Mogura

Fish and meat grilled with binchotan charcoal, aromatic root vegetables grilled over charcoal, and dishes rich in dashi are the pillars. Using homemade shio koji, miso, and fruit vinegar, we layer gentle acidity and umami over the toasty flavor of the cooking. To finish, we serve fluffy seasonal clay pot rice. Centered around a chef's choice menu, we also offer small plates of sake snacks and individual charcoal-grilled items. Enjoy the pairing with sake, warm sake, and natural wines.

In a calm space woven with earthen walls and wood, an open kitchen gently flickers with flames. The sounds and aromas of cooking at the counter tease the senses, while soft lighting envelops the table seats, encouraging conversation. Step into a serene and warm moment, away from the hustle and bustle.

Like a mole quietly moving underground, we began our journey by digging into the background of our ingredients. We traveled through fields and fishing ports, learning from the craftsmanship of producers, and have spent days layering the skills of fire and fermentation. This attitude is engraved in our name, and 'Mole' was born as a place that directly conveys the voice of the ingredients.