Strawberry

Assortment of 5 kinds of recommended fresh fish of the day. Enjoy the seasonal differences in fat content and texture. Typically served with wasabi soy sauce.

Sashimi of Surf Clam. Known for its unique chewy texture and sweetness. The umami spreads with each chew.

Sashimi of Spanish Mackerel. Often lightly seared on the skin side, offering a smoky aroma, tender flesh, and the subtle sweetness of its fat.

Sashimi of fatty yellowtail. Characterized by its rich umami and melt-in-your-mouth texture. Especially delicious and fatty in winter.

Sashimi of White Milfoil (Namigai). Enjoy the chewy texture and oceanic aroma. Light yet sweet.

Sashimi of flounder, a representative white fish. The translucent flesh is firm and has a delicate, elegant flavor.

Sashimi of fresh squid. Has a sticky sweetness and a pleasant chewiness. Also recommended with ginger soy sauce.

Sashimi of fresh, whole-shelled scallop. The thick adductor muscle is very sweet and has a tender texture.

Fried flounder topped with a dashi-based sauce. The crispy batter and delicate fish are coated in a mild sauce.

Deep-fried flounder with a sweet and sour sauce. The acidity stimulates the appetite, and despite being fried, it's refreshing.

Salad combining creamy avocado and fresh seafood. The umami of the seafood and the richness of the avocado pair well with the vegetables.

Fresh vegetable salad with a savory, sesame oil-flavored dressing. Topped with plenty of Korean seaweed for accent.

Homemade potato salad. Creamy with a texture that retains the potato chunks, a classic dish perfect with drinks.

Caesar salad with generously cut, colorful vegetables. Enjoy the richness of cheese and the fresh crunch of vegetables.

Salt-grilled Yellowtail collar. Very fatty, juicy, and satisfying.

Salt-grilled Spanish Mackerel fillet. Fluffy texture and elegant flavor. Simple yet allows you to fully enjoy the fish's umami.

Simmered Flounder Collar

Lily bulbs simply boiled in salt water. A fluffy, chestnut-like texture and a delicate sweetness.

Whole edamame pods, grilled to a fragrant crisp. The beans inside are steamed and sweet, with a fluffy texture.

Tamagoyaki baked with plenty of dashi broth. Fluffy texture and a mouthful of dashi aroma.

Squid grilled over charcoal. Tender and sweet, with a grilled aroma that stimulates the appetite. Also good with mayonnaise or shichimi.

Simmered Kinki (Thornyhead Rockfish). Very fatty, with a melt-in-your-mouth texture and a rich, sweet and savory sauce.

Deep-fried white fish (Spanish Mackerel today) with a crispy coating, served with homemade tartar sauce.

Tempura of chikuwa (fish cake) coated with batter mixed with aonori (seaweed). The oceanic aroma of the seaweed is excellent, perfect with drinks.

Deep-fried monkfish pieces, finished with a refreshing ponzu sauce. Characterized by its plump, elastic texture.

Croquette made with long yam. Offers a unique, sticky yet fluffy texture different from potato croquettes.

Kakiage (mixed tempura) using the yellow carrot 'Kinbijin'. Sweeter than regular carrots, and its sweetness is further enhanced when fried.

Tender tempura squid. Crispy batter and sweet, tender squid inside. Recommended with salt.

Deep-fried tofu coated in potato starch and served in dashi broth. Crispy on the outside, melt-in-your-mouth on the inside, with dashi-infused tofu.

Juicy deep-fried chicken wings. Crispy skin and flavorful meat around the bones. Best eaten by hand.

Boiled Japanese parsley dipped in dashi broth. Enjoy the unique refreshing aroma and crisp texture of Japanese parsley.

Udo (wild celery) dressed with vinegar miso. The unique bitterness and aroma of udo pair well with the sweet and sour vinegar miso, a taste of spring.

Long yam pickled in a wasabi-flavored brine. The crisp texture and the pungent kick of wasabi make it a great snack with drinks.

Carrot sticks made from sweet 'Kinbijin' carrots, cut into sticks. Served with miso or mayonnaise.

Grilled young bamboo shoots, including the skin, over charcoal. Enjoy the smoky aroma, natural sweetness of the bamboo shoots, and the scent of spring.

A snack combining Akita's specialty smoked daikon ('iburigakko') with cream cheese. The smoky aroma and the richness of the cheese are a perfect match.

Red wiener sausage cut to resemble octopus legs and stir-fried. A nostalgic classic appetizer.

Salad of thinly sliced sweet new onions with bonito flakes and ponzu sauce. Refreshing and sweet.

Miso soup with plenty of fresh aonori (seaweed). Enjoy the rich oceanic aroma of the seaweed, perfect to finish your meal.

Onigiri brushed with soy sauce and grilled until fragrant. The crispy exterior and fluffy rice inside are delicious.

Head of natural sea bream, prepared (salt-grilled or simmered). Enjoy the strong umami and firm flesh unique to natural fish.

Luxurious whole eel, either kabayaki (grilled) or shiro-yaki (plain grilled). Fatty and packed with energy.

Mapo stir-fry with seasonal summer vegetables (like eggplant and green peppers). The spicy seasoning enhances the sweetness of the vegetables.

Green peppers mixed with tuna and sesame oil, an addictive dish. The seasoning suppresses the bitterness of the peppers, making it perfect as a snack.

Okinawan specialty. Stir-fried bitter melon, tofu, pork, and egg. The bitterness of the goya is a key accent.