Tatami-Se
タタミゼ
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A Showa Retro Tavern to Savor Nature's Bounty
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You can enjoy the vegetables from our pesticide-free vegetable garden, char-grilled natural fresh fish, and char-grilled Hokkaido Kamui pork with homemade fermented seasonings. The course includes: soup from our pesticide-free vegetable garden, 6 kinds of side dishes from our pesticide-free vegetable garden, cold vegetables from our seasonal fresh fish garden, hot vegetables from our seasonal fresh fish garden, char-grilled Hokkaido Kamui pork, sweetened dishes, and a variety of other dishes.
This course allows you to experience the 24 Seasonal Calendar and the cycle of nature. You can enjoy charcoal-grilled vegetables from our pesticide-free vegetable garden and natural fresh fish with homemade fermented seasonings and char-grilled Japanese beef. The course includes: soup from our pesticide-free vegetable garden, five kinds of side dishes from our pesticide-free vegetable garden, cold vegetables of seasonal fresh fish, char-grilled seasonal fresh fish, char-grilled Japanese beef, and sweetened dishes.
Meals】Please enjoy our home-grown vegetables from our pesticide-free vegetable garden, char-grilled natural fresh fish, and char-grilled Hokkaido Kamui pork with homemade fermented seasonings. Beverages】Draft beer, sake, shochu, highball, wine, and soft drinks are available 20 minutes before last order. Soup from our pesticide-free vegetable garden, 6 kinds of side dishes from our pesticide-free vegetable garden, cold seasonal fresh fish, hot seasonal fresh fish, char-grilled Hokkaido Kamui Pork, and sweetened dishes *The course contents may change from time to time.
The vegetables and rice are organic and grown without chemical fertilizers, nurtured as precious gifts from nature. Enjoy dishes that promote health for both body and mind, sourced from a home garden in Sakura City, Chiba Prefecture, Mr. Okawa from Hitotsubu Farm in Tokigawa Town, Saitama Prefecture, and Mr. Niu from Musubiai Farm in Sakura City, Chiba Prefecture, as well as rice from Mr. Fukakai from Shun Farm in Narita City. Individual seasonal dishes are also available starting from 600 yen.
Fresh sardines wrapped luxuriously in seaweed with four pieces and condiments.
Only natural fresh fish is used. The photo here features Isaki, Buri, and Katsuo Tataki, which may change depending on the season.
Only natural fresh fish is used. The fish in this photo are Isaki and Itoyori Snapper.
Homemade sake lees marinated grilled dish.
The rich mackerel is grilled over charcoal to a fragrant finish and served with plenty of condiments in clay pot rice. The deep umami of the mackerel combines with the refreshing aromas of myoga, shiso, and ginger, making this clay pot rice irresistible until the last bite.
Grilled fatty sardines are combined with Kishu plums and perilla leaves, mixed into clay pot rice. This is a refreshing clay pot rice that spreads the umami of sardines, the refreshing acidity of plums, and the aroma of perilla.
The sakura trout, heralding the arrival of spring, is carefully marinated in sake lees and grilled over charcoal for a fragrant finish. This seasonal clay pot rice dish combines the rich aroma of sake lees with the elegant flavor of sakura trout, mixed into rice cooked in a clay pot.
Carefully made broth from the bones of natural sea bream, with thick fillets grilled over charcoal for a fragrant finish. This is a recommended clay pot rice dish mixed with flaked sea bream, soaked in rich umami.
The natural sake 'Five Daughters' brewed by Terada Honke in Kanasaki Town, Chiba. Made with organic rice, it is a junmai sake finished without added yeast, using kimoto brewing method and unfiltered. The umami of the rice harmonizes with the gentle acidity derived from lactic acid fermentation, creating a taste that feels the vitality of fermentation. Enjoy it with charcoal-grilled dishes and fermented foods.
Katori 80, brewed by Terada Honke in Katori Town, Chiba. This junmai natural sake is made using 80% organic rice, with no added yeast, brewed using the kimoto method, and unfiltered. It features a strong umami flavor, acidity derived from lactic acid fermentation, and a deep richness. Enjoy it at room temperature or warmed, paired with charcoal-grilled dishes or fermented cuisine.
You can choose from natural white/red wine
You can choose from natural wines (sparkling/white/red/orange)
Contains Somachit Bacteria
The menu is an example. It may vary by day.
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