Oniku to Haabu to Kunsei OLA

This is a dish made with okra and corn, fried in beer batter. Please enjoy it with our homemade smoked mayonnaise made from scratch. (The contents may change depending on the availability of ingredients.)

This is a spice curry made with meat simmered in red wine for a long time! The portion is not too large, so it's a dish you can easily finish. (Only the rice can be served in a large portion)

Bacon is made using wood chips from barrels used to age Ichiro's Malt whiskey. The sweet aroma of the whiskey pairs perfectly with the bacon, so please give it a try.

Instantly smoked right in front of you upon order. A freshly made dish with aromas spreading along with the rising smoke. Perfect as a companion for drinks.

Like smoked chips, this is a momentarily smoked item.

This is an original herb zangi created by our owner, Hikai Matsuura, after numerous trials. By marinating in several fragrant herbs, it becomes crispy on the outside and juicy on the inside. With each bite, the refreshing aroma of the herbs spreads, presenting a new form of zangi. It pairs perfectly with both beer and wine, making it our signature menu item.

Dedicated to spice lovers, our original French fries. A subtle kick from the pepper, the richness of garlic, the aroma of curry, and a perfect balance of salt... all these elements create a dish that is addictive and hard to resist.

Thinly sliced carpaccio made from beef heart that has been gently cooked at low temperature. The special sauce of roasted onion and garlic enhances the flavor, and it is finished with a generous amount of aromatic Parmigiano cheese. This dish pairs exceptionally well with red wine and is unique to our restaurant.

Garlic sprouts that have been blanched to enhance their texture are slowly marinated in fragrant smoked soy sauce. With a crisp bite and a hint of smoky aroma, they are an addictive accompaniment that pairs well with drinks. This popular snack has many repeat customers!

Thick shiitake mushrooms marinated in smoked soy sauce and black pepper, soaked in aromatic oil, and slowly cooked at low heat for one hour. A dish that expands in flavor with each bite, perfect for pairing with beer or wine.

A sweet fruit compote that has been slowly simmered, layered with the richness of mascarpone and the saltiness of prosciutto. A dish with a perfect balance of sweetness, saltiness, and acidity, offering a delightful experience. A versatile menu that can be enjoyed before or after a meal.

A new sensation ajillo made with soft and tender eggplant and flavorful bacon, simmered in tomato sauce, fresh cream, and oil. The aroma of herbs rises gently, creating a refined and rich taste. Enjoy it generously soaked in the baguette.

Carefully remove the meat from fresh Watarigani, and simmer the flavorful shells slowly with brandy to create a rich broth. Combine sautéed crab meat with tomato sauce and aromatic sage for a luxurious dish that is simmered to perfection.

The duck meat, carefully cooked from the skin side to remove excess fat, is crispy on the outside and moist on the inside. Finished with a sprinkle of black pepper and lightly charred to enhance the aroma. The sauce, a perfect blend of noodle dipping sauce, apple vinegar, butter, and black pepper, offers a delightful balance of richness and acidity. This is a roast that you can enjoy even in its lingering aftertaste.

A juicy and perfectly cooked beef skirt steak, generously topped with a sauce that combines the depth of red wine and the refreshing kick of wasabi. It pairs exceptionally well with alcohol.