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A sushi roll combining sweet dried gourd shavings (kampyo), savory salmon roe (ikura), and Japanese rolled omelet (tamagoyaki). Offers a mix of sweet, salty, and savory flavors with varied textures.

A classic hand roll featuring fresh salmon slices and marinated salmon roe. Rich, fatty fish pairs with the popping texture of the salty roe.

Yellowtail fish seasoned with a spicy citrus paste made from yuzu peel and chili peppers. The fatty fish is balanced by the aromatic, zesty heat of the condiment.

Red seabream (madai) paired with sour plum paste (ume) and aromatic shiso leaf. A refreshing and light combination with a distinct herbal and tart profile.

Freshwater eel grilled with a sweet soy-based sauce. Rich, savory, and tender with a slightly caramelized exterior.

Lean bluefin tuna marinated in soy sauce. The marination enhances the umami flavor and gives the fish a smooth, firm texture.

Fatty tuna belly paired with crunchy pickled daikon radish. A popular combination known as 'Torotaku' offering a contrast between the meltingly soft fish and crisp pickle.

Sweet scallops topped with flying fish roe and a hint of citrus. Mild and creamy seafood accented by crunchy roe and aromatic yuzu.

Medium fatty tuna. Strikes a balance between the meaty flavor of lean tuna and the richness of the belly cut. Soft and flavorful.

Snow crab meat paired with salmon roe. Sweet, delicate crab meat complements the salty burst of the roe.

A luxurious combination of sweet shrimp, scallop, flying fish roe, and citrus. Offers layers of sweetness and varying textures from creamy to crunchy.

Sea urchin gonads. Renowned for its creamy, custard-like texture and rich, oceanic sweetness. A premium delicacy.

Fried eggplant served with a house special sauce. The eggplant is soft and creamy on the inside, absorbing the savory flavors of the sauce.

Fresh tomatoes served with a citrus jelly and icy granita. A cold, refreshing starter with sweet and tart notes.

Charred young soybeans in the pod, seasoned with soy sauce and truffle oil. Smoky, savory, and aromatic. Squeeze beans out of pods to eat.

Roasted or grilled ginkgo nuts. They have a dense, chewy texture and a slightly bitter, nutty flavor. A traditional snack.

Thinly sliced red seabream served raw with a dressing. Light and delicate fish enhanced by savory or citrusy sauce.

Thin slices of raw yellowtail fish served with dressing. The rich, fatty fish pairs well with acidic dressings.

Raw scallop slices served carpaccio style. The scallops are naturally sweet and tender, usually dressed with light oil and citrus.

Traditional Japanese soybean paste soup. savory and comforting, typically containing tofu, seaweed, and green onions.

A signature roll likely featuring lime (manao) elements or citrus notes. A premium item with complex flavors.

A luxurious appetizer featuring monkfish liver (ankimo), sea urchin (uni), and caviar. Rich, creamy, and briny delicacy.

A roll featuring three different cuts or preparations of tuna (maguro), such as lean, medium fatty, and fatty tuna. Offers a gradient of tuna flavors.

A dairy-free frozen dessert made with plum and yuzu citrus. Tart, icy, and very refreshing palate cleanser.

Green tea flavored ice cream served with sweet red bean paste (azuki). A classic Japanese dessert combination balancing bitterness and sweetness.

Rich milk ice cream made from Hokkaido dairy, topped or swirled with green tea cream. Creamy and smooth with a hint of tea flavor.

A set menu containing four different hand rolls including yellowtail, salmon, eel, and egg omelet, served with miso soup. A balanced meal for one.

A premium set of four rolls featuring marinated tuna, salmon roe, fatty tuna with radish, and eel, plus soup. Features higher-grade fish cuts.

A five-roll course featuring premium seafood like sweet shrimp and scallop. Includes a choice between egg omelet or eel for the final roll.

An extensive seven-roll tasting course covering a wide range of premium ingredients like crab, scallop, and eel. Includes a choice between medium fatty tuna or the signature Manao Roll.

Plain carbonated water. Bubbly and refreshing, often used as a mixer or drunk on its own.

Classic cola soft drink. Sweet, carbonated, and caffeinated. Available in regular or sugar-free versions.

Popular cola soft drink. Sweet and fizzy. Available in regular or sugar-free versions.

Carbonated ginger-flavored soft drink. Sweet with a mild ginger spice.

Still drinking water served in a 750ml bottle.

Carbonated mineral water served in a 750ml bottle.

Japanese green tea served hot or iced with free refills. Earthy and cleansing, pairs perfectly with sushi.

Japanese lager beer. Crisp and refreshing with a balanced malt flavor.

Japanese dry lager known as 'Super Dry'. Clean, crisp finish and very refreshing.

Thai lager beer. Full-bodied with a strong hop character.

A thick and pulpy plum wine. Sweet and rich with a fruity texture.

A premium plum liqueur aged in French oak barrels. Offers complex aromas of vanilla and fruit.

A special pure rice sake. Known for being the 'ultimate food sake' with a crisp, clean finish.

Premium sake with a fruity aroma and soft mouthfeel. Made using soft spring water.

A Junmai sake made from Itoshima Yamada Nishiki rice. Balanced acidity and umami.

A highly polished premium sake. Elegant, refined, and pairs well with delicate dishes.

Sake made from Omachi rice. Features a rich body and sweet-sour acidity similar to white wine.

A premium sake from the Yamanashi prefecture. Crisp and refreshing with floral notes.

A seasonal summer sake. Light, refreshing, and designed to be drunk chilled.

A modern style sake with aromatic, fruity characteristics. Often described as having notes of tropical fruit.

Fresh, unpasteurized sake with a slight effervescence. Sweet and fruity with a lower alcohol content.

A vibrant, lively sake. Often pasteurized in a specific way to retain freshness and complexity.

Sparkling sake made with secondary fermentation in the bottle. Bubbly, dry, and elegant, similar to champagne.

A prestigious blended sake created by a former Dom Pérignon Chef de Cave. Complex, balanced, and evolves in the glass.