Wasshoku Tokinotoki

This is a spring roll with young sweetfish and cucumber. Please enjoy it with natural salt and the dill served on the side.

Kinpira made with sweet Kirishima pork and seasonal zucchini.

Stuffed with sweet pork meatball and finished with a sweet and spicy glaze.

Enjoy two seasonal vegetables that evoke early summer with our homemade miso.

A salad made with several types of vegetables and walnuts, dressed with a Caesar dressing using soy milk, and wrapped in yuba.

This is seasonal feather pot rice with plenty of ginger that pairs well with the plump 'hotaru ika' (firefly squid). Please mix it generously and enjoy.

A platter of four seasonal fish. The quantity can be increased according to the number of people. *Available for two servings or more. One serving is 1430 yen (tax included).

Each 980 yen (including tax)

Enjoy fresh fish (sea bream, yellowtail) with yuzu dressing and seaweed soy sauce along with vegetables.

A dish of salmon and avocado mixed with nameko soy sauce.

You can choose any three from a selection of nine types of obanzai.

Mini tomatoes soaked in bonito dashi

Grilled eringi mushrooms combined with mentaiko and grated daikon.

Fried wheat gluten, dried persimmon, and chrysanthemum greens mixed with walnuts, finished in a white sesame style.

Combined Manganji pepper and finely sliced sea bream with soybean sauce.

A cold small bowl of octopus and eggplant simmered softly using Arima pepper.

Combined the sweetness of pumpkin with miso-flavored mascarpone.

A kinpira with a good texture made with burdock and carrot, enhanced with bacon and fragrant basil.

Please enjoy the flavor of snow crab and the texture of cabbage together with the aroma of sesame.

Enjoy 8 types of fresh vegetables with a special warm anchovy sauce

A simple salad with boiled shirasu and lettuce dressed with olive oil and salt.

This product is a salad made with mushrooms, using a sauce of Nanko plum and honey.

The thigh meat grilled with natural salt has a moderate elasticity and umami. It is cut into larger pieces and served on a stone grill.

Served with chicken neck meat grilled with natural salt on a stone grill.

Chicken wings soaked in kelp water, dried overnight, and grilled, served on a stone plate.

The special tsukune is finished with a glaze, please enjoy it with a soft-boiled egg.

A grilled slice of shoulder loin marinated in a special sake lees miso.

A dish of spare ribs simply grilled with rock salt.

Enjoy the carefully grilled skirt steak with our special vegetable ponzu sauce.

This is a stone-grilled shoulder loin of black Wagyu beef. Enjoy it with steak sauce.

Grilled buri kama dried with binchotan charcoal, simply prepared.

Please enjoy this classic grilled fish, carefully marinated in rich Saikyo miso with fatty gindara.

Grilled Kinki marinated in soy sauce koji, cooked to a fragrant finish.

Grilled dried Mehikari.

Grilled baby scallops on skewers with sauce

The classic of Japanese cuisine, fluffy rolled omelette made with dashi.

This is a soft and juicy fried chicken thigh using salted koji. Please enjoy it with daidai ponzu sauce and grated daikon.

A type of tempura made with fish paste and edamame, offering a delightful texture.

This is a crab cream croquette made from ingredients prepared in-house and coated with breadcrumbs.

We coated the hearty black tiger shrimp in a chili sauce enhanced with Sichuan pepper.

Made with rich soy milk, prepared to order, served with sea salt.

Shabu shabu with mochi and mozzarella cheese, cooked with vegetables in soy milk.

Two types of wheat gluten, millet gluten and mugwort gluten, are grilled with dengaku miso.

Enjoy fresh yuba with yuzu ponzu sauce.

A product wrapped in seaweed and yuba with mixed cheese, then deep-fried.

Mozzarella cheese is mixed with sesame and topped with crushed walnuts.

This is a fried dish with sesame tofu, avocado, and cherry tomatoes in a soy sauce base.

A combination of flavorful Iberico salami and radish.

Please enjoy the Firefly Squid Red Preparation with the aroma of yuzu.

A rich dish sautéed with saki ika and fermented butter.

This is a product that sandwiches cream cheese with dried persimmon.

A snack featuring the aroma of dashi with cashew nuts, walnuts, and kombu.

This is a snack for sake made by pickling sweet shrimp in koji.

This is a simple seiro soba, served with condiments.

Cold udon served with sesame sauce

This is a dashi chazuke made with rich sesame sauce.

Includes salmon roe, boiled shirasu, miso soup, and pickles

This is rice cooked in a feather pot with Oyamadori thigh meat, neck meat, and burdock root. Comes with broth.

This is a feather pot rice with silver salmon and ikura. Comes with broth.

Rice in a feather pot topped with grilled eel. Comes with broth.

This is homemade warabi mochi made with real bracken starch and brown sugar, carefully kneaded.

Served with warabi mochi and matcha ice cream, accompanied by agar jelly, smooth red bean paste, and black syrup.

Served with mugwort gluten and hojicha ice cream, accompanied by agar, smooth red bean paste, and sweet potato, drizzled with black syrup.

Served with warabi mochi and matcha ice cream, accompanied by agar jelly, smooth red bean paste, and drizzled with black syrup.

This is a rich chocolate and matcha terrine. Please enjoy it with the whipped cream served on the side.

A combination of two types of ice cream: matcha and hojicha.

We charge an otoshi fee of 600 yen (including tax) per person.