wacasu
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Creative Dishes Enjoyed with Unique Craft Beverages
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A satisfying 8-course meal from appetizer to dessert. This course allows you to enjoy wacasu, which uses an abundance of seasonal vegetables and fresh fish. For dessert, our patissier will prepare an Hachette Dessert. If you are worried about the quantity, please feel free to ask us to prepare a smaller portion.
This course is served up to the main meat dish, skipping the last two dishes of the course until the end. If you still need more food, you can add more later!
This compact three-course meal is recommended for those who want to try out a variety of dishes, for those who want something to drink at the second stop, and for those who are not comfortable with a full course omakase meal. We are sure you will fall in love with wacasu once you try it!
A full course with 7-8 dishes. We will also serve dishes not listed on the a la carte menu. Adjustments to the volume can be made according to your budget and how hungry you are.
Our specialty grilled pork belly infused with plenty of Japanese tea. The meat juices blend with the aroma and bitterness of the tea, creating a combination of both Japanese and Western atmospheres.
A dish that allows you to directly experience the quality of the meat. While it has a different flavor from beef, you will be surprised by its richness and strong umami.
This is a raw ham made from back fat that has been aged for one year. It has a low melting point and a smooth texture, making it perfect for pairing with drinks.
Homemade pickles made with sake lees from tea brewed sake.
Add matcha raw material, tencha, as a secret ingredient.
Homemade Middle Eastern spice, harissa. A spicy accompaniment for drinks.
The type of Japanese tea used changes depending on the season.
The type of Japanese tea used changes depending on the season.
We have a wide variety of teas available, including sencha, withered tea, oolong tea, and Japanese black tea. The accompanying alcoholic beverages include shochu and gin from various regions of Japan. We aim to create a tea and alcohol blend that enhances the appeal of both.
Craft sake made with Japanese tea as brewing water, created in collaboration with the craft brewery LIBROM in Fukuoka Prefecture. Brewed with Yame green tea and Onomichi bergamot, inspired by the flavor of Earl Grey green tea.
The latest creation of Craft Sake. Finally challenged Gyokuro. A luxurious cup made with plenty of Gyokuro carefully crafted with heart by Kurihara Tea in Yame, slowly brewed with water.
This is mead (a fermented beverage primarily made from honey) made using tea leaves from Kagoshima Horiguchi Seicha. Each of the three types uses a different tea for brewing. It has a wine-like taste, perfect for pairing with meals.
Mead made with domestically produced honey harvested in Hamamatsu City, using kamairicha tea grown in the same area as the brewing water. It was left to ferment naturally and slowly aged in wooden barrels, resulting in an irresistible combination of the honey's natural refreshing sweetness and the rich aroma of kamairicha tea.
A local bancha from Okayama Prefecture, doburoku made with Mimasaka bancha and water from Fukushima's Pukupuku Brewery. The bancha leaves were also inoculated with koji mold, and after brewing, it was aged in wooden barrels. A cup that changes the concept of doburoku.
KUNITACHI BREWERY is a microbrewery that was established in 2020 in Kunitachi City, Tokyo. We always have 5-6 types of beer available that pair well with wacasu's cuisine. The lineup varies by season.
Collaboration gin with the craft gin distillery 'The Ethical Spirits' in Kuramae. We re-distilled the tea leaves that are produced during the making of tea liquor to create a gin with the aroma of black tea.
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