Hakko Sosaku Ryori TSUBAKI

This is organic dried daikon radish sourced from contracted farmers. In winter, it is simply simmered with soy sauce and salt. In summer, it is prepared as a salad dressed with sweet sake and onion koji.

Tossed with homemade sesame sauce, sweet sake, and soy sauce koji.

This is Chikuzen-ni, a dish simmered slowly in plenty of shiitake mushroom broth with an abundance of organic, pesticide-free vegetables and naturally raised chicken, seasoned with natural brewing condiments and fermented seasonings. Enjoy the aroma of the broth, the fragrance of the vegetables, and the depth of flavor from the umami and fermentation.

This is a tomato soaked in enzyme peach syrup. It has a melting flavor like fruit.

This is a potato salad made with homemade soy milk mayonnaise, featuring taro and potatoes marinated in salt koji. The gentle flavor of the soy milk mayonnaise harmonizes with the taste of the salt koji.

This is a mixture of plenty of shiitake mushrooms, dried daikon radish broth, and naturally brewed sauce, combined with raw koji and natto to ferment. It is rich in flavor and exceptionally delicious. It is the favorite dish of the owner.

This is a marinade made by slowly sautéing three types of organic mushrooms and mixing them with garlic koji. It pairs exceptionally well with alcohol. Enjoy it as a snack with your drinks.

This is vegan kimchi made with lacto-fermented napa cabbage combined with our homemade sauce. It has a deep flavor, not only spicy but also savory. It's great that it's additive-free and rich in lactic acid bacteria.

These are homemade nuka pickles. A nuka bed full of love and good bacteria, mixed daily by everyone's hands.

This is a namero with fermented myoga marinated in kombucha. It is perfect as a snack with alcohol.

On top of organic avocado, we place homemade apple vinegar, shiso leaves, and soy sauce koji. It pairs well with both drinks and rice.

This is a super delicious liver stew made by simmering drug-free chicken liver with umami seasoning for about 3 hours. It pairs perfectly with alcohol.

This is a carpaccio made with seasonal fish. Enjoy it with a dressing of plum vinegar and olive oil, along with a sauce made by marinating enzyme-rich plum fruit in soy sauce.

The bonito is pickled in rice bran and then grilled with a sprinkle of salt. Enjoy the flavor of the rice bran pickling and the aroma and taste of the grilled bonito. It is delicious on its own, or you can try it with enzyme plum soy sauce.

Low-temperature cooked, drug-free chicken breast marinated in salt koji. The tender and well-seasoned breast meat pairs very well with the ethnic sauce.

This exquisite dish is made with natural beef, slowly cooked with sweet sake and sweet miso, creating a deep flavor that pairs perfectly with alcohol.

This is char siu made from antibiotic-free pork marinated in soy sauce and sake lees for two days, then roasted to perfection in an open oven. Its tenderness and deep flavor are addictive. It is also used in fried rice.

This is ginger grilled lamb made with antibiotic-free breast meat marinated in salted koji and coated with homemade sauce.

This is Mapo Tofu made with three types of koji and miso. The tofu is marinated in onion koji and drained. Enjoy the exquisite spiciness and the deep fermentation of the koji and miso in this Mapo Tofu.

Pork raised without antibiotics, marinated for two days in salt and sake lees, slowly simmered with ginger and green onions until tender. Enjoy it wrapped with homemade vegan kimchi and homemade fermented sauce.

This dish features natural Sawara marinated in a fermented miso bed. It pairs well with rice or as a delicious accompaniment to sake.

This hamburger is made with naturally raised pork and four types of koji, along with homemade soy milk mayonnaise. It has a strong hamburger flavor, is rich, and delicious. Enjoy it with a Japanese-style sauce made with homemade ponzu.

This is Buri Daikon made with natural Buri and organic Daikon and ginger, slowly simmered with authentic seasonings using traditional methods. It is topped with shaved organic yuzu.

The pork, which is free of antibiotics and marinated in sake lees, is topped with homemade sesame sauce and Tosa vinegar jelly.

This is fried chicken made from antibiotic-free chicken marinated in four types of koji. One type is thigh meat marinated in hishio koji, and the second type is breast meat marinated in soy sauce and sake lees.

This is naturally fried horse mackerel marinated in salt koji. The homemade tartare sauce contains homemade nuka pickles and enzyme lemon. Enjoy the new fried horse mackerel.

These are gluten-free French fries made from organic potatoes fried in rice flour. They are served with salt from Onokoro Shizuku, rich in minerals from Awaji Island.

This is fermented brown rice made by cooking organic brown rice, black rice, and adzuki beans together. The rice accompaniments include homemade pickled vegetables, homemade vegan kimchi, natto with koji, and tsukudani. Please enjoy it with a rich dashi miso soup.

This is fermented brown rice made by cooking organic brown rice, black rice, and adzuki beans together. Enjoy it with sesame salt.

This is enzyme brown rice made from organic brown rice, black rice, and adzuki beans that have been cooked and fermented. On top, it is garnished with plum, seaweed, cream cheese, and soy milk mayonnaise. It is harmoniously balanced and pairs well with rice.

This is a spice curry made with five types of koji and miso. The spices are blended to your preference. Enjoy the depth of flavor and the combination of spices.

This fried rice contains drug-free pork and shrimp marinated in soy sauce and sake lees. The rice is made with enzyme brown rice. It is seasoned with homemade oyster koji. Enjoy the luxurious taste, the flavor of oysters, and the essence of fermentation.