Sakatrina

Fresh sea bream cooked with a light broth. Perfect as a finishing dish or an appetizer. Made with domestically produced Koshihikari rice!

About 10 types of sashimi including fish, local chicken, and seasonal vegetables at this price!

Plump liver from freshly caught chicken! Limited availability, sold out quickly.

Domestic beef offal is cooked in a light broth. Please try it with our homemade glutamate ponzu sauce.

Domestic young chicken thighs grilled over charcoal.

Sasa meat with the freshness of sashimi, lightly grilled on the surface with plum and wasabi

Grilled double cheese wrapped in perilla leaves, resembling sukiyaki, served with a sauce and eaten with egg yolk.

Quickly seared fresh liver with sesame oil and green onions

We carefully select the neck part of the local chicken from Tamba Sasayama.

Meat from the shoulder to the wing part, with a texture similar to toro

We use fresh hearts, making it very juicy.

Grilled chicken breast and green onions alternately skewered and cooked with sauce.

Crispy on the surface, seasoned with salt

A popular part that has become a specialty of Nagoya

A part of the stomach muscle with an irresistible unique texture.

The cartilage in the chest located just below the collarbone (clavicle)

The part of the tail that is the most fatty and has a melting texture.

A rare part that yields only 10 grams per bird.

Butter Soy Sauce

Quickly grilled mentaiko

A highly addictive dish made with Tanba jidori chicken wings coated in a special sweet and spicy sauce!

An assortment of breast meat, thigh meat, and liver from freshly caught chicken. Enjoy with Satsuma soy sauce or kombu ponzu, as you prefer.

The thigh meat of freshly caught chicken is seared on the skin side.

Enjoy the lightly fried tai with rock salt or tempura dipping sauce.

Fresh young chicken marinated in a light sauce and deep-fried. It's crispy and juicy.

We fried slightly sweet potatoes of the 'Inca's Awakening' variety. Please enjoy them with chili cheese sauce.

We wrapped scallops and Camembert in a croquette. Please enjoy it with pumpkin sauce.

This is a fried dish featuring the texture of yomogi wheat gluten and the richness of Camembert.

Succulent shrimp and mushrooms simmered in garlic oil.

Rolled octopus and yam in eggs, finished in an Akashi-style with a refreshing Japanese dashi and mitsuba.

Rich risotto made with homemade soup, fresh cream, and cheese.

Finished lightly with a refreshing chicken broth.