Karafe DINING

Fresh seasonal fish sourced daily by the chef. We are particular about natural ingredients! Of course, individual items are also available...

Flat shellfish liver tofu, soaked young nozawana, simmered isotsubugai, marinated horse mackerel

The fish-loving owner carefully selects fresh and high-quality seasonal natural fish each day, offering a limited variety of 4 to 5 types. Each selection is a recommended item that is both delicious and affordable for that day. We hope you will enjoy it.

For those who want to try a little bit of various sashimi, the assortment is recommended.

Without any odor, rich in fat, and full of umami, winter yellowtail in shabu-shabu... with plenty of vegetables! You can also make rice porridge with the leftover broth.

Natural yellowtail and several types of vegetables are coated in a rich and deep black vinegar sauce.

This is a fried dish with crispy seasonal lotus root sandwiching shrimp paste, offering a delightful aroma and texture.

Freshly caught live conger eel is gently cooked and grilled, mixed with cucumber and grated yam, and topped with plum jelly.

Baked seasonal oysters, potatoes, and spinach topped with a miso sauce made from white miso, egg yolk, and salad oil.

This is a homemade salted preserved made with fresh surume squid that contains fluffy innards.

Custard made with strained Annon yam, topped with mushroom sauce, and garnished with small shrimp and wasabi.

Thick fried tofu, a specialty of Echigo, is grilled and served with condiments and bonito flakes.

A hearty miso-based stew from Yamagata Shonai, filled with taro, pork, burdock, mushrooms, konjac, and long green onions. It is a small pot sized for one serving.

Homemade lightly smoked French Barbary duck finished in a rosy color, served with various seasonal vegetables in a salad style with a grain mustard vinaigrette sauce...

The shoulder roast of the brand pork 'Kamui Ton', which has a tender and elastic texture, refined umami flavor, and sweet yet light fat, has been roasted to a rosy color.

The Oyama chicken, which has a mild and elegant flavor and a moist, juicy texture, was marinated in a bed made from sake lees and then grilled.

Warm rice topped with homemade chirimen sansho, which has a sharp spiciness and aroma from real sansho... served with a soft boiled egg, miso soup, and pickles.