Ichigo (Strawberry)

Thick-cut sardines deep-fried in a crispy batter. The flesh is plump and the umami of the sardines is concentrated. Perfect with drinks.

A refreshing assortment of spicy Yanaka ginger and fresh cucumbers. Enjoy with miso or other condiments for a light taste. A perfect dish to cleanse your palate.

Pickled turnips and myoga ginger in soy-vinegar. The crisp texture and sourness whet your appetite. It has a refreshing taste.

Simply grilled fresh ayu (sweetfish) with salt. The skin is crispy, the flesh is plump, and you can enjoy its unique aroma. You can savor it from head to tail.

Asparagus tempura. The crispy batter and the sweetness of the asparagus are exquisite. Please enjoy with salt or tentsuyu (tempura dipping sauce).

Fresh offal slowly simmered in a salt-based broth. It has no gamey odor and a light yet rich flavor. Pairs well with drinks.

A dish of rich sujiko (salmon roe) served with grated daikon radish. The saltiness of the sujiko and the refreshing taste of the daikon radish complement each other well.

Tenderly stewed black wagyu beef tendon, finished with a refreshing grated daikon and ponzu sauce. The melt-in-your-mouth texture and the balance of acidity are exquisite.

Fatty bonito deep-fried and topped with plenty of condiments and ponzu sauce. Crispy on the outside, juicy on the inside.

Sashimi of raw water radish, sliced. It is as refreshing as fruit with a slight sweetness. Enjoy with our special sauce and condiments.

A simple side dish of komatsuna and mushrooms simmered in dashi broth. It's light and goes well with any meal.

Gently boiled octopus sashimi. It has an elastic texture and a sweetness that spreads as you chew. Enjoy simply with wasabi soy sauce.

Sashimi of the medium fatty part of bluefin tuna. It has a good balance of the umami of lean meat and the sweetness of fat, and you can enjoy a melt-in-your-mouth texture.

Fresh scallop sashimi. It is thick, has a strong sweetness, and a sticky texture.

An appetizer made by mixing minced tuna with chopped takuan (pickled daikon radish). The smoothness of the fatty tuna and the crunchiness of the takuan are a perfect match. It is typically eaten wrapped in nori seaweed.

Lightly seared fatty salmon topped with leeks and mayonnaise. Its fragrant and rich flavor is popular.

Seared bonito sashimi. You can enjoy the fragrant seared skin and the rich red meat flavor. It's a local dish from Kochi (Tosa) style, eaten with ponzu sauce and plenty of condiments.

Fresh horse meat sashimi. It has no gamey odor, with a delicate sweetness and moderate chewiness. It is traditionally eaten with garlic and ginger soy sauce.

Rare horse liver sashimi. It has a plump (chewy) texture and a rich umami, recommended to be eaten with sesame oil and salt.

Zha cai (Chinese pickled mustard stem) lightly pickled. Its unique texture and saltiness are perfect as a snack with drinks.

Vinegared dish made with thick mozuku seaweed from Okinawa. It has a smooth texture and the sourness of the sanbaizu (three-flavor vinegar) is refreshing.

An appetizer made by sandwiching cream cheese with 'Iburigakko,' a smoked daikon radish specialty from Akita. The smoky aroma and the richness of the cheese are a perfect match, pairing well with wine and sake.

A dish of zha cai and refreshing myoga ginger mixed with salted kelp. It is flavorful and offers a contrast in textures.

Bite-sized tamakonyakku simmered in a spicy dashi broth. The flavors are well-infused, and you can enjoy its elastic texture.

A dish of fresh cucumbers (morokyu) served with a special garlic miso. The richness of the miso and the flavor of the garlic go well with the cucumber.

A super spicy version of 'Tako Wasabi' (octopus with wasabi). The pungent spiciness that tickles your nose is stimulating and goes well with drinks.

A classic appetizer made by lightly grilling dried stingray fins. It is characterized by its sweet and spicy seasoning and chewy texture, and is typically eaten with mayonnaise and shichimi togarashi.

Well-chilled sliced tomatoes. A refreshing dish to enjoy simply with salt or mayonnaise.

Chewy chicken gizzard boiled and mixed with plenty of leeks and ponzu sauce. A refreshing and crunchy appetizer.

An omelet made by wrapping grated yam and natto in egg. Characterized by its fluffy and melty texture and the flavor of natto.

A dish of bite-sized tamakonyakku simmered in a spicy sauce. It is flavorful, has a good texture, and is a healthy appetizer.

A Korean-style pancake (chijimi) with added cheese and mentaiko. The crispy dough, melting cheese, and spicy mentaiko are an exquisite combination.

A Japanese-style pizza with a crispy thin crust topped with plenty of shirasu (whitebait) and shiso leaves. The saltiness of the shirasu and the aroma of the shiso are refreshing.

A platter of spicy sausage (chorizo) and french fries. A spicy set that pairs well with beer.

A Korean-style pancake (chijimi) with seafood such as squid and shrimp. It has a crispy exterior and chewy interior, packed with the umami of the seafood.

A snack-like dish, similar to a pizza, with a thin crust topped with cheese and mentaiko. Simple yet rich in flavor, it pairs well with drinks.

Thick-cut lotus root grilled until fragrant on a griddle or similar surface. You can enjoy the unique crisp and fluffy texture of lotus root.

An economical set featuring 5 skewers of our recommended grilled items of the day. Enjoy various parts at once.

A classic yakitori dish with chicken and leeks skewered alternately. The umami of the chicken and the sweetness of the leeks pair well.

Healthy skewers made with chicken breast tenderloin (inner part of the breast). Characterized by its lean and tender meat.

Skewered chicken tail meat. This is a well-exercised part, so the meat is firm, very flavorful, and juicy.

Pork skewers wrapped with shiso leaves. The richness of the pork and the refreshing aroma of the shiso are a perfect match.

Skewered and grilled chicken heart (hatsu). You can enjoy its unique elastic texture and rich flavor.

Skewered and grilled chicken gizzard (sunagimo). It is characterized by its chewy, firm texture and is typically eaten with salt.

Skewered and grilled chicken neck (sebum). This is a well-exercised part, so the meat is firm, very flavorful, and juicy.

Skewered and grilled chicken liver (reba). It is characterized by its rich and creamy flavor, and pairs excellently with sauce.

Deep-fried squid legs (geso). You can enjoy the fragrant batter and chewy texture, which pairs well with beer.

Gyoza deep-fried until crispy. The skin is crispy, and the filling inside is juicy.

Tempura made with sweet corn. Characterized by its crispy batter and the popping texture of the corn, filling your mouth with sweetness.

Chicken cartilage coated in batter and deep-fried. Its unique crunchy texture is addictive, making it a classic appetizer.

An unusual croquette made with soba noodles. You can enjoy its Japanese-style flavor and crispy texture.

Small sardines deep-fried whole. They are soft enough to eat bones and all, and are rich in calcium. Lightly salted.

Chicken skin skewers fried until crispy. A fragrant snack-like dish.

Thick-fried tofu, deep-fried to order. Crispy on the outside and hot and fluffy on the inside. Enjoy with grated ginger soy sauce.

A dish made by sandwiching minced meat or other fillings between slices of lotus root and deep-frying them. You can enjoy the crispiness of the lotus root and the juicy meat flavor at the same time.

Spring rolls made by wrapping fresh yuba (tofu skin) and cheese in a wrapper and deep-frying them. Characterized by the creamy yuba and rich cheese flavor.

Simple udon noodles served with hot dashi broth. You can enjoy the chewy noodles and the gentle aroma of the dashi.

A hot udon dish generously topped with flavorful iwanori (rock seaweed). The oceanic aroma whets your appetite.

Udon noodles served in a spicy curry soup. The flavorful curry and noodles blend well, warming your body.

Topping of grated yam. Add to udon or rice.

Raw or soft-boiled egg topping. Recommended when you want to add richness or mellowness to your dish.

Hot udon noodles topped with grated yam (tororo). The tororo coats the noodles, providing a smooth texture.

Udon noodles topped with root vegetables and tenkasu (tempura bits). The texture of the root vegetables and the richness of the tenkasu dissolve into the broth.

A pasta-style Western-style udon dish made with mentaiko (spicy cod roe) and cream sauce. Characterized by its creamy and rich flavor.

Topping of grated daikon radish. Please add this when you want to make your dish more refreshing.

Natto topping. Adds a unique flavor and stickiness, and increases nutritional value.

Handmade onigiri (rice ball). The fillings may vary daily, but you can simply enjoy the taste of the rice.

Curry rice with slowly simmered beef tendon. The umami of the beef tendon melts into the roux, creating a rich and deep flavor.

Cheese curry risotto served in a hot stone pot. Enjoy the melted cheese and the fragrant scorched rice.

A gentle, dashi-based egg porridge. The egg is fluffy, and it's a stomach-friendly dish, perfect for finishing after drinking.

A simple dish of hot tea or dashi poured over rice. It's easy to eat and perfect for finishing a meal with a refreshing taste.

A half-size portion of beef tendon curry. It's just the right amount when you want to eat a little rice dish or as a finishing dish.

Risotto combining the spiciness of mentaiko and the richness of cheese. Its rich and creamy flavor is addictive.

Steamed white rice.

Small portion of white rice.

A highball made with the premium Scotch whisky 'Ballantine's 17 Year Old', which has been aged for a long time. Enjoy its deep, elegant aroma and mellow taste.

A highball made with the craft bourbon 'Maker's Mark'. Characterized by its gentle sweetness from wheat and smooth finish.

A highball made with Japan's classic whisky 'Torys'. It has a clean taste and pairs well with any dish.

A highball made with Suntory's grain whisky 'Chita'. Enjoy its wind-like lightness and faint sweet aroma.