Sakana to Sakazuki Hamaken

We are accepting early reservations due to difficulty in procurement.

Appetizer, sashimi, grilled dish, Hong Kong style steamed dish, deep-fried dish, etc. Details depend on the day's stock.

Seasonal ingredients Hors-d'oeuvre Sashimi Grilled dish Fried dish Steamed dish Hong Kong flavored dish Vinegared dish Vinegared dish Soup, etc.　　　　The menu will be changed according to the season and stock of the day.

Chiri-nabe (thick broth from grilled hake bones)- ponzu yuzu kosho (citrus peppercorns), Sukiyaki-flavored sukiyaki with split broth (Matsutake mushrooms can be added depending on the season.)

Taste from a tongue that has been in Hong Kong for 10 years.

Homemade special wariage and Ran-O egg are used. Finish with stir-fried rice or udon noodles.

A starter, a hot soup base pot with coconut flavor, ingredients and naan also in the soup, and water.

The duck comes in a thick duck fat broth with thinly sliced Kyoto-style raw duck and seasonal Kujo or Shimonita green onions, with the duck topping the green onions.　The dish is finished with Shinshu soba noodles in the thick broth.