Ohan

Thinly sliced fugu (pufferfish) sashimi. It has a delicate, elegant sweetness and a unique, slightly chewy, firm texture. Typically eaten with ponzu sauce and grated chili.

An assortment of fresh seafood recommended for the day. You can enjoy multiple types of fish at once. Eaten with wasabi soy sauce.

A cut of tuna. A red meat fish characterized by its rich umami and smooth texture. One of the representative sashimi dishes in Japanese cuisine.

Very thinly sliced sea bream sashimi. It has a delicate sweetness and a moderate chewiness characteristic of white fish. Enjoyed with ponzu sauce, etc.

A delicacy with a unique sea-like aroma, sweetness, and bitterness. It has a vibrant orange color and pairs exceptionally well with sake.

Fresh shellfish sashimi. You can enjoy the crisp texture, the unique sea aroma of shellfish, and its sweetness. Eaten with soy sauce.

Fish milt (mainly cod or fugu). Characterized by its rich and creamy taste. Enjoy it with ponzu sauce for a refreshing taste, or experience its melt-in-your-mouth texture as tempura.

A dish where the surface of bonito is seared, leaving the inside rare. You can enjoy the aroma and the umami of the red meat. Eaten with condiments (garlic, green onion, ginger).

A dish of fugu (pufferfish) slices coated and deep-fried. It has a chewy texture like chicken and a delicate umami. Sometimes served with bones, often eaten by hand.

A classic Japanese dish of chicken seasoned with soy sauce, ginger, etc., and deep-fried. Crispy on the outside, juicy on the inside. Pairs well with beer.

Chikuwa (fish cake) stuffed with cheese in the hole, coated and deep-fried. The melted cheese and chikuwa are a perfect match for an appetizer.

Tempura of chikuwa (fish cake) with green laver mixed into the batter. An appetizing, home-style side dish with a sea aroma.

Tempura of wakasagi, a small freshwater fish, fried whole. It has little bitterness and can be eaten with the bones, which are soft. Recommended to eat with salt.

A dish where ingredients are marinated in miso paste and then grilled. The miso flavor and saltiness permeate the ingredients, resulting in a fragrant grilled dish. It's a taste that goes well with rice and drinks.

Fresh bamboo shoots in season during spring. They are tender with a unique sweetness and aroma. Enjoy the natural flavor in simmered or grilled dishes.

A delicacy made from salted and dried mullet roe. It has a sticky, rich umami and saltiness, and is sometimes called "sea cheese." Eaten thinly sliced with daikon radish.

Large beans, either grilled or boiled in their pods. They have a fluffy texture and a unique green aroma. Peel the pods and eat the beans inside.

Boiled small squid, in season during spring, dressed with miso-vinegar. The rich squid miso and the acidity of the miso-vinegar are a perfect match.

A stewed dish using seasonal vegetables and seafood. The gentle flavor of the dashi broth permeates the ingredients. The content changes daily.

A dish of chicken steamed until tender. Excess fat is removed, making it light. Eaten with sauce and condiments.

A Hawaiian-style seafood salad. Diced tuna marinated in soy sauce and sesame oil. Can be enjoyed refreshingly with vegetables.

A dish of steamed monkfish liver. Also known as "foie gras of the sea," it has a very rich and creamy taste. Eaten with ponzu sauce.

A dish made by slowly roasting a塊 of beef at a low temperature. It is juicy and red inside, with concentrated beef flavor. Served thinly sliced.

Thinly sliced tuna with olive oil and dressing, a Western-style sashimi. Topped with shirasu (whitebait) for a textural accent.

An assortment of several types of sashimi. You can choose the size according to the number of people or your preference. Enjoy fresh seafood all at once.

Tofu coated with potato starch, deep-fried, and served in dashi broth. Crispy on the outside and melt-in-your-mouth on the inside. The gentle dashi flavor soaks in.

A simple hot pot dish where tofu is warmed in kombu dashi. You can enjoy the sweetness of the tofu and the flavor of soybeans. Eaten with ponzu sauce and condiments.

A hot pot dish featuring oysters. Often made with a miso-based soup, the rich umami of the oysters permeates the vegetables.

A regional dish from Hokkaido where salmon and vegetables are simmered in a miso-based soup. Butter may be added, giving it a rich flavor.

Rice simmered in dashi broth, with salmon and salmon roe added. A porridge-like dish where you can enjoy the umami of the seafood and the gentleness of the egg.

Zosui with crab meat. The sweetness and flavor of the crab spread throughout the soup, creating a luxurious taste. Popular as a finishing dish.