Washu Hanamichi

Sashimi of lean tuna (Southern Bluefin Tuna). Characterized by its rich umami and firm texture. Typically enjoyed with wasabi and soy sauce.

Natural Flounder Sashimi. Enjoy the delicate sweetness and firm texture unique to white fish. Served with soy sauce or ponzu for a refreshing taste.

Sashimi of sea bream cured with kombu. The kombu imparts its umami to the fish, creating a sticky texture and a deep flavor. Pairs well with sake.

Fresh scallop adductor muscle sashimi. Known for its tenderness and sweetness. Enjoy with a little soy sauce.

Boiled octopus marinated in sweet vinegar. It has a refreshing, tangy taste and a springy texture. Perfect as an appetizer.

A platter of assorted sashimi, featuring several types of the day's recommended fish. Perfect for those who want to enjoy various fish in small portions.

Fresh konjac, thinly sliced and served like sashimi. It has a unique springiness and a smooth, slippery texture, and is low in calories and healthy. Enjoy with sweet miso or ginger soy sauce.

A warm dish made with nameko mushrooms and tofu. Characterized by the nameko's viscous texture and tofu's mild flavor. A Japanese-style taste with a rich dashi broth.

A traditional Japanese dish of broiled eel, coated in a sweet and savory sauce. Characterized by its fragrant aroma and tender flesh.

A "parent and child" dish combining autumn salmon and salmon roe. Choose to have it served over rice as a donburi or as a standalone appetizer with drinks.

A simple dish of grilled saury, seasoned with salt. Features fatty meat and crispy skin. Commonly eaten with grated daikon radish.

Eggplant grilled directly over flame until the skin is charred, then peeled and served. Enjoy its melt-in-your-mouth texture and smoky flavor. Served with ginger soy sauce or bonito flakes.

Fried taro root. Characterized by its crispy exterior and sticky interior. Often seasoned with salt or dashi broth.

A regional dish from Yamagata Prefecture. A hot pot dish with taro root, beef, and green onions simmered in a soy sauce-based broth. A warming dish where the flavors of the ingredients meld together.

Tempura made with chestnuts, a taste of autumn. Sweet, fluffy chestnuts deep-fried in batter. Enjoy simply with salt.

A Japanese-style pizza combining eggplant and miso. The richness of the miso and the cheese create a great pairing, perfect as an accompaniment to drinks.

Grilled fish cake made from pureed white fish. Enjoy its fluffy texture and savory aroma.

Ginkgo nuts, roasted or fried in their shells. They have a unique bitterness and chewy texture, eaten with salt. A great appetizer to pair with sake.