Ariku (a type of mushroom).

Three varieties of fresh raw oysters for a tasting flight. Enjoy the subtle differences in brininess, creaminess, and texture. Served with condiments.

Fresh oyster served either raw or steamed. The raw option offers a fresh ocean taste, while steaming brings out a plumper texture and sweetness.

Pan-roasted ginkgo nuts sprinkled with salt. They have a chewy texture and a slightly bitter, savory flavor. A classic snack with sake.

An appetizer combining oysters and cheese, possibly stuffed in chikuwa (fish cake) based on variations. Rich, savory, and creamy.

Sardine grilled with salt. The skin is crisp and the flesh is oily and flavorful. Simple and traditional.

Salt-grilled collar of young yellowtail (Inada). The collar meat is juicy, fatty, and tender. Best eaten by picking the meat from the bone.

Fish simmered in a soy sauce, sake, and sugar broth. The flavor is sweet and savory, penetrating the tender fish meat. A comforting traditional dish.

Simmered Nagarami sea snails. They have a distinct ocean flavor and a chewy texture. Use a toothpick to pull the meat from the shell.

Deep-fried white shrimp (Shiro-ebi). Crispy, light, and full of umami. Usually eaten whole, shell and all.

Mozuku seaweed from Okinawa served in vinegar. It has a slimy, slippery texture and a refreshing tart taste. Slurp it up like noodles.

Raisins soaked in sake or alcohol. A sweet, boozy nibble that pairs well with drinks or cheese.

Soft cod milt (shirako) served with citrusy ponzu sauce. The texture is creamy and custard-like. A winter delicacy.

Pacific saury marinated in rice bran (nuka) and grilled. The fermentation adds a deep, savory, salty flavor to the rich fish.

Fresh shishamo smelt, likely grilled or fried. Unlike the dried variety, fresh shishamo is softer with a delicate sweetness.

Autumn salmon marinated in koji (malted rice) and grilled. The koji tenderizes the fish and imparts a mild sweetness and umami.

An assortment of fresh sashimi slices. Includes the chef's daily selection of seasonal fish. Dip in soy sauce with a touch of wasabi.

Chicken grunt (Isaki) sashimi. A white-fleshed fish with a firm texture and moderate fat, popular in summer.

Young yellowtail sashimi. It has less fat than fully grown yellowtail (buri), offering a cleaner, fresher taste.

Sardine sashimi. Fresh sardines are tender and fatty with a rich flavor. Often served with ginger and green onions.

Shark cartilage tossed with sour plum paste (ume). A popular izakaya snack with a crunchy texture and tart, refreshing flavor.

Carrot salad (rapées) dressed with vinegar and oil. Crunchy and refreshing.

Boiled soybeans in the pod, lightly salted. Pop the beans out of the pod to eat.

Corn, likely boiled or grilled. Sweet and juicy.

Lotus root. Crunchy texture, likely fried or simmered.

Deep-fried potato fries. Crispy and hot.

Manganji pepper, a traditional sweet pepper from Kyoto. Mild flavor, usually grilled.

Zucchini, typically grilled or fried.

Sweet long pepper. Similar to shishito but larger and mild.

Steamed cabbage. Simple, sweet, and soft.

Maitake mushroom. Earthy and aromatic, likely grilled or fried as tempura.