Kōdōryōri Karasu

We use a wealth of seasonal ingredients, offering over 150 items including our grand menu, daily recommendations, and monthly regional specialties. Our renowned chef visits markets, fishing grounds, and direct sales locations to provide customers with an abundance of seasonal ingredients.

We offer freshly caught fish from various regions across the country, including Hyogo, Aomori, San'in, and Tosa Shimizu, as well as rare fish that can only be tasted locally.

This is the second most popular menu item, made with our pride, the 'Haneshita' cut of black-haired Wagyu beef sourced from 'Yamakura Meat Shop'. It is richly marbled yet melts smoothly in your mouth, a dish that we confidently present.

A masterpiece that melts in your mouth. It has a rich meat flavor, firm meat fibers, and is characterized by its tenderness and subtle sweetness. You can enjoy the taste of Kobe beef.

The image is of a turban shell

Delivering the craftsmanship and traditional flavors of Kobe Yuba Masahisa, a supplier to fine dining establishments. This fresh yuba sashimi is made from carefully crafted yuba, rich in the aroma of soybeans. The soybeans are sourced from contracted farmers in Akita, and we produce our own soy milk specifically for making yuba.