Gen Japanese Charcoal Grill

An assortment of traditional Japanese pickles. Uses daikon radish, celery, and napa cabbage, each offering a different texture and flavor. Perfect as a palate cleanser between meals or as a snack with drinks.

Oysters preserved in oil, concentrating their flavor. Rich oyster flavor and the richness of the oil are characteristic, pairing well with wine or sake.

Lightly seared "bottarga" (cured mullet roe), a delicacy. Known for its sticky texture and rich saltiness, considered the perfect companion to sake.

Tuna marinated in our homemade soy sauce and mixed with mitsuba (Japanese parsley). The umami of the tuna and the refreshing scent of mitsuba are a perfect match.

Charcoal-grilled "Satsuma-age" (fried fish cake) made with fish paste. Enjoy the flavors of lotus root, perilla, and squid.

Ginkgo nuts grilled over charcoal, either in their shells or shelled. A simple snack with a slightly bitter taste and chewy texture, popular as an autumn delicacy.

Boiled chicken skin, with excess fat removed, dressed with a citrusy ponzu sauce. Features a chewy texture and a refreshing sourness.

Fresh Jidori chicken lightly seared over charcoal, served rare inside. Enjoy the fragrance and the natural umami and sweetness of the chicken.

A dish of "Agedashi" (deep-fried tofu) grilled and topped with plenty of green onions and bonito flakes. Crispy on the outside and fluffy on the inside. Usually eaten with soy sauce.

An assortment of the freshest seasonal seafood, sliced raw. Served with soy sauce and wasabi.

A luxurious assortment of carefully selected high-quality seasonal seafood. Enjoy the best flavors of each season.

Sea bream, a representative white fish. You can enjoy its delicate flavor as sashimi, or choose to sear the skin for a fragrant and fatty taste.

Fatty yellowtail. Enjoy the rich umami of sashimi or the fragrant, melt-in-your-mouth texture of seared yellowtail.

Popular salmon. Sashimi has a smooth texture and sweetness, while grilled salmon melts with fat for a juicy flavor.

Striped Jack (Shima-aji), a high-class fish in the horse mackerel family. Characterized by its elegant fat and firm texture.

An assortment of bluefin tuna red meat and medium fatty tuna. Red meat has a deep umami, while medium fatty tuna has a pleasant sweetness from the fat.

Seared "Kama-toro" (gill fat) from tuna, finished with ponzu sauce. Extremely fatty with a melt-in-your-mouth texture.

Seared "Noten" (forehead cut), a rare part from the top of the bluefin tuna's head. Fatty with a rich flavor.

Tuna cheek meat. Muscular with a meat-like texture. Can be enjoyed seared or as a steak.

A luxurious platter of seared rare cuts from the bluefin tuna's head (forehead, gill, cheek). Compare the different textures and rich fat of each part.

A salad mixed with finely chopped vegetables and sashimi. Dressed with wasabi soy sauce lemon dressing for a Japanese and refreshing taste.

A salad with boiled and chilled pork placed on top of vegetables. The rich sesame dressing pairs well with the pork and vegetables.

A salad topped with thick-cut bacon, seared over charcoal. The saltiness and fat of the bacon enhance the flavor of the vegetables.

A dish where raw vegetables cut into sticks are dipped in a warm sauce of garlic and anchovies (Bagna Cauda sauce).

Additional sauce for Bagna Cauda.

Caesar salad made with sweet Japanese napa cabbage, used raw. Tossed with plenty of cheese and creamy dressing.

A seafood bowl generously topped with 8 types of fresh seafood. Served with miso soup.

A smaller seafood bowl. Choose your preferred combination of toppings. Served with miso soup.

A "uramaki" (inside-out roll) sushi with salmon and avocado, topped with spicy sauce and salmon roe.

A sushi roll made with yellowtail. The sourness of the plum miso sauce provides a refreshing accent.

A sushi roll using charcoal-grilled eel and avocado. The exquisite combination of sweet and savory eel sauce and spicy sauce.

Eel meat is cut into long strips, wrapped around a skewer, and grilled ("Kurikara" style). Enjoy the fragrant sauce and the richness of the eel.

Eel "Kurikara" skewer with salt. Unlike the sauce-based version, you can directly taste the natural sweetness and aroma of the eel's fat.

Kansai-style grilled eel, slow-cooked over charcoal without steaming. Crispy skin and juicy, fragrant meat.

Eel grilled without sauce. Enjoy the eel's elegant fat and aroma with wasabi soy sauce or salt.

Hiroshima oysters grilled over charcoal in their shells. The rich flavor of "sea milk" fills your mouth.

Grilled dried Atka mackerel with plenty of fat. Thick and juicy meat, a classic grilled fish that goes well with rice and drinks.

Charcoal-grilled shishamo (smelt) with plenty of roe. Enjoy the popping texture of the roe and its fragrant flavor.

A dish of fatty silver cod marinated in sweet Saikyo miso and grilled. The rich flavor comes from the combination of miso and the fish's fat.

Salt-grilled "kama" (gill area) of silver cod. The fattiest part, with a melt-in-your-mouth texture.

Black cod fillet marinated in Saikyo miso and grilled. Features tender meat and the sweetness of miso.

The fatty "harasu" (belly) part of salmon, marinated in Saikyo miso. The rich fat flavor is enhanced by the miso.

A4 rank Hitachi Wagyu sirloin steak, Ibaraki Prefecture's brand beef. Characterized by fine marbling and rich meaty flavor.

Top-grade A5 Hitachi Wagyu sirloin steak. Melts in your mouth with exquisite fatty sweetness.

A steak of Hitachi Beef chuck rib (shoulder loin). Enjoy the moderate fat and the deep flavor of the meat itself.

A steak of Australian beef, a crossbreed of Black Angus and Wagyu. Combines the tenderness of Wagyu with the umami of red meat.

Japanese Kuroge Wagyu sirloin steak. Juicy, tender, and with a strong sweet fat flavor.

Steak made with Kuroge Wagyu sirloin. Fine-textured and flavorful meat.

Beef seared over high heat, served rare inside. Thinly sliced and enjoyed with ponzu or sauce for a refreshing taste.

The tenderest part of the beef tongue (base) grilled over charcoal. Juicy and with a crisp, easy-to-bite texture.

A dish of Kuroge Wagyu sirloin (detailed cooking method recommended to confirm with the restaurant, but likely a small portion of grilled meat).

A dish of Kuroge Wagyu sirloin.

A dish of Hitachi Beef chuck rib (shoulder loin).

A dish of Hitachi Beef sirloin.

A classic yakitori skewer with chicken and leeks alternating. The sweetness of the leeks and the umami of the chicken are a great match.

Juicy and firm grilled chicken thigh skewers.

Chicken thigh meat grilled with a fragrant sansho (Japanese pepper) sauce. The slightly spicy sansho flavor stimulates the appetite.

Chicken mince formed into balls and grilled. Deliciously mellow when dipped in rich egg yolk.

Homemade tsukune (chicken meatballs) topped with melting cheese. The Japanese-style sauce and cheese are a great match.

Skewered chicken wings. Crispy skin and juicy, collagen-rich meat.

Lean "sasami" (tenderloin) topped with plum paste and perilla leaves, then grilled. A refreshing taste.

Moist chicken breast, grilled rare and served with wasabi. The spiciness of the wasabi enhances the sweetness of the chicken.

A great value set featuring an assortment of popular yakitori. Enjoy various cuts.

A dish of chicken neck meat (seseri) grilled with the skin on. As it's a well-moving part, the meat is firm and rich in flavor.

Skewered chicken liver. Rich and creamy flavor. Pairs well with sauce.

A part of the chicken's stomach (gizzard). Characterized by its unique, chewy texture.

Chicken hearts. Firm and chewy texture, with a mild flavor that is easy to eat.

Grilled chicken skin. Grilled until crispy and fragrant, allowing you to enjoy the sweetness of the fat.

A rare cut from the base of the chicken thigh. Said to be so delicious that the French call it "the fool leaves it behind."

The meat around the chicken's tailbone. The fattiest part of the chicken, with a juicy, melt-in-your-mouth texture.

Quail eggs skewered and grilled. Seasoned with a sweet and savory sauce.

A luxurious assorted charcoal grill plate allowing you to enjoy chicken, pork, duck, and premium beef all at once.

Charcoal-grilled duck breast. Enjoy the rich duck fat and the umami of the red meat.

Pork belly marinated in Saikyo miso and grilled. The meat becomes tender due to the miso's enzymes, and the sweetness of the fat increases.

Charcoal-grilled pork belly seasoned with spicy miso sauce. A rich flavor that pairs well with drinks.

Assortment of seasonal vegetables grilled over charcoal. The charcoal enhances the sweetness of the vegetables.

Charcoal-grilled zucchini. Juicy and refreshing texture.

Charcoal-grilled lotus root. Enjoy its crispy and fluffy texture.

Charcoal-grilled okra. Characterized by its fragrance and unique sticky texture.

Assortment of several types of mushrooms grilled over charcoal. Enjoy the rich aroma of the mushrooms.

Spanish-style oil-poached shrimp (ajillo). The shrimp's miso dissolves into the oil, creating a rich flavor. Recommended to eat with bread.

Clams steamed with sake. A simple dish where the clam broth creates an elegant and savory soup that can be enjoyed to the last drop.

A French-style dish of finely chopped fresh beef, mixed with seasonings and aromatics. Smooth texture.

Thick-cut beef tongue stewed for a long time in red wine sauce. A Western-style stew so tender it can be cut with chopsticks.

Chicken liver made into a paste. Seasoned in a Japanese style with soy sauce, meant to be eaten spread on baguette or similar.

A deep-fried item (fritter) using squid ink for a black coating. The accompanying squid ink mayonnaise adds an even richer flavor.