OKI
熾 OKI
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Menu
The chef will compose a bonfire dish from today's menu. (6 dishes or more) Please let us know if you want to try any of the dishes on the menu! Please let us know if you have any requests.
To start your meal, we’ll serve a selection of three seasonal amuse-bouches. In addition, we’ll prepare dishes using the freshest ingredients of the day—including seafood, meat, and vegetables—primarily cooked over charcoal. Please feel free to choose whatever you like, in whatever quantities you prefer.
From 1,100 yen
From 1,100 yen
(Italy)
Junmai Ginjo
From 8,800 yen
From 8,800 yen
(Asahi Zero)
(Chardonnay)
(Chardonnay)
(Merlot)
360ml
300ml
(Marushichi Tea)
(Marushichi Seicha)
(Coco Farm Winery)
(HOT or ICED) each
(HOT or ICED) each
(HOT or ICED) each
Octopus Akashi
Dried Squid Salted
Oni Hon Maguro Nagasaki Tsushima
First Bonito from Katsuura, Chiba Prefecture
Omi Duck
Broccoli
Nagasaki
King Shiitake Mushroom (1 piece)
Nagano Prefecture White Corn
Aori squid + raw tarako
Wakayama
Botan Shrimp Hokkaido
Popular at the market in Cartiella Florence
Aori Squid
Abalone, Chiba Prefecture, Boso
3,500 yen and up
Yonezawa pork shoulder loin grilled over an open flame
A5 Rank Yamagata Beef Ichibo Charcoal Grilled
1 piece: 330 yen
Smoked Nuts and Honey
Yogurt & Sake Lees
The origin may change depending on the procurement.
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