Toki no Toki

We serve delicious edamame freshly boiled from seasonal production areas.

Low-temperature cooked Wagyu beef combined with five types of vegetables. Mix well and wrap it in 'perilla leaves' to enjoy.

Fresh eel and avocado are made into tempura and served with a homemade miso that includes bitter melon.

The sweetness of the ripe figs matches perfectly with the saltiness of the mozzarella cheese and prosciutto.

A salad made with several types of vegetables and walnuts, dressed with a Caesar dressing using soy milk, and wrapped in yuba.

Cooked with the whole cob for a fragrant finish.

A platter of four seasonal fish. The quantity can be increased according to the number of people. *Available for two servings or more. 1 serving 1430 yen (tax included)

Each 980 yen (including tax)

Enjoy fresh fish (sea bream, yellowtail) with yuzu dressing and seaweed soy sauce along with vegetables.

This is a dish of salmon and avocado mixed with nameko soy sauce.

You can choose any three from a selection of nine types of obanzai.

Mini tomatoes soaked in bonito dashi

Grilled eringi mushrooms mixed with mentaiko and grated daikon.

Fried wheat gluten, dried persimmon, and chrysanthemum greens mixed with walnuts, finished in a white dressing style.

Combined Manganji pepper and finely sliced sea bream with soybean sauce.

A cold small bowl of octopus and eggplant simmered softly using Arima pepper.

Combined the sweetness of pumpkin with miso-flavored mascarpone.

A kinpira with a good texture made with burdock and carrot, enhanced with bacon and fragrant basil.

Please enjoy the flavor of snow crab and the texture of cabbage together with the aroma of sesame.

Enjoy 8 types of fresh vegetables with a special warm anchovy sauce

A simple salad with boiled shirasu and lettuce dressed with olive oil and salt.

This product is a salad made with mushrooms, using a sauce of Nanko plum and honey.

The thigh meat grilled with natural salt has a moderate elasticity and umami. It is cut into large pieces and served on a stone grill.

Served grilled chicken neck (meat around the neck) with natural salt on a stone grill

Chicken wings soaked in kelp water, dried overnight, and grilled, served on a stone grill.

The special tsukune is finished with a glaze, please enjoy it with a soft-boiled egg.

A grilled slice of shoulder loin marinated in a special sake lees miso.

This dish features spare ribs simply grilled with rock salt.

Enjoy the carefully grilled skirt steak that has been cooked over time with our special vegetable ponzu sauce.

This is a stone-grilled shoulder loin of black Wagyu beef. Please enjoy it with steak sauce.

We simply grilled the buri kama dried with binchotan charcoal.

Please enjoy this classic grilled fish, carefully marinated in rich Saikyo miso with fatty gindara.

Grilled Kinki marinated in soy sauce koji, cooked to a fragrant finish.

Grilled dried Mehikari fish.

Grilled baby scallops on skewers with sauce

The classic of Japanese cuisine, fluffy rolled omelette made with dashi.

This is a tender and juicy fried chicken thigh made with salted koji. Please enjoy it with daidai ponzu sauce and grated daikon.

A type of tempura made with fish paste and edamame, offering a delightful texture.

This is a crab cream croquette made from ingredients prepared in-house and coated with breadcrumbs.

We coated the hearty black tiger shrimp in a chili sauce enhanced with Sichuan pepper.

Made with rich soy milk, prepared to order, served with sea salt.

Shabu shabu with mochi and mozzarella cheese, vegetables cooked in soy milk.

Two types of wheat gluten, millet gluten and mugwort gluten, are grilled with dengaku miso.

Enjoy fresh yuba with yuzu ponzu sauce.

A product wrapped in seaweed and yuba with mixed cheese, then deep-fried.

Mozzarella cheese mixed with sesame and topped with crushed walnuts

This is a fried dish with sesame tofu, avocado, and cherry tomatoes in a soy sauce base.

A combination of flavorful Iberico salami and radish.

Please enjoy the Firefly Squid Red Preparation with the aroma of yuzu.

A rich dish sautéed with saki ika and fermented butter.

This is a product that sandwiches cream cheese with dried persimmon.

A snack featuring the aroma of dashi with cashew nuts, walnuts, and kombu.

This is a snack for sake made by pickling sweet shrimp in koji.

This is a simple seiro soba, served with condiments.

Cold udon served with sesame sauce

This is a dashi chazuke made with rich sesame sauce.

Includes salmon roe, boiled shirasu, miso soup, and pickles

Feather pot rice with Oyamadori thigh meat, neck meat, and burdock root. Comes with broth.

This is a feather pot rice with silver salmon and ikura. Comes with broth.

Rice in a feather pot topped with grilled eel. Comes with broth.

This is homemade warabi mochi made with real bracken starch and brown sugar, carefully kneaded.

Served with warabi mochi and matcha ice cream, accompanied by agar jelly, smooth red bean paste, and black syrup.

Served with mugwort wheat gluten and hojicha ice cream, accompanied by agar, smooth red bean paste, and sweet potato, drizzled with black syrup.

Served with warabi mochi and matcha ice cream, accompanied by agar jelly, smooth red bean paste, and drizzled with black syrup.

This is a rich chocolate and matcha terrine. Please enjoy it with the whipped cream served on the side.

A combination of two types of ice cream: matcha and hojicha.

We charge an otoshi fee of 600 yen (including tax) per person.