Mikasa

To enhance the gentle flavor of Inunaki pork, we created a yuzu sauce instead of an orange sauce. Please enjoy.

By sprinkling freshly ground black pepper, the umami of Awaji Jidori chicken is further enhanced.

Crisply fried natural white fish topped with Hokkaido salted kombu, for customers to squeeze their own lemon.

A rich dish combining Danish Camembert cheese and Italian prosciutto ham.

Shrimp, oysters, scallops, squid, fish, surume

- Awajishima Jidori - Inunaki Pork Loin - Thick-cut Bacon

・Eggplant・Sweet potato・Shiitake mushroom・Lotus root・Asparagus・Red pickled ginger・Perilla leaves (2 sheets)・Rape blossoms・Matsutake mushroom・Onion・Nagaimo (Chinese yam)・Tempura

Ebi Mayo, Eggplant Cheese Tomato Sauce, Karashi Lotus Root, Squid Mentaiko, Sardine Ume Sauce, White Fish and Mochi Layered Tempura with Sweet Sauce, Asparagus Parmesan, Taro White Miso Tadak, Camembert Prosciutto, Hon Maguro Iso Tempura

Five pieces

・Mentaiko (spicy cod roe) topping ・Nagaimo (Japanese yam) with plum dressing ・Shallow pickles for 385 yen

- Bluefin tuna sashimi - Squid sashimi - White fish - Assorted sashimi platter

Tempura and egg on rice bowl

Homemade sudachi sherbet