Ebisu Imaichi

A chef's special course meal featuring an abundance of the most delicious seasonal ingredients of the season. It is well-balanced from appetizers to main dishes and a finishing touch. Enjoy the changing seasons with your taste buds.

An upgraded version of our omakase course. A special course using more luxurious ingredients and cooking methods. Recommended for special occasions.

A platter of 5 types of fresh seasonal seafood. Enjoy the unique flavor of each fish in its raw state. Please enjoy with wasabi and soy sauce.

Sashimi of barracuda with lightly seared skin for a fragrant finish. Enjoy with ponzu sauce made from rich liver. Characterized by its fragrance and fatty umami.

Fresh sea bream aged between konbu (kelp). The konbu's umami infuses the fish, offering a sticky texture and deep flavor. Enjoy with our special sesame soy sauce.

A traditional Tosa dish of bonito, quickly seared over a straw fire. The smoky aroma of straw whets the appetite, and the inside is rare with concentrated umami. Enjoy with plenty of condiments and soy sauce.

The head of the premium fish Kinmedai (splendid alfonsino) simmered in a sweet and savory broth. The fatty meat is plump and has a rich flavor. It pairs exceptionally well with sake.

A dish where fresh raw firefly squid is lightly dipped in dashi broth. The plump texture and rich umami of the innards fill your mouth. Enjoy the taste of spring.

A dish of seasonal spring vegetables, nanohana (rapeseed blossoms), and iidako (baby octopus) dressed with mustard. The slight bitterness of the nanohana, the texture of the octopus, and the stimulating spiciness of the mustard are exquisitely matched. Perfect as a snack with drinks.

Fresh firefly squid marinated in a soy sauce-based sauce. Its rich umami and saltiness are characteristic, and it pairs well with sake. Please enjoy as is.

A dish of fresh horse mackerel rolled with fragrant myoga (Japanese ginger). The richness of the horse mackerel, the crispness of the myoga, and its aroma harmonize in your mouth. Leaves a refreshing aftertaste.

A creative dish combining the sweet and sour taste of strawberries with the sweetness of scallops, wrapped in a tofu-based dressing. The creamy and gentle flavor is accented by the aroma of the fruit.

Fragrant deep-fried chicken wings. Enjoy the crispy exterior and juicy interior. Eat them with your hands for a hearty experience.

A fried dish using Brussels sprouts. Prepared to bring out the sweetness and slight bitterness of the sprouts. An enjoyable snack.

Simply grilled seasonal bamboo shoots. Enjoy the fragrant aroma, the unique sweetness of bamboo shoots, and their texture. A dish that evokes the arrival of spring.

An adult potato salad mixed with smoked daikon pickles (iburi-gakko) and cashews. The smoky aroma and crunchy texture are accentuating.

A dish of chewy sea cucumber seasoned with Tosa vinegar, rich in bonito dashi. Enjoy the refreshing acidity and the aroma of the sea.

A snack of whelk pickled in a spicy wasabi-flavored marinade. The chewy texture of the shellfish and the spiciness of the wasabi enhance the taste of sake.

Salted cod roe seasoned with wasabi. Characterized by its popping texture and spiciness, it pairs well with rice and sake.

A dish of dried young sardines, lightly grilled. It has a crispy, light texture and a fragrant aroma, enjoyable like a snack.

Vinegar-dressed natural mozuku seaweed that grows wild on rocky shores. It is thicker than common mozuku, offering a firm texture and the aroma of the sea.

High-brix fruit tomatoes topped with a yolk and vinegar dressing. The sweetness of the tomatoes pairs well with the tangy sauce.

A four-kind assortment of oden simmered slowly in dashi broth. The gentle dashi flavor has permeated the ingredients, offering a heartwarming taste.

Oden dish with Shogoin daikon, which is tender and sweet. It has absorbed plenty of dashi broth, offering a juicy and melt-in-your-mouth texture.

Oden dish with domestic clams (hamaguri). The rich umami of the clams dissolves into the dashi broth, which you can enjoy along with the chewy texture of the meat.

Oden dish with quail eggs from Muroran, which can sometimes be eaten with their shells. Enjoy their unique flavor and texture.

Oden dish with tenderly simmered beef brisket. The sweetness of the meat's fat and the dashi broth are a great match, making it a hearty dish.

Carpaccio of Akagi beef, lightly seared to rare. A luxurious dish that allows you to directly taste the meat's umami and sweetness.

Skewers of Akagi beef, a brand-name beef, grilled over charcoal. Enjoy the aroma of charcoal and the juicy meat juices.

A luxurious Nikujaga (meat and potato stew) using a rare cut of ichibo (bottom round). Different from typical Nikujaga, enjoy the rich meat umami and fluffy potatoes.

A very large mushroom grilled whole over charcoal. Enjoy the flavorful juice that overflows from the mushroom.

Thick shiitake mushrooms topped with 'shuto' (salted fish innards) and grilled. The umami of the shiitake and the saltiness of the shuto are a perfect match, making it pair well with sake.

Mizumizushii zucchini grilled over charcoal and topped with rich Mimolette cheese. The sweetness of the vegetables and the saltiness of the cheese are a great match.

Charcoal-grilled edamame in their pods. Enjoy the fluffy texture, the natural sweetness of edamame, and the fragrant aroma.

Thinly sliced lotus root, fried and seasoned with pepper. The crispy texture and the stimulating spiciness of the pepper make it ideal as a snack.

Tempura with crispy batter, featuring fragrant sakura shrimp and seasonal mountain vegetables. A dish that allows you to enjoy the aroma of spring and the flavors of the ingredients. Please enjoy with salt or tentsuyu (tempura dipping sauce).

A snack combining creamy mozzarella cheese with rich karasumi (salted mullet roe). Enjoy the harmony of Japanese and Western fermented foods.

A traditional sake snack made by sandwiching karasumi (mullet roe) between thinly sliced daikon radish. The freshness of the daikon radish moderately balances the saltiness of the karasumi, creating an exquisite balance.

A dish combining sake lees cream with raisins. The rich aroma of sake lees and the sweetness of raisins pair well with crackers.

A dessert-like snack combining sweet, concentrated dried persimmons with rich butter cream. Its elegant sweetness pairs well with sake and wine.

Daikon radish pickled in tamari soy sauce. Characterized by its crisp texture and the deep flavor of soy sauce.

Eggplant pickled in a spicy brine. The texture of the eggplant and the stimulating aroma of mustard are perfect as a snack with drinks.

Crispy lotus root pickled in tamari soy sauce. It has a light yet rich flavor.

A refreshing pickle made by pickling fresh ginger in sweet vinegar. Its refreshing spiciness and acidity cleanse the palate.

An assortment of three recommended pickles. Perfect as a palate cleanser or with drinks.

A rich yakisoba using squid liver (goro) as a sauce. The richness and umami of the liver coat the noodles, creating a very deep flavor. It can also serve as a finishing dish with drinks.

A refreshing dish of rice topped with pickled plum and hot tea or dashi broth. Gently warms the stomach as a finishing touch to your meal.

Ochazuke (tea over rice) with cod roe and wasabi. The umami of the cod roe and the spiciness of the wasabi are accentuating, making it easy to eat.

Traditional Japanese rice balls, hand-formed. Choose your favorite fillings. Simple yet allows you to appreciate the deliciousness of the rice.

Miso soup with a dark color and rich body, made with red miso. Served as a finishing dish.

A rich ice cream made with sake lees. A sophisticated dessert with a subtle sake aroma and the sweetness of milk.

Local sake from Hyogo Prefecture. Characterized by the umami of the rice and a clean finish.

A dry Junmai sake from Hiroshima Prefecture. Its clean taste enhances the flavors of food.

Sake from Aomori Prefecture. Enjoy its fruity aroma and gorgeous taste.

A Junmai nama-zake from Ishikawa Prefecture. A robust taste characterized by solid acidity and the umami of rice.

A natural sake from Chiba Prefecture. An unfiltered raw sake with a 90% rice polishing ratio, offering a rich flavor with the wildness of the rice.

A Junmai Ginjo sake from Nara Prefecture. It is characterized by its freshness and refreshing acidity, unique to unfiltered raw sake.

A cloudy sake from Shiga Prefecture. A Junmai sake for summer enjoyment, featuring the texture of rice grains and a creamy mouthfeel.

A Ginjo sake from Saga Prefecture. Its refreshing and clear taste is perfect for the hot season.

A natural sake from Fukushima Prefecture. A Junmai sake where the complex umami from kimoto brewing harmonizes with acidity.

A Junmai sake from Aichi Prefecture. It has a rich umami and solid acidity, making it a satisfying drink.

A lightly cloudy sake from Kyoto Prefecture. Enjoy its elegant aroma, soft mouthfeel, and subtle sweetness.

A Junmai sake from Toyama Prefecture. It is clean, free of impurities, and has a well-balanced taste that complements meals.

Sake from Shizuoka Prefecture. With a mild aroma and gentle mouthfeel, its umami increases when served warm.

A white wine made from 100% Koshu grapes from Yamanashi Prefecture. Characterized by its fresh acidity and fruitiness.

A rosé wine from Shiga Prefecture. Made with Muscat Bailey A, it has a fruity and approachable taste.

A red wine from Nagano Prefecture. Enjoy its solid fruitiness and moderate astringency.

A sake from Nara Prefecture. It has a slight effervescence and a fresh, juicy sweetness.

Sake from Tochigi Prefecture. A modern and light taste characterized by its sweet and sour acidity.

A limited edition sake from Kobayashi Brewery (Hououbiden). Enjoy its gorgeous aroma and clear taste.

Sake from Yamaguchi Prefecture. Fresh and effervescent, with a well-balanced sweetness and acidity.

A popular sake from Mie Prefecture. An exquisite balance of juicy sweetness and clear acidity.

A famous sake from Aomori Prefecture. A deep flavor with a solid sense of rice umami.

A brewery from Kyoto Prefecture. A modern sake with a balance of sweetness and acidity.

Sake from Fukuoka Prefecture. A clean, unobtrusive, and endlessly drinkable taste.

An innovative sake from Akita Prefecture. A fusion of traditional methods and new techniques, characterized by its unique acidity and sweetness.

A representative premium beer of Japan. Enjoy the richness of 100% malt and its deep, aged flavor.

One of Japan's oldest beer brands. Characterized by the rich flavor unique to heat-treated beer.

A sour made with Setouchi lemons. Its refreshing acidity and aroma cleanse the palate.

A sour made with our homemade ginger syrup. Features the stimulating spiciness and flavor of ginger.

Shochu mixed with oolong tea. It is refreshing and pairs well with meals.