Three Piece

We can prepare a platter according to the number of people.

Marinated red tuna grilled over charcoal. The fragrant aroma of soy sauce is excellent.

The inside is slightly rare. Enjoy with wasabi sauce.

Delicious tsubugai topped with rich garlic butter!

Thick-cut scallops marinated in Saikyo miso and grilled. Pairs well with sake or shochu.

Grilled mackerel with a fragrant skin and rich flesh, served with a refreshing grated daikon ponzu sauce. Grilled saba is delicious too! Popular among women!

Grilled eel topped with sansho butter. The richness of the eel and butter is perfectly balanced by the spiciness of the sansho.

Easy to eat with shredded lettuce. Plenty of cheese and black pepper too!

For those who love perilla and myoga, definitely try this!

Mackerel and potato terrine. A new sensation of potato salad!?

Homemade instant octopus wasabi.

Confit is a Western cooking technique that involves slow cooking in oil at low temperatures. It retains the texture of the sand gizzard while making it tender.

Dote-ni simmered with Hatcho miso and demi-glace sauce. Rich and perfect as a snack with alcohol!

Chashu cooked at low temperature, topped with spices loved by Mao Zedong. Crunchy and deliciously spicy chips.

Uses shrimp in both the batter and the sauce. A dish that reconstructs shrimp chili.

Only a small amount can be obtained from one cow, with exquisite tenderness.

Enjoy the fusion of ethnic flavors and Japanese dashi.

The umami of seafood such as clams, mussels, and shrimp is infused into the rice.

Sweet and savory beef simmered with ginger. Rich soft-boiled egg is also great when mixed in.