UNAZUKI

A luxurious meat kaiseki course suitable for a 'beginning'. Starting with five appetizers that showcase the charm of Wagyu in various forms, followed by melt-in-your-mouth triangular rib sushi, fragrant truffle chawanmushi, and premium rib sukiyaki, this course stimulates the five senses of meat lovers. As a palate cleanser, enjoy marinated tomatoes with Tosa vinegar, and to finish, savor the lingering taste of meat with freshly cooked silver rice. For dessert, a light homemade cheesecake presents a new finale to the Japanese course. Whether you are a first-timer or a regular, this course, condensed with the aesthetic and skill of 'nod' (unazuki), is where you should start. Course fee: 6,800 yen (tax included) Number of dishes: 8 Available hours: 17:00 - 23:00, Monday to Saturday Stay duration: 2 hours, Monday to Saturday Course content: ■ Assorted five types of meat kaiseki and seasonal vegetable obanzai Marinated komatsuna Wagyu carpaccio Wagyu roast beef and foie gras Rossini style with truffle sauce Low-temperature cooked chicken breast Sashimi of beef tripe with chojang sauce ■ Tobikko potato salad A new texture potato salad with a simple flavor ■ Premium Wagyu beef rib sushi Enjoy the rich flavor of melt-in-your-mouth rib made from triangular rib ■ Truffle-scented chawanmushi with truffle duxelles sauce A dish that boldly allows you to savor rare truffles ■ Tomato marinated in Tosa vinegar with a fragrant dashi Refreshing as a palate cleanser ■ Premium Wagyu beef rib sukiyaki The ultimate tenderness and flavor of premium rib, with an excellent balance of egg and dipping sauce ■ Donabe rice, silver rice, pickles, and soup Enjoy it together with the premium Wagyu beef rib sukiyaki ■ Light homemade cheesecake An update on Japanese dessert Notes: * Please confirm the number of reservations by the day before. Changes in the number of guests after that will incur a cancellation fee. * On Fridays, Saturdays, and the day before holidays, a 2-hour limit may be requested. * Last-minute reservations may result in changes to the menu. * Photos are for illustration purposes. Please consult by phone if you have allergies or other concerns. * All course prices are inclusive of tax.

The pinnacle of exquisite meat dishes and the art of dashi, a true masterpiece. Starting with a bite of shrimp wrapped in wagyu, followed by five types of meat kaiseki, onion mousse, and truffle chawanmushi, each dish is composed with a flow of tempo and rhythm. The main attractions are shabu-shabu with black-haired wagyu sirloin and sukiyaki wrapped in foie gras and truffle. Freshly cooked silver rice is accompanied by crab and salmon roe, leaving a luxurious aftertaste until the end. Wagyu, dashi, and seafood—this trinity weaves together a high-quality course for a special night. You can fully experience our world view, taking a step beyond the 'beginning'. Course Price: 8,800 yen (tax included) Number of Dishes: 9 Available Hours: 17:00 - 23:00, Monday to Saturday Stay Duration: 2 hours, Monday to Saturday Course Content: ■ One Bite Shrimp and Wagyu Roll A starting dish ■ Five Types of Meat Kaiseki and Seasonal Vegetable O-banzai Platter Marinated Komatsuna Wagyu Carpaccio Wagyu Roast Beef with Foie Gras in Rossini Style, Truffle Sauce Low-temperature cooked Chicken Breast Beef Tripe Sashimi with Chojang Sauce ■ Onion Mousse with Sweet Shrimp The sweetness of onion is enhanced by the sweet shrimp ■ Tomato Marinated in Tosa Vinegar with Dashi Aroma Refreshing as a palate cleanser ■ Truffle-scented Chawanmushi with Truffle Duxelles Sauce A dish that boldly showcases rare truffles ■ Shabu-shabu with Black-haired Wagyu Sirloin, Topped with Bonito Dashi Sauce The essence of meat kaiseki, where the umami of the meat is maximally drawn out by the dashi ■ Today's Granita Refreshing as a palate cleanser ■ Sukiyaki with Selected Black-haired Wagyu Loin, Served with Foie Gras Sauce and Egg Yolk, Topped with Truffle The ultimate tenderness and umami using selected loin, with a perfect balance of egg and dipping sauce truffle ■ Clay Pot Rice with Crab and Salmon Roe, Pickles, and Soup Enjoy the carefully cooked fluffy silver rice with the umami of seafood ■ Light Homemade Cheesecake An update on traditional Japanese dessert Notes: * Please confirm the number of reservations by the day before. Changes in the number of guests after that will incur a cancellation fee. * On Fridays, Saturdays, and the day before holidays, a 2-hour limit may be requested. * Last-minute reservations may result in changes to the menu. * Photos are for illustration purposes. Please consult us by phone if you have allergies. * All course prices are inclusive of tax.

Meat, sea, broth──a supreme night that masters all. It begins with a bite of shrimp wrapped in wagyu. A selection of five seasonal appetizers showcasing the techniques of meat kaiseki, truffle-scented chawanmushi, and the harmony of onion mousse and sweet shrimp. The shabu-shabu of sirloin is accompanied by a bonito broth sauce, followed by a composition of scallops and wagyu, continuing the symphony of luxury. The main dish is a special sukiyaki draped in foie gras sauce and truffles. To finish, a bowl of silver rice cooked in a clay pot, served with wagyu, crab, and salmon roe, epitomizing Japanese luxury. A course that embodies the chef's essence, the “ultimate” course that is perfect for anniversaries and special nights, offering a one-of-a-kind experience. Course fee: 11,000 yen (tax included) Number of dishes: 11 Available hours: 17:00 to 23:00, Monday to Saturday Stay duration: 2 hours, Monday to Saturday Course details: ■ Wagyu roll with a bite of shrimp The opening dish ■ Five seasonal appetizers of meat kaiseki and vegetables Marinated komatsuna Wagyu carpaccio Wagyu roast beef with foie gras in Rossini style, truffle sauce Potato salad with fish roe Sashimi of honeycomb tripe with chojang sauce ■ Onion mousse with sweet shrimp The sweetness of onion is enhanced by the sweet shrimp ■ Truffle-scented chawanmushi with truffle duxelles sauce A dish that boldly showcases rare truffles ■ Shabu-shabu of black-haired wagyu sirloin with bonito broth sauce The essence of meat kaiseki, maximizing the umami of the meat with the broth ■ Tomato marinated in broth-scented tosa vinegar A refreshing palate cleanser ■ Composition of scallops and wagyu A delight with scallop tartare and wagyu tataki ■ Today's granita A refreshing palate cleanser ■ Special sukiyaki of black-haired wagyu ribeye with foie gras sauce and egg yolk, topped with truffles The ultimate tenderness and umami of special ribeye, with a perfect balance of egg and truffle dipping sauce ■ Clay pot rice with wagyu, crab, and salmon roe, served with pickles and soup The pinnacle of luxurious Japanese rice ■ Light homemade cheesecake An update on traditional Japanese dessert Notes: * Please confirm the number of reservations by the day before. Changes in the number of guests after that will incur a cancellation fee. * On Fridays, Saturdays, and the day before holidays, a two-hour limit may be requested. * Last-minute reservations may result in changes to the menu. * Photos are for illustration purposes. Please consult us by phone if you have allergies. * All course prices are inclusive of tax.

Served with homemade pickles and today's soup

Dashi sauce with bonito flakes

Meringue foam sauce and egg yolk

Topped with truffle and foie gras sauce, served with meringue foam sauce and egg yolk

Homemade pickles and today's soup included

Served with homemade pickles and today's soup

Homemade pickles and today's soup included