Jyūban Ukyō

Avocado, cured in kombu to condense its flavor. Enjoy its sticky, creamy texture and the kombu aroma. Serve with wasabi soy sauce like sashimi.

A set of three assorted appetizers of the day. Perfect for those who want to try various flavors in small portions. Recommended for sharing as an initial snack with drinks.

A delicacy of shark cartilage seasoned with plum paste. Features the crunchy texture of cartilage and the refreshing sourness of plum. A classic appetizer for sake or shochu.

Akita Prefecture's smoked daikon radish "Iburigakko" topped with mascarpone cheese. The smoky aroma and the creaminess of the cheese are a perfect match. Enjoy as bite-sized pieces.

Kinpira (braised burdock root) stir-fried in a sweet and savory sauce. It has a characteristic crisp texture. It goes well with rice or as a snack with drinks.

A Japanese-Western fusion appetizer of mature black olives from Shodoshima, cured in kombu. Enjoy the deep flavor that fuses the richness of olives and the umami of kombu. Pairs well with wine or sake.

A refreshing appetizer of shark cartilage seasoned with plum paste. The crunchy texture and sourness stimulate the appetite. It's perfect as a palate cleanser or a snack with drinks.

Boiled edamame seasoned with sansho pepper. It features a spicy kick and a refreshing aroma. Please peel the pods by hand and eat the beans.

Cold tofu topped with miso made from fukinoto (butterbur sprouts), a spring mountain vegetable. The unique slightly bitter taste and aroma of fukinoto enhance the flavor of the tofu. Please mix the miso with the tofu little by little as you eat.

Tempura of Hamo (pike conger eel) and fragrant Matsutake mushrooms. Inside the crispy batter, the fluffy Hamo and the aroma of Matsutake are sealed. Please enjoy with salt or tempura dipping sauce.

Luxuriously fried matsutake mushrooms, a premium ingredient. Heating further enhances the unique aroma of matsutake. Enjoy with a simple salt dip, savoring the aroma.

An elegant clear soup made with matsutake mushrooms and amadai fish. Enjoy the rich aroma of matsutake mushrooms and the umami of amadai fish dissolved in the dashi broth. Please drink it as a soup while it's warm.

Shumai (dumplings) with pork filling mixed with matsutake mushrooms, and topped with more matsutake mushrooms, then steamed. The aroma of matsutake spreads throughout your mouth with the juicy meat juices. Delicious as is.

Sukiyaki simmered in a sweet and savory warishita sauce with matsutake mushrooms and beef. A luxurious dish where the sweetness of the beef fat and the aroma of matsutake mushrooms intertwine. Please dip in beaten egg before eating.

Potato salad made with the sweet potato variety 'Kita-akari' and plenty of egg. Features the fluffy texture of potatoes and the richness of the egg. Enjoyable as a snack or a salad.

A classic potato salad luxuriously mixed with black truffle. The rich aroma of truffle transforms the potato salad into an adult taste. It pairs exceptionally well with wine.

A creative dish combining Kyoho grapes and figs with salmon roe, coated in a sesame tofu batter. The complex flavor integrates the sweetness of the fruits, the saltiness of the salmon roe, and the aroma of sesame. Enjoy as an appetizer.

A salad combining sweet fruit tomatoes with creamy burrata cheese. Enjoy the sweetness and acidity of the tomatoes and the rich milkiness of the cheese. Please break the cheese with a knife and eat it with the tomatoes.

A salad generously using fresh cilantro (coriander). Tossed with our special wasabi dressing, the refreshing spiciness is a great accent. A must-have for cilantro lovers.

A salad made with kale, a nutritious vegetable. We use a less bitter variety and add smoked cashews for aroma and texture. A healthy and easy-to-eat salad.

A dish featuring firefly squid, a spring delicacy, with a rich egg yolk soy sauce dressing and a refreshing hint of yuzu. Perfect as a snack with drinks.

A dish of cold scrambled eggs topped with sliced truffle. Enjoy the rich flavor of the melty eggs and the aroma of truffle. Scoop with a spoon and eat.

A luxurious appetizer of tender white asparagus, served with cold scrambled eggs and truffle. The sweetness of the asparagus, the richness of the egg, and the aroma of truffle blend together.

Young bamboo shoots, marinated in sweet Saikyo miso and grilled. It features a crisp texture and the fragrant aroma of grilled miso. A classic Japanese flavor.

A simple salad of grilled bamboo shoots and fresh watercress. Seasoned only with olive oil and salt to bring out the natural flavors of the ingredients. A refreshing taste.

Spicy mentaiko (pollock roe) made into tempura. It's finished rare inside, offering a popping texture and rich umami. Its strong flavor pairs well with drinks.

Tempura of kombu with abundant herring roe (komochi kombu). Heating enhances its sweetness and provides a unique popping and crunchy texture. Please enjoy with salt.

A croquette made with a rich white sauce containing crab meat, coated in batter and fried. Enjoy the crispy exterior and creamy interior. Serve with the accompanying tartar sauce.

Deep-fried chicken made with "Daizen Chicken," a brand chicken from Tottori Prefecture. It features juicy meat and overflowing umami. Enjoy it with a squeeze of lemon for a refreshing taste, or with our optional tartar sauce.

Thick-cut grilled "Pochigi," a spicy sausage popular in Okinawa. It's seasoned with cumin for an exotic flavor and pairs well with beer.

Homemade roast beef made with a rare cut, marbled chuck flap, from Kuroge Wagyu beef. It's seasoned with a miso-based sauce and has a very tender texture. Enjoy it with vegetables and your choice of luxury toppings.

Foie gras pan-seared to a fragrant crisp. The sweet and savory teriyaki sauce complements the rich sweetness of the fat. Enjoy the melt-in-your-mouth texture.

Tempura of spicy mentaiko (pollock roe). Enjoy the crispy exterior and rare interior. Popular as a snack with drinks.

A seasonal dish of tempura made with whole small ayu (young river fish). The slight bitterness of the innards offers an adult taste, and it pairs exceptionally well with sake. Topped with karasumi powder for added umami.

Tempura of thin and tender young bamboo shoots (magari-take). Enjoy its unique crunchy texture and sweetness. Simply enjoy with salt.

A luxurious dish of premium abalone, steamed until tender then made into tempura. Enjoy the crispy batter and the chewy texture of the abalone simultaneously. Serve with liver sauce or salt.

A dessert-like appetizer of fresh grapes, lightly smoked and seasoned with olive oil and salt. The balance of grape sweetness, smoky aroma, and saltiness is exquisite and pairs well with wine.

A whole camembert cheese, warmed and topped with truffle. The melted cheese and truffle aroma blend together. Enjoy with crackers or baguette.

A hot version of Caprese, with tomatoes and mozzarella cheese baked in the oven. Enjoy the sweetness of the heated tomatoes and the melted cheese. Please eat while hot.

A luxurious canapé with sour cream and abundant caviar on a cracker. The saltiness of the caviar and the acidity of the cream enhance champagne and white wine.

A sinfully rich dish of rare Calpis butter topped with caviar. The creamy melt of the butter and the saltiness of the caviar blend in your mouth. It's recommended to savor it little by little.

A luxurious dish combining sweet raw white shrimp with salty caviar. The caviar enhances the delicate sweetness of the white shrimp, known as the "Jewel of Toyama Bay." Pairing with sake is recommended.

Luxurious canapés piled high with caviar. You can order by gram. The finest appetizer for special celebrations or when you want to savor wine.

A set of three mini rice bowls served in small ochoko cups, featuring premium ingredients. Enjoy small portions of sea urchin, salmon roe, caviar, and more. It's visually appealing and perfect as a light meal after drinks.

A small salmon roe bowl served in an ochoko cup. It's seasoned and ready to eat. A bite-sized, easy-to-eat dish.

A small sea urchin bowl served in an ochoko cup. Enjoy the rich, sweet sea urchin in one bite. A luxurious bite of rice.

A mini rice bowl with a layer of caviar on top of rice, served in a small ochoko cup. The saltiness of the caviar pairs well with the rice.

Plain white rice made with "Hana-Etsuzen," a brand of rice from Fukui Prefecture. Perfect for finishing your meal or enjoying with side dishes.

A traditional, sour pickled plum with a good shiso aroma. Ideal as a side dish with rice, a snack with tea, or a palate cleanser.

Red miso soup with large clams and junsai (water shield sprouts). The clam broth is rich and satisfying, perfect for finishing your meal.