Yakitori Hiyori

A dish to savor "dashi," the foundation of Japanese food culture. It appears to be a tasting of dashi broth drawn from three different ingredients, or a dish combining them. Enjoy the subtle differences in umami and aroma.

Chawanmushi made with carefully selected dashi broth and rich safflower egg. The flavor of the dashi and the richness of the egg combine for a smooth texture. A warm and gentle taste.

A dish resembling isobeyaki, using chicken tenderloin and seafood. The fragrant nori seaweed and the delicate umami of the tenderloin are in harmony. A simple appetizer that's easy to enjoy.

Creative sushi using rare chicken parts (seseri) and ingredients called "white diamonds" (likely white fish or special salt). Seaweed flavor adds an accent, evoking the blessings of the satoyama sea.

A dish combining juicy skirt steak with a sauce made from sour Rinko-zan black vinegar and vegetables. The richness of the meat and the refreshing sauce are a great match. Rich yet with a clean aftertaste.

A dish featuring three types of heirloom vegetables and ingredients harvested in November (Shimotsuki). Simply enjoy the unique flavors and textures of local traditional vegetables.

A dessert-like or palate-cleansing dish made by charcoal-grilling seasonal fruits. Grilling concentrates the fruit's sweetness and adds a unique smoky flavor from the charcoal.

A main dish using carefully selected local chicken (kashiwa). Served with a sauce based on chicken broth (jus de volaille). Features the firmness and deep umami unique to local chicken.

A dish that likens beautiful ingredients from the satoyama (likely nuts, vegetables, or smoked roe like ikura) to jewels. Visually appealing, allowing you to savor the blessings of nature in a single bite.

Local chicken thigh meat (around the breast) prepared with oriental flavors. "Makani Sauce" is likely an exotic sauce made with spices and fruits. The tender meat pairs well with the spicy flavor.

Indian-style pickle (achar) made with seasonal fruits. Marinated in spices and oil, it has a unique sweet, sour, and spicy flavor. Perfect as a snack with drinks or as a palate cleanser.

Chicken wings stuffed with rice flavored with porcini mushrooms. Served with a smooth "velouté" (velvety soup-like) sauce, offering a luxurious Mediterranean-inspired taste.

A dish combining the rare chicken part "chochin" (oviduct and yolk) with "dukkah," a mixed spice originating from the Middle East and Africa. Enjoy the rich yolk flavor and the crunchy texture of nuts and spices.

A dish of grilled chicken hearts (hatsu) served with West African peanut-based "maffe sauce" and Ethiopian-style hummus (chickpea paste). Features the firm texture of the hearts and the rich sauce.

A sandwich using duck meat seasoned with Jamaican jerk seasoning. Paired with Mexican "mole" (a sauce made with chocolate and spices), it has a spicy and deeply complex flavor.

Ramen based on Thailand's representative soup, "Tom Yum Kung." The sour and spicy soup coats the noodles, and the aroma of shrimp and herbs whets the appetite.

A dessert-like item with rich white liver pâté sandwiched in a monaka wafer with Spanish crème brûlée "Catalana." Enjoy the sweet and savory taste and the crispy texture of the monaka.

A pudding made with tonka beans, which have sweet aromas like cherry blossom mochi or almond jelly. The gentle flavor of the egg is enhanced by exotic scents, creating a smooth and elegant dessert.

Recommended sake of the day. The lineup can be confirmed on a separate menu or by asking staff. Seasonal brands that pair well with dishes are available.

Recommended glass wine of the day. See separate sheet for red, white, sparkling, etc. Enjoy pairing with your meal.

Premium rice shochu from the brewery of the renowned Yamagata sake, "十四代" (Juyondai). It features a gorgeous ginjo aroma like sake and a mellow sweetness derived from rice. Recommended served on the rocks or straight.

Barley shochu characterized by its fragrant aroma and light, crisp finish. Its clean taste doesn't interfere with meals. Pairs well with water or soda.

Recommended barley shochu carefully selected by the restaurant each day. The brand changes daily, offering a special selection.

A famous imo shochu from Kagoshima Prefecture. Made with yellow koji, it has a refreshing aroma reminiscent of citrus. It has less of the typical shochu funk, making it ideal to enjoy its aroma on the rocks.

Recommended imo shochu carefully selected by the restaurant each day. Brands are chosen to match the season and dishes.

Sapporo Lager Beer, commonly known as "Akaboshi." Japan's oldest brand beer, it has a rich flavor unique to heat-treated beer and a clean bitterness. Served in a bottle.

Craft beer from Yonezawa City, Yamagata Prefecture. A fruit beer made with Matagi wild grapes from Ooisawa, harmonizing the grape's tartness and sweetness with the beer's bitterness for a luxurious taste.

Carbonated mineral water from Italy. Features fine bubbles and a clean aftertaste, pairing well with meals.

Pure grape juice made without additives. You can enjoy the rich natural sweetness and tartness of the grapes.

Oolong tea made with fragrant Narcissus tea leaves. Its floral aroma and refreshing taste cleanse the palate after rich or greasy food.

Tea made with carefully selected tea leaves. It appears to be a Japanese tea with a good balance of umami and astringency, like gyokuro or sencha.

Shochu highball made with a blend of gyokuro and sencha tea. The tea's sweetness and umami are prominent, making it easy to drink without a strong alcohol taste.

A drink mixed with fragrant Narcissus Oolong tea. Characterized by the oolong tea's aroma and a clean finish.

Fresh lemon sour made with plenty of fresh lemons. It may use the shochu "Soukinryu," offering a refreshing tartness and a clean finish.

Sour made with whole pickled plums. The saltiness and sourness of the plums complement the shochu and soda, enhancing the flavors of your meal.

Carefully selected umeshu (plum wine) chosen by the sommelier. It has a good balance of sweetness and sourness, enjoyable on the rocks or with soda.

Local whisky "Yamazakura" from Sasakawa Brewery in Fukushima Prefecture. Known for its mild and well-balanced taste. Enjoy it as a highball or on the rocks.

Globally acclaimed Japanese whisky "Ichiro's Malt." The recommended type of the day will be served. Prices may vary depending on the brand.