RAKUSUI

A luxurious flavor with black wagyu beef simmered and plenty of domestic sansho pepper. It is often said that 'Mapo Tofu is a drink,' but the owner thinks, 'No, rather, it's a sport (because you sweat refreshingly).' However, the spiciness is not that strong.

Layers of yuba are rolled up and simmered with Wuchuan Mapo Tofu sauce and Wagyu beef shigureni. It has a chewy texture and rich flavor. The ribbon-like yuba creates a new style of Mapo Tofu that resembles Biang Biang noodles.

A Japan-China peace dish combining Japan's representative Sukiyaki and China's representative Mapo Tofu. Please enjoy it with egg, just like Sukiyaki.

A classic Chinese appetizer 'Sea Bream Sashimi Salad' served in a sushi-like bite. It is crafted with effort, skill, and ingenuity.

Using mozzarella cheese as the core, it is wrapped in layers of pork like a mantle or strata to form a sphere. The rich sauce, enhanced with star anise, balsamic vinegar, and red wine, is truly luxurious. Please enjoy the planetarium-like explanation by Hayakawa (mechanical staff) during the residual heat time.

Large shrimp wrapped in kadaif, commonly used in French cuisine, and deep-fried. We also take pride in our chili sauce, similar to French sauce Americane.

This is pepper beef strips finished on a hot plate like those served at a steakhouse. We will finish it in front of the customer with a sauce made from red wine, fond de veau, oyster sauce, and more.

This is a proud chicken dish that is not your typical steamed chicken. The chicken is marinated with vegetables and spices, coated with dark soy sauce, deep-fried in high-temperature oil, and then steamed. It is served with a special mouthwatering sauce on top of the breast meat of Ise red chicken.

Inspired by Dubai chocolate, we have created shrimp mayo wrapped in pistachio mayonnaise and kadaif. Please enjoy the rich, fragrant, and vibrant nutty flavor of pistachio.

It all started with the thought, 'Since it's called Crab Omelette, it should be ball-shaped.' Of course, this ball refers to the egg, but I struggled for years to make it spherical. The answer was close at hand. Takoyaki is ball-shaped. Now, the takoyaki grill looks like several small Chinese woks.

This dim sum combines the chewy texture of dumplings with the juicy filling of xiao long bao. The main component of the broth is a generous amount of Shanghai crab soup. Enjoy it with ginger pickled in black vinegar.

This is a steamed bun made only from the dough of pork buns. You can fully enjoy sauces like shrimp chili without any waste.

The soul food of the owner's hometown, Hokkaido. When I placed XO sauce on it, I thought, 'Is this in a way dim sum?' and it turned out to be a wonderful accompaniment for drinks.

Served with a special soba dipping sauce made from Japanese soba, ground sesame, homemade chili oil, and black vinegar.

This almond tofu has a texture that is between a blancmange and agar jelly, topped with soybean flour and black syrup. The part that cannot be served to customers is happily eaten by the part-time girls.

We turned the quarrels of love between men and women into karuta. Yes, we did. It is recommended as a souvenir, a gift, or even as a prank.