Honoka

A plate featuring three kinds of seasonal fresh seafood. Enjoy the original taste and texture of the ingredients by eating them raw with soy sauce and wasabi.

Simply boiled snow crab. The natural sweetness and umami of the crab are concentrated, and it can be enjoyed as is or with vinegar soy sauce.

A dish made by coating premium natural abalone in batter and deep-frying it. Heating makes the abalone tender, and you can enjoy its texture along with the crispy batter.

A dish of ayu (sweetfish) from a river, seasoned with salt and grilled over an open flame. It is characterized by its fragrant skin, fluffy flesh, and unique aroma, and can sometimes be eaten whole, including the head.

A dish of pufferfish fillets marinated in sweet Saikyo miso and then grilled. The miso flavor enhances the mild taste of the pufferfish, resulting in an elegant flavor.

A dish made by simmering the part around the gills of swordfish (kama) in a soy sauce-based sauce. The fatty meat is tender and has a rich flavor.

A dish made by deep-frying young ayu (sweetfish) caught in Lake Biwa whole. It is soft enough to eat the bones, and its slight bitterness and aroma pair well with sake.

Tempura made with white shrimp, a specialty of Toyama Bay. Small shrimp are deep-fried together, filling your mouth with the aroma of the shells and the sweetness of the shrimp.

A dish where crab miso and meat are baked in a crab shell, served as a vessel. It is characterized by its rich oceanic aroma and umami, pairing well with Nihonshu.

Enjoy fresh oysters raw. Experience their creamy texture and rich "ocean milk" flavor. Enjoy with lemon or ponzu for a refreshing taste.

A salad-style dish combining boiled pork and vegetables, dressed with a Korean-style sweet and spicy sauce. It's a refreshing yet appetizing dish.

A hot pot dish where pork and vegetables are simmered in a sweet and savory soy sauce-based sauce. Dipping it in a beaten egg creates a mellow flavor.

A dish of cherry tomatoes wrapped in thinly sliced meat and grilled. The savory flavor of the grilled meat and the burst of hot tomato acidity from the inside are a perfect match.

A cold dish of thinly sliced boiled pork served with a spicy Sichuan-style sauce. The garlic and chili oil-infused sauce enhances the mild flavor of the pork.

A creative tempura dish where oysters are wrapped in prosciutto, coated in batter, and deep-fried. A luxurious dish where the saltiness of the prosciutto and the umami of the heated oyster fuse together.

A dish made by steaming eel and domyoji (steamed and dried glutinous rice) layered together. It's an elegant Japanese dish where you can enjoy the chewy texture and the flavor of eel.

Large clams topped with our special mayonnaise and breadcrumbs, then baked. The crispy, fragrant breadcrumbs and rich mayonnaise pair perfectly with the clam's umami.

A fried dish made by alternately skewering high-quality tuna and green onions, coating them in batter, and deep-frying. You can enjoy the umami of the tuna and the sweetness of the cooked green onions.

A homemade steamed dumpling-like dim sum made with chicken. It has a lighter flavor than pork and a fluffy texture.

A sushi-like roll made with lightly seared smoked salmon and avocado. The smoky aroma pairs well with the creaminess of the avocado.

A grilled dish of fatty black cod marinated in sweet Saikyo miso. The flesh is flaky and pairs well with rice and sake, combining the miso flavor with the fish's richness.

A dish of black cod grilled and coated in a sweet and savory soy sauce-based sauce. It is characterized by the fragrant sauce and the rich fat of the fish, making it a popular fish dish in Japan.

A Japanese rolled omelet, baked fluffy after being soaked in plenty of dashi broth. The dashi flavor spreads in your mouth with every bite.

A dish of rare Meishan pork, grilled over an open flame. It is characterized by the strong umami of the pork and its sweet, fatty meat.

A dish made by spreading miso on a spatula or similar utensil and grilling it until fragrant. It is eaten by licking it little by little as a snack with drinks. You can enjoy the rich flavor of miso mixed with various ingredients.

A regional dish from the northern regions made by finely chopping raw herring, marinating it in koji, and fermenting it. It has a strong umami and saltiness from fermentation, making it ideal with Nihonshu.

A delicacy made by mixing sea squirt and sea cucumber innards (konowata). It features a unique oceanic aroma and strong umami, making it a favorite among sake lovers.

An appetizer of shark cartilage mixed with plum paste. The crunchy texture of the cartilage and the sourness of the plum are refreshing, making it a popular palate cleanser or accompaniment to drinks.

Simple onigiri seasoned only with our carefully selected salt. The salt's umami enhances the sweetness of the rice. Perfect as a finishing touch to your meal.

Onigiri brushed with our special miso and grilled until fragrant. The aroma of the charred miso is appetizing, with a crispy exterior and fluffy interior.

A Japanese rice porridge (zousui) with plenty of aonori seaweed. It has a rich aroma of the sea and a gentle dashi broth flavor that warms the body.

Green soba noodles kneaded with matcha. It has a faint tea aroma and a smooth, slippery texture. Served with a cold dipping sauce.

A noodle dish made with thin and smooth Inaniwa udon, combined with spicy chili oil and seaweed. Its addictive spicy flavor makes it a popular dish.

Japanese pickles made by fermenting vegetables in nukadoko (fermented rice bran). They have a sour and umami flavor and are popular as a side dish with rice or as a snack with tea.