Ametsuchi

Fresh peanuts, simmered until tender in a miso-based dashi broth. Enjoy the fluffy texture of the peanuts, the richness of the miso, and the gentle sweetness. It is a popular appetizer or accompaniment to drinks.

Seasonal taro root, simply simmered in dashi broth. It features the characteristic sticky texture of taro and the umami of dashi that has permeated to the core. It has a warm, home-style flavor.

Thinly sliced lotus root, stir-fried and simmered in a sweet and savory sauce. The crisp texture of the lotus root and the flavors of sesame oil and chili pepper are appetizing. Pairs well with sake and rice.

A small dish of fragrant garland chrysanthemum and shimeji mushrooms soaked in a light dashi soy sauce. The slight bitterness of the garland chrysanthemum harmonizes with the umami of the mushrooms. It's a perfect dish to cleanse your palate.

A spicy dish made by boiling several types of mushrooms and dressing them with yuzu pepper. The refreshing aroma of yuzu and the spiciness of chili pepper enhance the mushroom flavor. A taste that goes well with drinks.

Crisp dried daikon and fragrant Japanese parsley are dressed in a sweet and sour sesame-based sauce. The nutty aroma of sesame and the sourness of vinegar are in perfect balance. It's a refreshing dish.

A traditional dish of seasonal persimmons and walnuts dressed in a smooth tofu coating. The natural sweetness of the persimmon, the texture of the walnuts, and the mellowness of the tofu are integrated. It has an elegant flavor that can also be enjoyed as a dessert.

Fresh chicken liver slowly cooked in low-temperature oil. The rich and creamy flavor of the liver is concentrated. It has no gamey odor and pairs well with wine or sake.

Whelks simmered in a sweet and savory broth. Enjoy the unique chewy texture and oceanic aroma of the whelks. The umami flavor spreads with each bite.

A delicacy known as "foie gras of the sea," rich monkfish liver served with refreshing ponzu sauce. It is characterized by its smooth texture and rich flavor. Please enjoy with grated momiji oroshi and green onions.

A traditional dish of scallops and boiled green onions dressed with 'nuta' (vinegared miso). The sweet and sour miso dressing enhances the sweetness of the scallops and the flavor of the green onions. Enjoy a traditional Japanese taste.

Sashimi of sea bream, condensed with umami by kelp curing, rolled with spicy daikon sprouts. The exquisite accent comes from the sea bream infused with kelp's umami and the spiciness of daikon sprouts. Please enjoy with a little soy sauce.

A dish of chicken and chestnuts, a taste of autumn, simmered in a sweet and savory dashi broth. The fluffy sweetness of the chestnuts complements the savory flavor of the chicken. A warm dish that lets you feel the season.

Skewered dish of chewy raw gluten, lightly grilled and coated with sweet dengaku miso. Enjoy the fragrant miso aroma and unique texture. Please eat while warm.

A dish made from squid tentacles (geso), typically served grilled or deep-fried. It features a chewy texture and the savory flavor of squid. A classic accompaniment to alcoholic beverages.

Thick shiitake mushrooms, grilled and served simply with salt and wasabi. The wasabi enhances the rich aroma and juicy umami of the shiitake mushrooms. Enjoy the direct taste of the ingredients.

Salt-cured pollock roe. Characterized by its popping texture and moderate saltiness, it can be enjoyed as is or lightly grilled. It pairs exceptionally well with sake.

A dish of eggplant, grilled whole and peeled, served with condiments, soy sauce, and dashi broth. Enjoy the meltingly soft texture and the characteristic smoky flavor of grilled eggplant. It has a refreshing taste.

A dish made by stuffing fried tofu pouches with chopped green onions and shirasu (small sardines) and grilling them until crispy. The crispy fried tofu and the umami of the filling spread in your mouth. The savory aroma is appetizing.

Simple appetizer of whole ginkgo nuts, roasted until fragrant and sprinkled with salt. It has a unique chewy texture and a slightly bitter, adult flavor. A dish that evokes the feeling of autumn.

Ground fish paste, deep-fried. The surface is crisp, and the inside is fluffy and elastic. Serving it with grated ginger and soy sauce further enhances the sweetness of the fish.

Spanish mackerel fillets marinated in a sweet Saikyo miso and then grilled. The miso flavor combines with the fish's fat, resulting in a fluffy and elegant taste. A dish that pairs well with both rice and sake.

A creative tempura dish combining fragrant maitake mushrooms and salty prosciutto. The flavor of the maitake, the saltiness of the prosciutto, and the crispy batter are exquisitely matched. Please enjoy with salt or tempura sauce.

A dish of Ayu (sweetfish) with roe, simmered in a sweet and spicy sauce with spicy sansho pepper. It is simmered until the bones are soft, and the bitterness of the Ayu, the texture of the roe, and the aroma of sansho create an adult flavor.

A clear soup generously made with "aosa nori" (sea lettuce) rich in oceanic aroma. The gentle taste of dashi and the flavor of aosa spread throughout your mouth, making it perfect as a closing dish or palate cleanser.

A simple dish of fragrant grilled mochi, dipped in soy sauce and wrapped in nori seaweed. The savory soy sauce and nori flavor pair well with the chewy mochi. Enjoy this as a final course.