Shizugo

In 2024, this might be the biggest discovery at the tasting event. A Blanc de Noirs at this price. The color is also close to a golden hue to rosé.

The strongest orange wine with an astonishing 6 months of skin and seed contact maceration! It has the colors, flavors, and aromas of passion fruit, mango, papaya, and quince. It will overturn the perceptions of those who do not like orange wine. It is used with Coravin, preventing oxidation.

The first red wine is this light one. It is unfiltered, so all the grape fruitiness remains. After six years, it has matured and is just at the right time to drink.

In 2024, this might be the biggest discovery at the tasting event. A Blanc de Noirs at this price. The color is also close to a golden hue to rosé.

The strongest orange wine with an astonishing 6 months of maceration with skins and seeds! It has the colors, flavors, and aromas of passion fruit, mango, papaya, and quince. It will overturn the perceptions of those who do not like orange wine. It is used with Coravin, preventing oxidation.

The first red wine is this light one. It is unfiltered, so all the grape fruitiness remains. After six years, it has matured and is just at the right time to drink.

At its peak drinking condition after 13 years of aging. This class is often served by the glass. At tasting events, Rully is quite a find, offering a good balance with its price, making it a target to aim for.

The biggest find of 2024. In March, during a tasting event, the Japanese winemaker Chie Sakata was there, and when I casually tried it, I was so shocked I thought I would fall over! In June, it became the cover of the Real Wine Guide, and suddenly the domestic stock disappeared. Until November, our store was the only place where it could be enjoyed in restaurants. It has the power of Côte de Nuits Premier to Grand Cru level at about half the price. Even a certified sommelier couldn't guess it was from Germany in a blind tasting. It pairs perfectly with grilled eel and solire. Prices have been rising, so get it while you can.

In 2024, this might be the biggest discovery at the tasting event. A Blanc de Noirs at this price. The color is also close to a rosy hue from golden.

The strongest orange wine with an astonishing 6 months of maceration with skins and seeds! It has the colors, flavors, and aromas of passion fruit, mango, papaya, and quince. It will overturn the perceptions of those who do not like orange wine. It is used with Coravin, preventing oxidation.

This first red wine is a lighter one. It is unfiltered, so all the grape fruitiness remains. After six years, it has matured and is just at the right drinking time.

At its peak drinking condition after 13 years of aging. This class of wine is often served by the glass. At tasting events, Rully is quite a find, offering a good balance with its price, making it a target to look out for.

The biggest find of 2024. In March, during a tasting event, the Japanese winemaker Chie Sakata was there, and when I casually tried it, I was so shocked I thought I would fall over! In June, it became the cover of the Real Wine Guide, and suddenly the domestic stock disappeared. Until November, our store was the only place to drink it in restaurants. It has the power of Côte de Nuits Premier to Grand Cru level at about half the price. Even a certified sommelier couldn't identify it as German in a blind tasting. It pairs perfectly with back fat and soliles. Prices have been rising, so get it while you can.

Served with either Odate-produced tonburi or tapenade to pair with the first champagne.

This is a harissa blended with six types of spices to pair well with wine. Pair the tannins of orange wine with the spiciness of harissa!

The chicken breast from Akita Hinai is moderately firm, and we select and cut the fatty skin from the breast to roll it up. It is grilled to perfection without becoming dry, keeping it moist. Instead of juice, we use the flesh of caviar lime, specifically ordered from the mutated pink variety, for you to enjoy. This also pairs well with orange wine!

While typically only three tendons are removed, we remove more than eight at our restaurant, making it tender. Instead of long green onions, we use purple onions. The sauce includes, of course, red wine and Madeira wine. We pair it initially with a lighter red wine.

Recently, it's trendy to remove the bones, but we intentionally do not! We want to keep the juices intact and also let you enjoy the cartilage around the joints! This is also the part that showcases the freshness delivered directly from the poultry farm. This pairs well with Chardonnay.

We are generously serving two pieces! This is also grilled with sauce, so pair it with orange wine or red wine.

In 2025, it was very thick and delicious. In summer, yellow zucchini, Manganji peppers, Obihiro Gold Rush (corn), and Hirosaki Taki-kimi (corn) will be available.

The whole chicken is broken down, cut, and skewered. All the trimmings are saved and ground into coarse minced meat. Additionally, to pair well with wine, rosemary and shallots are added, making it 100% Hinai chicken with no binders added. It includes everything from the neck to the Achilles tendon, such as skin, membranes, tendons, cartilage, fat, and ligaments, resulting in a remarkably complex texture (laughs).

This is a fatty part between the chest and the wing. It's Dijon mustard and Burgundy.

This is a miraculous cut that is juicy despite being red meat with no marbling. In terms of beef, it's similar to the tenderloin. Perhaps this is where Pinot Noir comes from.