp, has a creamy and rich flavor.

A hot pot generously filled with high-purine ingredients such as monkfish liver, cod milt, and oysters. Its decadent deliciousness is its charm.

A finishing porridge made with the flavorful soup from the hot pot. Enjoy the broth until the very last drop.

Luxurious rice dish made with rice cooked in clam dashi, combined with matsutake mushrooms and clams. Fragrant and infused with umami.

Miso soup generously made with shijimi clams. Rich in ornithine, which is good for the liver, it's perfect as a finisher after drinking.

Hand-rolled sushi generously topped with sea urchin and salmon roe. Enjoy a rich flavor like a treasure box of the sea in one bite.

A bowl generously topped with sea urchin and salmon roe, so much that you can't see the rice. A dish that offers a blissful luxury.

Small onigiri grilled with clam dashi. The crispy exterior and the dashi flavor are irresistible.

Spanish sparkling wine. Its refreshing bubbles and dry taste complement seafood dishes.

Austrian white wine. Characterized by fruitiness like pear and apple, and minerality.

Italian white wine. Enjoy the aroma of citrus and tropical fruits, and a refreshing acidity.

White wine with a rich and floral aroma reminiscent of Muscat. Umami and acidity spread in a well-balanced manner.

White wine made by a Japanese person in Sicily. Refreshing with notes of jasmine and pineapple, and minerality.

Orange wine. Characterized by a sweet and sour taste like apricot and a slightly bitter nuance.

A traditional lager beer characterized by its richness and bitterness. It has a satisfying body.

Japan's oldest brand beer. Its thick flavor, unique to heat-treated beer, is popular.

A pure taste of 100% malt. Characterized by a simple, mild aroma and a refreshing finish.

Non-alcoholic beer that offers a taste close to beer. It has a clean and crisp finish.

A highball made with Suntory Old (commonly known as Daruma). It has a mellow and sweet taste.

A highball made with Johnnie Walker Black Label. Characterized by its smoky aroma.

World-renowned Japanese whisky. A delicate and well-balanced flavor.

Suntory's popular Japanese whiskies. Choose from the light Chita, the fragrant Yamazaki, or the refreshing Hakushu.

Shochu highballs with various mixers. A refreshing taste that doesn't overpower your meal.

Selected Japanese sake served in a wine glass. Allows for a more delicate appreciation of aroma and flavor. Various brands available daily.

Sake that opens up its aroma and umami when warmed. Recommended for cold days or when you want to enjoy a leisurely meal.