Kamon

Nihachi soba made from stone-ground buckwheat flour from Horokanai, Hokkaido. The broth is flavored with the aroma of honkarebushi and the umami of saba bushi.

It is cold kake soba. Made with 28% buckwheat flour from Horokanai, Hokkaido, ground with a stone mill. The broth has the aroma of honkarebushi and the umami of saba bushi, prepared with honkae.

In cold seasons, a simple warm kakesoba. Made with 2:8 soba flour from Horokanai, Hokkaido, ground with a stone mill. The broth features the aroma of honkarebushi and the umami of sababushi.

A 100% duck broth simmered for 6 hours using Aichi duck bones, with fluffy homemade duck tsukune. The main focus is to enjoy the aroma and umami of the duck, so this soba uses strong-textured Seattle-produced buckwheat flour with a mild aroma.

Low temperature cooked roast duck that has been simmered for 6 hours in 100% duck broth made from Aichi duck bones. The main focus is to enjoy the aroma and umami of the duck, so this soba uses strong-textured Seattle-produced buckwheat flour, which has a mild aroma.

This is cold soba served with a stew of pork belly and walnut miso blended with Zenkoji miso and red miso.

A bowl filled with more than five types of fresh and aged fish

The combination of teriyaki duck thigh with green onions and egg yolk is the best.

Juicy and chewy duck thigh meat with a rich sauce and wasabi. Flavor bursts with every bite.

This is duck meat for foie gras that has a slight aroma of foie gras fat. Served with a classic jam made of orange and ginger, along with a balsamic sauce.

Fluffy tsukune with refreshing egg yolk vinegar

It is tempura made from loin meat. With mild French lake salt.

Grilled duck breast marinated in Saikyo miso with green onions. A dish with a fragrant aroma of miso.

Wrapped in a unique blend of minced meat with potatoes and cheese.

This is a pâté finished in a Japanese style. It has no unpleasant odors and is well-received even by those who are not fond of liver.

Moist and tender breast with classic daikon.

Aichi duck thigh meat, Moulard duck, and Miyagi duck loin are served in small portions to compare the differences in origin.

Usually, it is made with crossbred duck. During the hunting season, we can also prepare natural duck upon request after making a reservation.

We serve a platter with more than 5 types of fish at all times.

This includes large migratory fish such as yellowtail and amberjack, as well as blue-backed fish like mackerel and horse mackerel.

It is a classic sea bream, but whether it is fresh or aged is something to look forward to.

This is a pickling that is done for a short time after ordering, allowing you to fully appreciate the flavor of the fish.

This is a side dish that is not too salty and appeals to a wide range of people.

The mentaiko is wrapped in perilla leaves and grilled.

A classic accompaniment for sake.

This is a ray fin made with mirin and soy sauce, not the commonly seen salt and sugar ray fin.

It is dressed with oil infused with bonito flakes. Please enjoy it with soba miso or Nanko plum.

The slightly firmer cream cheese is marinated in soba miso. It pairs well with both wine and sake.

Carpaccio of fish dried with kombu. With seasonal spice oil.

Tempura filled with oil-marinated dried tomatoes that have a mellow acidity

We made tempura of French Aligot.

Cheese marinated in miso is sandwiched between eggplants.

Cutlet made with Sawara marinated in Saikyo and served with Parmigiano

Non-simmered Buri Daikon

Rare steak grilled only on the surface

We use a secret salted horse mackerel instead of anchovies.