Indigo

A chef's recommended course using abundant seasonal ingredients. Five dishes are served from appetizers to main courses, allowing you to fully enjoy the flavors of Japan at their peak.

A plate featuring several types of today's recommended appetizers. You can enjoy various tastes and textures in small portions, making it an ideal first order.

Our homemade sourdough bread, baked in-house. Characterized by its unique sourness and fragrant crust, it pairs well with the sauces of our dishes.

Fresh oysters from Ako, Hyogo Prefecture, grilled to a fragrant finish. Condensing the rich umami and oceanic aroma through heating.

Fresh Brussels sprouts from our own garden, made into fritters. Characterized by a crispy exterior, fluffy interior, and the sweetness of the vegetables.

Homemade Jambon Blanc (cooked white ham) using pork from Azumino, Nagano Prefecture. Enjoy the moist texture and the gentle, natural sweetness of the pork.

A carefully selected cheese platter from Tamba Fuki Farm in Hyogo Prefecture. Enjoy the unique flavors of cheeses produced in Japan's climate, paired with wine.

A rich bisque soup made by slowly simmering Ise lobster shells to extract their flavor. Creamy, fragrant, and filled with the luxurious taste of lobster.

Fresh ishidai (striped beakfish) caught at Misaki Port, served as carpaccio. The saltiness of karasumi and the tangy ravigote sauce enhance the delicate umami of the white fish.

A salad combining Saga Prefecture's premium 'Amaou' strawberries, salty prosciutto, and creamy burrata cheese. The sweetness of the fruit and the richness of the cheese are exquisitely balanced.

A salad generously using fresh vegetables from our own garden and contracted farms. Finished with a Japanese taste using a special dressing with the refreshing aroma of yuzu and the sweetness of saikyo miso.

Squid ink pasta using sumiika (cuttlefish) and shungiku (edible chrysanthemum) from Misaki. A mature flavor with the richコク of squid ink accented by the slight bitterness of shungiku.

Spaghetti using large clams from Kujukuri, Chiba Prefecture, and seasonal nanohana (rapeseed blossoms). The scallion sauce enhances the umami of the clams, offering a spring-like aroma.

An oil-based pasta combining creamy cod milt from Hokkaido with savoy cabbage. The garlic flavor further enhances the rich taste of the cod milt.

Binchotan grilled kuromaguro, a high-grade fish from Misaki Port. Served with a fragrant saffron-infused light butter sauce and mussels, this dish elegantly highlights the fish's umami.

Duck thigh, slowly simmered in low-temperature oil and then crisped on the skin side. The Japanese Kanayamaji miso sauce complements the sweetness of the duck fat.

Pork shoulder from free-range pigs raised in Azumino, Nagano Prefecture, grilled with spices. The tangy honey mustard sauce enhances the umami of the pork.

Carefully grilled selected Kuroge Wagyu beef over binchotan charcoal. Enjoy the unique flavors of each cut simply with wasabi, port wine sauce, or tamari soy sauce.

Our signature French fries. Crispy on the outside and fluffy on the inside, perfect as a side dish or snack.

Cauliflower from our own garden, slowly roasted. Enjoy the sweetness and fragrance of the vegetables brought out by roasting.

Hirata mushrooms from Niigata Prefecture, simply sautéed. A dish where you can enjoy the texture of the thick mushrooms and their rich flavor.