Mikan Imazato

We are updating dishes and drinks daily♪

By cutting it slightly thicker, you can enjoy the texture and juiciness. The homemade green onion salt sauce, with its rich aroma of green onions and balanced saltiness, enhances the flavor of the grilled tongue cooked over charcoal. The portion is a solid 100g.

Juicy seseri marinated overnight in a sauce based on Saikyo miso and grilled over charcoal, a dish that pairs well with sake.

Harami, a rare cut of chicken. It has been left to pickle overnight. The crunchy texture is addictive.

Steamed from raw to achieve a fluffy and juicy texture. Grilled over charcoal until nicely browned, served with homemade sauce and egg yolk. *Please allow about 30 minutes.

Grilled shiitake mushrooms over charcoal, served with refreshing yuzu ponzu sauce.

Fresh salmon is made into a rare cutlet. The sauce includes cream cheese with whole grain mustard and lemon, leaving a refreshing aftertaste.

Enjoy with homemade kombu dressing.

Lightly seared fatty hamachi with refreshing Kujo green onion salt sauce.

Japanese-style carpaccio with aromatic salt and sesame oil. The plump water octopus is sure to be addictive.

A Kyushu specialty sesame mackerel arranged in a mandarin style. The crunchy amberjack pairs perfectly with the sesame sauce.

An exquisite dish that has been upgraded and revived, simmered for 2 hours and then further braised for 1 hour in a special sauce.

Simply delicious sauce! The special spicy sauce, based on gochujang and sesame paste, enhances the flavor of the raw senmai, which has a light and crunchy texture.

This is a popular menu item that is cooked at low temperature in a slightly different way than roast beef, served with homemade yukke sauce and egg yolk for a great combination!

Using Wagyu brisket (chuck rib meat). Braised sweet and spicy.

Includes cartilage for a crunchy texture. Please enjoy the thick and juicy chicken shumai with just mustard.

The umami that overflows from the clams blends with the flavor of the bamboo shoots, creating a rich taste that spreads with every bite. Perfect as a snack or for a final drink.

The dressing is a homemade Caesar dressing made by combining tororo from Yamato yam, soy milk, and seasonings. Finished in a classic style by thoroughly mixing with the vegetables.

The contents vary by day. We will explain each dish individually when served.

If you're unsure what to choose, start with this.

A classic appetizer. Also great as a palate cleanser.

Pickled quail eggs are generously coated with homemade chili oil infused with spices.

Classic Obanzai Revival.

Sea grapes have arrived. Refreshing with ponzu.

We blanched crunchy whelk and umami-packed clams, finishing them in our homemade chanja. The special sauce uses bonito sake lees, creating a dish with deep richness and profound umami, perfect as a side for drinks.

Marinated overnight in homemade dashi soy sauce. The sweetness and deep richness of the soy sauce spread throughout the mouth.

Contains alcohol

Popular menu item revived for the summer season

The liver is carefully cooked at low temperature for one and a half hours to lock in the flavor. Please enjoy it dipped in our homemade garlic chive sauce and egg yolk.

This potato salad has a slightly adult flavor with the sweetness and fermentation of Kinzanji miso and the umami of grilled mackerel.

We made spring rolls with a béchamel sauce infused with crab flavor. Enjoy it with crab miso mayo. It's a classic combination, but the texture of the spring rolls pairs well with the crab cream.

A classic. Suitable for children as well.

A popular summer menu item every year! Fresh corn is fried with potato starch and finished with a special sweet sauce. This is a limited-time product available when corn is in season.

Crispy coating mixed with aonori seaweed on yam cooked in dashi. You can eat as many as you like.

Quickly fried bonjiri in a Nanban style. Enjoy with garlic shiso tartare.

Crispy on the outside, moist and tender on the inside. Served with a refreshing plum flavor sauce.

A blissful bite with gooey cheese that stretches. Finished with warm dashi poured over it, accompanied by coarsely grated daikon and yuzu peel. A dish that combines Japanese and Western flavors, filling your mouth with delight.

We have made our classic menu even more delicious with careful attention to detail. The silver salmon is marinated in mirin. The salmon roe is abundant.

Three fillets of mackerel are salted to remove moisture, then dried for half a day before being grilled. This time, we luxuriously use half a fish. By making the flesh thicker, the balance with the saltiness of the spicy cod roe has improved. Personally, I feel that the aroma of the mackerel has significantly increased, making it very delicious.

Simmered with chirimen-jako and aromatic, spicy Arima sansho. The sansho enhances the overall flavor while garnishing adds texture and richness to the aroma.

The seasonal hamo is blanched and made into tempura. It is finished refreshingly with the aroma of shiso leaves and the acidity of plum paste. Available for a limited time in summer.

The luxurious clay pot rice, available only in summer, is back. It features generous portions of homemade dashi omelette and grilled eel. Limited quantity due to supply constraints.

Extra dipping sauce 50 yen

The grilled silver salmon, dried with mirin, is fragrant. It can be enjoyed even by children.

The gentle flavor and sweetness of hojicha are a perfect match.

A traditional, firm pudding. Finished with a slightly bitter caramel sauce for a rich flavor.

The contents may change depending on the availability of ingredients.