Totora

This is a thick roll wrapped with seasonal fresh fish, gari, shiso, cucumber, and tamagoyaki. We also have a DX option available. Regular price: 3200 yen, DX: 4200 yen, topped with sea urchin, salmon roe, and caviar.

Handmade 2:8 soba noodles mixed with homemade XO sauce and topped with karasumi. A soba dish that serves as a snack during the meal.

The rice is cooked with dashi. It has been a consistent favorite since the opening. Luxuriously topped with shark fin sauce.

It varies by season, but it contains about 10 types of vegetables.

Enjoy the sweet and sour pork made with Iwate Prefecture's brand pork and homemade black vinegar, paired with plum.

We prepare it seasonally. It will be cooked when you place your order. It takes about 40 minutes. Thank you for your understanding. Examples: Chicken and Mixed Rice 4800 yen, Sweetfish and Edamame Rice 5800 yen, Sea Bream Rice 5800 yen, Eel Rice 5800 yen, Salmon Roe and Shiso Rice 6800 yen, Pike Conger and Sea Urchin Rice 6800 yen. It is cooked in 2 go, and if there is any leftover, please take it home as rice balls.

Single item, Bluefin Tuna, 3800 yen

Served with homemade ponzu sauce.

Marinated tuna belly in a special soy sauce. The aroma of ground sesame enhances the flavor. Enjoy with wasabi if desired.

Homemade rich sesame sauce coats the spear squid and pairs well with alcohol.

Infinite green pepper. Most ordered by regular customers. Many repeat orders.

It is common to use Saikyo miso for pickling, but our restaurant uses homemade sweet bean paste. The richness that can only be achieved with red miso is a characteristic feature.

Kinpira made with ginger. Enjoy as a snack with alcohol.

Lightly pickled seasonal vegetables. For example, pickled mustard greens 600 yen, pickled okra 700 yen.

Simple and carefully selected mentaiko.

The aroma and texture of smoked daikon radish add an accent. It pairs well with sake.

This is a mashed tofu dish made with seasonal fruits.

Gently simmered in the finest broth.

Although it may not be familiar to the ears now, there is a type of Japanese croquette called sasara-age. Sasara-age is characterized by the use of taro (also known as ebiimo) and does not use cream. To make it suitable as a snack with sake, we take the time to cook the taro in broth until smooth, resembling cream. Orders can be made from one piece.

Cut into large pieces and served as crispy fried burdock.

Shrimp mayonnaise that everyone loves, prepared in the Totora style. It features a sweetness from fruits.

Orders can be made from one serving. The contents vary by season.