In The Mood For Love

Marinated Salmon Roe in Soy Sauce. Clear, bright orange spheres. Salty, savory flavor with sweetness from the soy sauce. Bursts in your mouth when eaten, providing a juicy sensation.

Fresh Japanese Botan Shrimp. Clear, firm, and bouncy flesh. Naturally sweet flavor without added seasoning. Best enjoyed raw with wasabi.

Large Botan Shrimp. Firm and sweet, crisp texture. A premium ingredient offering a full bite. The heads are often fried or grilled and can be eaten.

Japanese Hotate Scallops. White, soft, and delicate flesh. Sweet and mellow flavor with a light, refreshing sea aroma.

Japanese scallops with bright red flesh, a unique crunchy texture. Sweet flavor with a distinct scallop aroma.

Sea Urchin Roe (Uni). Golden yellow, creamy texture. Rich, sweet, savory, and mellow flavor that melts in your mouth with a sea aroma.

Selected Premium Sea Urchin Roe. Smoother, sweeter, and richer than usual. Beautiful, vibrant color. Melts delicately on the tongue.

Saltwater Eel (Anago). Softer and more delicate than freshwater eel. Often simmered or grilled with a mellow sweet and savory sauce.

Organic farmed eel, grilled over fire until fragrant, topped with rich kabayaki sauce. Firm texture with just the right amount of fattiness.

Japanese-style grilled egg roll. Smooth and tender texture, with a sweet aroma of dashi broth. Easy to eat and loved by all ages.

Tamagoyaki with a sponge cake-like texture, fluffy and light. Exceptionally sweet and fragrant, like a dessert.

Salmon sushi, lightly seared (Aburi) on top for a grilled aroma, while the inside remains moist and semi-raw.

Salmon nigiri topped with a rich miso sauce, enhancing the creamy, savory, and sweet flavor that pairs perfectly with the fish.

Finely chopped scallops seasoned with a hint of spice (Spicy Scallop), mixed with creamy sauce, placed on sushi rice. Offers a bold and creamy flavor.

Premium grade Wagyu sushi. Lightly seared to melt the fat and release its aroma. Incredibly tender, melts in your mouth. Served with a special sauce.

Thick slice of foie gras or duck liver nigiri, seared until beautifully charred on the outside, with a soft, melt-in-your-mouth interior. Rich and fatty flavor, balanced by a sweet and savory sauce.

Black Cod. Smooth, tender white flesh with juicy marbling. Grilled until the skin is crispy and fragrant. Choose seasoning with salt for natural flavor or sweet and savory teriyaki sauce.

Thick-cut salmon, grilled to perfection. Firm texture, not dry. Choose between salt-grilled to bring out the fish's natural flavor, or sweet and fragrant soy sauce-grilled.

Sablefish marinated in a sweet and savory miso sauce, grilled until the flavor penetrates. The exterior is beautifully charred with a slight smoky aroma. The fish inside is tender and juicy.

Hot baked scallops with bacon and Kani Miso (crab miso) sauce. Rich, creamy, and fragrant flavor, served in the shell.

Soft tofu, lightly fried to a crispy exterior while remaining soft inside. Served with a savory dashi broth, garnished with grated daikon and bonito flakes.

Australian Black Angus beef tenderloin steak. Extremely tender, grilled on a hot plate. Rich and juicy beef flavor.

Tofu steak, grilled on a hot plate and seasoned with Japanese-style sauce. A healthy dish with a mellow flavor.

Whole Organic Eel Grilled with Kabayaki Sauce. Gently grilled until the meat is tender and infused with sauce. Perfectly sweet and savory. Served on a hot plate.

Grilled Salted Buri Kama (Yellowtail Collar). The collar is the most tender part with abundant marbling. Grilled until the skin is crispy, the meat inside is juicy and rich.