Hanabu

Shabu-shabu using high-quality red pork from Hokkaido. Thinly sliced pork is swished in hot dashi broth to cook, and eaten with a special sauce or miso. The pork is not gamey and is characterized by the sweetness of its fat.

Salt-boiled immature soybeans. The beans are eaten out of the pod. A classic snack with beer.

This is a dish of chilled tofu topped with condiments such as green onions and bonito flakes. It is eaten with a little soy sauce for a refreshing taste.

Freshly sliced chilled tomatoes. Refreshing and perfect as a palate cleanser.

Seasonal vegetables boiled and steeped in dashi broth. It has a light and gentle flavor.

Mozuku (a type of seaweed) dressed in vinegar. Characterized by its slippery texture and sourness.

Salad made with three types of green onions. Enjoy the pungent flavor and aroma of the green onions.

Salad primarily featuring fresh leafy greens.

Lightly seared chicken tenderloin. It is semi-raw and tender inside, served with a refreshing plum or wasabi flavor.

A dish of boiled chives steeped in dashi broth. The unique flavor of chives and the umami of the broth are a perfect match.

Tender simmered beef tendon mixed with ponzu sauce. Rich in collagen and has a refreshing taste.

A paste made from the internal organs of a crab. It has a rich umami flavor and pairs well with sake.

Lightly grilled dried stingray fin. It has a sweet and salty taste and a unique chewy texture. Eaten with mayonnaise.

Thinly sliced fried tofu pouch, lightly grilled. It is fragrant and served with condiments and soy sauce.

An appetizer of cream cheese mixed with wasabi. The richness of the cheese and the spiciness of the wasabi are a perfect match.

A rolled omelet baked with plenty of dashi broth mixed in. It has a fluffy texture and the gentle flavor of dashi.

Dashimaki tamago (rolled omelet) with mentaiko (spicy pollack roe) rolled inside. The sweetness of the egg and the saltiness and spiciness of the mentaiko are a great combination.

A spicy delicacy made by pickling scallops with chili peppers and garlic.

Raw squid mixed with wasabi. Enjoy the pungent spiciness and the chewy texture of the squid.

Fermented food made from squid, its internal organs, and salt. It has a rich salty taste and umami, and pairs well with sake.

Fresh raw horse meat sashimi. Eaten with soy sauce mixed with ginger and garlic. It's lean red meat with a natural sweetness and no gamey flavor.

Raw horse liver sashimi. It has less of a gamey flavor than beef liver and is a rare cut with a distinct chewy texture. Served with sesame oil and salt.

A dish of fatty mackerel grilled to a fragrant crisp.

A grilled dried whole Atka mackerel. It is thick, fatty, and juicy.

The part behind the gill of a yellowtail (the collar) is grilled. It is very fatty and has a melt-in-your-mouth texture.

Eggplant grilled over an open flame and peeled. Enjoy its melt-in-your-mouth texture and the smoky aroma from grilling. Served with ginger soy sauce.

Chicken liver simply grilled with salt. It has a rich flavor.

Chicken hearts grilled with salt. Characterized by their chewy, unique texture.

Red pork grilled with a special miso sauce. A dish that goes well with both rice and sake.

Red pork mince formed into balls and grilled. Contains cartilage for a crunchy texture. Seasoned with a sweet and savory sauce.

Tempura made by coating simmered daikon radish with batter. Crispy on the outside and juicy with dashi broth overflowing on the inside.

A fried dish of horse mackerel coated in breadcrumbs. Characterized by its crispy coating and flaky flesh.

A fried fish cake containing ground shrimp. It has the sweetness and aroma of shrimp.

A dish made by sandwiching minced meat or other fillings between thinly sliced lotus root and deep-frying it. Enjoy the crisp texture of the lotus root.

Menchi-katsu (minced meat cutlet) made with red pork mince. Contains cartilage for a good texture and is a juicy fried dish.

A steak of high-quality Japanese wagyu beef. It has a tender texture with marbling and a rich umami flavor.

Large pieces of young chicken fried to a crisp. Marinated in a special sauce, the skin is crispy and the inside is juicy.

Tender daikon radish soaked in dashi broth. A classic ingredient for oden.

Hard-boiled egg. It has a deep flavor when eaten with dashi.

A jelly-like food made from firm potatoes. It is low in calories and has a unique texture.

Konjac processed into noodle shapes. It pairs well with dashi broth.

A white, fluffy processed fish cake made from white fish paste mixed with grated yam, then boiled.

Thick-cut tofu that has been deep-fried. The outer skin absorbs the dashi broth and is delicious.

A processed fish cake made by shaping and grilling ground fish paste.

Satsuma-age (fried fish cake) kneaded with beni shoga (red pickled ginger). The slight spiciness is a nice accent.

Beef tendon is skewered and simmered. It is melt-in-your-mouth tender and rich.

A ball made from ground sardines. The umami of the fish is strongly felt.

A baked wheat gluten product shaped like a wheel. It absorbs plenty of dashi broth and has a chewy texture.

Minced meat wrapped in cabbage leaves and simmered. It has a Japanese flavor from the oden broth.

A unique dish of Western-style cheese warmed in oden broth. The melted cheese surprisingly complements the broth.

Sausage added to oden. Enjoy its crisp texture.

Simmered eggplant soaked in dashi broth.

Fragrant Japanese herb, mitsuba. Lightly cooked to enjoy its crisp texture and aroma.

A selection of 3 recommended oden dishes chosen by the chef.

A selection of 5 recommended oden dishes chosen by the chef.

Zosui (rice porridge) made by simmering rice in the remaining oden broth. Perfect for finishing your meal.

A hot pot dish with a milky white broth made by simmering bone-in chicken pieces in water. It is characterized by its rich chicken flavor and collagen, and is served with a special ponzu sauce.

A simple hot pot dish of tofu warmed in kombu dashi. The tofu becomes meltingly soft when simmered, offering a smooth texture.

A noodle dish made by kneading konjac into soba flour. It has a smoother texture and more chewiness than regular soba.

Onigiri (rice balls) made with 'mo-shio' (sea salt) containing the umami of seaweed. You can choose between plum or salmon as the filling.

Fried rice with beef. The umami of the beef permeates the entire dish.

A rice bowl generously topped with "Sachiku Red Pork" brand ground pork.

A traditional Japanese fermented soybean paste soup.

Curry rice based on oden broth and beef tendon soup. It has a rich and slightly spicy flavor.

Ice cream made with salt from Sicily, Italy. The saltiness enhances the sweetness, making it a perfect palate cleanser after drinks.

Carefully selected Japanese regional sake (Nihonshu). A brewed sake made from rice and water, with a variety of flavors from fruity to dry.

A premium lineup of sake. Enjoy rare brands and Junmai Daiginjo.

Extremely rare and highly sought-after premium sake. Price is subject to change.

A premium Japanese beer. Characterized by its floral aroma and deep richness.

A bottled beer that has been loved in Japan for a long time. It has a well-balanced flavor.

A beer-like beverage with 0.00% alcohol content.

Non-alcoholic beverages.

A standard Japanese whisky.

A representative single malt whisky of Japan. It has a delicate and elegant taste.

Yamazaki whisky aged for over 12 years. Enjoy a deeper, more complex aroma.

A highly acclaimed Japanese craft whisky.

Champagne from France.