Kikunoi

A dish served at the beginning of the season, made with green plums set in agar-agar and served with plum jelly. It has a refreshing sweet and sour taste that stimulates the appetite.

A colorful Hassun featuring seasonal ingredients. You can enjoy small portions of various seafood and mountain vegetables prepared using different cooking methods. It is visually appealing and also an excellent accompaniment to sake.

Sashimi of exceptionally fresh striped jack and sea bream. Enjoy seasonal seafood prepared in various ways, along with wasabi and garnishes. A dish to savor the original flavors of the ingredients.

A steamed dish made with conger eel and soy milk set in a kuzuan (arrowroot starch sauce), served with winter melon, sansho sprouts, and ground sansho pepper. It features a gentle dashi broth flavor and the fluffy texture of the conger eel.

A dish of grilled ayu (sweetfish) seasoned with salt, served with tadezu (water pepper vinegar). The exquisite combination of the fragrant grilled ayu's unique flavor and the refreshing spiciness of the tadezu. You can eat it whole, from head to bones.

A dish where seasonal vegetables such as Kamo eggplant are slowly simmered. The eggplant has a melt-in-your-mouth texture, and the umami of the dashi broth permeates it.

A final soup dish (todome-wan) with freshly cooked ginger rice, new onion soup, and Manganji chili peppers. As a conclusion to the meal, warm rice and soup warm the body.

A dessert of brown sugar ice cream, served with anko (sweet bean paste), warabi mochi, seasonal fruits, and shiratama dango (rice flour dumplings). A fusion of Japanese sweets and Western elements, perfect for concluding the meal.

A junmai ginjo sake brewed by a Kyoto brewery. While the aroma is subtle, the umami of the rice spreads in your mouth, characterized by a clean and crisp finish. It pairs exceptionally well with meals.

A super dry junmai sake produced in Hyogo Prefecture. It is characterized by its sharp dryness and clean finish, born from moromi fermented slowly at low temperatures. It is ideal as a "shokuchu-shu" (sake to drink with meals) that enhances the flavors of food.

A premium junmai daiginjo from Hakkaisan, one of Niigata's representative brands. It features a refined and gentle aroma, and while it has a clean dry taste when you take a sip, a pure umami spreads without any unpleasant aftertaste. It is recommended to drink it chilled.

A daiginjo sake "Higgan" from a Niigata brewery. While it has a solid presence, it is characterized by a relaxed and calm drinking experience overall. It is a special bottle delivered directly from the brewery.

A junmai daiginjo that embodies the elegance of Kyoto. It features a gently mellow aroma, a pleasant sweetness on the palate, and a clear finish. It pairs perfectly with delicate Kyoto cuisine.

A limited edition junmai daiginjo sake from Fukushima Prefecture. It has a clean and clear mouthfeel, but is characterized by a "flavor bloom" where the umami of the rice richly spreads in the mouth. A bottle to be enjoyed on special occasions.

A premium junmai daiginjo from Miyagi Prefecture's renowned sake, Hakurakusei. Upon tasting, a smooth ginjo aroma spreads, followed by a clean and crisp finish that disappears quickly, offering a sense of transparency. Enjoy a refined taste without any unpleasant aftertaste.

A junmai daiginjo proudly from Shizuoka Prefecture. When poured into a glass, a mystical ginjo aroma fills the air, and upon tasting, a deep and complex umami spreads. A bottle that creates a special moment, irresistible to sake lovers.

A very rare sake representing Yamagata Prefecture. Its arrival is irregular, and the brand varies by season, so you are fortunate to encounter it. It has a mellow mouthfeel, with a delicate yet rich aroma and deep umami.

A junmai sake from a Kyoto brewery. It has a fine and elegant mouthfeel, and the gentle umami of the rice is characteristic. It pairs well with any dish and is widely enjoyed as a sake to drink with meals.