Zenseki Kanzen Koshitsu Kohaku Higashi Okazaki Branch

Using Hida beef from contracted farmers in Hida, Gifu Prefecture. Enjoy the rich yet refreshing exquisite meat quality and the melt-in-your-mouth sweetness of the fat with a special ponzu made with orange vinegar and your choice of condiments. *Available for two servings or more.

This is a festive and colorful hot pot where Hida beef and various vegetables dance in a special soup, allowing you to enjoy it in your preferred way as many times as you like. Please dip it in the secret sweet soy sauce-based soup and enjoy it with beaten eggs or homemade dipping sauce.

Available for two servings or more

Available from 2 servings

We accept orders from 2 servings onwards

Prepared elegantly with a special sauce using Hida beef from Gifu Prefecture. *Available for two servings or more.

We accept orders from 2 servings onwards

Slowly aged to maximize flavor and quickly grilled. Enjoy the natural tenderness of the meat.

Please enjoy the overflowing meat juice of the luxurious A5 grade Hida beef.

Please choose from plain, yurinchi, or grated ponzu.

Slowly grilled young chicken served with yuzu pepper from Kyushu.

A famous dish from Nagoya that goes well with beer.

This is meat sushi made from 'Aichi Beef', a brand of beef named after the local Aichi region, which features a tender texture while highlighting the original flavor of the red meat.

Sushi with roast beef that has been cooked at low temperature to firmly lock in the flavor.

Please enjoy it with plenty of condiments such as myoga and green onions.

Using fragrant edamame.

A specialty of the Hokuriku region. Pairs well with sake.

A healthy Caprese made with soy milk cheese in a Japanese style.

Homemade fresh yuba served with ikura. Seasoned with a rich bonito flavor on soba soil.

With a little extra effort on the classic crushed cucumber.

Please choose from plain or mentaiko mayo.

Uses thick striped hokke. Excellent fat content.

A popular appetizer dish that is low in calories and contains collagen.

We will prepare it freshly fried for each order.

A home-cooked dish where squid is grilled using the internal organs of the squid, commonly eaten in Hokkaido and Aomori.

A platter of fresh seasonal fish selected by the head chef.

A sashimi platter featuring a selection of seasonal seafood.

We use a burner to sear and enhance the flavor at the end.

Please enjoy the natural sweetness of yuba.

Chewy and rich aged tuna

Using fatty Norwegian salmon

Fresh mackerel has been made into tataki

With aromatic vegetables and lightly seared saba in olive oil.

A slightly annoying but delicious potato salad made by mixing steamed fluffy potatoes at the table.

A Japanese-style Caesar salad luxuriously made with gently flavored soy milk cream cheese.

A salad with myoga, a fragrant Japanese vegetable, and jako from Mikawa.

Uses rich red miso.

Plain

We wrapped the textured rock octopus in a batter made with egg whites.

Truffle

Stuffed with minced meat and finished with crispy lotus root.

Finished elegantly with a broth fragrant with bonito.

Please choose from plum, hotaru ika marinated in the ocean, or chanja.

Today's recommended fresh seafood served with warm rice.

It is finished with a hidden flavor for a higher level of taste.

Place warm rice topped with creamy fresh yuba and onsen tamago. Please enjoy with dashi soy sauce.

A gentle flavor of udon with pork and egg.

Baked pudding with a melt-in-your-mouth texture like ice cream

Perfect for social media, guaranteed to impress. A fun and cute dessert that is visually appealing.

How about something refreshing to cleanse your palate?