Kitan Hibiki
㐂舌 響
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A Quality Japanese Space and Culinary Experience for All Five Senses
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Menu
Assortment of 2 types: lean meat and fatty tuna.
This month we have prepared a soup made with butternut squash.
A delicious original salad made with fresh ingredients such as vegetables and fresh fish sourced daily. *The photo is for image purposes only.
Potatoes served as a side dish with steak. We focused on the crunchy texture and the sweet, fluffy inside.
Seasonal vegetables are grilled to a fragrant finish.
Our aged meat uses a unique aging chamber from Kijita, allowing for long-term aging from dehydration. By breaking down the proteins in Wagyu, we maximize the umami by increasing amino acids. Using charcoal heat, we grill it to a fragrant exterior while keeping the inside tender and juicy. *It is aged using the dry aging technique.
A juicy and tender ribeye steak of Wagyu with a texture not found in ribeye steaks from overseas.
We offer delicious seasonal fresh fish sourced daily. Please feel free to ask our staff.
aged wagyu cheese burger, french fries
aged meat steak, french fries, rice
It varies by day, so please ask the staff.
At our bar counter, we have over 30 types of domestic Japanese whiskey, including Hakushu, Yamazaki, Hibiki, and Yoichi. We will prepare a recommended set of 3 types of whiskey for you.
Aichi
Shiga
Niigata
Shizuoka
Tochigi
We have many more available. Please ask the staff.
A fruit botanical liqueur filled with the charm of plants, providing healing and excitement.
In the winter of the southern country Kagoshima, various citrus fruits are shipped in large quantities. This gin is packed with the aroma of winter tropical citrus fruits such as Kagoshima's Sakurajima small mikan, tankan, kumquat, and yuzu.
Using rice spirits made from rice and incorporating botanicals such as gyokuro, yuzu, red pine, and sansho, which are unique to Japan, along with soft and finely textured underground water from Fushimi. You can enjoy a clean taste that adds the essence of 'Wa' to the London dry style with a hint of juniper berries.
A new sensation red umeshu made with Nanko plums and red wine. The deep body elegantly intertwines with the sweet and sour aroma of plums. Its refined and high-class flavor pairs perfectly with Western cuisine.
A sweet liqueur recommended for relaxation time, where the gentle fragrance of osmanthus harmoniously blends with the sweetness and acidity of peach and apricot.
Daiyame is a dialect from Kagoshima that means 'to relax and heal fatigue while enjoying an evening drink.' It is a genuine sweet potato shochu made with 'Kojuku Imo,' and it has a surprisingly expansive, floral aroma reminiscent of lychee.
A gentle sweetness of grains, black tea, and a strong, rich aroma. The flavor has a solid structure with a sense of concentration, balanced with a complex and fragrant aftertaste.
Elegant and strong, with hints of oak and a subtle cigar aroma. It is characterized by a sense of concentration and smoothness, with layers of coconut and toasty barley flavors.
This is a genuine barley shochu that offers a distinctive roasted barley aroma and a deep flavor, setting it apart from existing barley shochus.
Red and white wines starting from 1,500 yen each. We offer a selection of recommended glass wines that change daily. Please feel free to let the staff know your preferences.
Red, White
Green tea
ice/hot
ice/hot
hot
hot
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