TANASUKE

Carpaccio of soy-marinated swordfish, combined with the texture of yam and the richness of avocado. Enjoy a refreshing yet rich flavor.

Potato salad mixed with smoked mackerel. The smoky aroma pairs well with drinks.

A Western-style tempura (fritter) using island carrots. Characterized by the natural sweetness of the carrots and the crispy texture of the batter.

Chicken liver marinated in balsamic vinegar for a refreshing finish. The umami of the liver and the acidity are in harmony.

A salad of fatty marinated sardines with pungent blue cheese. Pairs excellently with wine.

Salad of fragrantly sautéed squid and fresh organic vegetables, served with our homemade onion soy dressing.

A salad generously packed with fresh organic vegetables. A simple dish to enjoy the natural flavors of the vegetables.

Sautéed sea bream from Tottori Prefecture, finished with a white wine sauce using butterbur, evoking the arrival of spring. The slightly bitter sauce enhances the umami of the white fish.

A piping hot gratin combining rich oysters, creamy cod milt, and potatoes. Packed with the umami of seafood.

An omelet luxuriously made with raw sea urchin, accented with flavorful roasted seaweed and perilla. Enjoy the aroma of the sea and the tenderness of the egg.

An omelet made with rare arugula flowers, served with sautéed seasonal firefly squid and Shinagawa turnip. A dish full of seasonal flavors.

Saitama Prefecture's brand pork "Hime-buta" shoulder loin, fragrantly grilled. Enjoy the simple sweetness of the fat and the umami of the meat.

Hanami-dori chicken karaage, juicy and soaked in dashi. Umami bursts with every bite.

Pork menchi katsu mixed with butterbur, a taste of spring. Served refreshingly with "irizake shoyu", an ancient seasoning.

Homemade smoked egg. The smoky aroma has permeated the egg.

Smoked Takuan (pickled daikon radish). Perfect as a snack with drinks.

Smoked Cheese. Enjoy its rich flavor and aroma.

Smoked cod roe. Characterized by its concentrated umami and popping texture.

Assortment of homemade smoked items. Enjoy various types in small portions.

A classic omurice in a simple, old-fashioned style. A standard dish with ketchup rice wrapped in a thin omelet.

Toast topped with carefully selected free-range eggs and shirasu, using bread from the popular Roppongi shop bricolage bread & co.

Keema curry made with minced pork. A dish with a smoky aroma that stimulates the appetite.

Aromatic rice dish using smoked ingredients. A unique flavor created by the restaurant.

A yakisoba-style noodle dish using homemade whole wheat hand-pulled noodles and smoked oysters. The flavor of the noodles and the umami of the oysters are intertwined.

A sorbet made with Jonagold apples from the Hakun orchard in Yamagata Prefecture. Its refreshing sweet and sour taste is perfect after a meal.

A classic custard pudding. Characterized by its smooth texture and the slightly bitter caramel.

A rich pudding combining chocolate and cheese. A dessert with a luxurious taste.

Today's coffee.

A small dish (otsukidashi) served as a seating charge. A different dish is served daily.

A sparkling sake with a fizzy, effervescent quality. It has a refreshing and easy-to-drink taste.

A set allowing you to sample three types of sake recommended by the owner.

Local sake from Hiroshima Prefecture. A Tokubetsu Junmai-shu made with the sake rice "Hattan Nishiki", offering a good balance of crispness and umami.

Nama-zake bottled immediately after pressing. Enjoy the fresh carbonation and umami.

A Junmai Ginjo sake made with "Yamada Nishiki", the king of sake rice. Characterized by its elegant aroma and full-bodied taste.

A Tokubetsu Honjozo sake that is crisp and easy to drink, enjoyable either chilled or warm.

Junmai Ginjo Jikomi Namazake made with Hattan Nishiki. Fresh and juicy.

Aged sake from "Shinkame" in Saitama Prefecture. Enjoy the deep flavor and richness brewed in 2011.

A unique sake from Shiga Prefecture, "Nanatsuyari", aged in sherry barrels. It fuses the aroma of Western liquor with the umami of sake.

Local sake from Gifu Prefecture. A Nama-zake with a slightly cloudy appearance due to being "origarami" (lightly filtered), and a rich rice umami.

A popular brand from Mie Prefecture, "Jikon". Made with the rare "Sakemirai" rice, it offers a fresh, fruity sweetness and acidity.

Sake from "Yamakawa Mitsuo", a collaboration of four breweries in Yamagata Prefecture. It features flavors tailored to seasonal themes.

Local sake from Fukushima Prefecture. A juicy Nama Genshu bottled from the "nakadare" (middle press) portion, considered the most balanced during pressing.

Local sake from Mie Prefecture. A Muroka Nama Genshu with a solid acidity and umami, offering a robust flavor.

Local sake from Akita Prefecture. A Junmai Nama-zake with a fresh, light mouthfeel and a discernible rice umami.

A famous sake from Kagawa Prefecture. An "usugori" (lightly cloudy) nama-zake, characterized by its complex, rich umami and acidity.

Local sake from Tochigi Prefecture. A limited-edition Junmai Ginjo sake with a refreshing aroma and a crisp, clean taste.

Local sake from Miyagi Prefecture. A Junmai Nama-zake with a "Sakura Neko Label" for spring only, offering a floral aroma and gentle sweetness.

A spring-limited sake using "Shizuku-hime", a sake rice from Ehime Prefecture. Features full-bodied rice umami and a soft mouthfeel.

A popular brand from Akita Prefecture, "Nishimasu". "Lapis Lazuli", made with Miyama Nishiki, is characterized by its clear, beautiful acidity and refined taste.

A popular brand from Akita Prefecture, "Nishimasu". "Ecru", made with Sakomachi, is light and easy to drink, pairing well with any meal.

Local sake from Hyogo Prefecture. A very dry Junmai sake made with Kitanishiki, characterized by its crisp aftertaste.

Local sake from Nara Prefecture. A Junmai sake with a slight effervescence, offering fresh fruity aromas and sweetness.

Local sake from Aichi Prefecture. A Junmai sake made with Awa Yamada Nishiki, offering a mellow taste with developed umami.

Local sake from Miyagi Prefecture. A Junmai Daiginjo characterized by the complex umami and acidity from Kimoto brewing. It has depth from aging.

Local sake from Mie Prefecture. A carefully brewed Junmai Ginjo sake with elegant umami.

Local sake from Shiga Prefecture. A vintage sake aged for 3 years, made with Kimoto-style undiluted sake, boasting a rich and mellow flavor.

Local sake from Ishikawa Prefecture. A Tokubetsu Junmai-shu with a gentle taste where the sweetness and umami of the rice are clearly felt.

Local sake from Hiroshima Prefecture. A food-pairing sake characterized by the rich flavor of nigori-zake and its solid acidity.

Local sake from Shimane Prefecture. A sake with acidity and umami from Kimoto brewing, and a mellow taste from aging.