Hata (Kite)

Assortment of today's recommended fresh fish sashimi. Enjoy seasonal fish all at once.

Tuna sashimi. A classic sashimi characterized by its rich flavor and smooth texture.

Natural yellowtail sashimi. It's fatty and has a rich flavor.

White fish sashimi. Characterized by its firm texture and delicate, refined sweetness.

Natural Hirame (Flounder) Sashimi. A high-grade fish with a delicate flavor and firm texture.

Vinegared salmon sashimi. Enjoy the rich salmon with a refreshing tang.

Raw octopus sashimi. Unlike boiled octopus, it has a sticky texture and sweetness.

Dish made by pounding sardines with miso, ginger, and other seasonings. Rich flavor that pairs well with sake.

Scallop sashimi. Soft, sweet, and melts in your mouth.

Fresh raw sea urchin from Hokkaido. A rich, creamy sweetness fills your mouth.

Salt-grilled Manganji pepper, a traditional vegetable from Yamagata Prefecture. It's not spicy, thick, and has a sweet flavor.

Salt-grilled sardines. Simple grilling with salt brings out the fish's umami.

Grilled salted mackerel. It's fatty and goes well with rice and drinks.

Grilled Atka mackerel. This is a thick, fatty fish from the northern regions.

Salt-grilled Ayu (sweetfish). Also known as 'fragrant fish', it has a unique aroma and a slightly bitter taste from its innards.

Salt-grilled collar (behind the gills) or belly (hara) of salmon. These are the fattiest parts.

Thick-cut pork sautéed in a garlic-infused sauce. A hearty and invigorating dish.

A dish made by grilling grated yam with octopus and shirasu. Enjoy its fluffy texture.

Seafood baked in a cocotte with a rich sea urchin sauce. A Western-style dish.

Atsuage tofu fried to order. Crispy on the outside and piping hot on the inside.

Crispy gizzard fried in a curry-flavored coating. Perfect as a snack with drinks.

A tempura dish made with natto and chirimenjako (small dried sardines) mixed with vegetables. The natto flavor is pleasantly enhanced.

Deep-fried shishamo with roe. You can eat it whole, from head to tail, and enjoy the popping sensation of the roe.

Tempura of sweet corn and white fish (kiss). A combination that evokes summer.

Snack made by deep-frying fish bones until crispy. Rich in calcium and fragrant.

Sardines simmered with pickled plums. The tartness of the plum removes any fishy odor, and the bones become tender enough to eat.

A traditional dish of herring rolled in kelp and simmered in a sweet and savory sauce. The flavors are deeply infused.

Sea snails and round konjac simmered in a soy sauce-based broth. The broth is infused with the flavor of the snails.

Deep-fried eggplant and okra soaked in dashi broth. The colorful vegetables are beautiful, and it's served cold and refreshing.

Blanched conger eel and okra dressed with plum paste and perilla. A refreshing dish representing Kyoto in summer.

Tenderly simmered chicken liver with a hint of sansho pepper. The slight spiciness is a nice accent.

A unique dish stewing Mizu (wild vegetable), potatoes, and salted whale. It has a simple, rustic flavor.

Thinly sliced lotus root stir-fried and simmered in a sweet and savory sauce. Enjoy its crisp texture.

Tenderly simmered beef tendon served with ponzu sauce for a refreshing taste.

Vinegared dish of grilled eel and cucumber. The richness of the eel and the tartness of the vinegar are perfectly balanced, making it a summer specialty.

A luxurious small dish with creamy yuba and chopped okra topped with sea urchin. The sweetness of soybeans matches the richness of sea urchin.

Soba noodles served with walnut sauce, or a snack made with soba grains and walnuts.

An economical set featuring a small assortment of various obanzai (side dishes).

Sashimi-style dish of seared black wagyu beef. You can taste the richness of the meat and the sweetness of the fat.

A classic salad made by mashing potatoes and mixing them with mayonnaise.

Fried horse mackerel marinated in sweet and sour sauce, served as a salad with plenty of vegetables.

Arugula and prosciutto salad with a sesame-like aroma, enjoyed with a simple dressing.

Boiled pork and bean sprouts served with grated daikon radish and ponzu sauce for a refreshing taste.

Whale bacon (salted udo) and onion mixed with mustard soy sauce. A snack.

A delicacy of shark cartilage mixed with plum paste. Characterized by its crunchy texture and the tartness of plum.

Japanese rolled omelet baked with plenty of dashi broth. Juicy and gently flavored.

Young ginger with leaves attached. Eating it as is with miso paste allows you to enjoy its refreshing spiciness.

Cream cheese mixed with shuto (salted entrails of fish). The fermented ingredients complement each other well, making it a great accompaniment to drinks.

Pickled Mizunasu eggplant, which has high water content. The skin is so thin it can be eaten raw, and it has a fruity flavor.

Soft tofu before it's set in a mold. Enjoy the natural sweetness and aroma of soybeans.

Salt-boiled immature soybeans. A classic accompaniment to beer.

Boiled green beans dressed with ground sesame, sugar, and soy sauce. A home-style dish characterized by the nutty aroma of sesame.

Draft beer. Uses Kirin Beer.

Local sake from Tokyo. A Futsu-shu with a clean finish.

Local sake from Yamanashi Prefecture. A Futsu-shu with a well-balanced flavor.

Local sake from Tochigi Prefecture. A sake aiming to be the ultimate companion to meals.

Local sake from Yamagata Prefecture. A Honjozo made with Miyama Nishiki, offering a crisp taste.

Local sake from Yamagata Prefecture. An unfiltered Junmai-shu where the rice's flavor is directly conveyed.

A famous brand from Niigata Prefecture. A clean, crisp, and dry Ginjo-shu.

Local sake from Shimane Prefecture. A Junmai-shu with a rich aroma and flavor.

Limited edition sake that changes with the season.

House wine from France, served by the glass.

Bottled wine from Italy.

A representative sweet potato shochu from Kagoshima Prefecture. Enjoy the sweet aroma of sweet potatoes.

Sweet potato shochu characterized by its smooth, melt-in-your-mouth texture.

Barley shochu from Fukuoka Prefecture. A fragrant sake made with a unique distillation method.

A classic barley shochu from Oita Prefecture. Mild and easy to drink.

A brown sugar shochu made on Yoron Island. It has a faint, sweet aroma of brown sugar.

Whiskey mixed with soda.

Shochu mixed with green tea.

Shochu mixed with Oolong tea.

A refreshing shochu mixed with soda water and lemon.

A shochu mixed with soda water and grapefruit.

A clear-tasting Kōrui shochu. Pairs well with various mixers.

A premium umeshu made with a rice shochu base. It has a rich aroma.

A liqueur made with yuzu juice. It has a refreshing tartness and sweetness.

Refreshing Chinese tea.

Japanese Green Tea.

Grapefruit juice beverage.