Ryori to Sake Yasumoto (Dish and Sake Yasumoto)

Fresh Bluefin tuna (lean) or tuna marinated in our special sauce. Enjoy the rich flavor and moist texture.

Fresh horse mackerel. Served as sashimi, 'tataki' (minced with aromatic vegetables), or plumply salt-grilled. Characterized by its rich, fatty flavor.

Amberjack with a pleasant chewiness and sweetness. Served as sashimi or 'namelou' (minced with miso and seasonings).

Bonito with a strong lean meat flavor. Enjoy as fresh sashimi or seared to bring out its aroma.

Pepper鯛 (Koshodai), a white fish characterized by its delicate sweetness and moderate fat. Served as sashimi or seared.

A salad of juicy water eggplant, salty prosciutto, and sweet fruit tomatoes. It has a refreshing taste.

A dish of fragrant watercress and boiled shirasu (whitebait) dressed with katsuobushi (bonito flakes). Simple yet brings out the flavors of the ingredients.

White dressed dish made with sweet figs. The smooth tofu coating and the flavor of the figs are a perfect match.

A dish of fragrant grilled eggplant and yuba (tofu skin) topped with luxurious sea urchin, drizzled with refreshing ginger jelly.

Tempura of flavorful black maitake mushrooms. Served with butter mixed with 'shuto' (salted fish innards) for added richness and saltiness.

A dish of deep-fried whole eggplant, mixed with a flavorful chicken and miso paste.

A cold dish of tender pork shabu-shabu and steamed eggplant, served with a spicy special sesame dressing.

Hakata Jidori chicken tenderloin and mushrooms, lightly dressed with a rich black vinegar dressing.

Seared horse skirt steak (diaphragm) with garlic soy sauce for a punchy flavor.

Moist roast beef with a zesty wasabi dressing.

A combination of duck loin and grilled leeks that bring out their sweetness. The rich flavor of the duck meat is prominent.

Seasonal autumn salmon and mushrooms sautéed with butter and ponzu sauce. The richness of the butter and the acidity of the ponzu are a perfect match.

Seared rare Bluefin tuna cheek, served with our special spicy miso. It has a meat-like texture.

Amberjack collar. Choose between savory salt-grilled or sweet and savory simmered.

A dish of fatty Bluefin tuna belly and leeks simmered together. Enjoy the melt-in-your-mouth texture and the rich flavor of the simmering liquid.

Large local clams steamed in sake with fragrant aonori seaweed.

Steamed Koshodai collar (the part behind the gills), flavored with hot sesame oil and the aroma of green onions.

A luxurious clear soup made by steaming conger eel and matsutake mushrooms in a teapot. Enjoy with a squeeze of sudachi lime.

A steamed dish combining sea urchin, sea bream, and fluffy lily bulbs. It has a gentle flavor.

Fried dish made with shrimp, cuttlefish, and mushrooms. Packed with the texture and umami of the ingredients.

A tempura assortment of plump conger eel and crisp Kaga lotus root.

Fried horse mackerel and autumn salmon. Served with plenty of our homemade tartar sauce.

Rich cream croquette with crab meat. Topped with an even richer crab miso sauce.

A gentle dish of shrimp shinjyo (shrimp paste cake) topped with a thick sauce containing mushrooms.

Japanese-style croquette mixed with sweet and savory simmered beef (shigureni) and Kujo leeks.

Curry rice generously made with chicken and mushrooms. Perfect for a finishing dish.

Yakisoba made with Kurobuta pork and Kujo leeks. The sweetness of the leeks and the fat of the pork coat the noodles.

Classic sauce yakisoba. Made with Kurobuta pork and cabbage, the aroma of savory sauce whets your appetite.

Warm udon noodles with homemade char siu, egg, and mushrooms.

A luxurious rice dish topped with plenty of salmon roe.