Enjaku,

A 5-course meal featuring carefully selected seasonal ingredients by the chef. From appetizers to the main course, you can enjoy a well-balanced selection of the day's recommendations. Recommended for first-time visitors or those who have trouble choosing.

A special course where the main meat dish of the regular omakase course is upgraded to high-quality Hida beef. You can enjoy the sweetness of the fat and the tender texture unique to Hida beef. Perfect for those who want to enjoy a slightly luxurious meal.

A plate of four types of recommended appetizers of the day, for one person. You can enjoy various flavors in small portions, making it ideal as a starter. A well-balanced dish also suitable as a snack with drinks.

An assortment of seasonal vegetables carefully pickled in-house. The vegetables retain their original texture and are finished with a refreshing taste. Also suitable as a palate cleanser or with post-meal tea.

Cold tofu made with rich tofu from Mishuku's Aikawa-ya Tofu Shop. Topped with homemade soy sauce koji, the sweetness and umami of the koji enhance the soybean flavor of the tofu. A simple yet profound taste.

A dish of Kyoto's specialty Manganji sweet peppers, grilled to a fragrant finish. The sweet, low-spicy peppers are accented with a refreshing fresh ginger miso. Enjoy the juicy texture and fragrant aroma.

A chilled dish of high-sugar fruit tomatoes and asparagus greens steeped in a gentle dashi broth. The sweetness of the tomatoes and the umami of the dashi fill your mouth. Refreshing and perfect as an appetizer.

Thick, satisfying shiitake mushrooms are grilled fragrantly with dashi soy sauce. When you bite into them, the umami-rich mushroom essence overflows. A dish where you can directly enjoy the natural flavor of the ingredients.

A "parent and child" dish featuring potato salad mixed with autumn salmon, topped with salmon roe. You can enjoy the smooth potatoes, the saltiness of the salmon, and the popping texture of the salmon roe. It's visually appealing and satisfying.

A Japanese-style gratin made with sticky taro root, baked in a white sauce of sake lees and soy milk. Characterized by the rich aroma of sake lees and the mellowness of soy milk. A warming and gentle flavor.

A warm dish made by baking sweet figs with salty blue cheese. The cheese melts and blends with the sweetness of the figs, creating an exquisite sweet and salty flavor. Perfect with wine.

A fluffy Japanese-style omelet packed with tofu and various vegetables. The Japanese genovese sauce made with perilla adds a refreshing aroma. It's healthy yet offers the richness of cheese.

Homemade shiokara (fermented seafood) made by salting and aging the internal organs and meat of fresh squid. Characterized by its rich umami and moderate saltiness, it's a dish that pairs well with Japanese sake. Also delicious served over rice.

Rich monkfish liver, also known as "foie gras of the sea," is simmered with pungent sansho pepper. The sansho pepper balances the rich umami of the liver, creating a refined taste. Pairs exceptionally well with Japanese sake.

A delicacy made by marinating abalone, a high-class ingredient, in a special soy sauce made from its liver. The aroma of the sea and the slight bitterness of the liver are concentrated. A sophisticated dish recommended for those who enjoy sake.

A combination of cured salmon roe marinated in rich Hatcho miso and classic soy-marinated salmon roe. Enjoy the difference in flavor between the miso's richness and the soy sauce's umami, as well as the distinct taste of each roe. A luxurious dish that pairs well with both rice and sake.

Tender small squid is dressed with a tangy, mellow sauce made from egg yolk and vinegar. Its refreshing taste enhances the sweetness of the squid. A visually appealing dish.

Creamy cod milt is brushed with soy sauce and grilled to a fragrant finish. It has a crispy exterior and a melt-in-your-mouth, rich interior. A representative dish of winter flavors.

Local fresh conger eel is grilled and lightly seared for a smoky aroma. The flesh is fluffy, and you can enjoy the umami of the fatty conger eel simply with salt or wasabi.

Fresh, natural amberjack from Mie Prefecture is dressed in a flavorful sesame vinegar. The sesame vinegar refreshingly enhances the umami of the fatty amberjack. A different taste from sashimi.

A dish made by mixing our homemade tuna with creamy avocado. It has a moist texture and umami different from commercially available tuna, which pairs well with avocado. Also delicious served on bread or crackers.

Fatty, seasonal saury grilled in the oven. Enjoy with two types of sauce: a slightly bitter liver sauce and a refreshing plum sauce. This dish allows you to fully savor the flavors of autumn.

A plate featuring an assortment of four types of homemade smoked items. Including octopus, cheese, and bacon, the smoky aroma concentrates the umami of the ingredients. Pairs well with whiskey and shochu.

Gifu's brand chicken, "Okuminoh Koji," is roasted and served with a rich black vinegar sauce. This local chicken is characterized by its firm texture and deep umami. The tangy sauce cuts through the richness of the fat.

Hida Minokento pork spare ribs from Gifu Prefecture are stewed in a flavorful Chinese-style sauce with spices. They are so tender they fall off the bone and have a rich taste. Suitable as a side dish for rice or as a snack with drinks.

Tender and finely textured "Hida Minokento" pork is prepared as roast pork. The sweet and sour honey mustard sauce enhances the sweetness of the pork. A juicy and satisfying dish.

Luxurious roast beef made with the finest Hida beef. The marbled meat melts in your mouth. Enjoy it refreshingly with sudachi vinegar and onion sauce.

High-quality Hida beef loin, blanched and served with spicy daikon radish. This dish removes excess fat while locking in the meat's umami. The spiciness of the daikon radish enhances the meat's sweetness.

A luxurious dish using the rare "misuji" cut. Tender and rich meat is piled high like a mountain. A hearty menu item that meat lovers will adore.

Our original special curry. Characterized by the aroma of slowly simmered spices and its deep richness. Also popular as a finishing dish after drinks.

Somen noodles served in warm dashi broth. The gentle flavor of the broth is comforting and satisfying. A light noodle dish perfect for the end of a meal.

A dessert allowing you to enjoy one type of carefully selected craft chocolate. This fragrant chocolate is made with attention to the origin of the cacao beans and the manufacturing process. Recommended as a post-meal sweet or with whiskey.

A tasting set of three types of craft chocolate from different regions and cacao percentages. Enjoy the differences in aroma, acidity, and bitterness of each. A must-have for chocolate lovers.