Arata

An omakase course of 5 dishes without a meal, designed to be enjoyed with drinks. Includes appetizers and main dishes using seasonal ingredients.

A standard course meal with a balance of appetizers, main dishes, and a rice dish, using the recommended ingredients of the day.

Assortment of small dishes suitable as snacks with drinks. Enjoy a variety of flavors in small portions.

Simmered stripped herring and shrimp taro (a type of taro). A traditional dish where the umami of herring soaks into the shrimp taro.

Black turban shell simmered in a sweet and savory broth. Enjoy the chewy texture and the aroma of the sea.

Assortment of several types of seasonal pickled vegetables. Perfect as a palate cleanser or with drinks.

Tenderly simmered conger eel. Glazed with a sweet and savory sauce, it melts in your mouth.

A delicacy made from salted and dried mullet roe. It has a rich umami and saltiness, and pairs exceptionally well with sake.

A refreshing dish with seasonal greens steeped in dashi broth. The gentle flavor of the dashi enhances the taste of the vegetables.

Grilled large, round Japanese eggplant with a sweet miso glaze. Features a melt-in-your-mouth texture and the savory aroma of miso.

Grilled thick fried tofu, a specialty of Tochio, Niigata. Crispy on the outside, fluffy on the inside, topped with natto.

Salad with a creamy texture using semi-cooked eggs. Enjoy the rich egg flavor.

Dried mackerel, grilled after being salted to concentrate its flavor. It is fatty and fragrant.

Dried fish of the premium rosy seabass (Acanthopagrus schlegelii). Known as the "white fish toro" for its rich fat content and intense flavor.

Salt-grilled salmon belly, the fattiest part of the salmon. Juicy and melts in your mouth.

Spanish mackerel marinated in a sauce of soy sauce, sake, mirin, and citrus, then grilled. Features a refreshing citrus aroma.

Tenderly simmered offal and chives. The umami of the offal and the flavor of the chives stimulate the appetite.

Pork marinated in shio koji (salt-fermented rice) and grilled. The enzymes in the koji tenderize the meat, enhancing its umami and sweetness.

Free-range chicken grilled to a crisp and seasoned with spicy and aromatic yuzu pepper.

Rice cooked in an earthenware pot using Koshihikari rice from Murakami City, Niigata Prefecture. Enjoy the sweetness and aroma of rice unique to earthenware pots.

Luxurious earthenware pot rice made with premium rosy seabass. The fish's fat and umami permeate the rice.

Salmon and salmon roe earthenware pot rice. The salmon's umami and the roe's saltiness pair well with the rice.

Earthenware pot rice cooked with oysters. The rich oyster extract seeps into the rice, spreading a sea aroma.

Earthenware pot rice cooked with bamboo shoots and several other ingredients. Enjoy the umami of the ingredients and the texture of the bamboo shoots.

Handmade onigiri (rice ball). Choose from spicy cod roe, salmon, or plum filling.

Miso soup made with shijimi clams, a specialty of Lake Shinji in Shimane Prefecture. It has a rich clam broth and is good as a finishing dish after drinking.

Japanese-style dessert with ice cream sandwiched between crispy monaka wafers. Choose from vanilla or matcha flavor.

Hojicha (roasted green tea) pudding with a fragrant roasted tea aroma. Lightly sweetened and highly aromatic.

Assortment of sashimi with fresh seafood procured daily. Enjoy several types of seasonal fish. Priced per person.

Smaller portion of assorted sashimi. Suitable for solo diners or those who want to try a little.

Sashimi of fatty tuna (chutoro) and the rare cut from the top of the head (noten). Enjoy the rich umami and melt-in-your-mouth texture.

Sashimi of rosy seabass (Acanthopagrus schlegelii) from Nagasaki Prefecture. Despite being a white fish, it is rich in fat and has a sweet flavor.

Sashimi of Spanish mackerel from Miyagi Prefecture, seared with straw. Enhances the smoky aroma of the skin and the umami of the flesh.

Sashimi of fresh live surf clam from Hokkaido. It has a sweet flavor and a firm, chewy texture.

Sashimi of octopus legs from Hokkaido. The more you chew, the more the umami is released.

Sashimi of horse mackerel from Nagasaki Prefecture. Rich in fat, it offers the unique umami of blue fish.

Horse mackerel from Nagasaki Prefecture, cured in vinegar. The acidity of the vinegar complements the fatty mackerel.

Luxurious dish of pan-seared abalone. Cooking makes it tender, enhancing its oceanic aroma and umami.

Grilled dish with sake lees (fermented fish innards) on top of surf clam. The saltiness and richness of the sake lees enhance the sweetness of the clam, making it a great accompaniment to drinks.

Gratin made with creamy cod milt and oysters. The rich seafood flavor pairs well with the white sauce and cheese.

Luxurious chawanmushi with crab and salmon roe. The delicate egg custard, infused with dashi, is enhanced by the umami of seafood.

Tempura of white shrimp and seasonal wild vegetables. Enjoy the sweetness of the white shrimp and the slight bitterness of the wild vegetables.

A dish where Japanese icefish is gently simmered with egg. Features a delicate dashi flavor and the subtle texture of the icefish.

Simple dish of edamame pods grilled in their shells. Enjoy the fluffy texture and the sweetness of the beans.

Fried sardines stuffed with ume paste. The sourness of the plum cuts through the richness of the sardine, creating a flavorful dish.

Rice dish made with seafood. The umami of fresh fish is blended with the rice.

Soba noodles originating from the Niigata region. Made with funori seaweed as a binder, it has a smooth texture and a firm chew.

Classic potato salad. With a unique seasoning, it also serves as a great accompaniment to drinks.

Sake from Niigata Prefecture. A light, dry sake with a clean taste and elegant aroma.

Sake from Gunma Prefecture. A dry sake with a crisp finish.

Sake from Shizuoka Prefecture. Popular for its fruity ginjo aroma and clear taste.

Sake. Enjoy its solid umami and crisp finish.

Sake from Nagasaki Prefecture. A beautiful balance of floral, fruity sweetness and acidity.

Sake from Tochigi Prefecture. Characterized by a juicy taste like sweet and sour fruit.

Sake from Nara Prefecture. Slightly effervescent, with a fresh and fruity taste.

Sake from Nagano Prefecture. Features a floral aroma and a gentle sweetness of rice.

Sake from Yamagata Prefecture. A flavorful taste.

Sake from Hyogo Prefecture. A rich and crisp taste that brings out the umami of "Yamada Nishiki", the king of sake rice.

Sake from Aomori Prefecture. A mellow and full-bodied taste that firmly conveys the umami of the rice.

Isotsuru Daiginjo sake. A premium sake with an exceptionally floral aroma and a refined, delicate taste.

Sake from Akita Prefecture. A popular brand that blends traditional methods with a modern taste. An exquisite balance of acidity and sweetness.

Sparkling sake from Kumamoto Prefecture. It has a champagne-like effervescence and a floral, refreshing taste.