Meshi Dokoro POOL

The umami of Wagyu and the sweet-salty flavor of white soybean paste create a unique macaron.

A playful bite-sized dog featuring a luxurious combination of Wagyu and Ikura

Potato salad terrine sandwiched with mackerel in salt koji

Special fresh spring rolls that savor the sweetness of shrimp and the aroma of grilled scallops

A combination that strangely makes you want to drink sake

Jelly-like and chewy tofu made with kudzu starch

Duck finished moistly with Sichuan-style black vinegar sauce

Tomato dressed with the aroma of umeshu

Beef tongue and mushrooms mixed with egg yolk

A fragrant and luxurious marinated dish using XO sauce

Authentic Negitoro roll made with tuna from Toyosu Yamako

Tender water octopus and crunchy sprouts with a refreshing dressing

The sweetness of grilled red shrimp served with refreshing bubbly ponzu sauce

Herb salt-cured Wagyu belly and tuna sashimi

A dish with a perfect combination of sweet and savory thick braised anago and fluffy omelette.

Adult-style fried gnocchi served with sake cream

Exotic dumplings made with lamb

Low-temperature cooked Wagyu tataki

Shishito peppers stuffed with cream cheese and iburigakko, then deep-fried in breadcrumbs

Luxurious fry made with fresh horse mackerel that can be eaten raw, directly sourced from Fukuoka

Deep-fried dish with a good combination of tuna and avocado

Nikujaga with the rich flavor of Wagyu tendon fully infused into seasonal new potatoes

A dish to enjoy the rich flavor of the clam broth

The rich flavor of duck and the depth of foie gras seep into the rice, creating a luxurious clay pot rice.

Carefully cooked fluffy large eel clay pot rice

The umami of Wagyu enhanced by wasabi and the fat of Hon Maguro

Clay pot rice overflowing with the flavors of grilled beef tongue and simmered Wagyu beef tendon

The umami of scallops and pepper with fragrant tororo

This cheesecake makes you want to drink sake.

A hojicha pudding that is suitable for a gentle taste at the end