Karu

Sashimi of fresh Bigeye Tuna from Misaki, Kanagawa Prefecture. It is characterized by its rich umami and beautiful red meat, recommended to be enjoyed with wasabi soy sauce.

Sashimi of natural striped jack from Chita, Aichi Prefecture. You can enjoy its rich, elegant sweetness and firm texture.

Sashimi of Magochi (a type of fish) from Futtsu, Chiba Prefecture. Known as a high-grade white fish, it has a delicate yet deep flavor and a firm texture.

Mackerel from Daikozaki, Mie Prefecture, cured in vinegar. The moderate acidity enhances the flavor of the fatty mackerel, making it a great pairing with sake.

Sashimi of Aori squid from Goto, Nagasaki Prefecture. Known as the king of squid, it is characterized by its sticky sweetness and thick texture.

Sashimi of "Akashi-dako" (octopus), a brand octopus caught in Akashiura, Hyogo Prefecture. It is muscular with a good chew, and the umami spreads as you chew.

Sashimi of Aoyagi (a type of clam) from Mie Prefecture. This clam dish offers a briny aroma, unique sweetness, and a chewy texture.

Ohitashi (boiled and dressed) made with fresh myoga (Japanese ginger) from Shimane Prefecture. It has a crisp texture and refreshing aroma, making it a perfect palate cleanser.

Ohitashi (boiled and dressed) made with Sendai Seri, a specialty of Miyagi Prefecture. You can enjoy the unique aroma and crispiness of the Seri, which can be eaten with its roots.

Roasted large ginkgo nuts from Obuso, Aichi Prefecture. You can enjoy the chewy texture, sweetness, and slight bitterness unique to freshly harvested nuts.

Vinegared dish made with natural mozuku seaweed from Aomori Prefecture. It has a fine, smooth texture and a crisp bite, offering a refreshing taste.

Simply boiled Australian extra-thick asparagus with salt. It is fresh, sweet, and you can enjoy the original flavor of the ingredients.

Salt-boiled black edamame from Sakura, Chiba Prefecture. It has a richer flavor than regular edamame, with a deep sweetness and aroma.

A dish of jiggly sashimi konjac served with homemade plum vinegar miso. The plum's acidity is refreshing, making it a healthy appetizer.

Grilled Manganji peppers from Kyoto Prefecture. They have little spiciness and are characterized by their thick, sweet flesh, with added fragrance from grilling.

Steamed taro root (ebiimo) from Shizuoka Prefecture, served with the skin on. Enjoy its sticky texture and unique umami with salt or miso.

A large fried tofu from the famous栃尾 (Tochio) region of Niigata Prefecture. It is crispy on the outside and fluffy on the inside, with a thick texture.

A salad-like dish made with fresh watercress and rich cream cheese, dressed with a spicy wasabi dressing.

Homemade appetizer made by pickling celery in katsuobushi-infused ponzu sauce. The aroma of celery and the acidity of the ponzu are a great match.

Dengaku (miso-glazed) made with rice eggplant from Sofue, Aichi Prefecture, coated with sweet miso and grilled. The creamy eggplant flesh and the fragrant miso are a perfect combination.

A gently simmered dish of napa cabbage and scallops. The soft napa cabbage is infused with the umami of the scallops.

Salt-boiled "Chama-mame" (a type of edamame) from Miyako Island, Okinawa Prefecture. It has a rich aroma and deep sweetness.

Foil-baked Jyo-negi (leek) from Gunma Prefecture. Heating brings out the sweetness of the leek, giving it a melt-in-your-mouth texture.

Lightly pickled eschalots (youngly harvested scallions) from Tateyama, Chiba Prefecture. You can enjoy their pungent spiciness and crisp texture.

Warm tofu topped with tenkasu (tempura scraps) and dashi broth. The mildness of the tofu combined with the richness of the tenkasu creates a comforting flavor.

Boiled broccoli served with a rich sea urchin sauce. The sweetness of the vegetables and the luxurious flavor of the sea urchin are a great match.

Salt-boiled snap peas from Kagoshima Prefecture. You can enjoy their crisp texture and the sweetness of the peas.

A classic spring dish of boiled rapeseed blossoms dressed with mustard soy sauce. The slight bitterness and the flavor of mustard pair well with sake.

Assortment of pickles made with seasonal vegetables. Perfect as a palate cleanser or with drinks.

Shark cartilage mixed with ume (plum) paste. It has a crunchy texture and the sourness of plum, making it an appetite stimulant.

The surface of mentaiko (pollack roe) is lightly seared. You can enjoy the smoky aroma, the rare texture inside, and the concentrated umami.

Salted "Ma-hoya" (sea squirt) from Miyagi Prefecture. This delicacy is packed with the unique briny aroma and umami of sea squirts, a must-have for sake lovers.

Dried and grilled stingray fin from Nagasaki Prefecture. It is thick, sweet, and the umami flavor develops as you chew. Enjoy with mayonnaise.

Whale bacon from Miura, Kanagawa Prefecture. This is the "unesu" (a specific cut) of whale, cured in salt, and is characterized by its unique fatty sweetness.

Kibinago (banded blue sprat) lightly dried to concentrate its flavor, then grilled. It can be eaten whole, including the head, with a hint of bitterness as an accent.

Salted red sea squirt from Hokkaido. It has a unique flavor and vibrant color different from regular sea squirts, making it a rare delicacy.

Sea cucumber from Aomori Prefecture, dressed with ponzu sauce. It is characterized by its firm, crunchy texture and refreshing taste.

A delicacy of kombu (kelp) with herring roe attached. This auspicious dish offers the popping texture of the roe and the umami of the kombu.

Tempura made with white goby from Kisarazu, Chiba Prefecture. You can enjoy the delicate flavor of the fluffy white fish and the crispy batter.

Kakiage (mixed tempura) made with "Konago" (small sand lance) chirimen (dried young fish) from Yoichi, Hokkaido. The fragrant fish flavor and crispy texture are irresistible.

Tempura of the skirt (legs) of Aori squid from Kyoto. You can enjoy the texture and sweetness of the thick, tender skirt.

Fried horse mackerel (aji) from Funagata fishing port, Chiba Prefecture, known as "Kin-aji." It is rich in fat and has a fluffy texture.

Nanbanzuke (sweet and sour marinade) made by deep-frying Honmoroko, a freshwater fish specialty of Lake Biwa, and then marinating it in a sweet and sour sauce. It is soft enough to eat with the bones.

Tempura made with high-sugar white corn from Yamanashi Prefecture. The sweetness increases further when fried, and you can enjoy the popping texture.

A luxurious dish of steamed head of white sea bream, a high-grade fish from Hachihama, Ehime Prefecture. You can enjoy its delicate umami and fluffy meat.

This dish features Ebodai (type of fish) from Kisarazu, Chiba Prefecture, simmered in a sweet and savory soy sauce-based broth. The flesh separates easily from the bone, and the flavor soaks well into the delicate white fish.

Kabuto-ni (simmered head) of Onagadai (a type of fish) from Kozushima, Tokyo. The elegant fat and gelatinous meat are exquisite when simmered.

Grilled head of high-grade "Ara" (a type of fish, also known as Kurome) from Nagasaki Prefecture. It is fatty, and grilling brings out its rich umami.

Grilled head of natural sea bream from Akashiura, Hyogo Prefecture. The flesh is firm, and you can enjoy the different textures and flavors of parts like the collar and cheeks.

Salt-grilled "Densuke Anago" (Conger Eel), a large conger eel, without any sauce. You can enjoy the natural flavor of the fatty conger eel with wasabi soy sauce or salt.

Grilled eel liver (internal organ) on a skewer. The unique bitterness combined with the savory sauce makes it a perfect accompaniment to drinks.

Spicy grilled chorizo sausage. The stimulating spiciness whets the appetite and pairs well with beer.

Slow-cooked stew of domestic Kuroge Wagyu beef tendons. Cooked until meltingly tender, it has a rich beefy flavor.

Tatsuta-age (deep-fried marinated chicken) made with "Tebaturo" (wing meat), a rare cut of "Kirishima Chicken," a famous brand from Miyazaki Prefecture. It is characterized by its juicy and firm texture.

Salt-dried splendid squid, homemade, then grilled. Drying concentrates the umami, resulting in a tender texture.

Fatty black cod marinated in sweet Saikyo miso and then grilled. The fragrant miso and the melt-in-your-mouth fat of the black cod are exquisite.

Grilled harasu (belly) of natural king salmon from Alaska. This is the fattiest part, offering a rich flavor.

Brand eel from Mikawa Isshiki, Aichi Prefecture. You can choose between "kabayaki" (broiled with sweet soy sauce) or "shirayaki" (plain broiled, served with wasabi soy sauce).

Salt-grilled hairtail (tachiuo) from Kamoi, Kanagawa Prefecture. It is characterized by its fluffy, tender white meat and elegant fat.

Thick shiitake mushrooms and raw kikurage (wood ear mushrooms) baked in foil. You can enjoy the rich aroma of the mushrooms and the chewy texture of the kikurage.

Dried and grilled authentic Shishamo smelt from Shiranuka, Hokkaido. Unlike the common capelin, this has the deep flavor of real Shishamo.

Steamed Asari clams from Tokyo Bay (Edomae). It has a rich clam broth and a simple yet profound flavor.

Tosani (simmered dish) made with ingredients from Kochi Prefecture and pork, simmered in a sweet and savory sauce with bonito broth and soy sauce. This dish, with its distinct bonito flavor, pairs well with rice.

A dish of lightly seared A4 grade Kuroge Wagyu beef round steak from Miyazaki Prefecture, served with ponzu sauce. You can enjoy the savory flavor of the high-quality red meat in a refreshing way.

Fluffy white rice, cooked to perfection.

Handmade onigiri (rice balls). You can choose from ume (plum), salmon, mentaiko (spicy cod roe), or beniko (fish roe) as fillings.

A rice bowl with warm rice topped with bonito flakes and freshly grated wasabi from Shizuoka. You can enjoy the refreshing spiciness and aroma of the wasabi.

A luxurious Unaju (eel over rice) made with eel from Mikawa Isshiki, Aichi Prefecture. The fluffy grilled eel and the sauce-soaked rice are a perfect match.

A rice bowl generously topped with negitoro (minced tuna and green onion) made from Canadian natural bluefin tuna. Please enjoy the rich flavor of the fatty tuna.

Miso soup made with large shijimi clams. It has a rich clam broth and is perfect as a finishing dish after drinking.