Torisaku Gotanda

Soba noodles originating from Sagae City, Yamagata Prefecture. Characterized by thick, dark noodles with a firm texture and a rich soba aroma.

A dried, hand-stretched udon noodle specialty from Akita Prefecture. Thin noodles with a smooth, slippery texture.

A rice bowl topped with juicy chicken thigh. The sweet and savory sauce pairs well with the rice.

Rice simmered in a soup with chicken broth. A gentle flavor, popular as a finishing dish.

A simple dish of rice topped with nori seaweed, with hot green tea or dashi poured over it. The aroma of nori whets the appetite.

Rice topped with a pickled plum, with green tea or dashi poured over it. The plum's tartness makes it refreshing.

Rice topped with mentaiko (spicy cod roe), with green tea or dashi poured over it. The spicy kick is a great accent.

A traditional Japanese snack of triangular rice balls wrapped in nori seaweed. Choose your filling when ordering.

A warm soup concentrated with the umami of chicken. Simple yet deeply flavorful.

Miso soup with nameko mushrooms. Nameko has a characteristic slimy texture that pairs well with the miso flavor.

Homemade pickles made from seasonal vegetables pickled in salt, rice bran, etc. Perfect as a palate cleanser.

A set meal featuring fresh assorted sashimi as the main dish. Comes with rice, red miso soup, a small side dish, and pickles.

A set meal featuring freshly fried tempura. Enjoy the crispy batter and the flavors of the ingredients.

A set meal featuring freshly grilled fish as the main dish. The type of fish may vary daily.

A satisfying set meal featuring a chicken rice bowl, miso soup, and a small side dish.

Salt-grilled sea bream head. The meat around the bones is fatty and rich in umami.

A great value set menu where you can enjoy sashimi, grilled fish, and a small side dish all at once.

Deep-fried pufferfish fillet. Has a chicken-like texture and a light, elegant flavor.

A clear soup with matsutake mushrooms and hamo (pike conger) from autumn, steamed in a clay pot. Enjoy the fragrant broth.

Boiled fresh cod milt (testicles) seasoned with ponzu sauce. Rich and creamy.

Steamed anglerfish liver. Also known as "foie gras of the sea," it has a rich, deep flavor.

A tofu-like dish made with milk, fresh cream, and kudzu starch. Creamy and chewy texture.

A whole cucumber pickled in rice bran. Its moderate sourness and saltiness pair well with drinks.

A delicacy of squid body and innards, salted and fermented. Pairs exceptionally well with sake.

A salted mixture of sea squirt and sea cucumber intestines (konowata). A delicacy with a unique, briny aroma.

A plate featuring a selection of three types of delicacies that pair well with drinks.

Seasonal vegetables coated in batter and deep-fried. Served with salt or tentsuyu (tempura dipping sauce).

Our restaurant's signature dish. A warm tofu dish infused with the umami of chicken.

A Kanazawa regional specialty of winter melon and duck meat simmered in a sweet and savory broth, thickened to a glaze. A seasonal menu item.

Young bamboo shoots and wakame seaweed from spring, simmered in a light dashi broth. A dish that evokes the arrival of spring.

A hot pot dish with plenty of seafood and vegetables. Warms you up on cold days.

A hot pot dish made with premium tiger pufferfish. Enjoy the elegant broth and plump fish.

Simple dish of sliced fresh tomatoes, served with mayonnaise or salt.

Salad with fresh vegetables served with moromi miso. The miso's richness enhances the vegetables' sweetness.

Our restaurant's special salad. A hearty salad often topped with chicken and other ingredients.

A dish of seaweed (mozuku) dressed in sanbaizu (three-vinegar dressing). Features a slippery texture and a refreshing tartness.

A spectacular tempura of a whole conger eel, fried. Crispy on the outside, fluffy on the inside.

Shrimp tempura. Enjoy the sweet flavor of the plump shrimp.

Squid tempura. Made with tender, easy-to-bite squid.

A luxurious platter featuring a variety of tempura, including shrimp, fish, and vegetables.

A fried fish paste product. Savory and perfect as a snack with drinks.

Deep-fried loach. You can eat the bones, and the crispy texture and bitterness are addictive.

Japanese classic dish of seasoned chicken, deep-fried. Juicy and savory.

Fried chicken dish with crackers in the batter. Offers a crispier texture than regular karaage.

Simply salt-grilled duck meat. Enjoy the unique umami and sweet fat of duck meat.

Grilled chicken served with nori seaweed, either wrapped or on the side. Features the savory aroma of nori and soy sauce.

Chicken skin grilled until crispy and fragrant. Enjoy the contrast in textures.

Fried chicken wings with a crispy texture. Enjoy the meat around the bones by holding them with your hands.

Grilled chicken wings. Crispy skin and juicy inside.

Grilled chicken knee cartilage. Known for its crunchy texture, it's a popular snack with drinks.

Grilled chicken gizzard seasoned with plenty of pepper. Enjoy its unique chewy texture and spicy flavor.

A great value menu featuring a set of four popular yakitori (tsukune, negima, kawa, liver).

A simple appetizer of sliced kamaboko (fish cake) served with wasabi and soy sauce.

The surface of spicy cod roe is lightly torched. Enjoy the savory aroma and semi-raw texture.

Cod roe pickled in a spicy chili sauce. The sharp spiciness pairs well with sake or rice.

Salted sea cucumber intestines. Considered one of Japan's three great delicacies, it has a strong briny aroma and umami.

Chicken liver simmered in a sweet and savory soy sauce and ginger sauce. The ginger flavor eliminates the gamey smell of the liver, making it easy to eat.

Boiled chicken skin dressed with ponzu sauce and momiji oroshi (grated daikon radish with chili). A refreshing dish.

Cold vanilla ice cream topped with hot caramel sauce. Enjoy the contrast in temperatures.

Dessert served monthly. Please ask our staff for details.

A Campari and orange sherbet. An adult dessert with a hint of bitterness and citrusy freshness.

Vanilla ice cream with a caramel flavor.

Draft beer with a fine, creamy head. Served well chilled.

A premium Japanese beer with a rich, deep flavor. Served in a medium bottle.

A traditional Japanese lager beer that has undergone heat treatment. Has a moderate bitterness and a rich flavor.

A beer with a dry, crisp taste. Served in a large bottle.

A beer that carefully brings out the malt's flavor. Served in a large bottle.

A non-alcoholic beer-like beverage.

A refreshing drink made with shochu, lemon juice, and soda water.

A drink made with shochu and oolong tea. A light flavor that doesn't interfere with the taste of food.

A drink made with shochu and green tea. Enjoy the aroma and bitterness of the tea.

A drink made with umeshu (plum wine) and soda water. Sweet, sour, and easy to drink.

A popular highball made with Suntory Kakubin whisky and soda water.

A famous sake from Fukui Prefecture. Characterized by its fruity and clear taste.