Masubuchi

A chef's special course combining recommended dishes of the day. Enjoy seasonal ingredients in small portions.

A hot pot course using the high-grade fish 'Kue' (Longtooth Grouper). The fatty white meat has a rich umami, and the broth is exquisite.

A winter-limited course dedicated to pufferfish. Enjoy the delicate yet profound flavor through dishes like 'Tessa' (sashimi) and 'Tetchiri' (hot pot).

A course using soft-shelled turtle, known for its nourishing properties. Characterized by its rich broth and jiggly collagen texture.

The king of winter flavors, Matsuba crab. It has a strong sweetness and is packed with meat. Can be enjoyed as sashimi, boiled, or grilled.

Female snow crab (Zuwagani). Enjoy the rich flavor of the outer roe and inner roe, along with the umami of the crab butter.

A dish made with the roe of sekogani (female snow crab). Its rich and deep flavor pairs well with sake.

Zosui (rice porridge) generously flavored with sekogani (female snow crab) dashi. The crab's umami permeates every grain of rice.

Warm somen noodles served with a broth made from sekogani (female snow crab) dashi. A delicate flavor, perfect for finishing your meal.

Fresh raw sea urchin. It has a melt-in-your-mouth texture and a rich, creamy sweetness.

Popping salmon roe. Soy-marinated is perfect as a snack, and the small bowl is ideal for a finishing rice dish.

Assortment of fresh seafood procured daily. Enjoy seasonal fish all at once.

Hokkaido water octopus. Characterized by its soft, fresh texture and sweetness.

Sea bream cured in kelp. The kelp's umami transfers to the sea bream, offering a sticky texture and deep flavor.

Also known as the 'king of squid', Aori-ika is thick, has a strong sweetness, and a moderate chewiness.

Fresh scallop. It has a strong sweetness and a firm, springy texture.

Sashimi of Spanish mackerel (Sawara). Characterized by its tender flesh and elegant fatty sweetness.

Mackerel cured in vinegar. The umami of the fatty mackerel and the acidity of the vinegar are exquisitely balanced.

Mantis shrimp (Shako). It has a texture similar to shrimp but with a richer umami and unique flavor.

Sashimi of salmon caught in autumn. It has a moderate amount of fat and a refreshing taste.

Fatty yellowtail sashimi. Enjoy its rich umami and melt-in-your-mouth texture.

The finest bluefin tuna. The lean meat has a rich iron umami, and the medium fatty tuna has an exquisite balance of fatty sweetness and lean meat.

Seared Spanish mackerel topped with aromatic kujo leek soy sauce. The fragrant aroma whets the appetite.

Homemade sea urchin salt-cured. The rich sweetness and saltiness of the sea urchin are concentrated, making it a delicacy that pairs well with sake.

Large oysters from Hokkaido. Choose between enjoying their milky raw flavor or the fragrant, concentrated umami when grilled.

Salt-grilled autumn salmon. 'Harasu' is the fatty belly part, and 'kama' is the part behind the gills, packed with fat and meat.

'Kama' is the part around the gills of yellowtail. It is very fatty and can be enjoyed grilled with salt for a fragrant taste, or simmered in a sweet and savory sauce.

Salt-grilled Spanish mackerel collar (kama). Characterized by its fluffy meat and moderate fat content.

Silver cod marinated in Saikyo miso and then grilled. The sweetness and aroma of the miso, along with the melt-in-your-mouth flesh, are exquisite.

Salt-grilled 'Zabuton' (a cut from the chuck roll), a rare cut of Wagyu beef. The marbling is beautiful, and it's tender with a rich umami.

Wagyu Beef Tendon and Tofu Stew

Salt-grilled liver of Awa Odori chicken from Tokushima Prefecture. Enjoy its rich flavor and lack of gamey smell.

Deep-fried gizzards of Awa Jidori chicken. The unique, chewy texture is addictive.

Vinegar-marinated junsai (water shield) with a smooth texture. It's refreshing and perfect as a palate cleanser.

Konjac seasoned to be spicy. Perfect as a snack with drinks.

Cod milt (Shirako). Creamy and rich flavor. Choose from refreshing ponzu, fragrant salt grill, or melt-in-your-mouth tempura.

Yanaka ginger, a type of stem ginger. It has a mild spiciness and is eaten as is, dipped in our special garlic miso.

A traditional dish (nuta) of Kujo leeks and octopus mixed with vinegar miso.

Octopus simmered until tender. It is well-seasoned and becomes more flavorful with each chew.

Saikyo-yaki (miso grill) of 'Uribo' (wild boar piglet) meat. It has little gamey smell and you can enjoy the sweetness of the fat and the flavor of the miso.

Homemade sesame tofu with a rich sesame flavor. Characterized by its chewy texture and deep sesame taste.

Black turban shell simmered in a sweet and savory dashi broth. Enjoy its chewy texture and oceanic aroma. The meat is extracted with a toothpick.

A dish of plump shrimp tossed in our special homemade mayonnaise sauce. It has a mellow and rich flavor.

A white salad made with seasonal fruits (Shine Muscat, figs). It's a dessert-like appetizer where the gentle sweetness of tofu meets the freshness of the fruit.

A salad combining sweet persimmons and salty prosciutto. The sweet and salty combination pairs well with wine and sake.

Tempura of flavorful and aromatic natural black maitake mushrooms. Enjoy the crispy batter and the mushroom's umami.

Sweet Japanese chestnuts prepared as tempura or fried. The fluffy texture and the natural sweetness of the chestnuts are highlighted.

A luxurious small hot pot using pike conger and matsutake mushrooms. Enjoy the dashi from these two representative autumn ingredients.

Tempura of seasonal ingredients. The pike conger is fluffy, and the matsutake mushroom is fragrant.

Tempura of 'Dolce Dream' corn, which has a very high sugar content. It's characterized by a sweetness like fruit.

Fresh asparagus. Choose between a refreshing preparation with mayo-ponzu or tempura to enhance its sweetness.

Clams steamed in sake. It has a rich clam broth, and you can enjoy the soup until the end.

Ramen (Chuka Soba) with a rich clam broth. A gentle flavor perfect for finishing your night.

Traditional Japanese pickles made by pickling seasonal vegetables in rice bran. They have a sourness and umami from lactic fermentation.

Lightly pickled zha cai (pickled mustard plant). It has a crunchy texture and a refreshing taste.

Vinegar-marinated natural seaweed, harvested from rocky shores. It's thicker than typical seaweed, with a strong, crisp texture.

Classic potato salad. A homemade taste filled with the dedication of each restaurant.

A dish combining dried figs and fermented butter. The rich butter flavor and fig sweetness pair well with wine and bread.

A delicacy made from salted and dried mullet roe. It has a sticky texture, rich saltiness, and umami, making it an excellent pairing with sake.

Roasted 'Heshiko' (fermented mackerel), a local specialty. It's salty and intensely flavorful, best enjoyed in small portions with sake.

Fresh horse meat sashimi. It has no gamey smell and you can enjoy the umami of the lean meat and the sweet fat. Served with garlic and ginger soy sauce.

Freshly made onigiri. You can choose your filling.

Onigiri lightly grilled on the surface. The charred aroma of soy sauce or miso whets the appetite.

A dish of rice with dashi or tea poured over it. It's light and easy to eat, making it perfect to finish your meal.

A dish of rice simmered in dashi broth. It has a gentle flavor that warms the body.

Plain White Rice.

Cold noodles dipped in broth. You can simply enjoy the firm texture and flavor of the noodles.

Noodle dish served with spicy grated daikon radish. The sharp spiciness adds a nice accent.

Noodles served with a concentrated broth poured directly over them.

Noodle dish served in warm dashi broth.

Sake from Nara Prefecture. A popular brand characterized by its fresh effervescence and fruity sweetness.

A premium sake from Mie Prefecture. Enjoy a well-balanced sweetness and acidity, and a gorgeous aroma.

A famous brand from Saga Prefecture. Characterized by its juicy umami and elegant aroma.

A sake from Saga with a unique name. It's a crisp, super-dry sake suitable for pairing with meals.

A dry sake from Amabuki Brewery, known for using flower yeast. It has a clean taste.

A local sake from Aomori Prefecture. It has a rich umami and aroma typical of unfiltered nama genshu (raw undiluted sake).

A local sake from Aomori Prefecture. It uses unique sake rice and has a well-balanced flavor with good acidity.

Sake from a historic brewery in Yamagata Prefecture. It has a gorgeous ginjo aroma and a rich, sweet flavor.

A rare sake from Akita Prefecture. Characterized by its elegant sweetness and fruity aroma.

A local sake from Aomori Prefecture. You can clearly taste the umami of the rice, making it a sake that pairs well with meals.

Sake from Shizuoka Prefecture. It has a mild aroma and a dry taste, suitable for warm sake.

A renowned brewery from Fukui Prefecture. Characterized by its mellowness and deep richness from aging, with a clean finish.

Fruit liqueurs such as Umeshu. Can be enjoyed on the rocks or with soda.

Wine available by the glass.

Wine served by the bottle.

Sparkling wine made from 'Koshu', a grape variety native to Japan. Characterized by its refreshing acidity and citrus aroma.