Toyohisa

You can enjoy seasonal flavors such as a seasonal specialty and 10–12 pieces of nigiri appropriate to the time of year. For important business entertaining or special dinners. The menu, which changes with each season, concentrates the craftsmen’s attention to detail in every dish, from sashimi to seasonal specialties, fried dishes, nigiri, and desserts. Please enjoy a blissful moment that lets you feel the changing seasons. If you have allergies, please consult us when making your reservation. The menu is the chef’s omakase and changes daily. Example course contents: [Appetizers] ● Black abalone, sea urchin, with sudachi vinegar drizzle ~ flower bud, shredded yuzu ~ ● Two kinds of today’s catch ~ Miyazaki caviar ~ ● Oyster, karasumi (dried mullet roe), Tsumaari soba ~ fukinoto (butterbur shoots), scallion ~ ● Managatsuo (true bonito), bamboo shoot, nanban-style grilled ~ Kujo scallion, yuzu pepper ~ ● Kue (grouper) and bamboo shoot agedashi (lightly fried in broth) ● Suppon (soft-shelled turtle) charcoal-grilled ~ sudachi, sansho powder ~ [Nigiri] ● Hariuo (beltfish) ● Aji (horse mackerel) ● Shodai ika (squid) ● Haruko sea bream ● Tuna ● Fugu (pufferfish) kelp-cured ● Kohada (gizzard shad) ● Akagai (ark shell) ● Hiragai (surf clam) ● Otoro (fatty tuna) ● Botan ebi (spot prawn) ● Anago (conger eel) [Finishing] ● Tamago (egg) ● Aka-dashi (red miso soup) ● Seasonal fruits * Please note that menu contents may change depending on procurement conditions and the season.

You can enjoy seasonal specialties and 10–12 pieces of nigiri, offering flavors unique to the time of year. For important business hospitality or special meals. The menu changes with the seasons, and from sashimi to seasonal small plates, fried items, nigiri, and desserts, each dish concentrates the chef’s craftsmanship. Please spend a blissful moment feeling the changing of the four seasons. If you have any allergies, please consult us when making your reservation. The menu is the chef’s daily omakase. Sample course contents: [Delicacies] ● Black abalone with sea urchin, dressed with sudachi vinegar - hanaho, shredded yuzu peel ● Two kinds of today’s catch - Miyazaki caviar ● Oyster with karasumi and tsuma-soba (garnish soba) - butterbur sprout, green onion ● True bonito with bamboo shoots, nanban-yaki - Kujo green onion, yuzu pepper ● Deep-fried kuroe (Kue) and bamboo shoots ● Soft-shelled turtle grilled over charcoal - sudachi, powdered sansho pepper [Nigiri] ● Needlefish ● Horse mackerel (aji) ● Shipped calamari (shad-type squid) ● Haruko sea bream ● Tuna ● Blowfish kelp-cured ● Kohada (gizzard shad) ● Ark shell (akagai) ● Pen shell (hiragai) ● Otoro (fatty tuna) ● Botan shrimp ● Anago (conger eel) [Closing] ● Tamago (egg) ● Red miso soup ● Seasonal fruit * Please note the menu may change depending on procurement and season. This course comes with four paired drinks supervised by a sommelier with Gold certification from the International Sommelier Association. [Pairings] - Kyuperuri Grand Reserva Brut - SAKE HUNDRED Hyakko Bessatsu Oboro - Marukoya Niboreas & Helios Orange Assyrtiko ’23 - Roberto Sarotto Barbaresco Riserva ’09 We offer an indulgent omakase course that lets you taste the shifts of the seasons. From the first small dish to sashimi, grilled items, steamed dishes, and fried items, the diverse plates whet the appetite and lead into nigiri that showcases orthodox Edomae technique. Please savor a blissful time that conveys the craftsman’s spirit in selecting the best ingredients of the day and bringing out seasonal flavors to their fullest. Ideal for anniversaries with a loved one or for the finest hospitality.

Enjoy seasonal single-dish items and 10–12 pieces of nigiri, allowing you to savor flavors unique to the season. Ideal for important business entertaining or special dinners. The menu, which changes with each season, condenses the craftsman’s dedication into every plate, from sashimi to seasonal delicacies, fried dishes, nigiri, and dessert. Please spend a blissful moment enjoying the changing of the four seasons. If you have allergies, please consult us when making your reservation. The menu is the chef’s daily omakase selection. Please note that menu contents may change depending on ingredient availability and the season. This course comes with six pairings supervised by a sommelier who holds Gold certification from the International Sommelier Association. [Pairings] - Kyuperury Gran Reserva Brut - Tanba Wine Kyoto Tanba Sauvignon Blanc ’24 - SAKE HUNDRED Hyakuko Betsuatsurae Oboro - Marcoyani Boleas & Helios Orange Assyrtiko ’23 - HEAVEN SAKE Label Azur Junmai Ginjo - Roberto Sarotto Barbaresco Riserva ’09 We offer a lavish omakase course that lets you taste the turning of the seasons on your palate. A variety of enticing dishes proceeds from the starter to sashimi, grilled items, steamed dishes, and fried dishes, leading into nigiri that showcases orthodox Edo-mae technique. Savor a blissful moment that conveys the chef’s spirit in selecting the day’s best ingredients and bringing out the peak seasonal flavors. Perfect for anniversaries with a loved one or exceptional hospitality.

We will prepare a private counter seat with a dedicated sushi chef. You can enjoy seasonal small dishes and 10–12 pieces of nigiri, savoring flavors unique to the season. Perfect for important business entertainment or special dining occasions. The menu, which changes with each season, concentrates the chef’s dedication into every course—from sashimi, seasonal small dishes, and fried items to nigiri and dessert. Please enjoy a blissful moment feeling the changing seasons. If you have any allergies, please inform us when making your reservation. The menu is the chef’s daily omakase. Please note that menu items may change depending on ingredient availability and the season.

We offer private counter seating with a dedicated sushi chef preparing your meal. You can enjoy seasonal dishes and 10–12 pieces of nigiri, allowing you to savor flavors unique to the season. Ideal for important business entertaining or special dinners. The menu, which changes with the seasons, concentrates the chef's dedication in each plate, from sashimi and seasonal delicacies to fried items, nigiri, and desserts. Please spend a blissful moment feeling the changes of the four seasons. If you have allergies, please inform us when making your reservation. The menu is a daily omakase chosen by the head chef. Please note that menu items may change depending on procurement conditions and the season. This course includes four paired drinks supervised by a sommelier with Gold certification from the International Sommelier Association. [Pairings] - Kyuperuri Gran Riserva Brut - SAKE HUNDRED Hyakukou Betsuatsurae Oboro - Marco Yani Boreas & Helios Orange Assyrtiko '23 - Roberto Sarotto Barbaresco Riserva '09 We offer an extravagant omakase course that lets you taste the changing seasons. A variety of dishes—starting with an appetizer, followed by sashimi, grilled items, steamed dishes, and fried items—stimulate the appetite and lead to nigiri that showcases classic Edo-mae techniques. Please enjoy a moment of bliss that conveys the craftsman's spirit in selecting the day's best ingredients and drawing out the peak seasonal flavors. Perfect for anniversaries with loved ones or the finest hospitality.

We offer private counter seating where a dedicated itamae (sushi chef) will prepare your food. You can enjoy seasonal appetizers and 10–12 pieces of nigiri and other seasonal flavors. Ideal for important business hospitality or special dinners. The menu, which changes each season, condenses the craftsman’s attention to detail in every plate, from sashimi to seasonal dishes, fried items, nigiri, and desserts. Please enjoy a blissful moment that lets you feel the changing of the four seasons. If you have allergies, please consult us when making your reservation. The menu is the chef’s daily omakase. Please note that menu contents may change depending on ingredient availability and the season. This course includes six pairings supervised by a sommelier with Gold certification from the International Sommelier Association. [ Pairings ] ・Kyuperurii Guran Rizeruva Buryutto ・Tanba Wine Kyoto Tanba Sauvignon Blanc ’24 ・SAKE HUNDRED Hyakkou Betsuatsurae Oboro ・Marukoyani Boreas & Heriosu Orange Assyrtiko ’23 ・HEAVEN SAKE Label Azure Junmai Ginjo ・Roberto Sarotto Barbaresco Riserva ’09 We offer a luxurious “omakase course” that lets you taste the changing seasons. A variety of dishes from starters to sashimi, grilled items, steamed dishes, and fried items whet the appetite and lead to nigiri that showcase authentic Edomae techniques. Please savor a blissful moment that reflects the chef’s commitment to selecting the best ingredients of the day and bringing out the peak seasonal flavors. Perfect for anniversaries with someone special or for the ultimate hospitality.

This special course offers a unique opportunity to savor the flavor of “hamo” (conger eel), available exclusively during the summer. Perfect for entertaining clients during important business occasions or for special dinners. The menu changes with the seasons, and each dish—from sashimi to seasonal specialties, fried dishes, nigiri sushi, and desserts—embodies the chef’s meticulous attention to detail. Please enjoy a blissful moment that lets you experience the changing of the seasons. If you have any allergies, please let us know when making your reservation. The menu is a daily special curated by the head chef. Course Details (Example) ● Appetizer ● Sashimi ● Tempura ● Shabu-shabu with conger eel ● 3 pieces of sushi ● Rice porridge ● Dessert *Please note that the menu is subject to change depending on ingredient availability and the season.

This is a summer-limited course where you can specially enjoy the taste of hamo (pike conger). Ideal for important business entertaining or special dinners. The menu, which changes with the seasons, concentrates the craftsmen’s dedication in every dish from sashimi to seasonal specialties, fried items, nigiri, and sweets. Please enjoy a blissful moment that lets you feel the changing of the four seasons. If you have allergies, please consult us when making your reservation. The menu is the chef’s daily omakase. Example course contents: ● Appetizer ● Sashimi ● Tempura ● Hamo shabu-shabu ● 3 pieces of sushi ● Zosui (rice soup) ● Dessert *Please note that menu contents may change depending on procurement and the season. This course includes a pairing of four glasses supervised by a sommelier with Gold certification from the International Sommelier Association. (Example) [ Pairing ] ・Kyuperury Gran Riseruva Brut ・SAKE HUNDRED Hyakkou Betsuazari Oboro ・Marukoyani Boreasu & Heriosu Orange Assyrtico ’23 ・Roberto Sarotto Barbaresco Riserva ’09 *Please note that contents may change depending on the season.

This is a summer-limited course that allows you to specially enjoy the flavor of pike conger (hamo). Suitable for important business entertaining or special dining occasions. The menu, which changes with the seasons, concentrates the craftsmen’s dedication into each dish, from sashimi to a seasonal delicacy, fried items, nigiri, and dessert. Please enjoy a blissful moment that lets you feel the changing of the four seasons. If you have allergies, please consult us when making your reservation. The menu is the chef’s daily selection. Course contents (example) ● Appetizer ● Sashimi ● Tempura ● Pike conger (hamo) shabu-shabu ● 3 pieces of sushi ● Rice porridge (zousui) ● Dessert * Please note that menu contents may change depending on procurement conditions and the season. This course includes six paired beverages supervised by a sommelier with Gold certification from the International Sommelier Association. (Example) [ Pairings ] - Kyuperuri Grand Reserva Brut - Tanba Wine Kyoto Tanba Sauvignon Blanc ’24 - SAKE HUNDRED Hyakko Betsuatsurae Oboro - Marukoyani Boreas & Heriosu Orange Assyrtiko ’23 - HEAVEN SAKE Label Azul Junmai Ginjo - Roberto Sarotto Barbaresco Riserva ’09 * Please note that contents may change depending on the season.