Shunsai Oguraya

A course meal chosen by the chef based on the day's freshest ingredients. A succession of dishes using seasonal seafood and vegetables are served. In a style similar to Japanese kaiseki cuisine, you can fully enjoy the flavors of the season.

Thinly sliced daikon radish pickled in vinegar with sudachi juice. Characterized by the refreshing aroma and acidity of citrus, it has a light taste and is perfect as a palate cleanser.

Freshly pickled cucumbers in salt and seasoning for a short time. The cucumbers retain their crispness and offer a light salty flavor.

Boiled seasonal green vegetables soaked in dashi broth. Freshly shaved bonito flakes are sprinkled on top just before serving. Enjoy the gentle umami of the dashi and the texture of the vegetables.

A dish made by grilling and then soaking "Manganji Togarashi," a traditional vegetable from Kyoto, in dashi broth. It has almost no spiciness and is characterized by its sweetness and soft texture. It's juicy as it soaks up the dashi.

A creative dish combining turnip and rakkyo. It appears to be tartar sauce made with chopped pickled rakkyo served with the turnip. You can enjoy the crisp texture, acidity, and creaminess.

A classic Japanese pickle made by pickling rakkyo in sweet vinegar. It has a unique aroma and a crunchy texture, with a sweet and sour taste that pairs well with alcohol.

An assortment of 3 types of today's recommended side dishes and pickles. Perfect for those who want to try a little bit of everything.

An assortment of 5 types of today's recommended side dishes and pickles. A luxurious dish where you can enjoy a variety of tastes and textures at once.

A delicacy combining "Hoya" (sea pineapple) and "Konowata" (salted sea cucumber entrails). It has a strong oceanic aroma with a unique umami and saltiness. It pairs exceptionally well with sake.

A dish made by chilling and solidifying dried persimmons mixed with cream cheese and other ingredients. The rich sweetness of the persimmon combined with the richness of the cheese creates a snack that can also be enjoyed as a dessert.

A traditional Japanese fermented pickle made by soaking vegetables in a rice bran starter (nukadoko). The sourness, saltiness, and unique flavor of the rice bran enhance the umami of the vegetables.

A salty, fermented paste made from salted and fermented bonito entrails. Its name comes from the saying that it's so delicious, it makes you want to steal sake to drink it. It has a strong saltiness and deep umami.

A dish of cleaned herring simmered for a long time with kelp until tender. The sweet and savory soy sauce-based flavor permeates deeply, and it melts in your mouth.

A mixture of miso with sansho pepper berries and young leaves. The sharp spiciness and refreshing aroma of sansho pepper cut through the rich flavor of the miso. It's a snack to be savored slowly.

Daisen chicken rolled with burdock root and simmered in a sweet and savory sauce. Enjoy the umami of Daisen chicken and the texture of burdock root. The accompanying sansho pepper adds an accent.

An assortment of 3 types of delicacies. Enjoy small portions of appetizers that pair well with sake.

An assortment of 5 types of delicacies. A dish where you can enjoy various flavors of appetizers at once.

A grilled onigiri (rice ball) coated with sansho miso on the surface. The sansho flavor and miso richness pair well with the rice.

A local dish from Fujiyoshida City, Yamanashi Prefecture. It is characterized by its very firm and chewy noodles, offering a satisfying bite and a strong wheat flavor.

A dish of rice topped with a thick, starchy sauce containing yuba (the film that forms when heating soy milk). Enjoy the gentle dashi flavor and the smooth texture of the yuba.

Miso soup made with red miso (such as Hatcho miso). It has a rich and deep flavor, perfect for finishing a meal.

Ice cream offering seasonal flavors and recommended tastes. Perfect for cleansing the palate after a meal.

A Japanese-style dessert made by sandwiching ice cream between thin, crispy mochi wafers. The contrast between the fragrant wafer and the sweet ice cream is exquisite.

Local sake from Saga Prefecture. It has a fruity aroma, the umami of rice, and a clean finish, all in good balance.

Local sake from Niigata Prefecture. It has a clean, dry taste with the clarity and umami of pure water.

Local sake from Yamanashi Prefecture. Characterized by its strong rice umami and acidity, it is a "shokuchu-shu" (food-pairing sake) that complements meals.

Local sake from Yamanashi Prefecture. Brewed with the pure water of Hakushu, it offers a light, smooth texture and an elegant aroma.

Local sake from Miyagi Prefecture. Designed to pair with fish dishes, it has a crisp dryness and a clean finish.

Local sake from Niigata Prefecture. It has a juicy sweetness and sourness like fruit, offering a modern taste of Japanese sake.

Local sake from Niigata Prefecture. While light and crisp, it firmly conveys the umami of rice, offering a taste that is never tiresome.

Local sake from Yamagata Prefecture. Characterized by its soft mouthfeel and mild aroma, it doesn't overpower the flavors of food.

Local sake from Wakayama Prefecture. It has a rich umami of rice and body, offering a substantial drinking experience.

Local sake from Yamaguchi Prefecture. It has a mineral quality and a clean acidity. Its true character is revealed when enjoyed with food.

Local sake from Akita Prefecture. Enjoy its fine and delicate taste and its elegant aroma.

Local sake from Fukushima Prefecture. When you take a sip, you'll experience a fresh, slightly carbonated sensation and a juicy umami.

Local sake from Fukushima Prefecture. It has a good balance of fruity sweetness and acidity, making it a very popular brand.

Local sake from Fukui Prefecture. A high-quality sake characterized by its elegant and refined taste and a smooth, silken mouthfeel.

A dry white wine from Austria. It has nuances of citrus and herbs, with a fresh and spicy taste.

A white wine from the Burgundy region of France. Made from Chardonnay grapes, it is characterized by its fruity and mellow taste.

A dry white wine from the Loire region of France. It has a crisp dryness and acidity, making it an excellent pairing with seafood dishes.

A white wine from the Loire region of France. Enjoy the refreshing aroma of herbs and citrus unique to Sauvignon Blanc.

A red wine from the Rioja region of Spain. Characterized by vanilla and spice aromas from barrel aging and a rich fruitiness.

A red wine from the Burgundy region of France. Made from Pinot Noir grapes, it offers a delicate and elegant taste with aromas of red berries.

A rosé wine from the Provence region of France. It has a beautiful pink color, fresh fruitiness, and a dry, crisp taste.

A sparkling wine with a refreshing effervescence, recommended as a celebratory drink.

Fresh beer poured from a tap. Characterized by its creamy foam and smooth finish.

Bottled beer. Enjoy pouring it at your own pace.

Barley shochu. A unique shochu characterized by the fragrant "okoge" (scorched rice) flavor, reminiscent of roasted barley.

Barley shochu. Enjoy the fragrant aroma of barley and its rich, mellow taste.

Sweet potato shochu from Yakushima Island. A popular brand characterized by its sweet aroma of sweet potato and its clean finish.

Sweet potato shochu from Miyazaki Prefecture. Made using traditional methods, it offers a rustic and robust sweet potato flavor.

Sweet potato shochu from Kagoshima Prefecture. Characterized by the robust richness and aroma unique to black koji fermentation, and a heavy body.

Rice shochu from Kumamoto Prefecture. Aged in barrels, it offers a whiskey-like amber color and a rich aroma.

Brown sugar shochu from Amami Oshima. Characterized by the sweet aroma derived from brown sugar and a mellow taste from barrel aging.

A drink made by mixing shochu with Kuro Oolong Tea. The rich flavor of Kuro Oolong Tea is refreshing and pairs well with fatty dishes.

A sour made with domestic lemons. A refreshing drink with the fresh acidity and aroma of lemon.

Umeshu (plum wine) made with Shirakaga plums. It has an elegant sweetness and a balanced sourness, offering a refreshing taste.

Umeshu blended with plum pulp. Enjoy its thick, syrupy texture and rich, fruity flavor.

A classic highball made by mixing Suntory whisky "Kakubin" with soda. It has a dry finish and pairs well with meals.

A highball made with Suntory single malt whisky "Hakushu." Characterized by its refreshing aroma, like young leaves in a forest, and its light taste.

A non-alcoholic beer-taste beverage with 0.00% alcohol. Enjoy the mouthfeel and taste of beer.

A non-alcoholic plum wine-flavored sour. Allows those who don't drink alcohol to enjoy the sensation of plum wine.

A carbonated beverage with a sweet and refreshing tingle.

Natural sparkling water from France. With its fine bubbles and clear taste, it refreshes the palate.

A carbonated beverage with a ginger flavor. It has a sharp tingle and sweetness.

A darker oolong tea than regular oolong tea, rich in polyphenols. It is expected to help suppress fat absorption and has a clean bitterness.