Sake Tei Akasaka Kanesaku

Meat sushi made with Ozaki beef. Grilled with sweet soy sauce from the same Miyazaki Prefecture.

A plate featuring a variety of handmade salted fish and pickles. Perfect as a side dish for sake.

Changes depending on the season, including sardines and oysters.

Various fresh fish such as yellowtail and salmon are marinated in koji, depending on availability.

Cream cheese marinated in Saikyo miso and sake lees.

A selection of fresh fish including bluefin tuna, directly sourced from Tateyama, Chiba.

A selection of fresh fish directly shipped from Chiba Tateyama and seasonal fish.

The contents may vary depending on the availability of shellfish such as Iso-tsubu shellfish and Bai shellfish.

This is a tasting comparison where you can enjoy both white grilled eel and kabayaki grilled eel together.

Served with white grilled eel and kabayaki grilled eel cooked over an open flame. Half size is also available.

The eel is simmered tenderly with Arima sansho pepper.

The eel is coated with breadcrumbs and fried until crispy on the outside and fluffy on the inside.

Lightly grilled eel simmered with pepper, served with cucumber and vinegar.

Grilled eel simmered with sansho pepper served over rice, enjoyed as is or with broth poured over it for a tea rice dish.

A dish of Ezo deer delivered from Monbetsu, Hokkaido, grilled over charcoal.

Slowly cooked pork belly

Marinated Ooyama chicken in salt koji for tenderness, then deep-fried.

Marinated pork shoulder from Sangen pork in Saikyo miso and sake lees, then grilled.

This is somen made from freshly delivered hinenomono from Awaji Island.

Made with sake lees from a Japanese sake called Takeizumi from Hyogo Prefecture.