Takahide

We make four dishes every day with delicious ingredients of the day. Yesterday, we had shrimp chili, fried eggplant, braised pork, winter melon, and tuna soup! Some days, we also have tempura, red rice, and inari-zushi lined up. The most exciting part is that different dishes are always lined up. That's the best part of it.

Fresh and delicious items from the market of the day such as tuna and bonito. Shu-san cuts them big and thick, so there is a satisfying texture.

A refreshing salad with octopus, lettuce, and green onions. The sesame oil and salt balance is exquisite.

Black hanpen is famous in Shizuoka, but we serve freshly made ones here. You can eat them as they are, grill them, or fry them.

Tomosankaku Kalbi is a triangular cut of meat located at the base of the cow's hind leg, also known as the highest grade part of the thigh. While the thigh meat tends to be lean with a higher proportion of red meat, Tomosankaku Kalbi is known for its marbling and tenderness. When Shu-san gets his hands on a high-quality piece at the market, he generously cuts and serves it without hesitation.

A snack made by kneading Yamato potatoes thoroughly and quickly frying them in oil.

After drinking, this refreshing cold noodles is the best for finishing off the meal.