Katsuumi Sake

For more details, please check the store menu on the day.

The aroma of Sichuan pepper stimulates the appetite. Level 1-10. Each level adds +50 yen.

(Grated Daikon with Ponzu or Japonaise Sauce)

(Grated Daikon with Ponzu or Japonaise Sauce)

Additional honey +300 yen

(A popular rice ball filled with various ingredients such as yukari, bonito flakes, and nameko mushrooms.) * Takeout is also available.

There is a limited quantity, and it will be gone quickly. If you wish to have it, please let us know when making your reservation.

・Sashimi platter for one ・Assorted shellfish (4 types) ・Amberjack sashimi or sesame amberjack ・Seabream aburi sashimi or tai carpaccio ・2 pieces of sea snail sashimi ・Live abalone sashimi ・Whale sashimi ・Red clam sashimi ・Surf clam aburi sashimi ・Scallop aburi sashimi ・Miso soup with fish bones after sashimi

Additional charge, butter sauté, miso soup, simmered dishes, tempura, carpaccio, ochazuke, fried chicken

・Kumamoto Origin Genuine Clam (Small) Sake Steamed / Butter ・Huge White Clam (Chiba Prefecture Origin) Sake Steamed / Butter ・Turtle Shell (Tokushima) Boiled ・Nagasaki Konagai Origin Asari Sake Steamed / Butter / Pasta ・Abalone Sashimi and Charcoal Grilled Abalone ・Sea Snail (2 pieces) Sashimi or Tsubo Grilled (Charcoal Grilled) Burgundy

Salted with seaweed salt, dried at night

Simmered flounder and tofu

Small Nagai Clams, Aosa Seaweed

Grilled items: Shishamo, 2 pieces of Hiohagi shellfish, Eihire, and others like oysters and abalone.

・Kagoshima Fresh Scallops Sashimi 2 pieces (Winter to Spring)・Oita Himeshima Red Sea Cucumber (Winter to Spring)・Cod Roe (Winter to Early Spring)・Spring Wakame Shabu Shabu (April)・Dancing Whitebait (March)・Nanohana & Bamboo Shoot Tempura (Spring)・Firefly Squid Pickled in Soy Sauce / Vinegar Miso (Spring)・Oysters *The origin varies each year (Winter to Early Spring)・Shiba Shrimp Tempura or Deep Fried (Winter to Spring)・Island Garlic Tempura / Moromi Miso (Early Spring)・Dancing Long Arm Octopus (June to September)・Deep Fried Freshwater Crabs (May to July, October to November)