Lamp

A light course where you can also enjoy à la carte. Starting with salad, you can taste classic teppanyaki dishes like seafood, pork kimchi, steak, and okonomiyaki.

A well-balanced course that allows you to enjoy small portions of our popular dishes. It includes sirloin steak as the main course, along with seafood and teppanyaki of the day.

A fulfilling course focusing on ingredients. With an increased number of seafood and teppanyaki dishes, you can enjoy a luxurious time with sirloin steak.

Freshly caught new saury, pan-fried with breadcrumbs for a fragrant finish. Crispy on the outside, with the rich flavor of fatty saury on the inside.

Carpaccio made with fresh sea bream. The mild yet sweet sea bream is served refreshingly with our special sauce.

Large clams and pea shoots steamed in white wine. A dish where the clam broth makes the soup delicious.

Large-cut vegetables and thick-cut bacon stir-fried and finished with a mouth-watering curry flavor. Perfect as a snack with drinks.

Large scallops and crisp chingensai tossed in a spicy arrabbiata sauce. An Italian-style teppanyaki dish.

Sautéed sweet Senshu water eggplant topped with salty prosciutto. The sweetness of the eggplant and the saltiness of the prosciutto are a perfect match.

Sweet figs mixed with rich mascarpone cheese, an appetizer that can also be enjoyed as a dessert.

A refreshing finish dish with fresh sea bream served over chilled somen noodles. The umami of the sea bream dissolves into the broth.

Myoga pickled in sweet vinegar. Its refreshing aroma and crisp texture are perfect as a palate cleanser.

Mini tomatoes marinated in olive oil with herbs. The sweetness of the tomatoes is concentrated.

Steak made with the highest grade Kuroge Wagyu sirloin. The sweetness of the fat and the umami of the meat melt in your mouth.

Steak made with lean cuts of Kuroge Wagyu. It has a rich, natural meat flavor, is low in fat, and can be enjoyed healthily.

Lightly seared Kuroge Wagyu tataki topped with a generous amount of green onions. Served with ponzu sauce for a refreshing taste.

Fresh Akashi octopus grilled fragrantly in butter and soy sauce. The chewy texture of the octopus and the aroma of butter are appetizing.

Large Hokkaido scallops topped with breadcrumbs and garlic butter, then grilled. The crispy texture and garlic aroma are irresistible.

Sweet Aori squid grilled in butter and generously sprinkled with karasumi (dried mullet roe). A dish that pairs well with drinks.

Large, head-on shrimp grilled in butter. You can also enjoy the rich flavor of the shrimp's tomalley.

A classic teppanyaki dish of stir-fried premium Sangenton pork and kimchi. The sweetness of the pork and the spiciness of the kimchi are in perfect balance.

Sautéed crispy pork and spinach. You can enjoy the contrast in textures.

Sweetened tomatoes, lightly grilled, topped with plenty of melting cheese. A warm appetizer with a pizza-like flavor.

Spring rolls filled with plump shrimp and cheese, then pan-fried. The crispy skin and overflowing cheese are delightful.

Crispy yam and creamy avocado sautéed on a teppanyaki grill. A healthy dish with contrasting textures.

Sautéed avocado topped with plenty of young sardines and cheese. You can enjoy the rich flavor.

Classic red sausages, simply stir-fried. A familiar dish, often served with cuts resembling octopus.

A Kansai-style teppanyaki dish using pork and eggs. Served with plenty of sauce and mayonnaise.

A mix of several types of hormones, grilled. Enjoy the chewy texture and rich flavor of the fat. Choose between salt or sauce.

Our restaurant's special salad, made with plenty of seasonal vegetables.

An Italian-style appetizer combining tomatoes, avocado, and mozzarella cheese.

Whole cucumbers pickled in a spicy seasoning. Perfect as a snack with drinks.

Kimchi from Osaka, with a good balance of umami and spiciness.

Quail eggs made into a refreshing water kimchi. A unique dish.

Freshly cooked Daisen chicken is prepared sous-vide and served yukhoe-style with a green onion and salt sauce.

Sautéed shrimp with garlic and colorful vegetables.

A unique noodle dish made by grilling a mix of udon and soba noodles.

Our restaurant's original gyoza, bite-sized and easy to eat.

Simple and rich vanilla ice cream.

A rare cheesecake-flavored ice cream with a refreshing lemon acidity.

Ice cream that looks white but tastes like coffee, with chocolate chips.

An original sour with a good balance of honey sweetness and lemon acidity.

A sour with the refreshing bitterness and acidity of grapefruit.

A crisp, dry sour with a refreshing lime aroma.

A fragrant sour made with Sudachi, a specialty of Tokushima.

A healthy sour with the acidity and sweetness of tomatoes.

A luxurious plum sour with whole large Nanko plums.

Shochu mixed with oolong tea. Pairs well with meals.

Shochu mixed with matcha. Enjoy the aroma and bitterness of the tea.

A premium beer with deep richness and a floral aroma.

Belgian white beer. Fruity and easy to drink.

A light-bodied beer from Mexico. Served with a squeeze of lime.

A non-alcoholic beer-like beverage with zero alcohol, zero calories, and zero sugar.

A cocktail made by mixing beer with tomato juice.

A cocktail made by mixing beer with ginger ale.

Classic highball made with Suntory Kakubin.

A highball made with Chita whisky, characterized by a light taste and a subtle sweet aroma.

A highball made with "Ao," a blend of the world's five major whiskies. Complex and rich flavor.

A highball made with Hakushu single malt whisky, known for its refreshing aroma like young forest leaves and a crisp taste.

A highball made with Yamazaki single malt whisky, known for its soft, floral aroma and sweet, smooth taste.

A luxurious highball made with Yamazaki 12 Year Old, offering a deep flavor with a sense of aging.

A refreshing cocktail combining gin and tonic water.

A sweet and fruity cocktail made by infusing wine with fruit.

Cassis liqueur-based cocktail (with soda, orange, etc.).

Lychee liqueur-based cocktail.

Kenzo Estate's flagship wine. A red wine with both depth and suppleness.

A refreshing white wine primarily made from Sauvignon Blanc.

A representative blended whisky from Japan. Fragrant aroma and profound taste.

An easy-to-drink imo shochu with a citrus aroma.

A sour with a refreshing lemon acidity.

A sour made with Oita Prefecture's specialty kabosu, offering a unique acidity and aroma.