DAIDOKO MORITA

Since the establishment of the sake brewery in 1665, we have been brewing soybean miso, tamari, and soy sauce, supporting local food culture for over 350 years. The spirit of creating products that enrich people's lives has consistently continued, following Akio Morita, the 15th head of the family and founder of Sony Corporation.

A refrigerator that preserves the quality of sake delivered directly from the brewery. Ingredients sourced from the Tokai region are grilled over charcoal, and the aroma of the grilled food and the crackling flames stimulate the appetite. At the counter seats, enjoy a drink while watching the chef's skills. At the table seats, you can enjoy with friends, and for special occasions, private rooms are available, allowing you to use the space according to your needs.

A day for celebrating occasions such as face-to-face meetings, wedding anniversaries, birthday celebrations, and long life celebrations, as well as a memorial day to reminisce about cherished memories of the deceased while enjoying a meal. We offer a course of dishes suitable for such an important day.

The first bonito, which travels north along the Kuroshio current, is smoked with straw to enhance its aroma. Please enjoy it with fresh vegetables and homemade ponzu sauce. The first bonito is known to travel the seas with the seasons. During the Edo period, it was said that eating the first bonito could extend one's life by 75 days.

Please enjoy the lightly cooked fresh onions from Awaji Island served with a wasabi pickle made with Morita's sake lees and wasabi leaves.

Crisp-fried shiraou and the freshness of mitsuba used generously.

Grilled over charcoal infused with bonito broth flavor. French unsalted fermented butter from Brittany, France adds richness and depth.

Slowly simmered in bonito broth until the sauce becomes thick, finished with butter.

Please enjoy the juicy flavor of Mino Kenton pork.

Grilled whole, locking in the umami.

Enjoy the rich flavor of Mino Kento, which is high in vitamins B and E, with a subtle umami of fat that spreads in your mouth. *The vegetables used may differ from the photo depending on the season.

Topped with salted kelp and freshly shaved bonito flakes, accented with fragrant peanut oil.

We use grape seed oil extracted from wine grapes, rich in vitamin E, to enhance the sweetness of the tomatoes.

The seasonings from Morita's kura (storehouse) are concentrated with a special blend by the chef. Grilling over charcoal enhances the flavor even more. - Mikawa Red Chicken Tsukune (grilled meatball with onsen egg) - Mikawa Red Chicken Sake Lees Grilled - Mino Kento Pork Junmai Miso Grilled - Shinojima Dried Young Sardine Tempura - Pickled Vegetables *The photo is an example.

Simmered with soybean miso aged for 2 years in a wooden barrel from Kuramoto Morita. A masterpiece featuring daikon, konjac, egg, red sausage, grilled tofu, and beef tendon. The aroma and umami of the miso pair well with both rice and sake.

Generously topped with chicken miso made from Mikawa red chicken and aged miso in wooden barrels, served over soft daikon in kombu broth.

This fish has been marinated in sake lees pressed by our brewers this year. It has been grilled to a crisp over charcoal. Enjoy the aroma of junmai sake. [Traditional Technique Junmai Sake Lees] This is junmai sake lees pressed twice in one winter. It is rare and not available in the market. Please enjoy the concentrated flavor with its rich aroma.

Aichi's Fukuyutaka soybeans. The rich flavor of the soybeans and the fragrant dengaku miso aroma are exquisite.

Stewed with aged miso in a wooden barrel. You can enjoy the umami of the fish and the umami of the miso.

The umami of the octopus is cooked with Okumino Oshima rice in a Banko-yaki clay pot. Enjoy the tender simmered octopus on top and the crunchy texture of the refreshing shredded ginger.

4 types of seasonal fresh fish caught at Toyohama Port served as sashimi.

Please enjoy the texture and umami of the large clams.

The gentle sweetness of tamari and the umami of anago melt in your mouth.

Enjoy the plenty of small fish as is, without any dipping sauce.

The flavor of freshly shaved bonito and conger eel, with the aroma of sansho pepper, is addictive.

Carefully stewed seasonal fish using tamari.

Sashimi grilled with fragrant straw, served with plenty of refreshing vegetables. Please enjoy with our homemade ponzu sauce. *The photo is an example.

A selection of three seasonal fish.

Wrapping it in perilla leaves creates a refreshing taste that spreads in the mouth.

Enjoy the chewiness of octopus from Hinakajima Island.

A platter of large clams and two types of today's fish. Please enjoy it with our special spicy miso.

The umami of Hida beef, the acidity of tomatoes, and the sweetness of Awaji onions are well balanced with tamari soy sauce. Please enjoy it with zosui at the end. (Zosui set... rice, egg, green onion, pickles)

Grilled surface of 100g of rare cuts of Hida beef over charcoal, then slowly cooked on top of Fuji lava. *Can be finished to your preferred doneness: tataki, rare, or medium.

The flavor of Hida beef is fully infused into the fluffy potatoes and onions. Hida beef is made from only A5 rank female cattle from Yoshimoto Sohonten, established in the 7th year of the Taisho era. Enjoy the unique richness of Hida beef fat.

A fluffy croquette that encapsulates the flavor of Hida beef. It's large, so please enjoy it with everyone. Not only is it big, but it also melts in your mouth.

The rich flavor of pork is slowly simmered and thoroughly infused into the daikon. Enjoy the kakuni with daikon and boiled egg.

Marinated in bean miso aged in a wooden barrel and grilled to a crisp over charcoal.

Please enjoy the crispy fried Mino Ken pork kushi katsu with a special miso made from aged soybean miso in a wooden barrel.

We made tsukune using various parts of the soft and juicy Mikawa red chicken. Please enjoy it with a hot spring egg and special spicy miso.

Stuffed with Mie-grown Momotaro tomatoes and minced Mikawa red chicken, simmered in bonito broth and served chilled.

In addition to the rich flavor that rivals Nagoya Cochin, it is tender and full of juice. Marinated in junmai sake lees that are not available in the market and grilled over charcoal.

Mikawa produced. Fukuyutaka soybeans are rich in umami.

Using Mitsukan Yamabuki, a pure sake lees vinegar aged by traditional methods since the Edo period, the chef has pickled the vegetables. It pairs exceptionally well with sake.

Homemade wasabi pickles made with Morita's carefully crafted sake lees and added wasabi leaves.

Blanched greens, large burdock root stir-fry, simmered taro

Please enjoy the rich flavor of Mino's flavorful eggs, which are high in vitamin B.

First enjoy it as is, then with condiments, and finally with broth.

The fresh anago (conger eel) is sourced every morning from the local fishing port and is cooked immediately, resulting in an astonishingly fluffy texture.

The umami of the octopus is cooked with Okumino Oshima rice in a Banko-yaki clay pot. Enjoy the tender simmered octopus and the crunchy texture of the shredded ginger.

We have simmered the fatty anago from Toyohama in a soy sauce. It melts in your mouth.

White fish caught in Toyohama, sealed with umami using kombu, mixed with sesame sauce, and served on warm rice. First, enjoy a bite as it is, then pour hojicha over it and enjoy as chazuke.

We have sourced anago from various regions, and it has been simmered in tamari. It melts in your mouth.

We have prepared a tea rice dish with crab that has concentrated umami, caught in the Sea of Japan. Enjoy it lightly after drinking.

Shiba An (Marushin Seifun)

The Koshihikari rice grown in the clear waters of Gujo Hachiman is rich in flavor.

Using the ginjo sake lees from Morita's kura, seasonal fish has been marinated. ◇Grilled seasonal marinated fish◇Two types of sashimi◇Chicken miso dengaku◇Ripe tomato salad◇Pickles◇Hearty miso soup◇Rice with chirimenjako◇Pickles. *Available only on Saturdays, Sundays, and holidays.

First enjoy it as is, then with condiments, and finally with broth. ◇ Crab Rice ◇ 2 types of side dishes ◇ Pickles *Available only on Saturdays, Sundays, and holidays.

◇ Sukiyaki Box ◇ Watercress Salad ◇ Ripe Tomato Salad ◇ Hearty Miso Soup ◇ Pickles *Available only on Saturdays, Sundays, and holidays.

Stewed anago cooked in tamari topped with freshly shaved yuzu. ◇ Anago Juzan ◇ Two types of sashimi ◇ Soup ◇ Hearty miso soup ◇ Pickles *Available only on Saturdays, Sundays, and holidays.

The bitterness of Nishio matcha and the acidity of apricot perfectly combine with Tokachi's large red beans.

Fermented butter from the Échiré region of France and mandarin honey provide richness and freshness. It has been finished like a sweet treat.

Carefully cooked Dainagon beans from Tokachi, prepared in a rustic style to blend well with milk ice cream. Please enjoy it sandwiched between crispy monaka made from rice flour.

Sudachi enhances the umami of the sake lees, leaving a refreshing aftertaste.

Made with Nishio matcha. A subtle bitterness within the sweetness.

This is coffee certified by the Rainforest Alliance, which is gentle on the Earth and humanity. A nicely roasted coffee pairs well after drinks and meals.

This year, the sake lees pressed by the brewers (using ginjo sake lees produced during the sake brewing process at Morita's brewery) has been marinated with seasonal fish caught at the local fishing port and grilled to a crisp over charcoal. Please try the grilled fish with the fragrant and concentrated umami of sake lees. [Traditional Technique Ginjo Sake Lees] Ginjo sake lees pressed twice in one winter. It is rare and not available in the market.

This dish uses only red snow crab caught in the Sea of Japan. Please enjoy the rich flavor and sweetness of the crab packed in. *The photo is an image of in-house dining 'Crab Jūzen'.

The deliciousness of Hida beef made only with A5 rank heifers, paired perfectly with the rich flavor of Morita's tamari.

The fresh anago (conger eel) is sourced every morning from the local fishing port and is cooked immediately, resulting in an astonishingly fluffy texture. It melts in your mouth.