Sasaya

A dish of miso, meat, and vegetables grilled on a magnolia leaf. The fragrant aroma of the miso is appetizing. Eaten by mixing with the grilled miso.

Red meat from around the tuna bone. It is fatty and has a rich umami. Eaten as sashimi with wasabi and soy sauce.

Thick-cut daikon radish simmered in dashi broth until tender. Served with a sweet and savory miso sauce. Extremely tender with a gentle flavor.

A dish of fried pork (tonkatsu) simmered in a sweet and savory dashi broth with egg. Features juicy pork and broth-soaked batter. Best eaten while hot.

A delicacy made by salting and fermenting squid meat and innards. It is very salty, with a rich umami and unique aroma. Perfect as a snack with sake.

Fragrant grilled squid legs. Chewy and flavorful with every bite. Sometimes eaten with soy sauce or mayonnaise.

Grilled dish of ingredients marinated in sweet Saikyo miso and cheese. The sweetness of the miso and the richness of the cheese pair well.

A Japanese omelet baked with plenty of dashi broth. Rolled in layers, it features a fluffy texture and a gentle dashi flavor. Usually eaten with grated daikon radish.

Grilled eggplant topped with a sweet and savory miso sauce. Enjoy the melt-in-your-mouth texture of the eggplant and the rich miso flavor.

Oysters coated in batter and deep-fried. Crispy on the outside, juicy on the inside, with concentrated oyster flavor. Eaten with salt or tentsuyu sauce.

Fresh oysters served raw. Characterized by their oceanic aroma and creamy taste. Eaten with lemon or ponzu sauce.

A croquette made with soba groats and sobagaki (soba dumplings). Crispy on the outside and uniquely flavored with soba on the inside.

Fried squid legs coated in batter. Enjoy the fragrant and chewy texture. Popular as a snack with drinks.

A dish of seaweed called 'mozuku' dressed with vinegar. It features a slippery texture and a refreshing sourness. Perfect as a palate cleanser.

A dish of rapeseed blossoms, a spring vegetable, boiled and steeped in dashi broth. Its slightly bitter taste and crisp texture evoke the feeling of spring.

Clams simmered in Japanese sake. The soup, infused with the umami of the clams, is delicious. A simple yet deeply flavorful dish.

A dish grilled with a hint of yuzu. Ingredients include oysters, eggplant, and mushrooms, with the refreshing citrus aroma enhancing the flavors of the ingredients.

An affordable set menu available only at lunchtime. It includes soba (or udon), a rice dish (Katsudon or Tendon), and dessert. Very filling.

Simple dish of cold soba noodles dipped in a rich broth. You can directly enjoy the aroma and firmness of the soba. Wasabi and green onions are added as condiments.

Warm soba noodles with duck and green onions. The broth, infused with duck fat, is rich and intensely flavorful.

Warm soba noodles with duck and green onions. The broth, infused with duck fat, is rich and intensely flavorful.

Soba noodles topped with grated yam (tororo). The stickiness of the tororo complements the texture of the soba. Said to be good for vitality.

Soba noodles topped with coarsely grated daikon radish (oni-oroshi). The crisp texture and spiciness of the daikon create a refreshing taste.

Warm soba noodles topped with tempura, or served with tempura on the side. The tempura oil dissolves into the broth, creating a rich flavor.

Warm soba noodles with several types of mushrooms. The mushroom broth and aroma infuse the soup, offering autumn flavors.

Meat or fish seasoned with soy sauce and mirin, coated in potato starch, and fried. Features crispy batter and a well-seasoned flavor.

A simple appetizer of sliced kamaboko (fish cake) served with wasabi and soy sauce. A classic at soba restaurants, it pairs well with sake.

Fried horse mackerel coated in breadcrumbs. Crispy on the outside, fluffy on the inside. Served with sauce or tartar sauce.