Tanbiko Kunishiya Kuranosuke Kameido

The 'strong heat and smoke' obtained by burning straw. The flames of the straw quickly grill the bonito, eliminating any fishy smell and imparting a fragrant straw aroma, resulting in a light and flavorful bonito! It pairs perfectly with the homemade garlic soy sauce! Enjoy it with salt or garlic soy sauce! There are various ways to enjoy it, and some people even come back for seconds!

Daisen chicken raised in Tottori Prefecture is grilled quickly over charcoal. The Daisen chicken, infused with the aroma of charcoal, is juicy and enhances its deliciousness even more. Additionally, when served with yuzu pepper, it adds a spicy kick and offers a different flavor profile, making it a recommended dish.

The sweetness of the onion is maximized through grilling. Served refreshingly with coarsely grated Oni Oroshi Ponzu.

The eggplant grilled over charcoal is more tender than you can imagine.

Toro Taku with bonito! Enjoy with sesame oil and salt.

With sweet soy sauce and plenty of ground sesame

On top of crispy, freshly fried homemade thick tofu, we place the representative sticky ingredients, okra and natto, served with our homemade Tosa soy sauce.

Chicken Nanban originated in Miyazaki Prefecture. The key is the homemade tartar sauce and the secret Nanban vinegar. The deliciousness of the juicy meat combined with the sweetness and acidity of the sauce is irresistible.

Served with charcoal smoked bacon and a soft onsen egg.

Half... 440 yen

The crunchy texture is irresistible, a delicacy that is not too sweet and not too sour. Once you start eating, you won't be able to stop. Be careful not to overeat!

A freshly rolled omelette made with plenty of fresh seaweed from Lake Hamana. The aroma of bonito broth and seaweed is abundant.

Freshly rolled hot dashi-maki tamago made with plenty of Hakata specialty mentaiko.

Tsuyahime is a new rice variety that has gained attention for its characteristics: 'grain size', 'white luster', 'deliciousness', 'aroma', and 'stickiness', surpassing Koshihikari. The rice itself becomes a feast, enveloping you in bliss with every bite. It is a rice that we especially want those who love white rice to try. We source this rice directly from Yamagata and serve it to you.

The 'Tsuyahime' rice, which is said to surpass the famous Koshihikari from the chef's hometown of Yamagata, is cooked in a clay pot after you place your order. It is served with a generous amount of freshly grated mountain wasabi on top of the steaming hot rice. Its simplicity enhances the deliciousness. Additionally, freshly shaved semi-dried bonito flakes are added as a finishing touch. Please note that it may take some time to prepare. We recommend ordering early. [How to Enjoy Wasabi Rice] 1. Fluff the rice well and serve it in a bowl. 2. Sprinkle mountain wasabi and drizzle a little Tosa soy sauce. 3. Mix it so that the wasabi blends well with the rice. 4. Finally, top it with freshly shaved semi-dried bonito flakes to complete! *Start with a small amount of wasabi and soy sauce, and adjust to taste as needed.

Using Tsuyahime rice. The larger rice ball is grilled to perfection with sweet Kyushu soy sauce and carefully cooked over binchotan charcoal.

A perfect combination topped with plenty of mentaiko and further enhanced with butter. You will definitely get hooked.

The nostalgic taste of the past. The best way to enjoy it is to eat warm bread together with cold vanilla ice cream.