Osake to Gohan Shinkope

Potato salad made with fresh seasonal 'new potatoes' and grain mustard. It has a distinct 'shaki-shaki' (crunchy) texture unlike mashed styles. Served chilled.

Grilled eggplant marinated with cumin spices. The smoky flavor of the eggplant pairs well with the exotic aroma of cumin. A refreshing starter.

A salad featuring whole jumbo mushrooms topped generously with Parmesan cheese. The earthiness of the raw mushroom complements the salty richness of the cheese.

Pickles made with bitter melon (goya) and Japanese ginger (myoga). A crisp palette cleanser with a balance of bitterness, acidity, and aromatic spice.

Fresh green salad served with a homemade carrot dressing. The dressing is bright orange, sweet, and tangy.

Minced fatty tuna (negitoro) mixed with burdock root (gobo). The rich, melting tuna contrasts with the earthy, crunchy burdock. Great with sake.

Seared bonito (katsuo) sashimi topped with homemade spicy chili oil. Based on the Szechuan 'mouth-watering chicken' style, offering a spicy and savory kick.

Salmon and sweet seasonal onions marinated in Shaoxing wine (Chinese rice wine). The marinade adds a deep, aromatic flavor to the fresh fish.

Homemade chicken ham, likely sous-vide for tenderness. Served with a refreshing sauce made from Shiso leaves and Nanko plums (ume).

Pork jowl (fatty neck meat) marinated in ethnic spices. Juicy with a crunchy texture and savory Asian flavors.

An assortment of 6 appetizers from the daily menu. Designed for two people. You can choose your favorites or leave it to the chef.

Deep-fried Daisen brand chicken. Japanese-style fried chicken (Karaage) with a crispy skin and juicy meat.

Fried chicken coated in a sweet and sour vinegar sauce, topped with plenty of special homemade tartar sauce. Rich and tangy.

Deep-fried lotus root seasoned with dashi (Japanese soup stock). Crispy texture with a savory umami flavor.

Savory tart (quiche) filled with sea urchin and sweet new onions. Creamy, rich, and elegant.

Keema curry made with minced meat, crunchy chicken cartilage, and jalapenos. Served without rice as an appetizer to pair with drinks. Spicy and textured.

Beef tendons stewed slowly in a rich demi-glace sauce. The meat is tender and gelatinous, with a deep savory flavor.

Roast beef made from 'Sagari' (hanging tender), a rare cut from the diaphragm. Tender with a strong beefy flavor.

Roast beef made from beef tongue. Offers a unique firm yet tender texture distinct from regular roast beef.

A platter comparing two types of roast beef: Hanging Tender (Sagari) and Beef Tongue. Great for tasting the difference in texture and flavor.

Bone-in duck leg confit, slow-cooked in its own fat. The skin is crispy while the meat falls off the bone. Rich and savory.

Rich lasagna made with 100% Wagyu beef meat sauce. Baked with cheese for a hearty and savory main dish.

Spanish rice dish cooked with special dashi stock and bone-in chicken. The rice absorbs the savory flavors of the chicken and broth.

Paella featuring aromatic truffle sausages. The scent of truffle adds a luxurious twist to the savory rice.

Paella topped with thick cuts of Iberico pork chorizo. The spicy sausage fat melts into the rice for a rich flavor.

Paella made with bone-in duck meat. The strong, savory game flavor of the duck pairs excellently with the dashi-infused rice.

Seafood paella with whitebait (shirasu) and dried mullet roe (karasumi). Salty, savory, and rich in oceanic umami.

Thick, fluffy Japanese-style pancake served in an Izakaya setting. Takes 20-30 minutes to bake fresh. Sweet and comforting.

A rich pudding made with cream cheese. It has a smooth texture and a balance of sweetness and tanginess.

A dense chocolate terrine with banana flavors. Fudge-like texture, rich and sweet.

Shochu-based cocktail with pickled lemons. Tart and refreshing.

Shochu-based cocktail with pickled grapefruit. Fruity with a slight bitterness.

Unique sour cocktail infused with coffee beans. Roasted aroma with a refreshing fizz.

Alcoholic Cafe Au Lait. Sweet, creamy coffee cocktail.

Sour cocktail made with homemade ginger syrup. Spicy kick from the ginger.

Cocktail made with Limoncello liqueur. Sweet, strong citrus flavor.

Orange wine from South Africa made with Chenin Blanc. Fruity like grapefruit, slightly dry, and easy to drink.

Craft Gin from Kyoto. Rice-based spirit infused with Japanese botanicals like Gyokuro tea, Yuzu citrus, and Sansho pepper.

Craft Gin from the UK. Infused with Sri Lankan black chai tea. Offers a unique spicy flavor profile.

Homemade soft drink made with Amanatsu (Japanese summer orange). Refreshing, sweet, and citrusy sparkling drink.