Tokusue

A course menu where you can enjoy the chef's recommended dishes. A series of dishes using seasonal ingredients, from appetizers to main courses and meals, are served.

A plate with a small assortment of the day's recommended appetizers. Enjoy a colorful variety of flavors using seasonal ingredients.

Assortment of fresh seafood sashimi. Enjoy the best fish available that day.

Smooth mousse made with seasonal ingredients. A light appetizer that brings out the natural sweetness and aroma of the ingredients.

Refreshing dish of seasonal vegetables soaked in dashi broth. The umami of the broth has permeated the vegetables.

Homemade creative tofu. Richly flavored tofu, such as sesame tofu, that changes daily.

Rich soup made with seasonal vegetables. Concentrated with the natural sweetness and umami of the vegetables.

Dish of seasonal vegetables mixed with a tofu-based dressing. The acidity of the fruit and the mellowness of the tofu complement each other.

Dish of grilled Manganji chili peppers soaked in dashi broth. Enjoy the aroma and the flavor of the broth.

Dish of grilled turnip with a sweet and savory miso glaze. The juiciness of the turnip and the richness of the miso complement each other.

Simple dish of turnip mixed with salt koji. The umami of the koji enhances the sweetness of the turnip.

Dish of grilled tomatoes with skin removed, soaked in dashi broth. Cold, refreshing, and juicy.

Dish of clams and tomatoes steamed with sake. The broth, combined with the acidity of the tomatoes, is also delicious.

Dish of long yam grilled until fragrant with soy sauce. Enjoy its crispy texture.

Taro root simmered in dashi broth. Characterized by its sticky texture and refined sweetness.

Deep-fried taro root. Enjoy the crispy exterior and the creamy interior.

Steamed lily bulb, finished to a fluffy texture. Has a refined sweetness.

An appetizer of dried persimmon sandwiched with butter. The sweetness of the persimmon and the saltiness of the butter are a perfect match.

Salted fermented tuna innards. A rare delicacy with strong saltiness and umami, perfect with sake.

A rare delicacy of fermented Ayu sweetfish innards and meat in salt. It has a unique bitterness and umami, and pairs well with sake.

Fresh salmon roe marinated in soy sauce. Enjoy the popping texture and rich flavor.

Dish of cod milt blanched and served with ponzu sauce. Creamy and rich flavor.

Fresh raw oysters. Enjoy their rich umami, known as the milk of the sea, as they are.

An appetizer of thinly sliced daikon radish sandwiching karasumi (dried mullet roe). The saltiness of the karasumi and the freshness of the daikon complement each other.

Dish combining mochi and karasumi. Enjoy the aroma of grilled mochi and the flavor of karasumi.

Foie gras marinated in a soy sauce-based sauce. Rich texture like foie gras.

Dish of fresh horse meat pounded with miso and aromatic vegetables. A dish that goes well with drinks.

Tenderly simmered duck. The umami of the duck has seeped out.

Gentle steamed dish made with yuba and tofu.

Tempura of sweet potato (Silk Sweet), known for its strong sweetness. Characterized by its fluffy sweetness.

Aromatic Maitake mushroom tempura. Enjoy the crispy batter and the texture of the mushrooms.

Deep-fried tofu coated in potato starch, served in warm dashi broth.

Deep-fried Koya-dofu (frozen tofu) coated in batter, served in warm dashi broth. The broth overflows with each bite.

Steamed sea bream head with sake. The meat around the bones is delicious, with a refined taste.

A unique dessert-like dish of Kyoho grapes made into tempura. The sweetness increases when heated.

Lightly seared lamb rump (from the hip to the buttock). Tender with a strong red meat flavor.

A luxurious dish of sea bream grilled with soy sauce mixed with sea urchin.

Steamed tilefish with grated lotus root. Enjoy the chewy texture.

Deep-fried cod milt soaked in dashi broth. The crispy exterior and creamy interior are exquisite.

Foie gras cutlet served with a rich red miso sauce.

Thinly sliced Filefish with rich liver. The liver, dissolved in soy sauce, is exquisite.

Potage soup that brings out the sweetness of onions.

Dish of sea bass milt served warm with ponzu sauce.

A dish resembling Harihari nabe (hot pot) with whale tongue and mizuna.

Exquisite steak of the finest Chateaubriand, lightly seared.

An appetizer of pickled wasabi leaves and other ingredients in soy sauce.

Tataki dish made by pouring hot oil over wagyu beef thigh to cook the surface.

Abalone cut into thin strips and prepared like somen noodles, or served with somen.

Dish of autumn salmon grilled with a yolk-based sauce.

Steak made with tender veal tongue.

Flavorful tofu kneaded with walnuts.

Fried autumn salmon served with grated daikon radish and fresh salmon roe.

Large clams deep-fried and served with a flavorful XO sauce dressing.

Sweet and savory simmered fatty sablefish.

Creative dish combining wagyu sirloin, potatoes, and a cold egg (likely onsen tamago or yolk).

Kakiage (mixed tempura) of cilantro. Enjoy its unique aroma.

Seared bonito sashimi. Enjoy the aroma and the umami of the red meat.

Deep-fried Prawn. Set of 2.

A representative winter dish from Kyoto, stewed sea bream and turnip.

Japan's representative draft beer. Well-balanced taste.

Rich premium beer.

Non-alcoholic beer-flavored beverage.

Various types of authentic shochu.

Hard-to-obtain premium sweet potato shochu.

The finest sweet potato shochu, also known as the 'King of Shochu'.

Shochu with tea.

Whiskey soda.

Highball of Suntory's Japanese grain whisky 'Chita'.

Nikka Whisky's single malt 'Miyagikyo'.

Suntory's single malt 'Yamazaki'.

Fresh sour made with today's citrus.

Assorted soft drinks.

Sparkling wine bottle.

Champagne bottle.

Selected red and white wines.