MUSH-UP

◆To ensure a smooth visit, we recommend making a reservation in advance◎◆ 'My Fried Chicken' and 'My Fried Horse Mackerel' are by reservation only!!

+ Zousui 1,100 yen/person ↑ If you haven't eaten this, you haven't visited! Shusse Nabe changes with the season and ingredients. We use the best ingredients available at that time. ◆ From mid-April to the end of September, eel lovers ◆ In September and October, Imo-daki from Ehime ◆ From November to February, Buri Shabu ◆ From March to April, oyster, sea bream, and fresh wakame three-way nabe * Crab and Ise lobster fisherman's nabe, snapping turtle and anago sukiyaki require inquiry

Hamo becomes delicious by drinking the rain of the rainy season◎

(The key is the natural black kombu broth from the southern region) *The kombu is sourced from producer Okayama.

The broth alone pairs well with alcohol!!

Success pot (Rosanjin pot) is complete◎

Dashi x Sake!! is our biggest selling point. Please come and experience the pure umami of our dashi. *Mr. Kawahara, who also appeared in director Yoshida Daihachi's film 'Permanent Wild Rose'. He supports the base of our dashi, led by Strike Ken.

A classic mash-up♪ Featured on 'Sugiru TV' and awarded the grand prize【Our Fried Chicken】!! Whole Tanba chicken fried to perfection◎ The juicy flavor is sure to be addictive once you try it!! This signature dish boasts a 90% order rate◎★ Please let us know the desired quantity when making a reservation! + Piman (side dish) 300 yen

A specialty horse mackerel fry made with extra-large horse mackerel that can be eaten as sashimi. Using rice oil, it will overturn your concept of horse mackerel fry!

The special dish of the day for the celebration course uses the best ingredients available at that time, depending on the season and supply.

The 'Fresh Sashimi Platter Direct from the Fisherman' features fresh fish from Kochi, Uwajima, and Bungo Suido, delivered directly from local fishermen. We connect directly with local fishermen to select only the best quality fish of the day. With thorough freshness management from catch to table, you can enjoy 'truly delicious fish' in a unique mash-up at Tenroku. The fish of the day, the fat of the day, the flavor of the day. The changing menu offers a different experience each time, which is part of its charm. When paired with sake selected by the owner, a certified sake sommelier, at its 'best drinking time,' the flavor of the fish is further enhanced.

If you go further south from the owner's hometown of Uwajima City, you will find Sukumo Bay, which is selected as one of Japan's three best sunset views with the Daruma sunset. This area is famous for having 80% of Japan's fish species. Please enjoy the incredibly fresh fish such as Uchiwa shrimp, Semi shrimp, Red Yagara, and Mysterious Bonito! It's delicious!

I definitely want to pair it with a high-acidity raw sake from Tosa!

Starting with tamagoyaki (Akashi-yaki), we will deliciously prepare natural octopus from all over the country, especially from Akashi. The quick simmered oden is also the best! I want to pair it with gentle chilled junmai sake from the Seto Inland Sea.

The photo shows the giant tiger prawns caught in Kochi Prefecture.

Summer specialty 'Dashi to Eat', a local dish from Yamagata Prefecture, restructured in a chunky style featuring Senshu water eggplant as the main ingredient. A perfect dish to pair with a crisp and rich ginjo sake!

This is an exquisite dish served to Ai Haruna and Shido Nakamura at the magical restaurant. It is a dish that pairs well with refreshing summer sake. Reservation required.

We serve freshly fried fish cakes from Uwajima, the authentic origin. The first surprise when you take a bite is its elasticity and thickness. The flavor of the fish spreads as you chew, creating a strong texture that makes you want to pull and tear it apart. It has a different taste from typical fish cakes, with a rich fish flavor and a toasty aroma. Customers from Uwajima have also expressed joy, saying it has the nostalgic taste of the authentic flavor. It pairs excellently with sake. Please enjoy the fresh deliciousness with a Tenroku mash-up.

Additional menu for Celebration Course and Promotion Course +1000 yen. Reservation required.

⚠️ This was filmed in a secret place that cannot be revealed to anyone.

Grilled dumplings that I found after traveling across the country. Packed with vegetables and lightly seasoned with garlic, they are delicious yet light. Finished with rice oil and lard, you can enjoy as many as you like.

(The key is the natural black kombu broth from the southern region) *The kombu is sourced from producer Okayama.

We also offer variations such as pufferfish, conger eel, oysters, and shirako starting from 1,000 yen. (The key ingredient is domestic octopus and natural black kelp dashi from the southern region.) *The kelp is sourced from producer Mr. Okayama.

The types and contents will change depending on the season and availability, so look forward to it. Please refer to the examples of selected menu items below.

We have started 'Ozaki's Dried Fish'. Established for over 70 years in Kushimoto, Wakayama, the southernmost town of Honshu. Right in front of the Kumano-nada where the Kuroshio current flows, we carefully hand-open each fish caught and provide the famous dried fish from 'Ozaki's Dried Fish' that brings out the umami. The fatty mackerel, rich-flavored horse mackerel, and fragrant mirin-dried fish pair perfectly with sake. At Tenroku Mashup, we offer it in a style where you can enjoy freshly grilled dried fish as a snack that goes well with sake.

The owner personally traveled to Kushimoto in Wakayama to taste and fall in love with 'Ozaki's Dried Fish,' which is now being offered in a Tenroku mash-up. The owner, who has traveled across the country visiting taverns and tasting fish, has carefully selected only 'dried fish that truly pairs well with sake.' Established over 70 years ago in the southernmost part of Honshu, Kushimoto, the renowned 'Ozaki's Dried Fish' delicately hand-prepares each fish caught, concentrating its flavor into an exquisite product. The owner has visited the site to confirm the production methods and taste, sourcing only those that they felt would pair perfectly with sake. The fragrant aroma of grilled fish, the juicy spread of fat, and the increasing umami of the fish with each bite make it a new specialty supporting the 'tavern where you can drink with fish' in Tenroku mash-up, alongside fresh fish directly shipped from Uwajima in Kochi. If you love sake, dried fish, or taverns, please give it a try.

Half 1,300 yen

With baguette +400 yen

+ Bell Pepper (Side Dish) 330 Yen

(Lemon rice & sauce fried rice etc)

Please try the special oil soba made with homemade noodles crafted by Asshi, the founder of Strike Ken! This is an evolved version of the popular dish known as Drop, which gained fame at Koshien! It is an original menu item not offered at Strike Ken!

I am also good at making pasta

Opened on May 8, 2012! The birthplace of the legendary 'Nunpoko' (open only during the day), which is the root of Strike Ken. Enjoy freshly made noodles from Mukougawa Noodle Shop, hand-made noodles by the owner (first level in soba making), and rare Inaniwa Chinese soba, among others. *We offer a daily special ramen as the finale of the course.

The photo shows Ramen. 'Takaida Ramen' (a local specialty noodle from Osaka) *Soy sauce is from Mitsuboshi Soy Sauce Brewery, Horikawaya Nomura.

The photo is inspired by the year the owner first ate ramen. A 7-year-old boy at that time decided to become a ramen shop owner.

For those who had the course meal +300 yen