Satō

A beef hot pot simmered in a special soup that perfectly blends the acidity of tomatoes with the richness of miso. The umami of the beef dissolves into the soup, creating a rich and profound flavor. Enjoy it as a piping hot pot dish.

An assortment of appetizers using seasonal vegetables such as broad beans, udo, and fuki. It has a refreshing taste that allows you to enjoy the original aroma and texture of the seasonal ingredients. Perfect to start your meal.

A simple dish of boiled mitsuba (Japanese parsley) with roots intact, steeped in dashi broth. It features a crisp texture and the unique refreshing aroma of mitsuba. Enjoy it as a palate cleanser.

A dish of house-made smooth sesame tofu topped with pounded bracken. The rich sesame flavor and the unique texture of the bracken are in harmony. Enjoy as a cold appetizer.

A dish combining edible physalis, walnuts, and rapeseed blossoms mixed with a tofu-based dressing. You can enjoy the sweet and sour taste of the physalis, the aroma of the walnuts, and the mellowness of the tofu. A side dish with a gentle flavor.

A dish of young ayu (sweetfish) and root vegetables, fried and then pickled in a sweet and sour sauce with chili peppers. The slight bitterness of the ayu and the sourness of the sweet and sour sauce complement each other well, and you can eat it bone-in as it becomes tender. Suitable as a snack with drinks.

A dish combining spicy han-wasabi (flower wasabi) and lightly seared scallop adductor muscles. It is finished with a refreshing Tosa-zu (vinegar dressing) seasoned with katsuobushi (bonito flakes) dashi. The refreshing spiciness whets the appetite.

A warm dish featuring shinjyo (fish cake) kneaded with sweet new onions, topped with tender simmered conger eel and a ginger-flavored sauce. It has a fluffy texture and a gentle dashi flavor.

A dish of first bonito and aromatic wild garlic marinated in a soy sauce-based marinade. The umami of the bonito and the strong garlic-like aroma pair well with drinks. Enjoy as is.

A dish of large clams and fresh seasonal wakame seaweed steamed in a clay pot with sake. The rich broth from the clams permeates the wakame and soup, allowing you to enjoy the aroma of the sea. Please enjoy with the soup while it's warm.

A kakiage (tempura) combining fragrant cherry shrimp and sweet new onions. It features a crispy texture and the sweetness and aroma of the ingredients. Please enjoy with salt or tempura dipping sauce.

An assortment of sashimi made with fresh seafood sourced daily. Enjoy the different flavors and textures of fish that vary by season. Please enjoy with soy sauce and wasabi.

A cold simmered dish of firefly squid, young bamboo shoots, bracken, and fuki, each carefully simmered and then chilled. Enjoy the gentle flavor infused with dashi and the colorfulness of spring ingredients. A refreshing cold appetizer.

Tempura of taranome (Japanese angelica tree sprouts) and fukinoto (butterbur) which are wild mountain vegetables of spring. The unique bitterness and aroma of mountain vegetables are trapped in the freshly fried batter. A dish that makes you feel the arrival of spring.

A refreshing dish featuring boiled asparagus, clams, and vegetables served with a jelly made from the concentrated clam broth. The jelly's smooth texture and rich umami enhance the flavor of the vegetables.

A dish featuring fatty cherry salmon and spring vegetables prepared as a salad. A rich sea urchin sauce and a fragrant wild garlic dressing luxuriously enhance the flavors of the fish and vegetables.

A dish of Miyazaki black wagyu beef shoulder loin, lightly seared and served with a refreshing ponzu sauce. Enjoy the sweet fat and tender texture of the wagyu. You can wrap vegetables with the meat as you eat.

A dish of young bamboo shoots and duck loin, charcoal-grilled to a fragrant crispness. The accent of spicy sansho pepper enhances the duck's richness and the bamboo shoots' texture.

A dish of fatty black cod and eggplant, first fried and then simmered. Frying enhances the richness, and the sweet and savory sauce deeply permeates the ingredients. A rich flavor that goes well with rice and drinks.

A dish of high-quality Hidaka Four-Star Pork brushed with a miso paste featuring the bitterness of fuki (butterbur) and then grilled. The sweetness of the pork, the aroma of the miso, and the flavor of the fuki are exquisitely matched.

A red wine from Koshu, Yamanashi Prefecture, made by Koshu Winery. It has a moderate astringency and a good balance of fruitiness and acidity, with a taste that complements the dashi and soy sauce flavors of Japanese cuisine.

A white wine made from Koshu grapes in Yamanashi Prefecture. It has a very clean and transparent taste and pairs exceptionally well with dishes seasoned with Japanese condiments like miso and soy sauce.

A rare white wine from Obuse Winery in Nagano Prefecture. The aroma from barrel aging harmonizes with its rich fruitiness, offering a rich and satisfying taste.

A Junmai Ginjo sake from Mie Prefecture. It features a gorgeous aroma created by using multiple yeasts and a clean, crisp finish. Perfect as a food-pairing sake.

A very dry Junmai sake from Miyagi Prefecture. It has a sharp taste and delicate acidity, making it an excellent pairing with fish dishes, especially sashimi and sushi.

A popular Junmai sake from Hiroshima Prefecture. It has a juicy umami when you take a sip, but a dry and crisp finish. It's a well-balanced sake that you can drink without getting tired of.

A representative famous sake from Niigata Prefecture. It is synonymous with "light and dry" sake, characterized by its smooth throat feel that allows you to drink it easily without any unpleasant aftertaste.

A Junmai Daiginjo sake from Yamagata Prefecture. It features a fruity and gorgeous aroma and an elegant sweetness. The sake rice used changes with the season, allowing you to enjoy the differences.

A new popular brand from Niigata Prefecture. It features a fresh and modern taste with a well-balanced sweetness and acidity. Recommended to drink chilled.