Yen

A fragrant dish made by spreading miso mixed with buckwheat groats onto a rice paddle and grilling it. You can enjoy the sweet and salty miso and the texture of the buckwheat groats. It's perfect as a pre-meal snack with sake.

Chilled tofu with a rich soybean flavor. It features a smooth texture and the natural sweetness of soybeans. Enjoy it simply with soy sauce and condiments.

A traditional Japanese small dish of spinach steeped in dashi broth to absorb its flavor. The umami of the dashi enhances the sweetness of the vegetables. It is cold and refreshing, perfect as a palate cleanser.

An assortment of Japanese pickles made with seasonal vegetables. Pickled in salt or rice bran, you can enjoy the umami of the vegetables and the flavor of fermentation. They are popular as a side dish with rice or as a snack with drinks.

A dish of fresh tuna, wakame seaweed, and scallions dressed with miso. The sweet and sour miso dressing refreshingly balances the flavors of the ingredients. A delicate appetizer typical of Japanese cuisine.

Fried eggplant topped with a sweet miso sauce. The combination of the melting texture of the eggplant and the rich miso is excellent. Served with shrimp and vegetable side dishes.

Tempura made by coating zucchini flowers in a light batter and frying them. Enjoy the crispy, light texture and the delicate flavor of the flowers. Lightly seasoned with salt to appreciate the natural taste.

Prawns and seasonal vegetables lightly fried in a crispy batter. The ingredients' flavors are sealed in, creating a light texture. Served with tempura dipping sauce or salt.

Salmon simply grilled with salt. The skin is crispy, the flesh is fluffy, and the natural umami of the fish is concentrated. It pairs excellently with rice.

A traditional dish of fatty black cod marinated in sweet Kyoto white miso (Saikyo miso) and then grilled. The fragrant aroma of the miso and the melt-in-your-mouth texture of the fish are exquisite. It has a refined taste and pairs well with sake.

Rice in a bowl topped with prawn and vegetable tempura, drizzled with a sweet and savory sauce. The combination of rice soaked in sauce and crispy tempura is appetizing. It's a hearty dish.

Iberian pork marinated in a soy sauce-based sauce, coated in potato starch, and deep-fried. Crispy on the outside and juicy on the inside, you can taste the sweetness of the pork. Served with a squeeze of lemon for a refreshing taste.

Fresh goatfish (red mullet) thinly sliced and served raw. Enjoy the delicate sweetness and texture of the white fish. Served with soy sauce and wasabi.

Sashimi of fresh white fish delivered today. It has a delicate yet elegant umami and a firm texture. Recommended for pairing with sake.

Sashimi of fatty Scottish salmon. Enjoy its melt-in-your-mouth texture and rich flavor. Its vibrant orange color is also visually appealing.

Sashimi made from the lean red meat of Mediterranean bluefin tuna. It is characterized by its rich, iron-containing umami and moist texture. You can simply enjoy the natural flavor of the tuna.

A sashimi plate featuring a selection of fresh seafood recommended for the day. You can enjoy the flavors and textures of various fish at once. It is colorful and visually impressive.

Pressed sushi made by placing grilled eel, coated in a sweet and savory sauce, on vinegared rice and shaping it into a log. The balance between the fragrant eel and the vinegared rice is exquisite. Cut into bite-sized pieces.

A pressed sushi made by lightly searing the surface of mackerel pickled in vinegar and pairing it with vinegared rice. The searing brings out the umami of the fat and adds a fragrant aroma. The umami of the mackerel and the acidity of the vinegared rice are a good match.

Nigiri sushi made with fresh Scottish salmon. The fatty salmon melts in your mouth. Enjoy the harmony with the vinegared rice expertly prepared by our chefs.

Nigiri sushi made with lean red meat from Mediterranean bluefin tuna. The characteristic acidity and iron-rich umami of the tuna harmonize with the vinegared rice. A simple yet profound flavor.

A luxurious nigiri sushi made with the fatty "toro" part of tuna. The fat melts the moment it enters your mouth, spreading a rich umami. Recommended for special occasions.

A hand-rolled sushi made by rolling vinegared rice with minced tuna and chopped leeks in nori seaweed. The crisp texture of the nori and the flavor of the leeks add a nice accent. You can casually eat it by hand.

Soba noodles, chilled in cold water after boiling, served with a soy sauce-based dipping broth. Enjoy the original aroma and smooth texture of the soba. Finishing with soba-yu (noodle water) is a connoisseur's pleasure.

Cold soba noodles served with a rich and fragrant sesame sauce. The richness of the sesame coats the soba noodles well. You can enjoy a different taste from the usual soy sauce-based broth.

Cold soba noodles served with a warm dipping broth containing duck meat and leeks. The broth, infused with duck fat, is rich and exquisite. You can enjoy the excellent combination of duck and leeks.

A set of cold soba noodles and assorted prawn and vegetable tempura. You can enjoy the refreshing soba and crispy tempura alternately. Popular for a luxurious lunch or dinner.

Additional serving of cold soba noodles. You can order more if you wish to enjoy more soba.

The most basic hot soba, served in a warm broth with a dashi base. The gentle aroma of the dashi and the warmth permeate the body. As it contains no toppings, you can purely enjoy the taste of the soba and broth.

Hot soba noodles sprinkled with nori seaweed and served with scallops. The oceanic aroma of the nori dissolves into the broth, creating a rich flavor. It is named because the nori resembles petals.

Hot soba noodles topped with duck meat and leeks. The sweetness of the duck fat and the aroma of the leeks add depth to the broth. It is a particularly popular menu item in the cold season.

Hot soba noodles topped with prawn and vegetable tempura. The tempura batter softens as it absorbs the broth, adding richness. It's a voluminous and satisfying dish.

A luxurious sake accompaniment of grilled mochi paired with karasumi (salted mullet roe). The saltiness of the karasumi and the sweetness of the mochi are a perfect match. It has a fragrant and refined taste.

Tenderly simmered octopus, served cold. The more you chew, the more the octopus's umami and the simmering liquid's flavor seep out. Perfect with sake.

A steak made with the finest Kagoshima black wagyu beef. It has fine marbling (fat) and melts in your mouth with its tenderness. You can fully enjoy the natural sweetness and umami of the meat.

A small bowl generously topped with salmon roe and caviar on sushi rice. Enjoy the popping texture of the salmon roe and the rich saltiness of the caviar. A luxurious dish like a scattering of ocean jewels.

A dry white wine from the Chablis region of Burgundy, France. It is characterized by its crisp acidity and minerality, and pairs well with seafood and tempura.

A white wine from the Loire Valley, France. Made from the Chenin Blanc grape, it offers fruity aromas and a refined sweetness.

A high-quality white wine from the Sancerre region of the Loire Valley, France. Enjoy the herbaceous aroma and fresh acidity characteristic of the Sauvignon Blanc grape.

A red wine from the Burgundy region of France. Characterized by the red fruit aromas and delicate tannins derived from the Pinot Noir grape, it complements dishes using dashi broth.

A red wine from the Margaux appellation in the Bordeaux region of France. It has a solid structure and a deep flavor, suitable for meat dishes and richly seasoned cuisine.