Bar

Sashimi of fresh sea bream from Hyogo Prefecture. Features the unique firmness and elegant sweetness of white fish. Enjoy the simple taste of the ingredients with wasabi soy sauce.

Sashimi of amberjack from Kagoshima Prefecture. It has a good amount of fat and a firm texture. It has a rich umami.

Dish of"aji" (horse mackerel) from Wakayama, finely chopped with seasonings. The aroma of ginger and green onions enhances the fish's umami. A dish that pairs well with drinks.

Fresh seafood prepared Western-style with olive oil and sauce. Refreshing and recommended as an appetizer.

Crispy fried shrimp heads as a snack. Fragrant and salty, they can be eaten like snacks. Rich in calcium.

Lightly pickled red turnips flavored with yuzu. The refreshing aroma and acidity of yuzu cleanse the palate. Perfect as a palate cleanser.

Boiled eggs and unripe green tomatoes pickled in nuka (rice bran) bed. The fermented umami and acidity unique to nuka pickles surprisingly match these ingredients.

Ginkgo nuts harvested locally in Setagaya, roasted with salt. Features a chewy texture and a slightly bitter taste. Popular as an autumn delicacy.

Dish of young, tender daikon radish and thick-fried tofu simmered in a light dashi broth. The broth is well-absorbed, resulting in a gentle flavor.

Kyoto-style side dish of taro stem (a type of satoimo) gently simmered in dashi broth. Enjoy its sticky texture and elegant sweetness.

A dish of shirataki noodles and king oyster mushrooms simmered with aonori seaweed. A healthy dish with an appetizing aroma of the sea.

An arranged version of classic potato salad, combined with mentaiko (spicy cod roe) and cream cheese. A rich and creamy flavor with a spicy accent from the mentaiko.

Homemade dish of oysters marinated in oil to condense their flavor. The rich oyster flavor pairs exceptionally well with alcoholic beverages.

A dish of kumquat compote and watercress dressed with a tofu-based dressing. The sweetness of the fruit, the bitterness of the watercress, and the mellowness of the tofu are in harmony.

A simple snack of diced cream cheese coated with katsuobushi (dried bonito flakes) and soy sauce. An exquisite combination of Japanese and Western fermented foods.

A refreshing dish of Spanish mackerel and garland chrysanthemum dressed with grated daikon radish. The slight bitterness of the chrysanthemum and the juiciness of the daikon enhance the fish's flavor.

Thick Tochio fried tofu, a Niigata specialty, baked with celery miso and cheese. Crispy on the outside, fluffy on the inside, with a rich miso and cheese flavor.

An appetizer of creamy avocado wrapped in prosciutto. The saltiness of the prosciutto enhances the avocado's mellowness.

Simply salt-grilled seasonal amberjack. It's fatty and juicy. Enjoy it refreshingly with grated daikon radish.

An economical plate featuring a selection of 3 recommended appetizers of the day. Perfect when you want to try a little bit of everything.

A piping hot gratin made with plenty of winter vegetables. Enjoy the sweetness of the vegetables, the white sauce, and the aroma of the baked cheese.

Deep-fried pork glazed with a balsamic vinegar-based sauce. Features a rich acidity and sweetness, pairing well with wine.

Assortment of 3 carefully selected cheeses. Perfect as a companion to drinks.

Chicken wings slowly simmered in black vinegar. The meat is fall-off-the-bone tender, with a refreshing acidity and richness.

Beef tendon stewed in tomato sauce until tender. Melts in your mouth with a rich umami.

Aromatic boiled dumplings made with fennel and Jerusalem artichoke. Enjoy the chewy skin and unique flavor.

A simple hot pot dish of thinly sliced pork and spinach, quickly simmered. A gentle flavor that you won't get tired of eating every day, enjoyed with ponzu sauce, etc.

A set of udon noodles and egg to enjoy after hot pot dishes like Jōya Nabe. A satisfying dish finished with the flavorful broth.

Fragrant grilled onigiri made with brown rice. Crispy and fragrant on the outside, with a chewy texture of brown rice on the inside.

Ochazuke (rice with hot broth poured over it). The gentle aroma of the broth spreads, and it's a light dish to finish off a meal, especially after drinking.

A "tamago kake gohan" (raw egg on rice) arranged in a Western style. Rich flavor like risotto, enhanced with cheese and oil.

Cream pasta generously flavored with Gorgonzola cheese. The unique aroma and saltiness of blue cheese create a rich flavor that pairs well with wine.

Penne with a ragù sauce made from simmered tuna and burdock root. A deep flavor combining the earthy aroma of burdock root and the umami of tuna.

Japanese-style pizza topped with homemade chirimen sansho (small dried sardines with Japanese pepper). The stimulating spiciness of sansho and the saltiness of chirimen jaako complement the cheese.