Sushi & Wine Sancha Monica

Sancha Monica's ultimate course. A luxurious plan using seasonal ingredients.

A standard course meal.

Roll sushi combining mascarpone cheese and shuto (salted bonito viscera). The richness of the cheese and the saltiness of the shuto pair well with sake.

Natto roll made with carefully selected natto. Fermented soybeans with rich flavor rolled in nori and sushi rice.

A traditional thin roll with kanpyo (dried gourd strips) simmered in a sweet and savory sauce. A simple and gentle flavor.

A refreshing thin roll with cucumber. Characterized by its crisp texture.

Luxurious roll sushi with rich simmered monkfish liver. Pairs exceptionally well with sake.

Roll sushi combining monkfish liver with spicy green chili miso. A perfect balance of richness and spiciness.

A very spicy kanpyo roll generously seasoned with wasabi. So stimulating it might make you cry from the heat.

An extremely spicy roll sushi using sprout wasabi etc. Enjoy a spiciness like a penalty game.

A refreshing roll sushi with Nanko plums and shiso leaves. The sourness of the plum and the aroma of shiso are invigorating.

Sushi roll with pickled mountain burdock. Enjoy the crunchy texture and unique flavor.

Sushi roll with simmered eel and green onions. The sweetness of the eel and the flavor of the green onions are a good match.

Classic roll sushi made with red tuna. Enjoy the rich umami of tuna.

Roll sushi combining negitoro (minced fatty tuna) and iburigakko (smoked pickled radish). Enjoy the melt-in-your-mouth texture, smoky aroma, and crunch.

A voluminous sushi roll with eel and tamagoyaki (rolled omelet). The sweet and savory sauce matches the gentle flavor of the egg.

Creative roll sushi combining eel and camembert cheese. A fusion of Japanese and Western flavors.

Sushi roll generously filled with salted salmon roe (sujiko). Its rich saltiness and umami pair well with sake.

Roll sushi with seared fish and green chili peppers. The spicy kick is a great accent.

Sushi roll with pickled takana (mustard greens) and mentaiko (spicy cod roe). The spicy mentaiko and takana flavor pair well.

A standard thin roll with coarsely ground natto. Usually eaten with green onions and mustard.

Sushi roll with grilled mackerel and takana. The fragrant mackerel and takana are a great combination.

Roll sushi combining cream cheese and iburigakko (smoked pickled radish). Characterized by its smoky aroma and creamy taste.

Sushi roll with clams simmered in a sweet and savory sauce and spicy Arima sansho pepper. An adult taste with rich flavor.

Roll sushi combining seared bonito with green chili peppers. The fatty bonito and spiciness are a great match.

A set of 8 pieces of nigiri sushi with standard toppings and 1 roll. Enjoy sushi easily.

A set of 8 pieces of nigiri sushi with slightly luxurious toppings and 2 rolls. A satisfying selection.

A set of 10 pieces of nigiri sushi featuring carefully selected premium toppings. Recommended for special occasions.

Kyotamba pork belly simmered slowly until tender. The sweetness of the fat melts in your mouth.

Edamame stir-fried with garlic and chili peppers in a pecorino-style. Seasoned to go well with beer.

Crispy fried thick-cut ham. A nostalgic taste.

French fries flavored with katsuobushi (bonito) broth. Characterized by its Japanese taste.

Tempura of sweet corn made in a kakiage (mixed tempura) style. Enjoy the crispy texture and the sweetness of the corn.

Authentic German-style herb sausage. Juicy and rich in herb aroma.

Crispy fried squid legs. Perfect as a snack with drinks.

A delicacy of creamy fish milt served with refreshing ponzu sauce. Popular as a winter delicacy.

Ginkgo nuts roasted in their shells with salt. A simple appetizer with a chewy texture and unique bitterness.

Tempura of mushrooms coated in batter and fried. The mushroom's umami is concentrated.

Carpaccio with fresh seafood. Served refreshingly with a soy sauce-based Japanese dressing.

Dashi-flavored tamagoyaki (rolled omelet). A standard item at sushi restaurants.

Creative dish of eel and camembert cheese wrapped in spring roll pastry and fried. Rich flavor.

Fresh water octopus, fried. Enjoy its elastic texture and umami.

Ajillo with shrimp and Kujo leeks simmered in garlic oil. The sweetness of the leeks is a nice accent.

Thinly sliced French bread to enjoy with ajillo and other dishes.

Clams steamed in sake. The broth, rich with clam essence, is also delicious.

Snack-sized aji fry (fried horse mackerel). Characterized by its crispy batter and flaky fish.

A dish of tuna cheek meat, a rare cut, prepared as ginger stir-fry. Its meaty texture and ginger-soy sauce flavor stimulate the appetite.

A traditional dish of black cod marinated in Saikyo miso and grilled. The rich, fatty fish and slightly sweet miso are exquisite.

Miso soup with shijimi clam broth. Perfect as a finishing dish after drinking.

Dish of fatty winter Spanish mackerel marinated in yua-an (soy sauce, sake, mirin, yuzu) and grilled.

A whole sea bream head grilled generously. You can enjoy the flavorful parts like the cheek meat.

Salt-grilled harasu (belly part) of salmon, which has the most fat. Juicy and melts in your mouth.

Salt-grilled kama (part behind the gills) of the day's fish. It's fatty and the meat is firm.

Nigiri sushi made with high-quality beef kalbi. The sweetness of the fat melts in your mouth.

Sashimi or nigiri with the umami of halibut concentrated by curing with kombu. Enjoy the sticky texture and kombu flavor.

Sushi made with red tuna marinated in our special sauce. Sticky texture and rich flavor.

Nigiri sushi generously topped with thin sprout green onions. Characterized by its crisp texture and refreshing aroma.

Gunkan maki (battleship roll) combining chunja (salted pollock intestines) and mayonnaise. Spicy and rich flavor.

Nigiri sushi of myoga pickled in sweet vinegar. Refreshing and perfect as a palate cleanser.

Nigiri sushi of fatty yellowtail from Hokkaido.

Nigiri sushi of natural Suzuki (sea bass) from Mie Prefecture. A lean white fish with a rich umami flavor.

Luxurious sushi made with fresh raw sea urchin from Hokkaido. A rich, creamy sweetness spreads through your mouth.

Salad generously made with fresh mushrooms.

Our original potato salad. A dish carefully crafted with ingredients and seasoning.

Ohitashi (simmered dish) of fragrant grilled eggplant and aromatic vegetables like myoga, soaked in dashi broth. Refreshing taste.

A delicacy of shark cartilage mixed with plum paste. The crunchy texture and sourness are addictive.

An appetizer combining simmered sweet black beans and mascarpone cheese. Can also be enjoyed as a dessert.

Salt-cured squid marinated with squid innards. A classic delicacy that pairs well with sake.

Mozuku vinegar topped with cilantro. The exotic aroma is a nice accent.

Quail eggs pickled in soy sauce-based sauce. They are flavorful and rich.

Cold tofu topped with shirasu (small fish) and green onions. Simple yet enjoyable for its texture and flavor.

Sweet shrimp marinated in Madeira wine (a sweet fortified wine). Characterized by its rich aroma and sweetness.

Western-style appetizer of fresh water octopus and cress dressed with balsamic vinegar.

A dish where several types of sashimi, natto, okra, egg yolk, etc., are mixed together and eaten rolled in nori seaweed.

A refreshing appetizer of myoga (Japanese ginger) pickled in sweet vinegar.

A Japanese-style dessert with vanilla ice cream topped with kuromitsu (black sugar syrup) and kinako (roasted soybean flour).

French champagne. Characterized by its elegant bubbles and taste.

Craft beer in the Weizen style, made by a microbrewery in Tokyo. Enjoy its fruity aroma.

Romanian wine.

Greek white wine.

French wine.

Southern French white wine.

Spanish orange wine. Characterized by its refreshing citrus aroma.

Portuguese white wine. Fresh and crisp taste.

Moldovan white wine. Crisp and dry.

French white wine. Enjoy its herbaceous aroma.

Californian red wine. Rich and full-bodied.