Kani Ryori Sato

It has a soft and smooth texture, with a refined and elegant aroma reminiscent of banana and lilac. The clear taste is free of off-flavors, allowing the umami of the rice and a hint of sweetness to be felt, with a refreshing aftertaste. This modern sake pairs well with delicate Japanese cuisine and can be enjoyed as a drinking sake.

This sake features a gentle sweetness that spreads softly within the clear and refined quality typical of Niigata. It has a fresh and smooth mouthfeel, with a mild sweet nuance reminiscent of white fruits, creating a pleasant and rounded taste that lingers comfortably. The aftertaste is subtle, and the finish is crisp, leaving no heaviness. This is a modern sake that conveys the 'now' of Niigata, not just a simple lightness.

A bottle carefully brewed using Yamada Nishiki rice from Tojo, Hyogo Prefecture, cultivated under contract. It has a soft and clear mouthfeel, with a refined fruit aroma reminiscent of Asian pear and white peach gently spreading. The fine and pleasant acidity tightens the overall experience, while in the latter half, a moist rice umami quietly lingers and fades away. The lower alcohol content makes it easy to enjoy multiple cups without fatigue, which is also appealing.

Alcohol content: 16. This daiginjo sake is produced by Hokushitsu Brewery in Sado City, Niigata Prefecture. 'YK35' is polished to 35% using the sake rice 'Yamada Nishiki' and is known as a limited edition sake that is carefully brewed with long-term low-temperature fermentation. It features a gorgeous aroma and a rich, substantial umami, with a gentle and clean finish that is appealing. Half bottle... 7,400 yen, Bottle... 14,800 yen

Alcohol content: 15. This is a fine product brewed by Kirinzan Brewery in Agamachi, Niigata Prefecture, pursuing clarity and balance. It features a vivid taste reminiscent of a shooting star soaring through the distant night sky and an ever-expanding transparency. • Half bottle… 4,400 yen • Bottle… 8,800 yen

Alcohol content: 13%. Made using the traditional bottle fermentation method with Yamada Nishiki polished to 50%, it achieves a delicate and persistent effervescence. The fruity ginjo aroma spreads elegantly, harmonizing refined sweetness and refreshing acidity, creating a graceful taste and light bubbles that envelop the palate, making it perfect as an aperitif or with delicate Japanese and Western appetizers. • Half bottle... 5,500 yen • Bottle... 11,000 yen

A light Kerner with a refreshing aroma of white flowers and green apples, subtly layered with faint herbs, and a pleasant acidity that is transparent and light. It enhances the delicate flavors of sashimi and the sweetness of crab, complementing any crab dish with a gentle taste. This wine from Niigata is made with the same soft water used in the dishes. ・Glass...1,100 yen ・Bottle...8,100 yen

Aroma of ripe red fruits with a hint of vanilla and spice. The smooth flavor derived from the barrel gently blends in, creating a rich mouthfeel that is the charm of this Pinot Noir. Delicate tannins and elegant acidity enhance the dishes, pleasantly complementing the umami and toastiness of crab. A red wine that allows you to enjoy the barrel influence. ・Glass... 1,250 yen ・Bottle... 9,100 yen

A dry white wine with a crisp acidity and clear mineral character. Truly 'The Chablis'. It has a transparent fruitiness and a refined structure, and when tasted, a refreshing aftertaste spreads. It is a bottle that explains why it is widely used in famous Japanese restaurants. It pairs particularly well with dishes that highlight the natural flavors of the ingredients, such as crab sashimi. Half bottle... 7,700 yen, Bottle... 14,850 yen

At a certain tasting event, the wine I thought was the most delicious was Macon. As I was filling out the order form to place an order, the sommelier whispered to me, 'If you're going to order a Macon wine, it should be this one,' and I decided to hold off on the order. A year later, by chance, I was drinking a wine that was so impressively delicious that I glanced at the label, and there it was: Macon Village Jean Marc Boillot. Exquisite barrel notes, Chardonnay aroma, and minerality. 'You won't hear me say,

Deep ruby color with aromas of red fruits, wild fruit jam, and a hint of spice. The mouthfeel is smooth, and the tannins are gentle. The balance of fruitiness and dryness is good, complementing the sweetness of crab and the umami of dashi without overpowering, leaving a clean aftertaste. It pairs well with dishes using crab meat, crab shell miso, and soy sauce, offering a refined aroma while incorporating elements of Japanese cuisine. Half bottle... 4,400 yen, Bottle... 8,600 yen

This wine has a nuance that evokes a sense of Japanese flavor, derived from the aromatic component 'Furaneol' found in soy sauce. It has a soft mouthfeel, with gentle acidity and modest tannins that enhance the dishes. It pairs well with Japanese cuisine that uses soy sauce and dashi, making it a perfect match for our course meals, from sashimi to rice porridge. As time passes after opening, you can enjoy the changes in taste and aroma, so when you're in the mood for red wine, this bottle is the one.

A bottle that spreads delicate and calm aromas, giving an overall soft impression. The smooth bubbles and gentle acidity beautifully bring together the flavors. While it may not be flashy, its excellent balance and pleasant drinking experience stand out. This classic Champagne pairs well from aperitif to meal, and when tasted, it makes you aware of its distinctiveness.

Alcohol content: 5. This craft beer is brewed using the snowmelt water from Minami Uonuma, known as 'Raiden-sama's clear water', and the techniques of Hakkaisan Brewery. It features a fruity aroma and a soft acidity characteristic of the Weizen style, with low bitterness, making it enjoyable even for those who are not fond of beer. After tasting six varieties of Hakkaisan Raideen Beer, the Weizen type was found to pair best with crab dishes.

Alcohol content: 5. A rice lager made with Koshihikari rice from Niigata Prefecture. It features flavors derived from rice, a light taste, and a refreshing finish. We hope you enjoy the aroma as well, so please pour the beer to about half of the glass. It enhances the delicate sweetness of crab, making it recommended for those who want to pair the beer with their dishes from start to finish.

Alcohol content: 7. Made with 100% apples grown in the mountainous area of Sugatani in Niigata City. Characterized by the natural aroma and gentle sweetness of the apples, refreshing acidity, and fine bubbles, which are unique to the land with temperature differences. We offer both 'sweet type' and 'dry type', but we handle the 'sweet type' for those who are not fond of alcohol, so we hope you will enjoy it.

A single malt whiskey born from 12 years of aging. It features a vibrant aroma with layers of ripe fruit, vanilla, and sweetness from the cask, characterized by a deep flavor and a long finish. A perfect drink for special occasions.

Single malt whiskey produced at the 'Yamazaki Distillery', Japan's first malt whiskey distillery. It is characterized by a vibrant and fruity aroma, with a deep and rich flavor.

Single malt born at the Hakushu Distillery surrounded by the nature of the Southern Alps. It has a refreshing and juicy aroma, and its light drinking experience is appealing. A whiskey with a refreshing sensation reminiscent of the forest.

Made at the Chita Distillery, which specializes in grain whiskey. Smooth and light with a hint of sweetness. Pairs exceptionally well with highballs.

A long-selling whiskey from Suntory released in 1937. It is characterized by its square bottle and is a staple of Japanese whiskey. It is smooth and easy to drink, and it also played a key role in popularizing the highball culture.

If you do not order a drink, we will charge a seating fee of 1,000 yen per person.