Ye Cao Ju Shi Wu

Using the day's fresh catch from sea fishing, prepared in three different ways according to the fish's characteristics (e.g., sashimi, grilled, soup). This is a signature dish that allows you to fully appreciate the diverse flavors of fresh fish. · The texture varies by fish type, usually tender and elastic. The flavors are diverse, ranging from refreshing sashimi to rich soups. · Suitable for sharing among many people. Recommended to be enjoyed with sake or white rice.

Sea urchin freshly air-flown from Japan, wrapped in crispy seaweed and sushi rice. The sea urchin is golden yellow and a top-tier ingredient in Japanese cuisine. · Creamy and smooth texture, extremely sweet and delicious taste, with a rich oceanic aroma. · It is recommended to eat immediately after serving to prevent the seaweed from becoming soggy.

Fresh whole oysters in their shells are grilled directly, preserving their original flavor. The oysters are plump and full of oceanic umami. · Tender and juicy texture, with the aroma of charcoal grilling and the natural salty freshness of the sea. · Eat directly or squeeze a little lemon juice to enhance the flavor. Best enjoyed hot.

Salmon collar is simply salt-grilled. The collar is one of the fattiest and most tender parts of the fish. · The skin is grilled to a crispy golden brown, while the fish inside is tender and juicy, with a captivating aroma of fat. · Suitable for diners who enjoy rich, fatty textures. It's even better with lemon or pepper salt, making it an excellent accompaniment to drinks.

Made with kuruma shrimp (Japanese tiger prawn) skewers. Kuruma shrimp are known for their vibrant stripes and firm flesh. · The shrimp meat is firm and springy, with a rich aroma after charcoal grilling, possessing the unique sweetness of shellfish. · Take directly from the skewer and enjoy. Suitable for pairing with beer.

Uses New Zealand imported beef tongue, sliced and grilled with a special scallion salt sauce. Beef tongue is a popular cut in Japanese yakiniku. · Crispy and chewy texture, the savory aroma of scallion and salt perfectly complements the rich juices of the beef tongue. · One bite at a time. The spiciness of scallion and salt removes any greasiness, making it very appetizing.

Uses fresh baby squid (ikan bilis) caught in Taiwan, salt-grilled whole. Baby squid is a common and delicious seafood in Taiwan. · The meat is sweet and chewy, with a light charred aroma after grilling. The more you chew, the more fragrant it becomes. · Perfect for dipping in salt and pepper or drizzling with lemon juice, this is a classic Taiwanese seafood appetizer.

Nigiri sushi made with the fin meat of flounder, seared with a torch to bring out the fat. This is the fattiest part of the flounder. · Melts in your mouth. The charred aroma from searing and the rich fat explode in your mouth, extremely rich. · Usually, no extra soy sauce is needed. Enjoy the aroma of searing and the sweetness of the fish directly.

A hand roll combining salmon roe and chopped tuna (tuna paste with scallions). A luxurious combination of two seafood ingredients. · The fresh, savory juice of salmon roe bursting in your mouth, paired with smooth and creamy tuna paste, creates a rich layering of textures. · Seaweed softens easily, so it is best to consume as soon as possible after serving.

A hand roll made with snow crab meat and rich crab roe. Snow crab is a renowned winter delicacy. · The crab meat is sweet and delicate, while the crab roe is full of rich umami and oceanic flavor, with a profound taste. · An excellent choice for those who love the rich flavor of crab.

Hand roll made with raw-grade beni-shrimp. Beni-shrimp is named for its rosy red color, resembling rouge, and is a deep-sea shrimp. · The shrimp meat is soft, with a very high sweetness and moisture content, giving it a sticky texture. · Savor its unique sweet flavor, which complements the sushi rice perfectly.

A hand roll with a filling of diced raw octopus marinated with wasabi stems. This is a classic Japanese side dish flavor. · The octopus has a slippery and crisp texture, with the strong spicy kick of wasabi, making it very refreshing and appetizing. · Those who enjoy the pungent spiciness of wasabi will love this dish.

A unique liqueur that combines Chiran green tea from Kagoshima with plum wine. It has a clear, light green color. · It has the refreshing aftertaste of green tea and the sweet and sour fruitiness of plum wine. The taste is elegant and not too sweet. · Recommended to drink with ice cubes to highlight the layers of tea aroma.

A fruit liqueur brewed with fresh yuzu from Oita Prefecture, usually with a shochu base. · Full of the strong citrus aroma of yuzu, with a balanced sweet and sour taste, it is refreshing and smooth. · Suitable for chilled or on-the-rocks consumption, it works well as an aperitif or paired with fried foods.

A popular yuzu liqueur from Umenoyado Brewery in Nara Prefecture. Made with a large amount of domestic Japanese yuzu juice and sake. · The yuzu aroma is very rich, with a slightly bitter yuzu peel flavor and the rice aroma of sake. It has a balanced sweet and sour taste. · Available by the glass, suitable for customers who want a small taste.

This plum liqueur contains abundant plum pulp and has received recognition from the Japanese Plum Wine Awards. It has a thick texture. · Rich and sweet and sour taste, with the texture of plum pulp that can be chewed. The flavor is richer than regular plum wine. · We recommend savoring it slowly to enjoy the texture of the fruit pulp and liqueur.