Saku

A set menu including appetizers and light dishes. It is suitable as a starter to a meal or as a snack with drinks. You can enjoy the delicate flavors of seasonal ingredients.

A light course that includes appetizers plus a few other dishes. Recommended for those who want to try various flavors in small portions.

A course that allows you to enjoy a substantial 7-course meal. It features a succession of dishes using seasonal seafood and vegetables, concluding with rice or noodles.

A fulfilling course using specially selected ingredients of the day. You can fully enjoy the chef's recommended dishes, making for a highly satisfying experience.

A luxurious course featuring meat dishes and cooked rice (earthenware pot rice) as its main components. It uses carefully selected Wagyu beef and seasonal ingredients.

A dish where yuba (tofu skin) made from soybeans is enjoyed raw as sashimi. It is characterized by its creamy, delicate texture and the gentle sweetness of soybeans. It is eaten with soy sauce and wasabi.

A Japanese steamed dish made with eggs and dashi broth. It is characterized by its smooth texture and the flavor of dashi, with seafood and vegetables used as ingredients.

A dish of mozuku seaweed seasoned with vinegar. Its slippery texture and sourness are refreshing, making it perfect as a palate cleanser or snack.

A dish made by stir-frying and simmering large, mildly spicy peppers called 'Manganji shishito' with chirimenjako (dried baby sardines). The sweet and savory seasoning whets the appetite.

A dish of tuna and okra seasoned with a vinegared miso dressing. The umami of the tuna, the sliminess of the okra, and the tangy miso dressing pair well together.

A classic Japanese summer dish where very thin wheat noodles are eaten with cold dipping sauce. It has a smooth texture and is refreshing.

A dish made by frying or steaming processed seafood made from shrimp paste. You can enjoy the aroma of shrimp and its fluffy texture.

A dish made with pike conger, a white fish that is in season during summer. The finely deboned flesh is light yet has a refined taste. It is commonly served as tempura or blanched.

This dish is made with whole soft-shell crabs immediately after molting. You can eat the shell and enjoy the full flavor of the crab.

A creamy croquette mixed with rich crab miso. It features a crispy coating, a creamy interior, and the aroma of the sea.

Tempura made by coating corn kernels and frying them. You can enjoy the natural sweetness of corn and its crispy texture.

A dish of sea bass, a white fish, steamed until plump. The fish's umami is locked in, and it is served with ponzu or a dashi-based sauce.

A dish of fatty silver cod simmered in a sweet and savory soy sauce and sugar sauce. Its melt-in-your-mouth texture and rich flavor pair well with rice and drinks.

A dish made by steaming shrimp paste mixed with grated lotus root into balls, then topping with a sauce. It is a refined dish characterized by the chewy texture of lotus root.

A dish where pork and finely sliced burdock root are simmered in a sweet and savory broth, then gently bound with egg. It has a home-style, gentle flavor.

A dish of bite-sized steak pieces. The garlic aroma whets the appetite, and you can enjoy the juicy umami of the meat.

Sashimi of lightly seared fresh horse meat. Grilling enhances its fragrance and brings out the sweetness of the fat. It is eaten with ginger-soy sauce or garlic-soy sauce.

Pork belly simmered slowly for a long time. It is so tender it can be cut with chopsticks, and the sweet and savory sauce permeates the meat.

Japanese-style fried chicken made by coating chicken seasoned with soy sauce and ginger, then frying it. Crispy on the outside and juicy on the inside.

A dish with grated yam (tororo) and a pickled plum (umeboshi) placed on top of rice. The sourness of the plum and the stickiness of the yam whet the appetite, making it a refreshing dish.

Rice mixed with or topped with chirimenjako (dried small fish). It often has a sansho pepper flavor and a fragrant taste.

A dish of raw minced beef (gyutoro flakes) served over warm rice. The heat of the rice melts the beef fat, filling your mouth with a rich umami.

A Japanese soul food made by forming rice into a triangle shape. You can choose your filling.

A steamed dumpling or processed seafood dish generously made with crab meat. It has a rich crab flavor and a refined taste.

Sushi made by pressing vinegared mackerel and vinegared rice into a rod shape. The balance between the mackerel's richness and the vinegared rice is exquisite.

A thin, flat hand-stretched udon noodle, a specialty of Akita Prefecture. It is characterized by its smooth texture and firm chewiness. You can choose between cold zaru udon or hot kake udon.

A set of freshly cooked, delicious white rice (ginshari) with two types of side dishes (ate) to accompany the rice. You can simply enjoy the taste of rice cooked in an earthenware pot.

A dish of fragrant cherry shrimp stir-fried with garlic. The aroma of the shrimp and the punch of garlic will make you want to drink more.

A dish of sautéed scallops and lotus root topped with a special scallion sauce. You can enjoy the sweetness of the scallops and the crispness of the lotus root.

A dish where eggplant is grilled over an open flame, peeled, and served. It is characterized by its melty texture and the unique smoky flavor of grilled eggplant.

A dish made by grilling namafu (raw wheat gluten) until fragrant. It has a unique texture that is crispy on the outside and chewy on the inside.

A delicacy made by mixing shark cartilage with plum paste. It is characterized by its crunchy texture and the sourness of the plum, pairing well with sake.

A lightly seared mentaiko (spicy cod roe). It is rare inside, and you can enjoy its fragrance and the popping texture of the roe.

A snack made by lightly grilling dried stingray fins. It has a sweet and savory flavor that intensifies with chewing.

A dish of conger eel simmered until tender in a sweet and savory sauce. It is characterized by its melt-in-your-mouth texture.

Sushi made by using boiled soba noodles instead of vinegared rice, rolled in nori seaweed. It is refreshing and allows you to enjoy the aroma of soba.

Assortment of pickled seasonal vegetables. It is perfect as a palate cleanser during a meal or as a side dish with rice at the end.

Miso soup made with red miso (dark miso). It is characterized by its rich and deep flavor.

Ice cream with a rich pistachio flavor. A dessert that is perfect to finish your meal.

A Japanese lager beer characterized by its pure taste made from 100% malt. It pairs well with Japanese cuisine to enhance the flavors of the ingredients.

A premium beer characterized by its華やかな香りと深いコク (gorgeous aroma and deep richness).

A classic lager beer characterized by its robust body and bitterness from the hops.

A beer characterized by its refreshing aroma and smooth mouthfeel.