SO-TEN

Potato salad mixed with 'Iburigakko', a smoked daikon radish specialty from Akita. The smoky aroma and the crunchy texture of the daikon radish add a pleasant accent. Perfect as a snack with drinks.

An assortment of pickles made with seasonal vegetables and other ingredients. It has a refreshing taste and is perfect as a palate cleanser.

A dish of thick Kamo eggplant, deep-fried and then simmered in dashi broth. The melt-in-your-mouth texture of the eggplant and the savory dashi broth fill your mouth.

Caprese salad combining sweet, high-sugar content fruit tomatoes with creamy burrata cheese. The sweetness and acidity of the tomatoes perfectly complement the rich creaminess of the cheese.

A luxurious yukke made with fresh raw Wagyu beef and rich sea urchin. The melt-in-your-mouth fatty beef and the sweetness of the sea urchin combine richly.

A salad harmonizing the saltiness of smoked salmon with the creaminess of avocado. Refreshingly dressed with a Japanese-style dressing.

A Korean-style salad made with snow crab meat and several types of mushrooms. The savory dressing with a sesame oil flavor stimulates the appetite.

A delicacy of shark cartilage dressed with plum paste, also known as "Ume Suisho" (Plum Crystal). Characterized by its crunchy texture and the sourness of plum, it pairs well with sake.

An assortment of various types of dried fruits. The concentrated sweetness of the fruits is perfect between sips of drinks.

A set of spicy fermented pollack roe (chanja) and Korean seaweed. The spicy and crunchy chanja is delicious when wrapped in seaweed, perfect with drinks.

A dish of fresh firefly squid marinated in a soy-based sauce. The rich umami of the innards and the flavor of the soy sauce are a perfect match for sake.

An appetizer combining salted fermented sea bream innards (shuto) with cream cheese. The saltiness of the shuto and the mellowness of the cheese create a perfect balance.

A classic appetizer of lightly grilled dried manta ray fin. It has a fragrant sweetness and its umami is released with each chew.

An assortment of rich beef jerky and Iberico pork salami, known for its sweet fat. Pairs well with wine and beer.

An assortment of several types of cheese. Enjoy the differences in flavor and texture of each cheese.

A simple dish of shell-on ginkgo nuts stir-fried with salt. Its chewy texture and slightly bitter flavor evoke the feeling of autumn.

A clear soup made by steaming premium pike conger eel and matsutake mushrooms in a teapot. Enjoy the aroma of matsutake that spreads the moment you open the lid, and the refined taste of the broth. Please squeeze sudachi lime before eating.

Thick scallops and spinach sautéed and finished with a burnt soy sauce cream sauce. The fragrant, rich sauce enhances the sweetness of the scallops.

Sashimi of carefully selected brand-name horse meat. It has no gamey odor and allows you to enjoy the umami of the lean meat and the subtle sweetness of the fat. Typically enjoyed with ginger or garlic soy sauce.

Sashimi of high-quality Kuroge Wagyu lightly seared on the surface. Searing enhances its aroma, and the fat melts for a melt-in-your-mouth texture.

Assortment of 3 types of today's recommended fresh fish sashimi. Enjoy seasonal fish that changes with the seasons.

Assortment of 5 types of today's recommended fresh fish sashimi. Enjoy the different flavors and textures of various types of fish.

A hearty platter of 8 types of today's recommended fresh fish. Recommended for large groups or for those who want to fully enjoy fish dishes.

An exquisite dish of the finest sea urchin served in its original wooden box. Savor the rich, creamy sweetness of the sea urchin to your heart's content. Enjoy it wrapped in nori or as is.

Thinly sliced fresh fish carpaccio served with a Western-style sauce, garnished with ikura (salmon roe). Enjoy the umami of the fish and the popping texture of the ikura.

A dish of fatty black cod marinated in sweet Saikyo miso and then grilled. Characterized by the fragrant miso aroma and the flaky texture of the fish.

Dishes made with the best fish procured on the day. Served with the optimal cooking method for each type of fish, such as simmered, grilled, or steamed in sake.

Fresh Ise Ebi (Spiny Lobster) taken from our live tank upon order. Enjoy it as sashimi, grilled, or tempura, according to your preference. Characterized by its plump, springy texture and rich sweetness.

An appetizer made with chewy Brazilian cheese bread, 'Pão de Queijo', mixed with shirasu (whitebait). The cheese flavor and the saltiness of the shirasu pair well with drinks.

Rich french fries infused with the aroma of fragrant white truffle. Elevates your usual fries into a luxurious appetizer.

Juicy fried chicken made with local free-range chicken. The more you chew, the more the natural umami of the chicken overflows, with a crispy exterior and fluffy interior.

A dish featuring seasonal pike conger eel and matsutake mushrooms made into crispy tempura. Enjoy the fluffy texture of the pike conger and the rich aroma of the matsutake, simply seasoned with salt.

Grilled sausages made with 'Platinum Pork' (Hakkin-ton), a renowned brand of pork from Iwate Prefecture. Characterized by its fine texture and the sweetness of the fat, it has a juicy flavor.

A luxurious hamburger steak made from a blend of Kuroge Wagyu and Platinum Pork. The rich demi-glace sauce enhances the meaty flavor.

Steak made with the finest Kuroge Wagyu sirloin. The marbled fat melts in your mouth, allowing you to fully savor the rich meaty flavor.

Steak of the highest grade A5 Kuroge Wagyu fillet (tenderloin). This is a premium cut known for its extreme tenderness and refined lean meat flavor without being too fatty.

A European-style curry slowly simmered in a base of Wagyu beef and veal stock (fond de veau). Served in a pot, it offers a deep, rich flavor.

A luxurious Tamago Kake Gohan (TKG - raw egg on rice) using 'Awa Odori' brand eggs from Tokushima Prefecture and truffle. A supreme closing dish where rich egg yolk and truffle aroma intertwine.

Fluffy white rice cooked in a clay pot using carefully selected rice. Enjoy the natural sweetness and aroma of the rice, and the crispy 'okoge' (scorched rice) unique to clay pot cooking.

Mixed rice cooked with plenty of seasonal ingredients. Enjoy the umami-infused rice and seasonal flavors in a clay pot.

A brand-name egg from Tokushima Prefecture, selected by an egg sommelier. Characterized by its rich yolk and deep flavor, it is perfect as a rice accompaniment.

Flavorful bonito flakes. A classic accompaniment, best enjoyed with a little soy sauce over rice.

Kombu simmered in salt and soy sauce. Its strong saltiness and umami make it a perfect accompaniment to white rice.

Kishu plums pickled with reduced salt. Characterized by their moderate sourness and soft flesh.

A Kyoto-style rice accompaniment made by simmering chirimenjako (small dried sardines) and sansho pepper seeds in a sweet and savory sauce. The subtle spiciness of the sansho pepper adds a nice accent.

Fragrant grilled red salmon, flaked for easy eating. The richness of the salmon and its umami pair well with rice.

Salmon roe (ikura) marinated in our special soy-based sauce. Enjoy the popping texture and rich flavor.

Mentaiko (spicy cod roe) made from carefully selected pollock roe, marinated in a spicy seasoning. Characterized by its sharp spiciness and distinct texture.

A warm miso soup with daily changing ingredients. A comforting bowl to conclude your meal.

A Japanese sweet made of chewy warabi mochi coated in kinako (roasted soybean flour) and matcha powder. Drizzle with kuromitsu (black sugar syrup) to your liking.

Artisan gelato made with the natural flavors of the ingredients. Refreshing and recommended as a post-meal dessert.

Crème brûlée made with 'Wasanbon', a high-quality sugar known for its refined sweetness. Enjoy the contrast between the crisp caramelized top and the smooth cream inside.

A colorful platter of fresh seasonal fruits. Enjoy it as is for dessert, or it can be arranged as a surprise for special occasions.