Ushinohone Honten

We prepare a selection of seasonal fresh fish sashimi, carefully chosen by our chef from various regions across the country, with different offerings each day. The fish used includes seasonal fresh fish from places like Ine and other regions nationwide. You can enjoy fresh fish that varies with the seasons. Starting from 1,800 yen per person.

Crispy tempura fried in rice oil, prepared with carefully selected ingredients by our chef, available daily with a changing selection. We use rice oil to achieve a fluffy interior and a crispy exterior, making this our proud specialty.

At our shop, we only use high-concentration soy milk extracted from domestically produced soybeans. It has a rich flavor and a deep, mellow finish. Additionally, we have grated yuzu into the soy milk, allowing you to enjoy fragrant tofu.

Please enjoy our signature stew 'Beef Bone', made by slowly simmering the broth and fond de veau that has been loved since our establishment.

We prepare our mackerel sushi using rice from contracted farmers in Kyoto Tango, seasoned with mellow red vinegar, and combine it with mackerel directly shipped from Ise, resulting in a sushi with a strong umami flavor.

Duck Sake Steamed with Pear Vinegar

Shrimp and walnut salad

Grilled Scallops with Red Manganji Sauce

Grilled sweetfish soaked in sauce

Ikura (salmon roe) with sudachi (citrus fruit)

Beef Shabu with Egg Yolk Sauce

Duck Tenderloin with Wasabi

Squid, Aonori (green laver)

prosciutto with sesame sauce

Grilled Octopus with Salt and Lemon

Fresh Sea Urchin with Potato Sauce

Mushroom puree

Fried with a twist - Sansho pepper

Yuzu Miso Ground Meat

Topped with Karasumi

Wasabi Grated

Smoked Pickled Radish Tartare

Grilled with Sansho Sauce

Red Manganji Pepper Sauce

Mushroom Sauce

Shiso Seed and Turnip with Grated Daikon

Japanese Chestnut and Soy Milk Sauce

Delicious Dashi Sauce

Autumn's Gathering

Nameko mushrooms and chrysanthemum in a thick sauce

・Ume (plum)…680 yen・Chirimen Sansho (dried young sardines with pepper)…680 yen・Kombu Tsukudani (kelp simmered in soy sauce)…680 yen・Fresh Sea Urchin…1,200 yen・Boiled Shirasu (young sardines) with Aonori (green laver)…900 yen

Ohara Herbal Tea Sauce

A selection of seasonal fresh fish sashimi carefully chosen by our chef from various regions across the country, prepared daily. The fish includes seasonal fresh catches from places like Ine and other areas nationwide. Enjoy fresh fish that changes with the seasons. Starting from 1,800 yen per person.

Crispy tempura fried in rice oil, made with carefully selected ingredients by our chef, prepared daily. We use rice oil to achieve a fluffy interior and a crispy exterior, making this our proud specialty.

Our shop uses only high-concentration soy milk extracted from domestically produced soybeans. It has a rich and deeply mellow finish. Additionally, we have grated yuzu into the soy milk, allowing you to enjoy fragrant tofu.

Please enjoy our signature stew 'Beef Bone', made by slowly simmering the broth and fond de veau that has been loved since our establishment.

We prepare our mackerel sushi using rice from contracted farmers in Kyoto Tango, seasoned with mellow red vinegar, and combine it with mackerel directly shipped from Ise, resulting in a flavorful mackerel sushi.

Duck Sake Steamed with Pear Vinegar

Beef Shabu with Sesame Sauce

Scallop with Red Manganji Sauce

Fried with a twist - Sansho

Duck Soboro Miso

Tuna with Egg Yolk Sauce

Duck Tenderloin with Wasabi

Squid topped with fresh sea urchin

Cream Cheese and Almonds

Aonori Salt

Crab meat, Yuzu

Braised Wagyu Beef with Turnip Sauce

Abalone liver butter

White fish with ponzu sauce

Seared Yellowtail with Sake Lees Dressing

Wasabi Grated

Served with white yam sauce

Turnip with grated daikon and rapeseed tartar

Red Manganji Pepper Sauce

Kumquat Purée with Burdock and Sansho Sauce

Herbal medicine soup style

Cauliflower Sauce

Grilled with Sansho Sauce

Kujo Green Onion Sauce

Wasabi and Aosa Seaweed Sauce

Winter Onion Aromatic Sauce

・Ume (plum)…680 yen・Chirimen Sansho (dried young sardines with pepper)…680 yen・Kombu Tsukudani (kelp simmered in soy sauce)…680 yen・Nama Uni (fresh sea urchin)…1,200 yen・Kamaage Shirasu (boiled whitebait) and Aonori (green laver)…900 yen

Ohara Herbal Tea Sauce

A selection of seasonal fresh fish sashimi carefully chosen by our chef from various regions across the country, prepared daily. The fish includes seasonal fresh catches from places like Ine and other areas nationwide. Enjoy fresh fish that changes with the seasons. Starting from 1,800 yen per serving.

Crispy tempura fried in rice oil, made with carefully selected ingredients by our chef, prepared daily. We use rice oil to achieve a fluffy interior and a crispy exterior, making this our proud specialty.

At our shop, we only use high-concentration soy milk extracted from domestically produced soybeans. It has a rich and deeply mellow finish. Additionally, we have grated yuzu into the soy milk, allowing you to enjoy fragrant tofu.

Please enjoy our signature stew 'Beef Bone', made by slowly simmering the broth and fond de veau that has been loved since our establishment.

Using rice from contracted farmers in Kyoto Tango, seasoned with mellow red vinegar, and prepared with mackerel shipped directly from Ise, we create a flavorful mackerel sushi paired with pickled mackerel.

Kyotanba Pork with Sesame

Beef shabu with grated yam

Crushed shellfish with red Manganji sauce

Duck Soboro with Nut Miso

Firefly squid and aonori

Tuna with Egg Yolk Sauce

Scallop with Cherry Blossom Vinegar Jelly

Topped with raw sea urchin

First Bonito with Red Turnip and Grated Daikon

Steamed Chicken with Aromatic Sauce

Boiled shirasu (young sardines) with yuzu

Soft-shelled turtle sauce

Duck Sake Steamed with Black Shichimi

Abalone with liver butter sauce

Braised Octopus

As is... 750 yen, boiled shirasu and shirasu with Kujo green onions 900 yen, wagyu beef and nanohana 1100 yen

Tatsuta-age 880 yen, Chicken Wings Fried with Yurin Sauce 700 yen

Wasabi Grated

Served with white yam sauce

Fava bean sauce

Red Manganji Pepper Sauce

Spring Cabbage Sauce

Consommé of Golden Turnip

Dusted with Karasumi

Grilled with Sansho Sauce

Aged Potato Sauce

・Steamed pork and Kyoto celery ・Braised soft bone lotus steam

with Fuki Miso

・Ume (pickled plum)…680 yen・Chirimen Sansho (dried baby sardines with pepper)…680 yen・Kombu Tsukudani (kelp simmered in soy sauce)…680 yen・Fresh Sea Urchin…1,300 yen・Boiled Shirasu (whitebait) with Aonori (green laver)…900 yen

Ohara Herbal Tea Sauce

We prepare a selection of seasonal fresh fish sashimi, carefully chosen by our chef from various regions across the country, with different options available each day. The fish used includes seasonal fresh fish from places like Ine and other regions nationwide. You can enjoy fresh fish that varies with the seasons. Starting from 1,800 yen per person.

Crispy tempura fried in rice oil, made with carefully selected ingredients by our chef, available daily with a changing selection. We use rice oil to achieve a fluffy interior and a crispy exterior, making this our proud specialty.

At our shop, we only use high-concentration soy milk extracted from domestically produced soybeans. It has a rich and deeply mellow finish. Additionally, we have grated yuzu into the soy milk, allowing you to enjoy fragrant tofu.

Please enjoy our signature stew 'Beef Bone', made by slowly simmering the broth and fond de veau that has been loved since our establishment.

Using rice from contracted farmers in Kyoto Tango, seasoned with mellow red vinegar, and combined with mackerel shipped directly from Ise, we create a flavorful mackerel sushi.

Kyotanba Pork with Sesame

Lightly Pickled Long Yam

Whelk with red Manganji sauce

Grilled Conger Eel with Tosa Jelly

Octopus and young ginger

Tuna with Egg Yolk Sauce

Sake Stew with Wasabi

Scallops with White Soybean Curd Salad

Today's White Fish with Lemon Dressing

Steamed Chicken with Black Shichimi

Wagyu Shabu Ponzu

Sweet Shrimp with Delicious Dashi Jelly

Duck Soboro with Flower Pepper

Abalone liver butter

Clam, Yuzu

Manbanshi Pepper Sauce

Red Manganji Pepper Sauce

Matcha sauce and mountain wasabi

Summer Salsa

Dusted with Karasumi

Grilled with Sansho Sauce

Aged Potato Purée with Aonori Seaweed

Ginger Sauce with White Sweet Potato

Tataki with Young Sprout Vinegar

Real Sansho Pepper Sauce

・Ume (pickled plum)…680 yen・Chirimen Sansho (dried baby sardines with pepper)…680 yen・Kombu Tsukudani (kelp simmered in soy sauce)…680 yen・Fresh Sea Urchin…1,300 yen

Ohara Herbal Tea Sauce

We prepare a selection of seasonal fresh fish sashimi, carefully chosen by our chef from various regions across the country, with different offerings each day. The fish includes seasonal fresh catches from places like Ine and other areas nationwide. You can enjoy fresh fish that varies with the seasons. Starting from 1,800 yen per person.

Crispy tempura fried in rice oil, made with carefully selected ingredients by our chef, prepared daily. We use rice oil to achieve a fluffy interior and a crispy exterior, making this our proud specialty.

At our shop, we only use high-concentration soy milk extracted from domestically produced soybeans. It has a rich and deeply mellow finish. Additionally, we have grated yuzu into the soy milk, allowing you to enjoy fragrant tofu.

Please enjoy our signature stew 'Beef Bone', made by slowly simmering the broth and fond de veau that has been loved since our establishment.

Using rice from contracted farmers in Kyoto Tango, seasoned with mellow red vinegar, we create a flavorful mackerel sushi with mackerel sent directly from Ise, accompanied by pickled mackerel.

Duck breast with pear vinegar

Prosciutto and Myoga Vinegar

Whelk with red Manganji sauce

Japanese Beef Simmered with Grated Daikon

Ayugai with Young Fish and Butternut Squash

Tuna with Egg Yolk Sauce

Special Fried

Octopus with Shiso Ponzu

Herring with Grated Yam

Fresh gluten and sake lees white dressing

Squid and Fresh Sea Urchin

Sweet shrimp with umami dashi jelly

Shrimp, New Ginger, Yuzu

Abalone liver butter

Topped with Karasumi

In delicious broth

Smoked pickled vegetables tartar

Walnut and Koji Miso, Dengaku Style

Red Manganji Pepper Sauce

Wasabi Sauce

Herbal soup with plenty of mushrooms

Topped with Grated Yam

Autumn Eggplant with Grated Daikon

Wakasa-style Grilled

Aged Potato Purée

Chestnut Sauce

Burdock and Red Wine Sauce

・Ume (pickled plum)…750 yen・Chirimen Sansho (dried baby sardines with pepper)…750 yen・Kombu Tsukudani (kelp simmered in soy sauce)…750 yen・Fresh Sea Urchin…1,300 yen

Ohara Herbal Tea Sauce

Miyazu Junmai Daiginjo

Enjoy the umami of Maizuru Junmai rice, with a balanced and slightly dry flavor that is not overwhelming. Please enjoy it chilled or warmed.

Fushimi Junmai Origarami has a light mouthfeel and a refreshing finish. It pairs well with simmered dishes and more.

Miyagi Special Honjozo

Fukushima

We mainly offer natural wines made using organic farming methods, carefully selected by our sommelier. These wines, filled with the true flavors of the grapes, the characteristics of the land, and the producer's passion, complement and enhance the dishes.

Origin: Italy, Veneto Region Variety: Garganega Price: 900 yen

Origin: Italy Lazio Variety: Montepulciano/Shiraz 950 yen

Non-alcoholic

The fresh and crisp aroma of green tea

The fragrant aroma of roasted green tea

Natural flavor with the power of enzymes

With homemade ginger syrup

Infused Lime Flavor

Wheat

Yam

Yam

・Cold ・Warm

Cold, Warm

Cold, Warm