Sagan

Edamame stir-fried in dashi broth in the kinpira style. A sweet and savory umami flavor with a slightly crunchy texture. Ideal as an appetizer.

Marinated cauliflower served with bottarga (dried fish roe). A mix of tangy and savory flavors with a crunchy texture.

Fried tofu (Agedashi Tofu) served in a warm, savory dashi broth. The exterior is crispy and soaks up the broth, while the interior remains silky.

Raw shrimp carpaccio with herb salad and ponzu sauce. A fresh and light dish with a tangy citrus note.

Salmon slices seared on the outside and raw on the inside. Melting texture with a light grilled taste on the surface.

Squid, daikon radish, and cucumber salad seasoned with sumiso (vinegared miso). A mild, tangy, and umami flavor with varied textures.

Raw oysters served with mushrooms and a grated radish ponzu sauce. The tanginess of the ponzu and the freshness of the radish perfectly complement the oyster's iodine.

Salad of chrysanthemum leaves (shungiku) and smoked eel. The distinctive herbaceous taste of shungiku pairs well with the rich smokiness of the eel.

Quickly seared and thinly sliced beef, served with cucumber and a yuzu-kosho sauce. Tender and flavorful with a spicy and citrusy touch.

Fried mackerel marinated in a vegetable vinaigrette sauce (Nanbanzuke). A refreshing sweet and sour dish that balances the fish's richness.

Fried eggplant topped with a sweet and savory dark miso sauce. The eggplant becomes creamy and melts in your mouth, contrasting with the richness of the miso.

Shrimp fritters coated in a sweet chili mayonnaise sauce. A creamy, sweet, and slightly spicy combination with the crunch of cashews.

Fried chicken (karaage) coated in a caramelized lemon glaze. Crispy and juicy with a pronounced sweet and sour flavor.

Panko-breaded and fried pork cutlet. The breading is light and very crispy, while the meat remains tender. Served traditionally with a special sauce.

Steamed Japanese white rice, served with pickled vegetables (tsukemono). An essential side dish with a neutral and comforting taste.

Garlic fried rice with soy sauce. Very aromatic with a rich umami flavor and a pronounced garlic taste.

Traditional soup made from fermented soybean paste (miso). Contains tofu, seaweed, and scallions. Warm, savory, and comforting.

Black sesame ice cream served with speculoos and almonds. Characteristic roasted nutty flavor of black sesame, rich and creamy.

Matcha ice cream (Japanese green tea). A perfect balance between the sweetness of the ice cream and the slightly herbaceous bitterness of green tea.

Chestnut dessert with a crunchy topping (crumble) and pumpkin seeds. Sweet, autumnal, and textured.