Sake to Sakana SAi

A small assortment of appetizers served on a single plate for one person.

Assorted tempura of seasonal vegetables and fresh fish served with mineral-rich black salt.

Tender and fluffy conger eel

Lamb is simmered tenderly in soy sauce and ginger.

Fugu that has been pickled in rice bran is marinated in aged sake lees and then grilled.

A refreshing dish made with tender, mild-flavored mino mixed with shredded cucumber, ume paste, and perilla leaves.

A happy cheese workshop's sheep hard cheese with a nutty aroma and the original umami of milk, paired with homemade hard-type domestic sheep prosciutto that becomes more flavorful the more you chew.

If you want to enjoy it simply, this is really delicious meat.

Miso and green onions pair well with the lean meat as a side dish for sake.

A refined and tender Japanese-style steak made from lean saddle loin.

When it comes to lamb, this is it

Grilled after being marinated in a homemade miso with a moderate sweetness combined with aged sake lees.

Served cut into bite-sized pieces, marinated in a special soy sauce glaze and then baked.

Delicious lamb makes for a delicious broth, please give it a try.

A unique and addictive blend of clam broth and lamb soup.

The very popular garlic soy sauce pairs well with lamb and the flavor of perilla leaves. Garlic chips can be added on top to taste.

Enjoy meat dumplings wrapped in chewy handmade dough with Italian sheep cheese (Pecorino cheese).

Curry udon rich in spice flavors

The luxurious katsu sandwich bread is made without butter and uses lamb fat for homemade bread.

The head of the sea bream is impressive

Chinese-style with lamb and oolong tea flavored with star anise

Made with seasonal ingredients