Sake Tei Akasaka Kanesaku

Meat sushi made with Ozaki beef. Grilled with sweet soy sauce from the same Miyazaki Prefecture.

Well-raised, with flavorful fat and red meat. Definitely try it grilled over charcoal.

We have braised the habaki from the center of the Ozaki beef thigh until tender.

A plate featuring a variety of handmade salted fish and pickles. Perfect as a side dish for sake.

Changes depending on the season, including sardines and oysters.

Various fresh fish such as yellowtail and salmon are marinated in koji, depending on the availability.

Homemade cottage cheese marinated in miso and sake lees from Oogatsura Shop in Nagano Prefecture.

A selection of aged fish including bluefin tuna, freshly delivered from Tateyama, Chiba.

Fresh fish directly shipped from Chiba Tateyama is aged to bring out its umami flavor. Served with aged warm sake.

Freshly delivered directly from Miyagi Prefecture and Hyogo Prefecture. Availability may vary depending on stock.

We offer a whole conger eel prepared in various ways, including grilled, tempura, and simmered. We also have conger eel bone crackers.

A dish of grizzly bear tongue grilled over charcoal, delivered from Hakodate.

This is wild boar delivered from Kisarazu, Chiba Prefecture. It is also grilled over charcoal. The cut may vary depending on the availability.

Made primarily from game such as deer and wild boar from Honshu.

We simmered Higuma offal, freshly delivered from Hakodate, with tomatoes and herbs. Enjoy it paired with a robust Japanese sake.

Civet caught in Odawara, Kanagawa Prefecture, made into char siu.

This is a chewy udon made from whole grain flour with a strong texture.

Made with sake lees from a Japanese sake called Takeisen from Hyogo Prefecture.

Made with handmade cottage cheese, this cheesecake has a gentle flavor. It can also be enjoyed as a snack with alcohol.