Tensui

Shabu-shabu using the finest Matsusaka beef. Characterized by its fine marbling and rich umami, enjoy a melt-in-your-mouth texture with warm broth.

Shabu-shabu of carefully selected Kuroge Wagyu beef. The balance of fat sweetness and lean meat is excellent, allowing you to enjoy the tender texture.

Shabu-shabu using high-quality Australian beef. It features a strong lean meat flavor and a refreshing taste.

Shabu-shabu using Kagoshima Kuro-buta pork. Enjoy the crisp texture and the sweet fat characteristic of pork.

A finishing meal made with the broth infused with the flavor of shabu-shabu. You can choose between udon or zosui (rice and egg).

Matsusaka beef lightly boiled and chilled, served with vegetables. The fat is moderately removed, making it refreshing while retaining the meat's umami.

Cold shabu-shabu of Kuroge Wagyu beef. Enjoy tender beef and crisp vegetables with our special sauce for a refreshing taste.

Cold shabu-shabu of Australian beef. It's healthy and satisfying, and can be enjoyed like a salad.

Cold shabu-shabu of Kagoshima Kuro-buta pork. The sweetness of the pork and the cold vegetables are a great combination, making it a dish that stimulates the appetite even in hot weather.

Matsusaka beef and vegetables steamed in a cypress wood seiro (steamer). Gentle heating with steam makes the meat fluffy and imparts a subtle aroma of cypress.

Seiro-mushi of Kuroge Wagyu beef. Excess fat is removed, making it healthy and allowing you to directly taste the original flavor of the ingredients.

Steamed Australian beef in a seiro (steamer). Steaming the beef with vegetables makes it tender and allows for a light, refreshing meal.

Seiro-mushi of Kagoshima Kuro-buta pork. Steaming allows the sweet fat of the pork to permeate the vegetables, resulting in a delicious dish.

A regional dish where miso and Kuroge Wagyu beef are grilled on a Hoba leaf. The fragrant aroma of grilled miso and the umami of Wagyu beef are a perfect match.

Luxurious Hoba-yaki using the finest Matsusaka beef. The rich miso flavor enhances the sweetness of the Matsusaka beef fat.

Grilled Australian beef on a Hoba leaf. The richness of the miso enhances the flavor of the lean meat, pairing well with rice and sake.

Hoba-yaki using Kuro-buta pork. The combination of grilled miso and pork is excellent, and the fragrant aroma whets the appetite.

Seafood grilled with Hoba miso, including shrimp and scallops. The umami of the seafood melts into the miso, creating a deep flavor.

Fatty Black Cod grilled on a Hoba leaf. The flaky, melt-in-your-mouth texture of the Black Cod pairs well with the savory miso.

Salmon fillet grilled with Hoba miso. The miso flavor enhances the umami of the salmon.

Sirloin steak of Matsusaka beef, Japan's finest beef. A superb dish featuring magnificent marbling, melt-in-your-mouth tenderness, and rich umami.

Sirloin steak of Kuroge Wagyu beef. Juicy and tender, you can fully enjoy the unique sweetness of Wagyu fat.

Sirloin steak of Australian beef. The balance of lean meat and fat is good, allowing you to enjoy the natural flavor of the meat.

Steak of Kagoshima Kuro-buta pork. The thick-cut pork is tender and juicy, with umami overflowing with every bite.

Fresh live abalone grilled whole in its shell. Cooking makes the meat tender and releases its oceanic aroma. The name 'Odori-yaki' comes from the abalone's movement while grilling.

A dish of turban shell grilled in its shell, finished with a dashi broth based on soy sauce. The chewy texture and the slightly bitter taste of the liver pair well with sake.

Scallops grilled on a toban (ceramic plate). The sweet flavor of the plump scallops is enhanced, and you can enjoy them warm with vegetables.

Grilled salmon. You can choose between simple salt-grilled or a sweet and savory teriyaki sauce.

Grilled fatty Black Cod (Gindara). You can choose between a sweet and savory teriyaki or a flavorful Saikyo-yaki marinated in white miso.

Grilled Yellowtail (Buri). Enjoy the fatty fillet with a refreshing salt grill or a rich teriyaki sauce.

A luxurious dish of grilled king crab legs. Grilling condenses the sweetness of the crab. Enjoy it lightly with lemon or vinegar soy sauce.

Grilled Yellowtail head or kama (part behind the gills). The kama part is particularly fatty, making it juicy and satisfying.

A dish of sea bream head grilled generously. You can enjoy different textures and flavors from parts like around the eyes and cheek meat. Perfect as a snack with sake.

A whole grilled Kinki (Channel Rockfish), a high-grade fish. It is very fatty, and the melt-in-your-mouth white meat is exquisite.

A grilled dish combining Spanish Mackerel (Sawara) and bamboo shoots. The ingredients of spring complement each other well, allowing you to enjoy the season.

A creative dish of avocado grilled with Saikyo miso paste. The heated avocado becomes even creamier and pairs well with the sweet miso.

A great value set menu where you can combine two mini donburi bowls of your choice with soba or udon. It also includes chawanmushi, salad, and dessert, recommended for those who want to enjoy various flavors little by little.