炭×kappo oriori

A high-end fish known for its rich fat and tender flesh. We often serve the ones from Nagasaki Prefecture, raised in nutrient-rich tides. Grilled to bring out its natural flavors, enjoy the crispy skin and flavorful flesh with Kochi specialty 'Buddha's Hand Citrus Ponzu'.

A whole large shrimp, about 15 centimeters, is carefully grilled over charcoal to retain its juiciness while concentrating its savory flavor and aroma, allowing you to enjoy the natural taste of the ingredient. Served with coarse salt from Okinawa that evokes the scent of the sea.

The belly cut with excellent fat content is grilled slowly to maximize its aroma and concentrate its umami by carefully processing the skin. A luxurious dish topped with ikura on top of a generous serving.

Served freshly grilled from the order. With every bite of the pleasantly firm flesh, the umami and the aroma of straw return to the nose. This is a dish you definitely want to enjoy during the summer season.

The sashimi platter can be prepared with the fresh ingredients available that day, so please feel free to let us know your preferences.

Black Wagyu beef sourced from trusted wholesalers across Japan. The cut is selected based on the time, ensuring it is not too heavy while still allowing the rich flavor of the meat to shine through. Accompanied by grilled seasonal vegetables and garnished with pickled fresh pepper and salt from Hyakusho in Fukui's Echizen coast, showcasing our attention to detail.

Awaji Sweet Onion No.1 brand. This dish pursues the characteristics of Awaji Sweet Onion, including its 'softness', 'sweetness', as well as the 'spiciness' and 'aroma' that are typical of onions. Directly delivered from Sumoto Farm.

Directly shipped from Tokushima Shiitake Farm. Carefully selected for its particularly thick texture among shiitake mushrooms. Shiitake mushrooms are low-temperature cooked with chicken fat, kombu, and bonito flavor, then finished over charcoal for a fragrant result.

Grilled over charcoal, the wild boar is properly processed during the optimal fatty season from autumn to winter, sourced from Suzuka City in Mie Prefecture. Served with ripe yuzu pepper, Hyakusho salt, and sudachi, the meat is presented by cut.

Two types of potatoes prepared in their own ways. The fluffy and moist 'Kita Akari' is steamed, while the crispy 'Inca no Mezame' is grilled over charcoal for a fragrant finish. Served with a sauce enhanced by sour cream and anchovies, along with smoked daikon for an 'adult flavor.'

An assortment of seasonal sake appetizers. Please order one serving for each person at 1400 yen per serving.

Blanched early summer leafy vegetables.

You can order it by the piece.

A luxurious clay pot rice made with high-quality salmon belly that is grilled to a fragrant crisp and combined with extravagant salmon roe. It undergoes minor changes with the seasons.