Kakure Toriwo

1. Ventilation in the store 2. Installation of splash prevention sheets at the counter seats 3. Thorough hand alcohol disinfection for employees 4. Strict hand washing, gargling, and wearing masks 5. Thorough alcohol disinfection by employees upon entry We look forward to your visit today.

With a budget starting from 5500 yen, you can set up a course tailored specifically to your preferences. Please feel free to consult us about your favorite flavors, ingredients, allergies, and any dislikes. Our skilled chefs will provide a satisfying experience. Courses tailored to your tastes and occasions are also perfect for entertaining important guests or for meetings. Reservations can be made by phone or online (please use the reservation for seats only). *If your budget exceeds 7700 yen, please consult us by the day before.

From the appetizer to dessert, we will create bliss. This course is perfect for banquets and first-time customers to get to know our restaurant. Enjoy 16 dishes featuring seasonal ingredients and exquisite hospitality crafted with skill. Course contents may vary depending on the season and availability. More than 11 dishes starting with the appetizer... An example menu for one day: ■ Appetizer: Simmered baby octopus, Nankin pumpkin somen, Smoked chicken tender, Spinach ohitashi ■ Sashimi: Sea bream (Oita), Isaki (Nagasaki), Kanpachi (Kochi) ■ Grilled hamo (pike eel) ■ Salt-grilled Yamato chicken from Nara Prefecture ■ Grilled dried mackerel ■ Angel shrimp chawanmushi ■ Asazuke (lightly pickled) water eggplant from Senshu ■ Grilled Awaodori chicken wings ■ Nikko fried chicken ■ Tai meshi (sea bream rice) ■ Bite-sized ice cream

From the first appetizer to the final exquisite dish, we create bliss. This course is perfect for first-time customers to get to know 'Hidden Bird Fish'. Course contents may vary depending on the season and ingredients. More than 11 dishes starting from the appetizer... An example menu for one day: ■ Appetizers: Kintoki greens with grated daikon, Morokheiya ohitashi, Smoked mackerel, Grilled chicken neck with sudachi ponzu ■ Sashimi: Striped horse mackerel (Mie), Aori squid (Wakayama), Bonito (Wakayama) ■ Freshly prepared, grilled conger eel with plum paste ■ Nara Prefecture Yamato chicken grilled with salt ■ Mie Prefecture sweetfish grilled with salt ■ Iwa mozuku with Tosa vinegar ■ Angel shrimp chawanmushi ■ Man-gaji shishito pepper with fish roe ■ Iberico pork and daikon simmered in salt ■ Flying fish tempura with roasted tea salt ■ Sea bream with sansho rice ■ Dessert

We provide the highest level of hospitality with heartfelt care for the day. Each dish is filled with the chef's 'Takumi' skill, delighting your palate. We carefully select seasonal ingredients, starting from the procurement situation on the reservation date, and consider how to present them in the best possible way, creating an experience that engages all five senses. Everything is designed to make you feel happiness through your meal. Course content may vary depending on the season and procurement. More than 12 dishes starting with an appetizer... An example menu for one day: ■ Appetizers: Simmered young sweetfish in soy sauce, Aiko tomatoes with soy sauce, Water eggplant wrapped in prosciutto, Aoyagi clams with vinegar miso ■ Sashimi: Bonito (Wakayama), Sea bream (Awaji), Tiger pufferfish (Oita) ■ Ostrich thigh tataki with garlic soy sauce ■ Kyoto-produced Kyo Akajidori grilled with salt ■ Sweetfish from Mie Prefecture grilled with salt ■ Demon mozuku seaweed with three kinds of vinegar ■ Angel shrimp chawanmushi ■ Sweetfish and white asparagus steamed with sudachi ponzu ■ Domestic wagyu beef grilled with a flame ■ Fried sandfish with black truffle salt ■ Chicken and burdock rice ■ Dessert

The pinnacle of luxury. We provide the highest level of hospitality with heartfelt service. From selecting seasonal ingredients based on the reservation date's procurement status to determining the best cooking methods for presentation, everything is designed for you to experience with all five senses. All of this is to ensure you feel happiness through your meal. Course content may vary depending on the season and availability. More than 12 dishes starting with an appetizer... An example menu for one day: ■ Appetizer: Whale sashimi with spicy vinegar miso, smoked duck breast, chopped whelk with wasabi, island shallots ■ Sashimi: Bluefin tuna (Wakayama), red snapper (Awaji), sea bream (Nagasaki) ■ Ise lobster sashimi ■ Nara prefecture Yamato chicken grilled with salt ■ Eel with Tosa vinegar jelly ■ Grilled ribbonfish with salt ■ Angel shrimp chawanmushi ■ Sweetfish and pike conger steamed with sudachi ponzu ■ Black-haired wagyu sirloin seared ■ Corn tempura ■ Sweetfish sansho rice topped with salmon roe ■ Seasonal fruits

We provide the highest quality hospitality of the day with heartfelt care. From selecting seasonal ingredients based on the reservation date's procurement status to how we will serve them in the best possible form, and creating an experience for you to feel with all five senses. Course content may vary depending on the season and procurement. More than 12 dishes starting with an appetizer... An example menu for one day: ■ Appetizers: Yamato yam and junsai soup, Kintoki greens and mushroom with grated daikon, Chicken tender with sea urchin soy sauce, Aiko tomato and molokhia ohitashi ■ Sashimi: Bluefin tuna (Wakayama), Striped jack (Mie), Flatfish (Oita) ■ Ise lobster sashimi ■ Kagawa Prefecture Seto red chicken salt grilled ■ Whale sashimi with mustard vinegar miso ■ Nagasaki's black throat sea perch salt grilled ■ Angel shrimp chawanmushi ■ Sweetfish and pike conger steamed with sudachi ponzu ■ Black wagyu sirloin grilled ■ Tiger fish tempura ■ Sea urchin and salmon roe rice with Ise lobster miso soup ■ Seasonal fruits. Please make a reservation by 11 PM the day before.

Please let us know when making your reservation.