Oysters, Meat and Craft Beer Nanoshizuku

Carefully cook plump, large oysters from Hiroshima over low heat, and use the resulting broth as the dipping sauce. We use A5 grade black wagyu beef. Enjoy the combination of the oyster broth, the umami of the wagyu beef, and egg.

Please enjoy the large Hiroshima oysters cooked slowly, together with sliced A5 grade black wagyu beef. The sweetness of the roe connects the oysters and the meat.

The fresh sea urchin is lightly grilled just before serving, enhancing its aroma. Please enjoy the collaboration of the ocean's fragrance and the A5 Wagyu in your mouth.

These are rare white eggs laid by chickens raised on 30 types of feed made from rice and fermented foods produced on the farm.

A delicious and healthy beef bowl made with A5 black-haired Wagyu beef, salmon roe, and multigrain rice.

A platter of seasonal vegetables, primarily featuring Kyoto vegetables. It includes a mix of grilled vegetables and pickled vegetables.

Tomato, cream cheese, olive oil, and Parmesan cheese

Please enjoy Kyoto-grown eggplant with egg yolk.

Pickles of boiled octopus and cucumber from Hokkaido

We use the fish sourced that day.

It is a salad with pork prosciutto and vegetables.

We finish the yam and natural cheese on a hot plate until it melts.

Steamed oysters in their shells, rich in aroma and flavor from Sanriku

5 to 6 plump oysters from Hiroshima

5 to 6 plump oysters from Hiroshima

5 to 6 plump oysters from Hiroshima

Platter of grilled duck breast and prosciutto

This is a carpaccio made with fish sourced on the same day.

A platter of fish sourced on the same day.

Grilled octopus and cheese until gooey on a hot plate.

Marinated octopus and fresh wasabi from Hokkaido

Bread

Wild boar and deer

Enjoy prosciutto and ikura with chewy pasta.

Please enjoy with 5 to 6 oysters and the oyster broth.

If you order a course menu that includes dessert, we will change it for free.

Creamy and melt-in-your-mouth raw chocolate ice cream