SHAKARICH

A luxurious appetizer featuring either sea urchin or monkfish liver wrapped in delicate white fish. Uni offers a creamy, ocean-sweet taste, while Ankimo is rich and savory like foie gras. Enjoy the contrast of textures.

Bluefin tuna lightly seared to enhance its fatty richness while keeping the inside raw. Served with citrusy ponzu sauce to cut through the oiliness. A melt-in-the-mouth experience.

Fresh slices of Golden Eye Snapper, known for its shimmering skin and delicate pink flesh. The texture is tender with a subtle sweetness. Dip in soy sauce and wasabi.

Raw sweet shrimp served without the shell. Notable for its uniquely sweet flavor and sticky, creamy texture. Best enjoyed chilled.

Slices of premium Striped Jack, a fish prized for its firm texture and balanced fat content. It has a clean, refined flavor. A classic choice for sashimi lovers.

Fresh Sea Bream, a white fish with a firm yet tender texture. The flavor is mild and clean. Often considered a festive fish in Japan.

Slices of mature Yellowtail, known for its high fat content and rich umami flavor. The texture is buttery and soft. Pairs perfectly with wasabi.

Raw scallop meat, prized for its sweetness and soft, silky texture. Served fresh without cooking. A delicate and refreshing option.

Fresh raw squid, sliced into strips or patterns. It has a firm, chewy texture and a clean, subtle sweetness. Often served with ginger or wasabi.

Slices of octopus, typically boiled briefly to tenderize while keeping the center rare. The texture is chewy and elastic. Mild flavor that absorbs soy sauce well.

Mackerel fillets cured in vinegar to preserve freshness and balance the fish's natural oils. The taste is tangy and savory. A traditional preparation style.

An assortment of seasonal vegetables battered and deep-fried until light and crispy. Includes items like sweet potato, pumpkin, and green beans. Dip in the accompanying tentsuyu sauce or salt.

Sea urchin wrapped in seaweed and lightly fried tempura-style. The outside is crisp while the inside remains creamy and raw. A rich and decadent bite.

Spicy cod roe (mentaiko) wrapped in nori and deep-fried. The heat of frying intensifies the savory, salty flavor of the roe. Crispy on the outside with a grainy, rich filling.

Premium Snow Crab legs coated in light tempura batter and fried. The crab meat is sweet and tender. Served as a set of three pieces.

Japanese ginger (myoga) wrapped in thin slices of pork and deep-fried. The aromatic, slightly sharp ginger cuts through the richness of the pork. A flavorful appetizer.

Fresh asparagus spears wrapped in pork and fried crisp. A classic combination of textures and savory flavors. Juicy inside with a crunchy exterior.

Classic shrimp tempura with a light, golden batter. The prawns are sweet and plump. Essential for any tempura meal, served with dipping sauce.

Fried mackerel layered with sour pickled plum (ume) and aromatic perilla leaf (shiso). A complex mix of savory, sour, and herbal notes encased in a crispy crust.

Fried mackerel cutlets served with creamy tartar sauce. The richness of the sauce complements the strong flavor of the mackerel. A Japanese twist on fish and chips.

A grand platter featuring the chef's top selection of 48 sushi pieces plus omelette. Uses different types of sushi rice (white and red vinegar) depending on the topping. Designed for sharing among 4-6 people.

A premium assortment of 12 nigiri sushi pieces chosen by the chef. 'Matsu' (Pine) indicates the highest tier of quality. Includes high-end seafood selections.

A mid-tier set of 9 chef-selected sushi pieces. 'Take' (Bamboo) represents a balanced selection of popular and seasonal fish.

A standard set of 6 chef-selected sushi pieces. 'Ume' (Plum) offers a great introduction to the restaurant's sushi offerings.

Sea urchin sushi, likely served as a gunkan-maki (battleship roll). Creamy, rich, and sweet with the essence of the ocean.

Sushi topped with rich goose liver. Typically seared to melt the fat and glazed with a sweet sauce. Extremely decadent and buttery.

The fattiest cut of Bluefin tuna belly. It has intense marbling and melts in the mouth like butter. Can be served raw or lightly seared.

Medium-fatty tuna belly. Offers a perfect balance between the richness of fat and the flavor of the red meat. Smooth texture.

Lean red meat of the Bluefin tuna. It has a firm texture and a deep, iron-rich flavor. The most traditional cut of tuna.

Raw sweet shrimp nigiri. The texture is creamy and sticky with a pronounced natural sweetness.

A combination of fresh salmon and salmon roe (ikura). Offers contrasting textures of soft fish and popping roe.

Marinated salmon roe served atop sushi rice. The eggs burst with savory, salty juice when bitten.

Fresh scallop sushi. Soft and sweet. Available seared for a smoky flavor or raw for pure sweetness.

Grilled freshwater eel glazed with sweet soy-based sauce (kabayaki). Rich, savory, and tender.

Fresh salmon nigiri. Fatty and smooth. Can be lightly seared (aburi) to release the oils.

Golden Eye Snapper sushi. The skin is often left on and lightly seared for texture. Delicate and slightly sweet.

Striped Jack sushi. A premium white fish with a firm crunch and rich flavor.

Red Sea Bream sushi. A classic Japanese topping with a clean, mild taste and firm texture.

Squid sushi. Crisp and chewy texture with a subtle sweetness. Often scored by the chef to make it tender.

Cured mackerel sushi. Tangy from the vinegar marinade. Searing adds a smoky aroma.

Japanese rolled omelette (dashimaki) served on rice. Sweet and fluffy, often eaten as a dessert-like finish.

A unique ramen featuring a creamy chicken broth infused with matcha green tea. Topped with premium Kuroge Wagyu beef. The matcha adds a subtle bitterness and bright green color that balances the rich soup.

Spicy noodle soup with a sesame-based broth. Topped with minced Wagyu beef and chicken. Rich, nutty, and spicy.

Ramen in a double soup base made from chicken and clams (hamaguri). Topped with tender pork chashu. The broth is light yet full of umami from the shellfish.

Ramen with a savory miso-based broth. Features a thick slab of braised pork belly (kakuni) that is sweet and tender. hearty and warming.

Soy sauce (shoyu) based ramen with a broth made from chicken and seafood (gyokai). A classic Tokyo-style flavor profile with depth.

Ramen with a broth made from dried sardines (niboshi). Topped with slices of duck and Japanese leek (negi). The soup has a strong fish aroma and rich taste.

A small rice bowl topped with chopped roasted pork (chashu) and sauce.

Small bowl of rice topped with spicy cod roe.

A mini portion of fried rice with pork chunks.

Fried rice with chicken and crisp lettuce.

Garlic fried rice.

Japanese-style fried chicken pieces.

Extra serving of ramen noodles to add to leftover broth.

Side order of braised pork belly.

Side order of smoked chicken.

Side order of smoked pork.

Side order of smoked chicken.

Side order of bean sprouts.

A rich carbonara made with ample Parmigiano cheese. Served as a set with sides including a unique egg salad in an eggshell.

Japanese-style spaghetti tossed with spicy cod roe (mentaiko). Savory and slightly spicy. Includes set sides.

Clam pasta cooked in a Japanese style, likely with soy sauce or dashi broth instead of just wine. Includes set sides.

Pasta with a rich meat sauce made from Kuroge Wagyu beef and eggplant. A luxurious twist on classic Bolognese. Includes set sides.

A4-grade Wagyu roast beef slow-cooked for three days. Served over a potato salad rice base. Tender and flavorful.

Fried Wagyu beef cutlet served with a rich homemade demi-glace curry. The cutlet uses lean A4 Wagyu.

A stunning rice bowl featuring a whole grilled eel and a large fluffy Japanese omelette (dashimaki). Generously coated in secret kabayaki sauce.

Salmon rice bowl arranged to look like 'Red Fuji'. Slices of salmon over rice.

A bowl of sushi rice topped with various marinated seafood chunks (zuké style). Flavorful and colorful.

A spicy and numbing Mapo Tofu served with Japanese fried chicken. A hearty set meal for those who love spice.

Fried chicken coated in sweet vinegar sauce and topped with tartar sauce. A popular Miyazaki soul food.

Japanese-style hamburger steak served with a rich demi-glace sauce. Soft, juicy, and savory.

Wagyu beef simmered with ginger and soy sauce (shigureni) served over rice. Accompanied by eggs and sides.

Ice cream wrapped in soft mochi skin, dusted with roasted soybean powder (kinako) and drizzled with black sugar syrup (kuromitsu).

A dessert tofu with a custard-like texture. Served with sweet syrup and nutty soybean flour.

Scoops of ice cream available in classic and Japanese flavors.

A hybrid dessert combining fluffy sponge cake with a layer of creamy custard pudding. Requires advance reservation.

A light and tangy mousse cake made with strawberries and raspberries.

A no-bake cheesecake flavored with green tea (matcha). Smooth, creamy, and bittersweet.