WAGYU割烹 芋洗坂の下

A trio of small seasonal starters to begin the meal. Typically features fresh vegetables or seafood prepared in traditional Japanese styles. Flavors are delicate and savory.

Fresh raw fish slices served with a refreshing gelatin made from citrus-based ponzu and savory dashi stock. The jelly adds a tangy and umami-rich texture to the fish. A light and cooling dish.

Thinly sliced raw beef and beef heart from the Miyazaki prefecture. Dressed lightly to enhance the natural sweetness of the high-quality wagyu. Soft, melting texture with a rich meat flavor.

Seasonal ingredients battered and deep-fried until light and crispy. Likely features vegetables or seafood available that day. Served hot, often with salt or a dipping sauce.

A choice between two classic Japanese beef hot pots. Sukiyaki is simmered in a sweet soy sauce broth, while Shabu-shabu involves swishing meat in a light broth. Both highlight the quality of the beef.

Steamed Japanese white rice served with preserved vegetables (tsukemono). A traditional finish to the savory portion of the meal. Cleanses the palate and fills you up.

A small serving of ice cream to finish the course. Provides a sweet and cooling end to the meal.

Sliced chilled tomatoes, likely served simply with salt or a light dressing. A refreshing and light appetizer.

Vegetables soaked or simmered in a savory dashi (fish and kelp stock). Enhances the natural vegetable flavors with umami. Light and healthy.

Japanese-style potato salad, typically mashed with mayonnaise, cucumber, and sometimes carrots or ham. Creamy texture with a mild, comforting taste.

Fresh slices of raw fish selected daily. The type of fish varies based on market availability. Served with soy sauce and wasabi.

Dashimaki tamago, a rolled omelette made with dashi stock. Juicy, fluffy, and slightly savory-sweet. A classic Japanese izakaya dish.

Rolled Japanese omelette elevated with the aroma of truffles. The earthy truffle flavor complements the savory egg and dashi. A luxurious twist on a standard dish.

Yuba (tofu skin) served raw like sashimi. Has a delicate, creamy soy flavor and a silky, slightly chewy texture. Dipped in soy sauce and wasabi.

A variety of Japanese pickled vegetables (tsukemono). Crunchy, salty, and sour. Served as a side dish or palate cleanser.

Thin slices of fresh beef heart served raw. Dressed with oil and seasonings to highlight its texture. Has a firm, crisp bite and clean metallic flavor.

Prepared beef stomach (tripe) served with a citrusy and spicy sauce. The tripe is chewy and mild, absorbing the zesty yuzu kosho and tangy ponzu flavors.

Breaded and deep-fried beef fillet (chateaubriand or tenderloin). Known as 'Gyu-katsu'. Extremely tender meat with a crispy crust, often served rare in the center.

Japanese steak tartare made from the aitchbone (rump) cut. Seasoned raw meat, often topped with an egg yolk. Rich, sweet, and savory.

Beef tongue that has been lightly seared but remains rare inside, seasoned yukke-style. Combines the unique texture of tongue with the savory tartare seasoning.

Lightly grilled sirloin served rare with tartare seasonings. The marbling of the sirloin melts slightly from the grilling, creating a rich and juicy dish.

A bowl of rice topped with beef simmered in sweet soy sukiyaki sauce. A hearty and satisfying rice dish.

The classic sukiyaki beef rice bowl enhanced with truffles. The sweet soy flavor of the beef pairs luxuriously with the earthy truffle aroma.

A complete set meal featuring premium meat and vegetables. Choose between Sukiyaki (sweet soy broth simmer) or Shabu Shabu (light broth dipping). Includes rice, soup, and sides.

Extra portions of meat and vegetables to add to your hot pot. Allows you to customize the quantity of your meal.

Italian panna cotta infused with Japanese green tea. Creamy, smooth texture with the distinct bitterness and aroma of matcha.

Fresh fruits currently in season. Japanese fruits are known for their high quality and sweetness.

Gelato made using 'Tsuyahime' brand rice. Likely has a subtle sweetness and unique grainy texture from the rice. A traditional Japanese flavor profile.

Rich milk gelato with a hint of salt. The salt enhances the sweetness and creaminess of the milk.

Classic strawberry flavored Italian-style ice cream. Fruity and sweet.

A popular Japanese premium pilsner. Rich body and floral aroma from high-quality hops. Served cold.

Japan's most famous dry lager. Very crisp, clean finish with high carbonation. Refreshing and pairs well with any food.

A historic Japanese lager known as 'Akaboshi' (Red Star). Has a slightly deeper, more robust flavor than other major brands.

Beer-flavored beverage with 0.00% alcohol. Mimics the taste of lager without the buzz.

A classic Japanese highball cocktail made with shochu, soda water, and lemon. Tart and refreshing.

Shochu and soda mixed with pink grapefruit juice. Bittersweet citrus flavor.

A sour cocktail flavored with Umeboshi (salted pickled plum). Salty and sour taste that is distinctively Japanese.

A unique sour combining spicy ginger and savory kelp (kombu) flavors. Savory and aromatic.

Shochu and soda with apple flavor. Sweet and fruity.

Made with Sudachi, a small green Japanese citrus similar to a lime but with a sharper, peppery acid profile. Very refreshing.

A cocktail of shochu and tomato juice, similar to a Bloody Mary but lighter and often carbonated.

A sour made with Iyoshi Cola, a Japanese craft cola brand. Spicy and herbal flavor notes.

Shochu diluted with iced green tea. A very common Japanese drink (Ryokucha-hai). Unsweetened and palate cleansing.

Shochu mixed with Oolong tea (Oolong-hai). Roasted tea flavor masks the alcohol well. Non-carbonated.

Shochu mixed with corn tea. Has a nutty, toasted grain flavor.

Shochu mixed with mugicha (roasted barley tea). Roasty and savory.

Shochu mixed with jasmine tea (Jasmine-hai). Floral and aromatic.

Shochu mixed with Japanese kelp tea (Kombucha). Savory and salty, akin to a broth cocktail.

Highball made with Suntory Kaku whiskey and soda. The standard Japanese highball. Refreshing with a crisp finish.

Suntory Chita, a single grain Japanese whisky. Mild, smooth, with notes of honey and vanilla.

Suntory Hakushu, a single malt whisky from the forest distillery. Fresh, herbal, and slightly smoky.

Suntory Yamazaki, Japan's premier single malt whisky. Fruit-forward, spicy, and complex.

Umeshu (plum wine). Sweet, tart, and fruity liqueur made from steeping plums in alcohol.

Peach liqueur. Very sweet and aromatic, like biting into a ripe peach.

Mandarin orange liqueur. Sweet citrus flavor, easy to drink.

Japanese rice wine (Sake). Koueigiku is a brand known for its balanced and often floral profile.

Chiyo no Hikari sake. Typically clean and smooth, a classic style sake.

Akishika sake from Osaka. Known for being full-bodied, acidic, and rice-forward (Junmai style).

Ouroku sake from Shimane. Often has a robust, earthy, and deep flavor profile.

Chilled Japanese green tea. Unsweetened.

Chilled Oolong tea. Brown in color with a roasted flavor. Unsweetened.

Corn tea (Oksusu-cha). Caffeine-free tea with a roasted corn flavor.

Mugicha. Roasted barley tea, a staple Japanese refresher. Nutty and caffeine-free.

Fragrant tea scented with jasmine blossoms.

Japanese kelp tea. A salty, savory hot drink made from dried kelp, not the fermented fizzy tea.

Standard cola soda.

Ginger ale.

Apple juice.

Tomato juice.