Izukami ten

A dish of beef offal simmered in seafood broth with Sichuan-style spiciness. Characterized by its rich umami and piquant heat.

A dish of lamb and eggplant simmered in spicy green curry. The ethnic aroma whets the appetite.

A visually striking black mapo tofu. Authentic flavor with rich spiciness and the aroma of Sichuan peppercorns.

Chicken dish served with a black vinegar-based herb sauce. You can choose the part (breast/thigh) and cooking method (steamed/fried).

Fresh fish cut into thick chunks. Choose between sashimi or seared.

Mackerel cured in vinegar. Refreshing taste, with added fragrance when seared.

Fatty salmon. Enjoy the melt-in-your-mouth texture of sashimi or the fragrant crispness of seared.

Assortment of today's recommended 3 kinds of sashimi. Enjoy a variety of fresh seafood in small portions.

Fried oysters from Hiroshima Prefecture. Crispy on the outside, juicy and rich on the inside.

Fried horse mackerel with thick fillets. Enjoy the fluffy texture of the meat.

A dish of whole fried sweet shrimp. Fragrant and sweet, perfect as a snack with drinks.

Ginkgo nuts fried and seasoned with mala spices. Spicy and pairs well with drinks.

A dish of french fries with chili and garlic flavors. Spicy and punchy.

A Japanese-Western fusion dish with seasonal firefly squid and nanohana, finished with a refreshing balsamic vinegar and ginger soy sauce.

Nanbanzuke (pickled dish) of sweet shrimp and crisp vegetables in a sweet and sour sauce. Refreshing and perfect as a palate cleanser.

Steamed dumplings topped with our special spicy and flavorful sauce. The flavor is reminiscent of "Yodare Dori" (saliva-inducing chicken) and whets the appetite.

An appetizer of chashu pork and cucumber tossed with black pepper. Simple flavor that pairs well with drinks.

Homemade dumplings packed with chives and scallions, baked to a fragrant crisp.

A dish of lightly seared Bungo local chicken finished in a yukke style. The sweetness of the chicken and the sauce are a perfect match.

Oysters and mushrooms are steamed in butter with aosa seaweed. Enjoy the aroma of the sea and the richness of the butter.

Flounder simmered until tender. The sweet and savory broth has permeated the fish, and it is served with a boiled egg.

Fried salmon harasu (belly) and tofu topped with generous ikura (salmon roe). Gentle dashi broth flavor.

A dish of pork belly braised in white dashi for a light and elegant flavor. Tender and refined.

Sweet and sour pork made with cubed pork, served with green vegetables for a colorful dish.

A refreshing cold dish of firefly squid and nanohana marinated in a Western-style ceviche, topped with ikura (salmon roe).

A refreshing carpaccio of fatty yellowtail with scallion, salt, and lemon.

A dish of boiled octopus and creamy avocado tossed with seaweed, offering a taste of the sea.

A Mexican-style appetizer of avocado and cream cheese tossed with spicy salsa sauce.

Fried salmon topped with a sweet and sour flavored sauce (Yurin sauce).

A classic sake accompaniment of rich ankou (monkfish liver) served with refreshing ponzu sauce.

A dish of ankou (monkfish liver) mixed with fresh fish, offering a rich umami flavor.

A hearty Spanish omelet finished in a Margherita style with tomato, basil, and cheese.

A Western-style arrangement of homemade chashu pork with a balsamic pepper sauce that is both tangy and spicy.

A fragrant fish dish of white fish grilled with herb salt, served with herb butter.

Juicy pork loin steak generously topped with a rich avocado and cilantro dip sauce.

A steak of the rare ichibo cut from the highest grade A5 Wagyu beef. Enjoy the sweetness of the fat and the umami of the lean meat.

A rich salad combining potato salad mixed with basil sauce (pesto), smoked salmon, and mascarpone cheese.

A potato salad topped with spicy Taiwanese minced meat. Topped with a boiled egg, it's delicious when broken and mixed.

A salad of sweet spring cabbage and salty corned beef mixed with mayonnaise seasoned with black pepper.

A champloo of stir-fried tomatoes and preserved radish, without excess liquid. Cilantro adds a fragrant accent.

A healthy salad of chicken breast and glass noodles with an ethnic-style sour and spicy dressing.

A Korean-style choregi salad with large-cut lettuce and pork belly. The nuts add a pleasant crunch.

A seafood stir-fry with the numbing spiciness of Sichuan peppercorns added to an Italian spicy tomato sauce "Arrabbiata."

A Chinese-style dish stir-fried with plump shrimp, scallops, and vegetables such as bok choy.

A dish of lamb and eggplant stir-fried with "Shachajang" (a Taiwanese condiment) that condenses the umami of seafood.

A creative dish of stir-fried rice noodles with a sauce that fuses the spiciness of mala with the mellowness of cream.

A sour and spicy champloo (stir-fry) of local chicken and spring cabbage with a Tom Yum Goong flavor.

A spicy and savory version of the Korean glass noodle dish Japchae, made with beef brisket and bell peppers.

A lightly seasoned shrimp fried rice. Perfect for finishing a meal.

A Thai-style stir-fried noodle dish (Pad Thai) using Okinawa soba noodles. It's hearty with beef tendon.

A unique salt yakisoba with the aromatic spice of cumin and the tanginess of balsamic vinegar.

A Taiwanese staple, Lu Rou Fan (braised pork rice). The sweet and savory braised pork belly pairs perfectly with the rice.

A short pasta dish with a sauce inspired by Russian borscht soup. Accented with dill-infused sour cream.

A dessert combining warm sesame balls with cold vanilla ice cream.

A refreshing sherbet made with Setouchi lemon. Perfect for cleansing your palate after a meal.

Enjoy a selection of today's small plates at a great value. Perfect with drinks.

Small plate of sweet shrimp nanbanzuke (pickled in sweet and sour sauce).

Oysters pickled in a piquant sansho pepper oil.

Salt-cured mackerel confit, slowly simmered in low-temperature oil. Moist texture.

A classic side dish of fiddlehead ferns simmered in a sweet and savory sauce.

A Tom Yum Goong flavored arrangement of the Okinawan dish "Ninjin Shirishiri" (grated carrot stir-fry). It's not spicy and easy to eat.

A dish of quail eggs pickled in our special savory sauce.

A refreshing dish of beef brisket mixed with a yogurt-based lassi sauce and mint.

Rich crab miso. Pairs well with sake.

A simple appetizer of cucumber tossed with sesame oil and salt.

Grilled stingray fin. The flavor deepens with each chew.

A rare delicacy of shark cartilage mixed with plum paste. Characterized by its crunchy texture and the sourness of plum.

A refreshing dish of grated daikon radish topped with kamaage shirasu (boiled whitebait).

An appetizer of mozuku seaweed, bamboo shoots, and chashu pork tossed with a tangy yurin sauce.

Preserved radish tossed with scallion and salt dressing.

A luxurious appetizer of seasoned boiled egg topped with ikura (salmon roe).

A rich and sticky salted salmon roe (shiokara).

A dish of shumai topped with a spicy "Yodare Dori" (saliva-inducing chicken) style sauce.

Draft beer made with only the first press wort. Refreshing taste.

A lager beer (medium bottle) characterized by its traditional bitterness and richness.

Domestic bottled beer. You can choose the brand.

We offer a selection of beers from around the world.

A carefully crafted sour made with our homemade lemon syrup and pickled lemons.

A variety of fruit and flavored sours.

A shochu highball mixed with tea. Enjoy the aroma of various teas.

Alcohol infused with medicinal herbs. Recommended for health-conscious individuals.

Original infused craft gin. Enjoy the aroma of herbs and fruits.

Whiskey mixed with soda. You can choose from several types of whiskey and mixing methods.

Sweet and sour plum liqueur. Available in varieties such as honey-infused and cloudy.

A Japanese-style makgeolli made by a sake brewery. Characterized by the sweetness of rice and a yogurt-like sourness.

We offer a selection of authentic shochu, including sweet potato, barley, and awamori.

Non-alcoholic drinks for those who don't drink alcohol or for a break.