Tatara Shimo-Akatsuka

A specialty dish that takes several hours to cook using the 'low-temperature cooking' technique, featuring exquisite roasted meat that has been further seared with straw, along with our proud offerings of straw-grilled bonito and yellowtail, all packed into this carefully crafted dish. One serving.

Recommended lean red meat cooked to perfection with a delicate heat to make it tender and juicy. This roast meat is prepared using the cooking technique of 'low-temperature cooking,' taking three hours to cook through, and then grilled with straw for an exquisite roast. All types are high in protein and low in fat, making them particularly suitable for those who work out. Serves two.

The recommended straw is said to burn at a high temperature, reaching about a thousand degrees. This super high heat crisps the surface of the fish, locking in its flavor while adding the fragrant aroma of the straw. Serves two.

This is a recommended dried squid that has been further grilled with super high heat using straw, adding a fragrant straw aroma to the dried squid. The dried squid with the scent of straw is truly exquisite.

The beef round roast is lean and refreshing, but this steak uses a well-marbled beef loin. It is grilled on the surface with the intense heat of straw, adding a fragrant aroma from the straw to the steak.

A rare horse sashimi grilled with straw, featuring plenty of fat on the horse meat. The fatty horse sashimi is very rich, but by grilling it with the intense heat of straw, we successfully removed excess fat. It is finished as a juicy yet refreshing meaty horse sashimi.

A rare bacon steak grilled with straw. A must-try for bacon lovers. Please enjoy the bacon steak with the aroma of straw at least once.

By grilling monkfish liver with straw, we successfully removed the fishy smell. Please enjoy it with homemade plum sauce, grated daikon, green onions, and ponzu.

We have included chunks of exquisite roast meat finished with low temperature cooking, mixed with our special roast beef sauce. The yukke with egg yolk mixed in is unparalleled.

Iburigakko is roughly chopped and mixed with cream cheese. Then, the cream cheese and iburigakko are smoked with straw, and topped with bonito flakes, making it a special dish from the restaurant. It pairs perfectly with sake.

A rare smoked mackerel lightly grilled with straw, adding a fragrant aroma. Please try this unusual smoked mackerel with the scent of straw at least once.

Chopped grilled bonito and yellowtail mixed with a sauce made from a traditional clay pot. Please mix in the egg yolk on top before enjoying.

A delicious burdock salad topped generously with crispy fried burdock, reminiscent of a curse from a recommended deity, drizzled with sesame dressing. If you love crispy burdock, this is a must-try.

A recommended Caesar salad topped with special straw-grilled bacon, featuring bacon roasted over straw. Enjoy the collaboration of straw-grilled bacon and Caesar salad.

Recommended pork shabu topped generously with green onions, myoga, and garlic, drenched in a special shabu broth. Scoop the broth into a bowl, add ponzu to make a soup, and enjoy it like a hot pot. Available cold/hot.

We recommend using a hidden knife technique to delicately prepare the eggplant, which is then deep-fried whole and soaked in a dashi made from bonito flakes and kelp, allowing it to rest overnight to absorb the flavors. The taste of the dashi spreads throughout your mouth. Please enjoy it without any dipping sauce. Served cold or warm.

Recommended with a special salt sauce made from sea bass, mixed with green onions, myoga, salted kelp, sesame, sesame oil, and all-purpose green onion bonito flakes. It is a popular appetizer that is perfect as a snack.

A platter of nuka pickles made using a nuka bed that has been passed down for hundreds of years, researched for pickling time and selection of ingredients. Please enjoy the taste of Japanese tradition. *Contents may vary by season.

This is a homemade potato salad with chunky recommended straw-grilled bacon mixed in. We finish it with a straw smoke to add even more aroma, creating a savory potato salad that spreads the deliciousness throughout your mouth, unique to sea bass.

Homemade stew made with recommended pork offal. Please enjoy the offal that has absorbed the flavors and is simmered to a tender consistency. If you like it spicy, you can add homemade Tatar sauce to change the flavor and enjoy it even more.

Recommended 'low-temperature cooking' method to cook the pork tenderloin, which is then roasted with straw and sandwiched with cherry tomatoes, topped with cheddar cheese and parmesan cheese, and finished with a blowtorch. A dish that cheese and tomato lovers cannot resist.

Recommended meat miso mixed with bean sprouts, specially made with sea bass. Pour plenty of homemade tartar sauce on it to make it spicy, which is the way connoisseurs enjoy it. Please start by adding a little at a time. It will also be served as an appetizer, but feel free to ask for more if you want.

Coarsely smashed cucumbers are pounded with a special salt sauce and kombu. Mixed with sesame, this is a refreshing and addictive Japanese-style pounded cucumber.

A classic dish to accompany drinks. The combination of cabbage, sesame oil, and the special salt sauce made with sea bass is the ultimate collaboration. It's a refreshing and delicious appetizer that you can't help but eat even when you're full.

Chilled tomatoes topped with green onions mixed in a special salt sauce made by our chef, finished with scallions and sesame seeds. Please enjoy it with the ample salt sauce. You can also order it with mayonnaise, or just mayonnaise. Feel free to let us know your preference.

Tea bean

We marinated chicken thigh in our recommended special soy sauce for a night, then coated it in our unique blend of fried chicken flour and deep-fried it whole until it was crispy and juicy. Since we fry it whole, the flavor is locked in, and the juices overflow. Its appearance is just like the arm of the Shishi God.

Recommended thinly sliced burdock coated with a unique blend of fried chicken flour, deep-fried to a crispy texture that becomes addictive. Its appearance is truly like a curse from a vengeful spirit.

This is the recommended Corn Fried that everyone loves. We deep-fried very sweet corn in our unique blend of fried chicken batter until crispy. Please enjoy it as is while it's hot.

Chicken skin coated in a unique blend of fried chicken flour, fried to a crispy and juicy perfection. Its appearance is just like the skin of Shishigami.

Everyone loves these crispy, thinly cut potato fries.

A luxurious meat bowl featuring our restaurant's pride, low-temperature cooked beef, pork, and chicken grilled with straw. Please enjoy the collaboration of our special roast beef sauce and egg yolk.

A luxurious seafood rice bowl featuring the specialty grilled bonito and yellowtail. Please enjoy the collaboration with the secret marinade of sea bass and plenty of condiments.

A luxurious rice soup topped with the specialty of grilled bonito and yellowtail, served with a broth made from bonito flakes and kelp. Please enjoy it lightly with condiments of perilla leaves, seaweed, and sesame.

Cold black sesame tantanmen cooked in the soup of 'Beef Offal Black Sesame Soy Milk Tantan Nabe'. It has a rich black sesame tantan soup, yet it is cold, giving it a refreshing taste.

A spicy hot pot 'Pork Miso Hot Pot' blended with pork, miso, and soy sauce soup. The red pot is generously topped with the specialty 'Suzuki Spicy'. The umami of the Tatar is infused within the spiciness. When the flavor of the pork belly melts out, the best soup is completed. Serves two.

A hot pot blended with chicken, soy sauce, and grated daikon called 'Chicken Soy Sauce Miso Nabe.' The broth is made by simmering the chicken and daikon from our menu, then reducing it and adding dashi to create a chicken soy sauce soup. The chicken thigh and burdock root add depth to the flavor. When the generous amount of grated daikon melts into the dashi, the best soup is completed.

Black pot is... 950 yen

Rice or noodles each