Kuraya

A platter of fresh seafood sourced daily. Enjoy the texture and umami of seasonal fish. Pairs excellently with sake.

A hot pot dish simmered in a soup rich with seafood broth. The umami of the seafood permeates the vegetables, warming the body. Recommended for the cold season.

A simple dish of tofu warmed in kombu dashi, served with ponzu and condiments. Features the gentle sweetness and smooth texture of tofu.

A nabe-style dish of beef and tofu simmered in a sweet and savory warishita sauce. The flavored tofu and meat are a great combination, perfect with rice or drinks.

Tender simmered conger eel, lightly seared for a smoky aroma. Melts in your mouth with a perfect sweet and savory sauce.

A dish of fresh tuna mixed with spicy grated daikon radish. The radish's spiciness cuts through the tuna's richness for a refreshing taste.

Salt-grilled collar (kama) of greater amberjack. Known for its fatty and juicy meat.

A dish of fatty silver cod grilled with a sweet and savory sauce. The flesh is fluffy and offers a rich flavor.

Thick-cut pork loin grilled with a special ginger sauce. It's voluminous and the aroma of ginger whets the appetite.

A mixed dish of natto, okra, and tororo, known for their slimy texture. Highly nutritious and a healthy appetizer.

Dried round sardinellas, whole, with concentrated umami. The more you chew, the richer the flavor, making it ideal with sake.

Traditional Japanese pickles made by fermenting vegetables in a nuka (rice bran) bed. Offers a refreshing palate cleanser with its fermented tang and umami.

A simple dish of thinly sliced mountain yam, served with soy sauce and wasabi. Enjoy the crisp texture and sticky consistency.

Boiled chives soaked in dashi soy sauce. A refreshing side dish where the flavor of chives harmonizes with the umami of the dashi.

Fresh horse mackerel lightly coated and deep-fried to a crisp. The flesh is fluffy and typically served with sauce or tartar sauce.

Fries made with Sanriku oysters. The rich, creamy oyster flavor is sealed within the crispy batter.

A platter featuring both oyster and horse mackerel fries. Recommended for those who want to enjoy seafood fries at once.

A platter of assorted deep-fried dishes recommended for the day. Enjoy a variety of fries in small portions.

Fresh shirako (cod milt) blanched, chilled, and served with ponzu sauce. Enjoy the rich, creamy flavor of shirako in a refreshing way.

Boiled shirako (cod milt) served warm. Its melt-in-your-mouth texture and rich umami spread throughout your mouth.

Shirako (cod milt) gently simmered with egg. The mild dashi broth enhances the sweetness of the milt and egg.

A dish of tempura-fried shirako (cod milt). Enjoy the contrast between the crispy exterior and the creamy interior.

Oyster deep-fried with nori seaweed. The aroma of nori and the richness of oysters are a great match.

A dish of red sea cucumber, known for its unique chewy texture, served with ponzu sauce. Its oceanic aroma and refreshing taste pair well with sake.

A dish of simmered natural sea bream head in a sweet and savory sauce. The meat around the bones and the gelatinous parts around the eyes are considered particularly delicious.

A unique tempura dish made with tomatoes. Heating enhances the tomato's sweetness and juiciness.

Sashimi of bonito caught in spring. It has a light, lean red meat flavor with little fat, and is delicious with condiments.

A platter of three kinds of recommended sashimi for the day. Perfect for those who want to try various fish.

Homemade menchi-katsu (minced meat cutlet). A juicy and crispy fried dish packed with the flavor of minced meat and onions.

Skewers of pork and green onions, deep-fried. The sweetness of the green onions complements the fatty pork.

A classic izakaya dish of simmered meat and tofu. The tofu, infused with flavor, is the star.

Fried gizzard with a chewy texture. A perfect accompaniment to beer.

Juicy fried chicken, marinated in a sauce and then deep-fried. A classic izakaya menu item.

A hot pot dish where chives and eggs are simmered in dashi broth. It has a gentle flavor that warms the body.

A simple stir-fry of chives and eggs. Often seasoned in a Chinese style, it pairs well with both rice and drinks.

Deep-fried tofu coated with potato starch, served with dashi broth. Enjoy the contrast of a crispy exterior and a soft, melt-in-your-mouth interior.

Clams steamed in sake. The broth, infused with the clam's flavor, is also delicious.

Ginger-fried pork neck (tontoro). Known for its fatty sweetness and unique texture.

Thick-cut pork loin grilled like a steak and finished with a ginger sauce. A hearty dish.

Chicken thigh sautéed with garlic. The fragrant garlic aroma stimulates the appetite.

Simply grilled chicken thigh. Crispy skin and juicy meat.

Salad made with vegetables and ingredients recommended for the day. Contents may vary daily or be the chef's whim.

A salad generously topped with shredded ginger. The spiciness of the ginger provides a refreshing accent.

Chilled sliced tomatoes. A simple dish served with salt or mayonnaise.

Cucumbers served with miso paste. The refreshing crunch of cucumber and the salty miso are a classic pairing for an appetizer.

Chilled tofu topped with green onions, bonito flakes, ginger, and other condiments, served with soy sauce.

Fermented soybeans. A traditional Japanese food with a unique aroma and sticky texture. Mixed with condiments and soy sauce.

A popular appetizer combining tuna sashimi and natto. The flavors of tuna and natto blend together.

A delicacy made by fermenting squid salted with its internal organs. It has a rich umami and saltiness, pairing well with sake.

Homemade pickled vegetables using our own nuka (rice bran) starter. Enjoy the flavor of vegetables like cucumber and daikon, and the tang of fermentation.

A bowl of rice topped with several kinds of fresh sashimi. A luxurious dish where you can enjoy various seafood at once.

A bowl of rice topped with tuna sashimi and grated yam (tororo). Served with soy sauce.

A dish where rice is topped with various ingredients and served with tea or broth. A popular way to finish a meal.

Onigiri (rice ball) brushed with soy sauce and grilled to a fragrant finish. Enjoy the crispy exterior and chewy interior.

Freshly cooked white rice.

A staple soup in Japanese households, made with dissolved miso. Ingredients may vary by day.

Miso soup or clear soup with clams. The clam broth is rich and delicious.