Gauche

Fresh seafood delivered directly from the source. This sashimi platter emphasizes freshness and aging, typical of a Japanese restaurant. Both the sashimi soy sauce and yuzu ponzu are homemade. Recommended sake: 'Kaiun'.

Chopped fatty blue fish mixed with homemade spicy soy sauce marinated with green chili peppers. The fresh fish varies depending on the catch. Recommended local sake 'Sogen' from Suzu, Ishikawa, a fishing town.

Tosa style, full of fragrant vegetables, freshly grilled bonito tataki. Generously topped with homemade ponzu, carefully aged with yuzu squeezed from Umaji Village in Kochi Prefecture and bonito flakes. Recommended local sake 'Kikuhime' Junmai Nama Genshu.

Directly shipped from Ofunato, Iwate Prefecture, this large conger eel has a mild flavor that gradually releases umami with each bite. Recommended local sake 'Tsururei Yamada Nishiki Deep Blue' pairs well with its umami and salty taste.

Seasonal vegetables served as a daily ohitashi. At our restaurant, you can enjoy fresh seasonal vegetables at any time. We also source many ingredients that cannot be found in Tokyo. Recommended local sake 'Honkin' from the sake brewery in Kamisuwa, Nagano Prefecture.

Natural yam directly shipped from Kuwahara Farm in Kumamoto Prefecture. Both the stickiness and flavor are top quality. 'Natural Yam Tororo Rice' is also available. 1130 yen

A local dish from Yamagata Prefecture, cold tofu topped with chopped vegetables and dashi soy sauce, made with handmade tofu from Miyagiya, a long-time partner.

Large fried tofu seasoned with salt koji topped with large grains of natto (Hokkaido). A delightful bite-sized portion. Recommended to pair with warm sake 'Watanoya' served in a flat cup.

The Platinum Pork from Hanamaki, Iwate Prefecture, also known as 'Platinum Pork', has a rich flavor in its fat without any unpleasant odor, truly worth its weight in gold. There are also various types such as sausages, tempura, roasted pork, and teriyaki meatballs. Recommended local sake 'Takesuru' has a strong acidity, improved Omachi, unfiltered raw sake.

130 grams of freshly fried pork shoulder loin. The crispy batter encases particularly exquisite fat. It can be enjoyed as is or with grated daikon for a refreshing taste. Recommended sake 'Ju Asahi' pairs well with the rich flavors and fat.

Directly shipped from Hanamaki, Iwate Prefecture, cooked to medium rare. Slowly grilled. Original steak sauce. Recommended local sake 'Hanabusa' made from self-grown pesticide-free Yamada Nishiki rice, unfiltered raw sake.

Hohorohoro chicken from Hanamaki, Iwate Prefecture, is a bird meat from the pheasant family that has received high praise even overseas. It is difficult to raise, and we have specially procured it. The umami and aroma are exceptionally delicious. Recommended local sake 'Chochin', a popular sake for grilled chicken. Limited edition newspaper series sake.

Fresh horse sashimi delivered directly from Aizubashakumachi, Fukushima Prefecture. In Fukushima, it is enjoyed with miso. The meat is thick yet tender and easy to chew, a top-quality find after much searching. The specially developed soy sauce for horse sashimi is also well-received. Recommended local sake 'Akijika Moheji' is available in both unfiltered raw sake and pasteurized versions.

Directly shipped lamb from 'Anbe', famous in Tono, Iwate Prefecture, along with a secret sauce. It's a luxurious dish that you can enjoy in Tokyo. The vegetables infused with the flavor of the lamb are also exceptional. Recommended local sake 'Okubansai', served either as nama sake or heated, according to your preference.

A gratin that changes its ingredients with the seasons. Everything is handmade from the white sauce. A signature dish that regular customers who are fans of sake eagerly order. Recommended sake 'Tamagawa Yamahai Omachi' pairs perfectly with the rich, honey candy-like flavor of the gratin.

A large salad that can be enjoyed year-round, topped with plenty of seasonal vegetables including sunny lettuce, green leaf, and leafy greens. In spring, it features wild vegetables; in summer, refreshing summer vegetables; in autumn, mushrooms; and in winter, root vegetables. Recommended sake 'Kaze no Mori' pairs perfectly with the vegetables, with a refreshing acidity reminiscent of white grapes combined with soy sauce dressing.

Four square pieces of tofu coated and deep-fried, served with plenty of bonito broth tempura dipping sauce. Topped with an egg yolk resembling a moon. Made with handmade tofu from 'Miyagiya' in Kanagawa Prefecture. Recommended local sake 'Shinkame' Legend Junmai sake pairs perfectly with the sweetness of soy sauce, definitely enjoy it warm.

Cute homemade croquettes shaped like rice balls made with taro and shiitake mushrooms. The flavor is rich, so enjoy them freshly fried as they are. Recommended sake 'Etsugai-jin Yamahai Omachi' pairs perfectly with its robust umami and crisp acidity.

Using 'Saisai Chicken' from Iwate Prefecture, freshly fried and crispy in a large size. You can choose between two types: 'Negi Sauce (Yurine Chicken)' and 'Grated Daikon Ponzu'. A popular specialty fried chicken in Jimbocho for over 15 years, well-received during lunch hours. Recommended sake: 'Tanzawasan Reihou', an amber-colored aged sake. A pure rice sake that easily accommodates fried foods.

Carefully prepared small intestine (maruchou) of black wagyu, with no unpleasant odor in the salted offal stew. Generously topped with garlic and chives in the Hakata style. Popular for changing the flavor with shichimi sesame. Recommended local sake 'Akika' Yamahai Junmai sake. Strong acidity that complements the aroma and flavor of the meat.

Cold noodles delivered directly from Iwate Prefecture. A familiar clear and cold soup noodle in Iwate Prefecture. Spiciness (kimchi) is served separately, and it tastes great when adjusted with vinegar for a milder flavor. Recommended local sake (Iwate) 'Yoyuemon' sparkling fermented sake, with a refreshing fruity umami.

Using 'Hitomebore' from my wife's family home (rice farm) in Hanamaki, Iwate Prefecture. Ingredients include salmon roe, salted sea urchin, fatty tuna, salmon, plum, kelp, and spicy cod roe. A wide variety is available.

Iwate Prefecture's local dish 'Hittsumi Soup', named after the act of sticking together. Rich in ingredients, our version features a soy sauce flavor passed down through generations from our family in Hanamaki. Recommended local sake 'Furoisen', unfiltered raw sake with a rich grain flavor from Omachi.

Hanamaki in Iwate Prefecture is the hometown of Kenji Miyazawa. Ichinoseki in Iwate is the hometown of Nanbu Toji. This is a unique and passionate junmai sake brewed with care by Naotaka Kawamura, the fourth-generation owner of Kawamura Sake Brewery located in that area. All of it uses Association No. 7 yeast. The flavor varies depending on the type of sake rice used, such as 'Gingin', 'Omachi', 'Miyama Nishiki', 'Yamada Nishiki', and 'Kame no O', so sake tasting is also popular.

Carefully selected by the owner! There are many types of Japanese sake that you can only drink here. All of our sake is junmai sake. Junmai sake is made only from rice, koji, and water. It is a passionate drink crafted by sake brewers from all over Japan, utilizing both traditional brewing techniques and modern innovations. Among them, we offer a selection of unique junmai sake from trusted and distinctive brewers.

Junmai sake is the best food pairing sake, and unfiltered nama genshu should be stored in the refrigerator. Pasteurized sake can be stored at room temperature. Junmai sake has a very wide range of flavors, from rich umami sake to fragrant sake, gentle sake, and even aged sake reminiscent of Shaoxing wine. When warmed, the taste varies greatly depending on the temperature. All of them improve when warmed, so please feel free to ask.