Nagi no Uta

We will serve three small dishes gradually.

Fresh seafood, especially from the Setouchi region, carefully selected every morning. Please enjoy the slightly luxurious skills of our kaiseki cuisine! Feel free to ask the chef about the day's sashimi. * 'Premium Bluefin Tuna' is available only on Fridays. Once it's gone, it's gone! (It usually sells out in 2 to 3 days, so come early.)

Light yet deep in flavor, a source of summer stamina. However, to enjoy it deliciously, the skill of a craftsman in 'cutting the bones of the conger eel' is necessary. Whether you come to love or hate conger eel depends on the technique of this 'bone cutting.' With the desire for as many people as possible to savor the delicate umami of conger eel, I have been honing the skill of 'bone cutting.' Please enjoy plenty of Setouchi conger eel this season through various dishes such as boiled, tempura, fried, conger eel hot pot, and nyumen.

We use only high-quality domestic saba selected for freshness and fat content. This is a masterpiece supported by many fans, featuring saba that is perfectly cured based on the craftsman's intuition and experience, along with the aroma of slightly sweet sushi rice. *Takeout is 2000 yen for one piece. In-store, we offer it at 600 yen for two pieces.

Crispy on the outside, creamy and rich on the inside, made with homemade béchamel thinned with conger eel broth.

Topped with Aomori black garlic. There is also a menu item that can be enjoyed with rich sea urchin!

The combination of sweet and spicy 'duck paste' and fried rice eggplant (large eggplant) is excellent. In summer, we use Kyoto vegetables (Kamo eggplant).

After two days and a secret step, the tender meat goes through multiple stages with tomatoes, onions, and a light kombu broth... The first bite is Western-style? But it still has the taste of Japan.

The secret to the smooth texture lies in the homemade béchamel sauce made from flour that has been sautéed for over 3 hours to remove moisture. The natural sweetness comes from onions that have been slowly sautéed to a golden brown. Plenty of snow crab too!

We use fried tofu from a shop that offers offerings to the castle. It pairs well not only with sake but also with wine.

Uses Japan's best 'Asa Dore Tamago'

For those who are tired of eating sashimi with soy sauce. This is made for you with natural ingredients prepared as carpaccio. Please enjoy it with our special minced sauce made with chopped sudachi, onion, myoga, a little garlic, and pure white sesame oil! *This is a secret menu item, so please order by saying 'I want to eat it.'

It is the best companion for sake.

The rich flavor and sweetness of water eggplant is irresistible

Have those who have been eagerly waiting for this season already had that memory come back to their mouths? If you haven't experienced it yet, please try it at least once! One piece is the size of an adult's palm.

Pork bone? Miso? No, it's sesame. The essence of Japanese cuisine, plenty of high-quality ground sesame in a broth made from kombu and bonito. At the end of your drinking, please feel grateful to have been born Japanese!

A popular finishing dish made with plenty of freshly laid eggs, smooth and fluffy. It can also be made into a creamy risotto style by mixing in 'mochi'!

The finale is something cold and refreshing~ The photo is of sake lees and black sesame ice cream. What is available at that time is a surprise.

Hello everyone. Now, during the New Year holidays, we will be open!! For reservations only, we will offer the 'Large Grilled Fugu Course with Grilled Fugu Roe' at a special New Year price of ¥8,500, down from the regular price of ¥11,000!! ★ The more you chew, the more flavorful 'Tessa' ★ Whole collagen-rich 'Tekkawa' ★ Crispy thick 'Karaage' ★ Outside crispy, inside creamy 'Grilled Fugu Roe' ★ 'Techiri' that extracts all the nutrients ★ A course of 'Egg Zosui' that seeps into your five organs with umami-rich broth. Gentle on the tired stomach from year-end parties and the body that was excited on New Year's Eve, the nutrient source from the winter sea 'Fugu' is high in protein and low in calories, effective for liver function 'Taurine', boosts immunity 'Selenium', lowers cholesterol 'Glycine', and most importantly for women, 'Collagen', making it perfect for resetting your body right at the start of the new year with 'Eatable Esthetic'. Regular price ¥11,000 ↓ ↓ ↓ Special price ¥8,500. This is a New Year's gift available only for three days, on the 1st, 2nd, and 3rd. Please invite friends, relatives, or couples you get along with to take this opportunity to enjoy 'Eatable Esthetic'. *Due to procurement circumstances, this offer is available only for those who make reservations by the day before.

Everyone, this may come as a surprise, but have you ever eaten the phantom luxury fish 'Kue'? The first time I had a big-sized Kue was during a meal at a restaurant where I was training. I received a bit of the leftover fish as a thoughtful gesture from the master, who wanted me to 'know the real taste.' The sashimi has a refined, non-greasy richness, and the umami bursts forth with every bite. This cannot be compared to anything else. The grilled version, while being a white fish, has a texture akin to steak. When made into a hot pot, it emulsifies like tonkotsu soup without becoming greasy, providing a smooth mouthfeel. The rice porridge has a stronger umami than fugu. Given its taste and the fact that it is not easy to catch such large fish, it is understandable why it is called a phantom luxury fish. While I am grateful for the master's thoughtfulness... this time, on Friday the 11th, thanks to the generosity of the fish shop we regularly rely on, we will secretly be able to share a 35kg class Kue (not a whole one, though). Normally, a course with hot pot (sashimi, grilled, hot pot) would cost over 12,000 yen per person for Kue, but we want as many customers as possible to experience this rare opportunity to eat 'real 35kg class Kue,' so we will offer it as individual items at an incredibly low price, disregarding profitability. Sashimi will be 2,000 yen per serving, grilled will be 2,000 yen per serving, and the small hot pot will be 3,500 yen per serving. We welcome even just one dish and one drink, such as sashimi with chilled dry sake, grilled with beer, or hot pot with warm sake. Please take this once-in-a-lifetime opportunity to experience 'real 35kg class Kue.' Additionally, customers who have made reservations will receive a complimentary 0.5 go of sake or a glass of beer. We have a decent amount of Kue in stock, but it will be sold out as soon as possible, so we recommend making your reservations early. Thank you all, and I look forward to seeing you.