uto Sancha Sakaba

Assortment of 3 chef's recommended appetizers. Enjoy small portions of cold dishes using seasonal ingredients. Contents change daily.

Seasonal vegetables pickled in our special house-made pickling liquid. The acidity and crisp texture of the vegetables are refreshing and perfect as a palate cleanser.

Spicy salad with taco ingredients. The richness of the minced meat and the aroma of spices stimulate the appetite.

Potato salad mixed with salted pork and Akita's specialty smoked takuan 'Iburigakko'. The smoky aroma and crunchy texture are accents.

A refreshing marinated dish of octopus and several types of mushrooms. A cold and light appetizer.

Dish of chicken liver, finished moistly through low-temperature cooking, served on baguette. The rich liver flavor pairs well with wine.

Carpaccio made with fresh seafood delivered that day. Served refreshingly with olive oil and sauce.

Traditional French preserved food made by mixing pork, liver, and herbs, then baking. Concentrated meat flavor, excellent with bread and wine.

Homemade ham topped with a refreshing yogurt and kumquat sauce. The saltiness of the ham harmonizes with the sauce's acidity and sweetness.

Simple marinated large olives. A light snack to enjoy with drinks.

Chilled tomatoes mixed with 'gari' (pickled ginger) and perilla leaves, known as a sushi accompaniment. Very refreshing and good as a palate cleanser.

Spicy Okinawan yakisoba using homemade island chili oil. Features a spicy flavor, making it a noodle dish that pairs well with drinks.

Tacos with filling sandwiched in tortillas. Uses homemade chili oil and Sichuan pepper, offering a numbing spiciness.

Sichuan dish of boiled chicken with a spicy sauce containing chili peppers and Sichuan pepper. Named because it's so delicious it makes your mouth water just thinking about it.

Lightly grilled dried firefly squid. Rich umami from the innards and a smoky flavor, pairs well with sake and shochu.

Dried stingray fin, a classic snack. Sweet and salty, usually eaten with mayonnaise.

A dish combining minced tuna (negitoro) with Akita's smoked takuan 'Iburigakko', eaten wrapped in nori seaweed. The richness of the tuna and the smoky aroma are a perfect match.

Chicken gizzards simmered in oil and flavored with star anise for a Chinese aroma. Enjoy the chewy texture.

A set of 3 types of daily assorted Japanese side dishes (obanzai). Recommended for those who want to try various flavors.

An Okinawan delicacy made from salted fry of Aigo fish. Usually eaten on top of island tofu. Salty with a unique flavor.

A traditional Okinawan fermented food. Tofu fermented and aged with red koji, awamori, etc. Rich and creamy taste similar to cheese or sea urchin.

Fried dried pasta seasoned with salt. The truffle aroma adds a touch of luxury. The crunchy texture is addictive.

Spiced nuts with caramelized coating. The sweetness and spicy kick pair well with alcohol.

Assortment of Spanish salami with white mold and olives. The salami has a deep richness and umami.

French fries seasoned with special spice salt. Spicy and addictive.

Okinawan curly fries topped with meat sauce and cheese. Rich flavor.

Fried sardines served with plenty of tartar sauce. Enjoy the crispy batter and rich sardines.

Fried pickled burdock root. The balance of acidity and the richness of fried food is exquisite.

Karaage made with aged chicken for enhanced flavor. Juicy and deep taste.

Deep-fried chicken wings coated in a sweet and savory sauce. Crispy skin and juicy inside.

Spring rolls filled with daily changing ingredients. Enjoy the crispy texture of the wrapper.

A dish where boneless chicken wings are stuffed with gyoza filling. Enjoy the chicken's umami and the gyoza's juiciness simultaneously.

Ethnic-style fried chicken tossed with a special sweet and spicy chili sauce.

Beef short ribs seasoned with spices and grilled on skewers. Meaty and appetizing with the aroma of spices.

Roasted 'Galician Pork' from Spain, raised on chestnuts. The fat has sweetness. Served with a pungent soy-marinated mountain wasabi.

Okinawan traditional dish 'Soki' (pork spare ribs) simmered with spices. Cooked until the cartilage is tender, rich in collagen.

Chef's special daily pasta. Sauce and ingredients change depending on the day's ingredients.

Grilled onigiri made from rice cooked in sea bream broth. Served with fragrant green onion miso, it's rich in flavor.

Okinawan traditional dish. Soup made with pork bone and bonito broth, topped with thick noodles and sweet-savory simmered soki (pork spare ribs).

A dish originating from Okinawa, with taco toppings (minced meat, cheese, lettuce, salsa sauce, etc.) served over rice. Recommended to mix and eat.

Okinawa's ice cream brand 'Blue Seal'. Enjoy unique Okinawan flavors.

A dessert of freshly fried Okinawan donuts 'Sata Andagi' served with ice cream. A combination of hot donuts and cold ice cream.

Party course available for 2 or more people. Includes food and 2 hours of all-you-can-drink.

Steamed monkfish liver, a delicacy also known as 'ocean's foie gras'. Rich and creamy taste.

Whelk simmered in a sweet and savory broth. The flavor deepens with each chew.

Seared bonito sashimi topped with plenty of herbs and fragrant scallion oil. Rich in flavor and appetizing.

Grilled lotus root with miso-flavored cream cheese. The crispness of the lotus root and the richness of the cheese pair well.

Hard-baked biscotti kneaded with nuts and spinach. Lightly sweetened, enjoyable as a snack with drinks.

Tender squid simmered in a soy sauce-based broth. A homely Japanese taste.

Seasonal small shrimp fried whole. Fragrant and crispy, it pairs well with drinks.

Small fish called smelt, deep-fried with a batter mixed with seaweed. Characterized by its sea aroma.

Spanish-style dish of beef tripe (honeycomb) simmered in tomato sauce. The texture unique to offal and the acidity of the tomato are a good match.

Creamy gratin made with oysters. The rich oyster extract melts into the white sauce.