WA Shu WA Shoku
WA酒WA食
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Évaluation
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Menu
This course begins with a three-tiered soup stock, followed by fresh fish and char-grilled dishes that can be enjoyed in a casual manner. Finish with Japanese style Genovese Inaniwa udon noodles with shiso leaves. Please enjoy the blending of Japanese and Western flavors.
You can enjoy our recommended fresh yuba and salmon roe with salmon roe and sea urchin in Tosa soy sauce jus or grilled over charcoal. Warm your stomach with chawanmushi (steamed egg custard) in a yuzu-scented broth, and enjoy the main course of marinated salmon rare cutlet. The finishing dish, rice cooked in earthen pots, is served in a style that customers can choose.
Five kinds of creative sashimi, each with a different flavor. For the main course, Wagyu beef is grilled to perfection. To finish, choose from rice cooked in an earthen pot with duck and root vegetables or rice cooked in an earthen pot with sea bream and seasonal vegetables.
Lunch time is a little bit luxurious. You can choose from fresh fish or chicken. The rice is Akita Prefecture's "Aikawa Komachi" and is served with Ibaraki Prefecture's brand-name eggs "Okkuji Eggs.
This is a special offer limited to Saturdays (Sundays) and holidays. All-you-can-drink menu includes more than 30 kinds of drinks. Premium Maltz draft beer, selected Japanese sake, various sours, and soft drinks are available for 2 hours (last order 30 minutes before). Please order 2 food items and an appetizer per person.
Course Limited_Sake Pairing Set] *Additions are available. 2,000 yen per person (can be added only if desired) All-you-can-drink (Course only) 3,000 yen per person for 2 hours (Please add all the people in your party.) Premium All-you-can-drink Plan】 ※Additional charge is available. For an additional 1,000 yen, you can add our "more than 20 kinds of Sake" and "all seasonal Sake" to the all-you-can-drink plan. Please make reservations for the pairing set and all-you-can-drink set at least one day in advance to allow us to prepare the drinks.
A unique blend of multiple sake carefully selected by a sake sommelier. This limited sake changes its composition with the seasons and availability, allowing you to enjoy a different expression each time.
This limited Junmai Ginjo sake is named after the famous sake 'Chokai Mountain' from Akita Prefecture, using 'Flower Yeast (RN-3)' harvested over six years from the local specialty flower, Chokai Gentian. The balance of depth, acidity, and freshness achieved through the Kimoto brewing method is exquisite. It received the Encouragement Award at the Akita Food Championship 2022 and the Bronze Award at the International Wine Challenge 2025.
A gas-filled clear sparkling sake. Despite its low alcohol content of 13 degrees, it has a robust flavor characteristic of the original sake. It combines a refreshing mild fizz with elegant sweetness, making it a splendid choice that does not interfere with meals and is perfect for everyday use. Awarded the Gold Medal at the Feminalise World Wine Competition 2021 and the Silver Medal at the International Wine Challenge 2021.
The concept is 'pure rice sake without any additives that can be enjoyed every day and is gentle on the body.' It has a refreshing dry taste while possessing a mellow richness and smoothness that enhances when warmed, making it a popular food-friendly sake that does not interfere with meals.
A pure rice sake carefully brewed with special A-grade Yamada Nishiki from the Tojo area of Kato City, Hyogo Prefecture. Throughout the series, it emphasizes a light flavor and a crisp drinking experience, receiving high praise as a food pairing sake for its refreshing mouthfeel and deep aftertaste. It is said to pair well with fresh meals.
A new brewery in Fushimi, Kyoto. Brewed with Yamada Nishiki rice from the old Yoneda village in Hyogo using the kimoto method. With an alcohol content of 13%, it has a light drinking experience, yet the gentle and mild balance of umami and acidity makes it perfect for everyday dining.
Since its release in 1980, this flagship product has greatly contributed to the popularization of ginjo sake. It features a splendid ginjo aroma reminiscent of fruits and an excellent balance of refreshing taste, making it a representative of 'a sake that you won't get tired of drinking with meals.' It has also received high praise overseas and offers excellent cost performance.
Characterized by a fragrant ginjo aroma, pure sweetness, and a clean finish, this balanced junmai daiginjo is popular even among beginners of sake. It is a powerhouse that has won numerous awards in international competitions.
Despite having a sake meter value of +10, which is considered 'super dry', this product allows you to fully appreciate the umami of Akita Sake Komachi. The freshness and sharpness unique to unfiltered sake harmonize exquisitely, earning high praise as a versatile sake that can be enjoyed chilled or warmed.
This premium sake is made from the top-grade Yamada Nishiki rice grown in the special A region of Banshu Yoshikawa, polished down to 35%. It employs a gravity system for pressure-free extraction. The sake features fruity aromas reminiscent of melon and lychee, combined with a smooth texture and clarity, exuding a sense of luxury. The balance of sweetness and umami is skillfully designed, making it an ideal gift.
Despite being extremely dry with a sake meter value of +10, it strongly conveys the umami of Hyogo Kitanishiki, making it a 'super dry with plenty of umami.' It has a soft mouthfeel and a refreshing finish that feels stylish, making it a perfect pairing for meals. A bottle that naturally fits into everyday dining.
Brewed using a unique method called 'Modern Yamahai' without additives, relying on the power of natural fermentation. It features a fresh taste with low alcohol and a slight effervescence, along with a gentle sweetness and refreshing umami derived from Ishikawa Gate. This sake is designed to pair well with a wide range of dishes and aims for environmentally friendly brewing, making it a natural choice for food pairing.
A classic junmai sake made with 100% high-quality 'Awamiyama Nishiki' rice, aged for over a year in tanks. It has a smoothness and rounded umami flavor developed through aging, and its true potential is realized when served hot. It has a high level of completeness as a food pairing sake, and the natural changes in flavor are also appealing.
A unique and attractive sake made using the traditional method of the Muromachi period, 'Mizu Mot Shikomi', with the addition of white koji and yeast No. 28, allowing you to enjoy the 'triple harmony of acids' including lactic acid, citric acid, and malic acid. It offers a fresh tasting experience with a fruity character reminiscent of white wine and a pleasant balance of sweetness and acidity, making it a limited edition sake.
This junmai sake has an astonishing sweetness with a sake meter value of -57, featuring an extremely sweet profile while maintaining a refreshing aftertaste. It is a unique unfiltered, unpasteurized sake that offers a rich balance of sweetness and acidity, characteristic of additive-free mizu moto brewing.
The first model of the ALPHA series, a challenging bottle that symbolizes 'the door to the next chapter.' While keeping the alcohol content lower than usual, it achieves a satisfying finish without compromising the volume of flavor and fruitiness, making it enjoyable even with low alcohol. Its characteristic of being a lightly sparkling unpasteurized sake conveys the new charm of sake to beginners.
This is a light and smooth sake that has a fragrance and flavor close to junmai sake, while achieving a crispness not found in junmai sake. It can be enjoyed cold or warm, but warming is recommended. It pairs very well with meat dishes and seafood dishes that use oil.
Doburoku made using traditional handmade methods. Rich in natural lactic acid, it has an appealing sweet and sour refreshing taste. With low alcohol content, it is light yet has an impressive drinking experience, making it a product that many find addictive.
This ginjo sake features a slightly sweet and floral aroma reminiscent of fresh fruits, with a crisp and light mouthfeel. It has a refreshing taste that does not become tiresome and pairs excellently with food. It was awarded first place at the 'Kyushu S-1 Grand Prix in Tokyo' held in 1921, showcasing its impressive quality.
Despite being a low-polished sake with 80% rice polishing, it is a 'sake to eat' that maximizes the individuality of the ingredients. It has a well-balanced flavor with the umami, acidity, and crispness of the rice, and the lack of off-flavors is impressive. This is a masterpiece that pursues the philosophy of the brewery, 'as natural as possible,' with no filtration and bottle aging.
A special product sold only at selected sake specialty stores in the Kanto region. 'Ichirai' means a promising person, thing, or event. The 'Junmai Ginjo Sake Ichirai' was named with the hope that those who hold this bottle and those who taste this cup will have bright futures ahead. This sake, with its floral aroma and soft, enveloping taste, achieves a perfect balance that truly embodies the wish behind the name 'Ichirai.' It has a fruity aroma and is a refreshing, dry sake unique to Tsukasa Botan. It has a good balance and is also perfect for pairing with food.
This is a dry, simple-tasting junmai sake. It features the unique rich flavor and refreshing aroma characteristic of junmai. It is delicious both chilled and warmed, and it is a strong sake that pairs well with a wide variety of Japanese dishes without being overpowered.
Please choose your favorite sake. We will serve it at the glass price of the selected sake.
Please choose your favorite sake. We will provide it at the glass price of the selected sake.
Bottle 7,200 yen
Bottle 7,200 yen
Bottle 5,200 yen
Bottle 5,200 yen
Surpassing the concept of tasting with wasabi and soy sauce, this platter features five types of fresh fish prepared with various techniques and seasonings such as searing, smoking, kelp wrapping, and aromatic dressing. It is a creative sashimi that allows you to experience the individuality of each fish and the expressive power of Japanese cuisine through all five senses.
Surpassing the concept of tasting with wasabi and soy sauce, this platter features five types of fresh fish prepared with various techniques and seasonings such as searing, smoking, kelp wrapping, and aromatic dressing. It is a creative sashimi that allows you to experience the individuality of each fish and the expressive power of Japanese cuisine through all five senses.
A cold dish carefully infused with seasonal vegetables and Western vegetables using our restaurant's signature second dashi, finished with Tosa soy sauce jelly. A Japanese-style salad that gently envelops the umami of the dashi and the natural sweetness of the vegetables in a refreshing way.
Combining the rich sake lees from Tenju Sake Brewery with thick cream cheese, and adding a spoonful of homemade nori tsukudani. By incorporating avocado, the creaminess, saltiness, and depth of fermentation blend together exquisitely, creating a sophisticated adult snack.
A platter of homemade nukazuke carefully pickled in a nuka bed secretly cultivated by the chef. This dish showcases the depth of fermentation developed through daily care and highlights the natural flavors of the vegetables, making it a perfect accompaniment before and during meals.
Fish so fresh it can be eaten as sashimi, prepared into 'namero' with aromatic vegetables, shaped into bite-sized temari style.
A salad made with lightly marinated fresh fish for sashimi, finished with a fragrant truffle vinaigrette. Seasonal vegetables, carefully cooked in dashi, add a gentle touch of Japanese flavor. This dish combines techniques from both Japanese and Western cuisine, offering a fragrant and deep experience.
Smoothly mashed potatoes blended with cheese, egg yolk, and the savory flavor of bacon, creating a 'eatable' potato salad that resembles pasta. An original potato salad from WA Sake WA Food. Inside, there is a soft-boiled egg that melts. When you break it with a spoon, the egg yolk mixes throughout, making the flavor even milder.
Creamy avocado is shaped like a bowl, filled with plump shrimp and colorful vegetables, and finished with homemade mentaiko mayo sauce. The richness of the avocado and the spicy accent of the mentaiko create a perfect balance.
Seasonal root vegetables (lotus root, burdock, sweet potato, etc.) are sliced thick, slowly fried at low temperature, and infused with a smoky aroma to create Japanese-style chips. The fragrant smokiness and the natural sweetness of the root vegetables create a lingering taste, making it a perfect snack or appetizer. Enjoy the synergistic effect of the aroma when paired with sake.
Carefully low-temperature dried and aged mentaiko, concentrating its umami and saltiness. The texture is chewy, crafted into a 'karasumi-style' that combines saltiness and richness. Served with crunchy vegetables, it is a dish where different textures and aromas intersect, perfect for pairing with sake.
A platter of three types of smoked seafood, meat, and eggs. The seafood is finished with a mellow soy sauce koji, the meat is aromatic with citrus, the eggs are rich, and the fruit wrapped in prosciutto has a delightful balance of sweetness and saltiness, showcasing the individuality of each ingredient. You can enjoy a fragrant pairing with your favorite sake.
Baked with a white sauce enriched with rich umami koji miso, luxuriously combined with seasonal seafood. It is characterized by a rich flavor yet a gentle aftertaste created by Japanese fermentation. A unique dish that showcases the power of fermentation and the bounty of the sea, exclusive to WA Sake WA Food.
A whole tomato filled with chicken tsukune, slowly simmered in a carefully crafted broth. Please enjoy by breaking down the tomato.
A dish that is carefully simmered with a whole onion and beef tendons, rich in flavor. The richness of the beef tendons and the sweetness of the onion, which has been simmered to a melt-in-your-mouth tenderness, permeate the dish, creating a gentle aftertaste with every bite.
Vibrant red scallops are gently steamed with Matsumoto Sake Brewery's Junmai cooking sake. The umami of the clams and the aroma of the sake come together, resulting in a simple yet high-quality flavor. This dish highlights the natural fragrance and taste of sake, enhancing the sweetness of the ingredients, embodying the essence of WA sake WA cuisine.
Marinated fresh fish in homemade Saikyo miso and sake lees from Tenju Sake Brewery, then grilled to perfection over charcoal. This dish features a fragrant charcoal aroma, the umami of miso, and the fermented scent of sake lees, creating a deep and lingering aftertaste.
Charcoal grilled Iwate Prefecture's brand chicken 'Saida Chicken' is roasted to a fragrant finish, locking in rich flavors. The special premium sake lees salt enhances the sweetness of the chicken, while a refreshing tangy sauce lightens the overall dish. Enjoy a deeper taste with the aroma of charcoal and the pairing of sake.
The coarse ground chicken tsukune is grilled to perfection with our homemade teriyaki sauce. Served with crunchy vegetables. Enjoy it with a soft boiled egg.
Using the finest dashi broth generously, we gently rolled the carefully selected brand egg 'Okukuji Egg'. When you take a bite, the aroma of the dashi and the sweetness of the egg intertwine, creating a mellow aftertaste that spreads.
The scales of the sweetfish are grilled to a fragrant crisp, resulting in a dish that highlights the texture of the skin. A Japanese-style sauce enriched with dashi harmonizes with the fluffy flesh, creating a deeply flavorful plate where skin and flesh, taste and aroma intertwine.
Wagyu is slowly cooked at low temperatures to achieve a tender texture. After being finished over charcoal for a fragrant touch, a sauce made from dashi and aged onions is generously poured over it, accented with oil containing fresh Sichuan pepper. This is a luxurious dish where umami and aroma intertwine.
Fresh horse mackerel that can be eaten as sashimi is fried to a fragrant crisp and sandwiched in a bread-like coating. It's served in a snack size that can be picked up by hand, allowing the rich aroma and umami of the horse mackerel to fill your mouth. This dish shines with the original idea of WA Sake WA Food.
Inside the crispy fried spring rolls, there is melting cheese and sweet onions. Served with homemade tomato sauce for a refreshing finish, this dish is crafted to pair well with sake, embodying the essence of a Japanese restaurant rather than a wine bar.
Fresh salmon is marinated in a Western style, lightly breaded, and fried rare. Served with two types of sauces: homemade tartar sauce and herb-infused yogurt sauce, this dish offers a delightful change in flavors. The umami of the salmon, the acidity of the sauces, and the crispiness of the coating blend together harmoniously.
Thinly sliced pork belly and apples layered multiple times, lightly fried to perfection. The savory flavor of the pork and the sweet and sour taste of the fruit melt softly in your mouth. The coating is light and fragrant, complementing the freshness of the apples.
Luxuriously prepared tempura with fresh fish that can also be enjoyed as sashimi. Please enjoy it with a mild salt made from charcoal.
Please enjoy the harmony of melting fat and aroma in your mouth with seasonal vegetables. *Dashi shabu is available for orders starting from two servings. *For one serving, you can choose a finishing meal for an additional 300 yen (rice or Inaniwa udon).
The flesh is rich and has a mild flavor, quickly cooked in fragrant bonito broth. This is a refined Japanese shabu-shabu that you can enjoy with seasonal vegetables. *Shabu-shabu is available for orders of two servings or more. *For one serving, you can choose a finishing dish for an additional 300 yen (rice or Inaniwa udon).
It features a subtle richness with less gamey smell and a refined umami flavor. Prepared with bonito broth for shabu-shabu, you can enjoy the aroma and chewy texture of seasonal vegetables from spring, summer, autumn, and winter. *Shabu-shabu is available for orders of two servings or more. *Please choose one of the following broths: 'Bonito Broth', 'Miso Broth', or 'Tomato Broth'. *For one serving, you can choose a finishing meal for an additional 300 yen (rice or Inaniwa udon).
We serve Inaniwa udon with a firm texture, known as 'Barikata' (very firm). The Kenchin broth is rich in flavors from root vegetables and other vegetables. You can adjust the firmness to your liking in the pot on the table, allowing you to enjoy it warm until the very end.
This dish features the famous Inaniwa somen from Akita, combined with a refreshing Japanese-style Genovese sauce made with plenty of perilla. The marinated seafood enhances the flavor, making it perfect for summer. It has a clean taste and is also recommended as a finishing dish.
Fresh sea bream is grilled over charcoal to a fragrant finish. The yuzu aroma makes for a refreshing end to the meal.
Clay pot rice cooked with a duck broth base, prepared after your order. The rich flavors of the duck broth and abundant root vegetables permeate the rice, spreading a fragrant aroma and a toasty flavor. The tender texture of the root vegetables adds an accent to this dish. It is perfect as a satisfying finish to your meal. Two servings... 4,560 yen. *The clay pot rice is started after receiving your order. It takes about 30 minutes to serve.
Two servings .. 4,960 yen. Please note that the rice is cooked after receiving your order. It takes about 30 minutes to serve.
Two servings - 5,960 yen. Please note that the stone pot rice is cooked after receiving your order. It will take about 30 minutes to serve.
A special dish finished right in front of the customer, featuring Mont Blanc cream blended with fragrant matcha based on Japanese ingredients and white bean paste. Its gentle sweetness and smooth melt-in-your-mouth texture create a luxurious touch to your after-meal experience.
A refreshing dessert woven together with the gentle sweetness of subtly fragrant amazake and the natural acidity and aroma of seasonal fruits. It contains almost no alcohol, making it perfect for a finale or as a companion to after-dinner drinks.
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