炭×kappo oriori

A high-end fish known for its rich fat and tender flesh. We often serve the ones from Nagasaki Prefecture, raised in nutrient-rich tides. Grilled in the primitive style to bring out its flavor, enjoy the fragrant skin and the umami-rich flesh with Kochi specialty 'Buddha's Hand Citrus Ponzu.'

A whole large shrimp, about 15 centimeters, is carefully grilled over charcoal, preserving its juiciness while concentrating its aroma and flavor, allowing you to savor the natural taste of the ingredient. Served with coarse salt from Okinawa that evokes the scent of the sea.

The belly cut with excellent fat content is grilled slowly to maximize its aroma and concentrate its flavor by carefully processing the skin. A luxurious dish topped with ikura on a bed of grated daikon.

Served freshly grilled from the order. Each bite of the pleasantly firm flesh releases umami and the aroma of straw that returns to the nose. This is a dish we highly recommend you enjoy during the summer season.

The sashimi platter can be prepared with the freshest ingredients available that day, so please feel free to let us know your preferences.

Black Wagyu beef sourced from trusted wholesalers across Japan. The cut is selected based on the time, focusing on pieces that are not too heavy but allow the rich flavor of the meat to shine through. Grilled seasonal vegetables are served alongside, with a touch of pickled fresh pepper and salt from Hyakusho in Fukui's Echizen coast, showcasing our attention to detail.

From Suzuka City in Mie Prefecture, wild boar that has been properly processed during the fatty season from autumn to winter is grilled over charcoal. Served with ripe yuzu pepper, Hyakusho salt, and sudachi, the meat is presented by cut.

Awaji Sweet Onion No.1 brand. This dish pursues the characteristics of Awaji Sweet Onion, including its 'softness', 'sweetness', as well as the 'spiciness' and 'aroma' that are typical of onions. Directly delivered from Sumoto Farm.

Directly shipped from Tokushima Shiitake Farm. Carefully selected for its particularly thick texture among shiitake mushrooms. Shiitake mushrooms are low-temperature cooked with chicken fat, kombu, and bonito flavor, then finished over charcoal for a fragrant result.

Two types of potatoes prepared in their own ways. The fluffy and moist 'Kita Akari' is steamed, while the crispy 'Inca no Mezame' is grilled over charcoal for a fragrant finish. Served with a sauce enhanced by sour cream and anchovies, along with smoked daikon for an 'adult flavor.'

An assortment of seasonal sake appetizers. Please order one serving per person at 1400 yen.

Blanched early summer leafy vegetables.

A luxurious clay pot rice made with high-quality salmon belly that has been grilled to a fragrant crisp, combined with extravagant salmon roe. It undergoes minor changes with the seasons.