Wakegi

Cold appetizer with pickled tomatoes in yuzu base and scallion pesto

Varies depending on the season and market conditions.

Second signature menu based on shrimp pesto

A sweet soy sauce-based hot pot with beef brisket, tomato, mushrooms, and other vegetables

A steamed dish made by boiling cleaned cockles with cheongju (rice wine) and butter

Japanese-style simmered pork belly seared with soy sauce for 2 hours

Fresh oysters topped with tangy ponzu, yuzu dressing, and vinegar sauce <Winter Limited>

Sapporo-style curry made by grilling and boiling chicken leg meat and vegetables

A dish made by frying seasonal fresh corn and crab meat until crispy <Summer limited menu>

A dish made by lightly grilling the surface of low-salt mentaiko

Chicken leg meat marinated in soy sauce for 8 hours and deep-fried to a crispy perfection!

Japanese-style pasta stir-fried with sausage and ketchup

A dish made by mixing shuto (fermented tuna innards) with white-fleshed fish, tuna, salmon, and served with cream cheese and scallions

A dish of raw white fish served with sea-scented sea cucumber intestines sauce

Salad with pickled tomatoes and cream cheese on yuzu base