Ippo

A famous dish from Tosa, made by char-grilling fresh bonito over straw. The smoky aroma of straw enhances the umami of the fish. It is recommended to enjoy it with condiments, sudachi lime, and salt for a refreshing taste.

A dish of Pacific saury slowly grilled over Binchotan charcoal. The skin is crispy, the flesh is plump, and the rich fat spreads in your mouth. It pairs perfectly with sake.

Fatty salmon lightly fried rare, topped with homemade tartar sauce and salmon roe. Enjoy the crispy coating, the melting texture of the salmon, and the popping sensation of the salmon roe.

Shrimp paste made from small shrimp, sandwiched between lotus root slices and fried. The crispiness of the lotus root and the sweetness of the shrimp are a perfect match. Ideal as a snack with drinks.

A rich dashi-maki tamago (rolled omelet) served in a hot clay pot. Fish broth is used for the egg mixture, and soba broth for the simmering liquid, creating a deep flavor. Enjoy the fluffy texture.

A salad-like dish using a whole tomato, topped with a refreshing basil sauce.

Fresh octopus and wakame seaweed served in a refreshing vinegar dressing. Perfect as a palate cleanser.

A dish of fried eggplant and fresh tomatoes topped with a mouth-watering garlic soy sauce.

Rich avocado and bonito mixed with wasabi soy sauce. The creaminess and the slight spiciness complement each other well.

Large and creamy Iwagaki oysters from Nagasaki Prefecture. Enjoy the rich aroma of the sea.

Manganji peppers, a specialty of Kyoto, simply grilled. They are sweet and not spicy.

A home-style dish where taro is simmered until tender in dashi broth. It has a sticky texture.

Pacific saury with plum paste, sandwiched with perilla leaves and fried. The aroma of plum and perilla makes it refreshing.

Chicken liver smoked with straw for a rich aroma. Please enjoy with truffle salt.

Simply salted and boiled edamame. A classic snack for beer.

A snack to enjoy the flavors of autumn, made by stir-frying shelled ginkgo nuts with salt. The slight bitterness pairs well with sake.

A snack-like dish made by deep-frying stingray fins until crispy. It is fragrant and rich in calcium.

A creative appetizer combining rich cream cheese and the fermented food narazuke (pickled melon). The sweet and salty flavor is addictive.

Fried shrimp paste made with small shrimp. Enjoy the shrimp flavor and fluffy texture.

A fisherman's dish made by pounding fresh Pacific saury with miso and condiments. It's the best accompaniment to sake.

A claypot rice dish luxuriously made with Pacific saury and salmon roe. The aroma of freshly cooked rice and the umami of seafood are concentrated.

A luxurious claypot rice dish made with nodoguro (blackthroat seaperch), a high-quality fish. The umami of the fatty nodoguro seeps into every grain of rice.

A warm dish of deep-fried tofu with a dashi broth poured over it. It has a gentle flavor.

A rich dish of eggplant stir-fried with butter.

Fatty silver cod simmered in a sweet and savory sauce. It's a flavor that goes well with both rice and sake.

A dish of yam wrapped in perilla leaves and fried. Enjoy the crispy and fluffy texture and the aroma of perilla.

A luxurious croquette made with Shinshu beef, a premium brand of beef. It is packed with the umami of the meat.

Tempura of sweet potato fried slowly at low temperature while keeping its block shape. Enjoy a sweetness like baked sweet potato and a moist texture.

Our restaurant's original special salad. Uses plenty of seasonal vegetables.

A classic potato salad. Enjoy its smooth texture and the crunch of the ingredients.

A healthy salad with tofu and wakame seaweed topped with crispy small dried fish.

A salad made with Kuroo Pork, a brand of pork, shabu-shabu style, finished with sesame dressing.

Dried and grilled stingray fin. It has a natural sweetness and its flavor deepens with chewing. Enjoy with mayonnaise.

A delicacy made by mixing shark cartilage with plum paste. The crunchy texture and the sourness of the plum pair well with sake.

A spicy snack made by pickling wasabi stems in oil.

A dish made by lightly searing the surface of spicy pollack roe. Enjoy the fragrance and the semi-raw texture of the roe.

We grilled precious domestic authentic shishamo smelt. It is characterized by its rich flavor with roe.

Simply salt-grilled fatty silver cod. You can enjoy the fish's natural sweetness and umami.

Fried fish cake made with ground fish paste mixed with small dried fish. Fragrant and pairs well with drinks.

Thick shiitake mushrooms grilled to perfection. Enjoy the rich aroma of mushrooms.

Grilled pork loin served with grated daikon radish and ponzu sauce for a refreshing taste.

Juicy fried chicken made with Jidori chicken. The umami of the chicken overflows with each bite.

Kyoto's specialty Jidori chicken, grilled flamboyantly over straw. The smoky aroma of charcoal and straw enhances the flavor of the chicken.

Beef skirt steak lightly seared and then 'tataki' (lightly pounded). It is tender and allows you to fully enjoy the umami of the red meat.

Chateaubriand from Shinshu beef, a rare cut. This is a top-grade steak that is extremely tender and characterized by the elegant sweetness of its fat.

Handmade soba noodles made with 100% buckwheat flour without any binders. Enjoy the rich aroma and firm texture of buckwheat. Perfect for finishing your meal.

Handmade onigiri (rice balls). You can choose your filling.

A rice bowl topped with bonito marinated in our special sauce.

A specialty udon from the Goto Islands in Nagasaki Prefecture. Although the noodles are thin, they have a good chewiness and a smooth texture.

A comforting egg porridge made with a gentle dashi broth. Perfect for finishing your meal after drinking.

Ice cream with a rich, deep sweetness using brown sugar.