Nei Nei

Since the hamo can be eaten raw, you can enjoy the shabu-shabu to your preferred level. There is a limited quantity available, so we recommend making a reservation.

This yellowtail can be eaten raw, so you can enjoy the shabu shabu to your liking. There is a limited quantity available, so we recommend making a reservation. This is our restaurant's most popular hot pot in winter.

The more fat, the more luxurious the bear meat. Only the fatty parts of the bear before hibernation are used. It is surprisingly light in taste, which is hard to imagine from its appearance, and while it is a bit pricey, many people become addicted to it.

Depending on the availability, it may not be available.

Depending on the availability, it may not be available.

Fresh bluefin tuna that has never been frozen. The price varies depending on the cut: lean, medium fatty, and fatty. ¥3000~

Three carefully selected types recommended by the chef of the day.

Five carefully selected types recommended by the chef of the day.

Raw oysters sourced from carefully selected regions by the head chef.

Also, prices may vary depending on the production area and market procurement prices.

Depending on the stock situation, it may not be available, and prices may fluctuate based on the origin and market purchasing prices.

Depending on the availability, there may be times when it is not available, and prices may fluctuate based on the origin and market purchasing prices.

Depending on the availability, it may not be available. Also, prices may fluctuate based on the origin and market purchasing prices.

Depending on the availability, it may not be available. Also, prices may fluctuate based on the production area and market purchasing prices.

Eggplant Tempura... 330 Yen Onion Tempura... 330 Yen Daikon Tempura... 330 Yen Shiitake Tempura... 330 Yen Ginkgo Tempura... 330 Yen (Autumn) Beniharuka Tempura... 440 Yen Silk Sweet Tempura (Sweet Potato)... 440 Yen Annou Sweet Potato... 440 Yen ↑ The type of sweet potato changes with the season Kaga Lotus Root Tempura... 440 Yen Firefly Squid Tempura... (Spring) 330 Yen Squid Tentacle Tempura... 660 Yen Free-range Chicken Tempura... 440 Yen Tara Sprout Tempura (Spring)... 330 Yen Koshi Tempura (Spring)... 330 Yen Butterbur Flower Tempura (Spring)... 440 Yen Sandfish Tempura... 660 Yen Maitake Tempura... 440 Yen Oyster Tempura (Winter)... 550 Yen Ise Red Chicken Tempura... 550 Yen Angel Shrimp Tempura... 660 Yen Mentaiko Shiso Roll Tempura... 660 Yen Densuke Conger Tempura... 660 Yen Squid Tempura... 660 Yen Extra Thick Asparagus Tempura 1 Piece (Spring, Autumn)... 1200 Yen Tara White Roe Tempura (Winter)... 660 Yen Sweetfish Matsukasa Tempura... 1200 Yen Squid Sea Urchin Roll Tempura... 1200 Yen Fugu White Roe Tempura... 880 Yen (Winter) Pearl Shell Tempura... 1200 Yen (Winter) White Shrimp Tempura... 1200 Yen Sakura Shrimp Tempura (Spring, Autumn)... 1200 Yen Shrimp and Fava Bean Tempura... 1200 Yen Whole Conger Tempura... 1900 Yen Scallop Tempura... 770 Yen Karasumi Mochi Tempura... 770 Yen

The young sweetfish swimming in the tank are made into tempura after the order is placed.

By drying it overnight, the flavor is concentrated.

By drying overnight, it achieves a firm and bouncy texture.

The price may vary slightly depending on the contents of the day.

Chawanmushi topped with rich sea urchin and Japanese-style dashi sauce.

Since the size is not that big, it is recommended to order one for each person if everyone is going to eat.

(Meichi sea bream, red grouper, black rockfish, wild sea bream, wild grouper, kinki, black throat sea perch, etc.) will vary depending on the procurement situation

Prices may vary slightly depending on the supply situation

The skin is crispy and the flesh is fluffy.

The size varies from large, medium, to small, and the price changes accordingly.

The number of days and hours for marinating varies depending on the type of fish and the amount of fat using homemade Saikyo miso.

The number of days or hours for marinating varies depending on the type of fish and the amount of fat, using homemade Saikyo miso.

The number of days or hours for marinating varies depending on the type of fish and the amount of fat, using homemade Saikyo miso.

The number of days or hours the fish is marinated varies depending on the type of fish and the amount of fat.

The crunchy texture from Aomori Prefecture is outstanding.

It will take about 40 to 50 minutes to prepare after you place your order. The contents may change depending on the season.