Udon Yamacho Ebisu

A comprehensive multi-course Japanese set menu. Includes sashimi, cooked dishes, tempura, udon noodles, and dessert. Offers a variety of flavors and textures representing a traditional meal structure.

A seasonal variation of the multi-course set menu. Features seasonal ingredients like summer vegetables and specific fish. Includes appetizers, hot dishes, tempura, udon, and a dessert.

Tofu skin (yuba) paired with cheese and smoked radish pickles (iburigakko). A unique combination of creamy and crunchy textures with smoky, savory flavors. Great as an appetizer with drinks.

Small eggplants pickled in a spicy Japanese mustard sauce. A tangy and sharp side dish that cleanses the palate. Crunchy and flavorful.

Tiny squid marinated in a citrusy yuzu soy sauce. Slippery texture with a burst of umami and zesty flavor. A popular delicacy for seafood lovers.

Wheat gluten cakes grilled until slightly crisp on the outside and chewy inside. Topped with a sweet and savory white miso sauce. A traditional Kyoto-style delicacy.

Raw tuna tartare seasoned with sesame oil and spices. Rich, savory, and soft texture. Often mixed with egg yolk before eating.

Young soybeans in the pod, grilled to add a smoky char. Lightly salted. Pop the beans out of the pod with your teeth to eat.

Cooked eggplant topped with refreshing grated daikon radish and sour plum paste. A light and palate-cleansing dish with soft texture.

A fresh salad topped with pieces of savory grilled chicken. Served with mixed vegetables and dressing. A healthy and substantial side dish.

Fresh summer rolls filled with lightly seared bonito fish and aromatic Japanese ginger (myoga). Refreshing and light with a unique herbal kick.

Dashimaki Tamago, a rolled omelet made with dashi stock. Fluffy, juicy, and slightly savory-sweet. A classic Japanese comfort food.

Stewed beef tendons and tofu in a savory soy-based broth. The tendon is cooked until tender and gelatinous. Rich and hearty.

Grilled fish collar (kama), known for being the juiciest part of the fish. Rich, fatty meat that falls off the bone. Excellent with sake.

Grilled mackerel rich in natural oils. Savory with crispy skin and moist flesh. A strongly flavored fish popular in Japanese cuisine.

Slices of duck grilled and seasoned with traditional spices like sansho or shichimi. Rich, gamey flavor with a spicy kick.

Pork belly slow-cooked in a sweet and savory soy glaze (Kakuni). Melt-in-your-mouth tender texture with rich umami flavor.

Deep-fried eggplant in light tempura batter. Crispy outside, creamy and soft inside. Dip in tempura sauce or salt.

Sweet corn tempura. Crunchy and naturally sweet. A popular seasonal treat.

Tempura of earthy maitake mushrooms and fresh zucchini. A combination of savory mushroom flavor and juicy vegetable texture.

Tempura featuring mild sweet peppers and dense, sweet roasted potato. Offers a nice contrast of flavors.

Spicy cod roe (mentaiko) wrapped in aromatic perilla (shiso) leaf and fried. Salty, spicy, and fragrant. Great with alcohol.

Tempura or dish featuring seasoned eggs topped with popping salmon roe (ikura). Rich and savory.

Kakiage-style tempura or mixed fry with sweet onions and zesty red pickled ginger. A flavorful combination.

Tempura of shredded dried squid (saki-ika). Chewy and savory, served with refreshing lime salt.

Isobe-age style tempura. Fish cake (chikuwa) flavored with sea bream, batter-mixed with seaweed (aonori) and fried. Savory and aromatic.

Tempura of creamy camembert cheese and sweet high-grade tomatoes. Melted cheese inside a crispy shell.

A large assortment of tempura including vegetables, seafood, and cheese. Perfect for sharing. Features a variety of textures and flavors.

Thick wheat noodles served with crispy shrimp and vegetable tempura. Can be ordered in hot broth, cold broth, or with dipping sauce.

Udon noodles topped with premium Wagyu beef and a creamy soft-boiled egg. Rich and savory flavor.

Katsuo-no-tataki. Bonito fish seared on the outside and raw inside. Smoky flavor, served with aromatics like ginger and garlic.

Sashimi of yellowtail (buri/hamachi). Rich, buttery texture with high fat content. Served raw with soy sauce and wasabi.

Sweet ice cream topped with crunchy walnuts coated in brown sugar. A simple and satisfying finish to the meal.

Premium Japanese malt beer served on tap. Rich and aromatic with a smooth finish.

Sapporo Red Star, a historic lager with a crisp taste and mild bitterness. Served in a bottle.

A craft white beer brewed with Kyoto-grown Hassaku citrus. Refreshing, fruity, and slightly tart.

Non-alcoholic beer with a taste similar to regular lager. Enjoy the flavor of beer without the alcohol.

A shochu-based cocktail with lemon. Tart and refreshing.

Sour cocktail made with Sudachi, a small, green Japanese citrus fruit with a sharp, lime-like flavor.

A sour cocktail flavored with salted pickled plum (umeboshi). Salty, sour, and unique.

A fruity sour cocktail with the sweet and crisp flavor of pear.

Cocktail mixing Kabosu (a juicy Japanese citrus) and ginger. Zesty and spicy.

Sweet peach flavored cocktail. Fruity and easy to drink.

Standard Japanese whiskey mixed with soda water. Crisp and refreshing.

Highball made with The Chita, a single grain whiskey. Smooth and mild with hints of honey.

Highball using Fuji single malt whiskey. Richer depth of flavor.

Whiskey highball with a splash of Sudachi citrus for a zesty twist.

Barley shochu (mugi shochu). Generally lighter and milder than potato shochu. Similar to vodka but with more grain character.

Sweet potato shochu (imo shochu). Has a strong, distinctive aroma and rich, earthy flavor.

Shochu made from roasted sweet potatoes. Features a smoky, sweet, and nutty profile.

Plum wine (umeshu) infused with black tea. Sweet, fruity, and fragrant.

Sweet liqueur made from Japanese pears. Juicy and light.

Liqueur combining citrusy kabosu and spicy ginger. Refreshing with a kick.

Sweet peach liqueur (momo-shu). Very fruity and dessert-like.

Japanese rice wine (nihonshu). Fermented rice alcohol with flavors ranging from dry and crisp to sweet and fruity. Served in a glass.

A larger serving of Japanese rice wine (180ml), often called 'ichigo'. Suitable for sipping slowly or sharing.

Bottled mineral water from the Mount Fuji region.

Chilled oolong tea. Unsweetened with a robust, roasted flavor. Very common in Japan.

Non-alcoholic soda flavored with Japanese plums. Sweet and tangy.

Soda made with fresh Japanese citrus juice. Very refreshing.

Sparkling apple drink. Sweet and crisp.

Carbonated ginger soft drink. Sweet and spicy.