Kotori

Hatsugatsuo (early spring bonito) is a young, light bonito caught in early spring. Sashimi is the traditional way to enjoy fresh bonito as is, while tataki is lightly seared on the surface for added aroma. Both can be enjoyed simply with soy sauce and ginger or garlic.

Sawara (Spanish mackerel) is a fish in season in spring, characterized by its elegant white flesh. As sashimi, you can enjoy its delicate umami and melt-in-your-mouth texture. Try the fish's natural flavor to your heart's content with soy sauce and wasabi.

Local clams (hamaguri) grilled in a fragrant sesame soy sauce. The chewy texture of the plump clams and the savory-sweet soy sauce with sesame flavor are a perfect match. Also ideal as a snack with drinks.

Conger eel (anago) is a fish characterized by its plump flesh. White roasting involves grilling the skin until crispy, allowing you to simply savor the natural umami of the eel. For tempura, it's coated in batter and lightly fried, offering a crispy exterior and a fluffy interior. Enjoy with salt, lemon, or tentsuyu (tempura dipping sauce) as you prefer.

Grilled Ayu (sweetfish) with salt is a quintessential part of Japanese summer. The fragrantly grilled ayu has firm flesh and is characterized by its unique flavor and slight bitterness. It can be eaten whole, from head to tail, and is especially recommended to eat while hot.

Sashimi or tataki (seared) of fresh summer horse mackerel (aji) from Kyushu. Sashimi offers the direct umami of fresh horse mackerel, while tataki adds a roasted aroma by searing the surface, enhancing the fish's flavor. Enjoy with condiments and soy sauce.

This Bigfin reef squid sashimi is characterized by its beautifully translucent flesh and rich, sticky sweetness. The elegant umami that spreads with each chew and its chewy texture are a perfect match for sake. Enjoy with ginger soy sauce or wasabi soy sauce.

Fresh Setouchi Red Sea Bream (Hanadai) served as sashimi or usuzukuri (thinly sliced). Sashimi offers the firm texture and delicate umami of the sea bream, while usuzukuri provides a more delicate mouthfeel and harmony with ponzu sauce and condiments. Pairing with sake is also recommended.

Sea Bream Shabu-Shabu: Fresh sea bream lightly swished in hot broth. The sea bream becomes plump and tender, and can be enjoyed lightly with ponzu or sesame sauce. The broth, infused with the sea bream's umami, is also exquisite, and you can even add rice or noodles at the end.

Sashimi of fresh Kanpachi (greater amberjack) caught in the Sea of Japan. The flesh is firm, well-marbled, and characterized by its chewy texture and rich umami. Enjoy its rich flavor with soy sauce and wasabi. It also pairs well with sake.

Fresh Bluefin Tuna sashimi, selected by Toyosu tuna wholesaler 'Yamani'. The melt-in-your-mouth fatty umami and the rich flavor of the red meat spread through your mouth, creating a luxurious experience. Enjoy the highest quality tuna with wasabi and soy sauce.

Homemade Kohada (gizzard shad). Kohada, cured in vinegar, is characterized by its unique flavor and acidity, making it a staple of Japanese cuisine. Pairing it with the accompanying pickled ginger (sari ginger) cleanses the palate and further enhances the umami of the kohada. It is perfect with sake.

Homemade tsukune supervised by Ningyocho Ohaba. Tsukune, made from minced chicken, is fluffy and juicy, packed with chicken umami. Grilled with a sweet and savory sauce, it pairs well with both rice and sake. Enjoy the carefully crafted taste, made by hand one by one.

Dried Nodoguro (Blackthroat Seaperch), a prized fish, lightly seared. It is very fatty, and searing enhances its fragrance, resulting in a plump and juicy flesh. Enjoy the crispy skin and the umami of the flesh with sake.

Seasonal edamame (soybeans) simply grilled. Characterized by their fluffy texture, natural sweetness, and aroma. Lightly salted and best enjoyed hot. Also ideal as a snack.

Yanaka ginger, signaling the arrival of summer. It is fresh, mildly spicy, and has a crisp texture. It can be eaten raw with miso, or made into tempura or pickled in vinegar. It's a dish that refreshes the palate.

An assorted sashimi platter of several types of freshly selected seafood for one person. Enjoy the different flavors and textures of seasonal fish at once. It pairs excellently with sake and is a luxurious dish. Contents may vary depending on availability.

A warming ginger hot pot served with a special ginger broth. Made with plenty of ginger and chicken or pork (or a mix of both), it has a rich flavor. Enjoy it lightly with condiments for a healthy dish that warms you from the inside, especially recommended in cold weather.

A menu set featuring cold Zaru Udon, a small assortment of tempura (2 shrimp, sweet potato, pumpkin), and white rice made with specially cultivated Akitakomachi rice. A well-balanced set that allows you to enjoy refreshing udon, freshly fried tempura, and delicious rice all at once.

A menu set featuring Kake Udon, a small assortment of tempura (2 shrimp, sweet potato, pumpkin), and white rice made with specially cultivated Akitakomachi rice. A well-balanced set that allows you to enjoy warm udon, freshly fried tempura, and delicious rice all at once.

A special menu featuring cold Zaru Udon, a luxurious assortment of tempura (2 shrimp, kiss, squid, eggplant, shiitake, sweet potato, pumpkin), and white rice made with specially cultivated Akitakomachi rice. A generous set that allows you to luxuriously enjoy the various flavors and textures of tempura.

A special menu featuring Kake Udon, a luxurious assortment of tempura (2 shrimp, kiss, squid, eggplant, shiitake, sweet potato, pumpkin), and white rice made with specially cultivated Akitakomachi rice. A highly satisfying set that allows you to enjoy warm udon, abundant tempura, and delicious rice all at once.