Restaurant イト

A fresh salad featuring seasonal seafood, which may include sashimi-grade fish or shellfish depending on availability. Light and refreshing, typically dressed to highlight the natural flavors of the seafood.

Grilled vegetables served with a fusion Caesar dressing made with Kyoto miso (white miso). The grilling adds a smoky flavor that pairs well with the sweet and savory miso dressing.

Bonito (skipjack tuna) sashimi that has been lightly seared on the outside and marinated in soy sauce. The texture is firm on the outside and tender inside, with a rich, savory umami flavor.

Raw beef tartare made from Dando Wagyu, a specific brand of high-quality beef from Dando Plateau. Finely chopped and seasoned, offering a rich, melt-in-the-mouth texture.

Fresh raw oyster served in a shot glass, typically with a savory cocktail sauce or ponzu. Briny and refreshing, designed to be consumed in one sip.

Crispy fried spring rolls filled with seasonal ingredients. The filling changes with the season, often including vegetables or seafood wrapped in a crunchy skin.

A classic French-Japanese fusion dish featuring braised daikon radish topped with rich foie gras. The mild, juicy radish balances the buttery richness of the duck liver.

A creamy baked dish flavored with shellfish bisque, likely containing seafood. Rich and savory with a golden browned crust.

Breaded and deep-fried croquette filled with a creamy béchamel sauce and crab meat. Crispy on the outside and molten hot and creamy on the inside.

Chicken meatballs prepared rare or sashimi-style (torisashi), a delicacy in Japan requiring extremely fresh chicken. Soft texture with a clean poultry flavor, usually served with dipping sauce.

A crispy potato pancake made from Danshaku (Baron) potatoes, known for their fluffiness. Topped with caviar for a luxurious salty contrast.

Pork from the Aichi-Hime brand marinated in miso to tenderize and flavor the meat. Served with pickled herbs to cut through the richness.

A signature stew, likely a rich beef stew or similar slow-cooked dish. Savory, deep flavors developed over time. A house specialty.

Roasted premium Dando Wagyu beef served with a unique Campari sauce. The sauce adds a bitter-sweet complexity that complements the rich fat of the wagyu.

Roasted duck from Aichi prefecture, served with mayonnaise seasoned with Sansho pepper. Sansho provides a citrusy, numbing spice that cuts through the richness of the duck.

Roasted high-quality pork served with a zest lemon chili sauce. The sauce provides a spicy and acidic kick to balance the savory pork.

Liver slow-cooked in fat (confit) until tender and creamy. Rich and savory, usually served as a small appetizer to pair with drinks.

Chicken wings spiced with tandoori spices and deep-fried. Crispy skin with aromatic Indian spices.

Small pickled shallots or chives (rakkyo). Crunchy, sweet, and tangy, served as a palate cleanser or light snack.

Italian rice dish cooked with quail meat and stock. Creamy and savory with the delicate gamey flavor of quail.

A serving of plain steamed rice.

Toasted bread spread with garlic butter. Crispy and savory.

Daily pasta special created by the chef. Ingredients and style vary by day.

Japanese-style curry served with rice. The specific ingredients and spice level depend on the chef's daily preparation.

Ramen noodle soup with chef's special broth and toppings. A comforting finishing dish.

A sweet dessert made with milk and coconut, thickened with gelatin or cornstarch. Smooth, creamy, and jelly-like texture.

Ice cream made from seasonal ingredients or fruits. Refreshing and sweet.

Custard pudding flavored with Hoji-cha (roasted green tea). Served with burnt tea leaves for an extra roasted aroma and slight bitterness to balance the sweet custard.

Sparkling wine from the Champagne region of France. Crisp, bubbly, and celebratory.

Glass of white wine. Selection typically varies.

Glass of red wine. Selection typically varies.

A prestigious sweet dessert wine from Sauternes, Bordeaux. Honeyed, complex, and very rich.

A Japanese pilsner beer served in a distinctive green bottle. It has a crisp taste with a floral aroma from aromatic hops.

A popular Japanese highball made with Suntory Kakubin whisky and soda water. Refreshing and bubbly, a standard Izakaya drink.

Highball made with Ichiro's Malt & Grain whisky from Chichibu Distillery. Offers a more complex, craft whisky flavor profile.

An herbal liqueur with orange notes from Iseya Distillery. Bittersweet and aromatic.

A shochu-based drink mixed with soda and fresh lemon. This homemade version likely uses steeped lemons or fresh juice for a vibrant taste.

A shot of premium Clase Azul tequila. Known for its smooth flavor and beautiful ceramic bottle. Sip slowly to appreciate the quality.

A shot of Cava de Oro tequila, an Extra Añejo tequila known for its sweet, vanilla-heavy profile aged in wine barrels.

A cocktail made with Japanese shochu (distilled spirit) and green tea (Ocha-wari). Refreshing, unsweetened, and easy to drink.

Japanese green tea.

Fruit juice made from grapes. Likely high-quality or premium variety given the price.

Premium natural mineral water from the UK. Served still (non-carbonated).