Kuromon-Kyou

This is our signature suppon course for special occasions. Suppon dishes rich in collagen are popular among women. For a different kind of luxurious evening. We look forward to serving you. The photo is for reference only. If you would like a private room, please contact us by phone.

This is a live fugu course. We use carefully selected live fugu swimming in an aquarium, so the freshness and taste are outstanding. You can fully enjoy the course including otsukidashi, boiled fugu, tessa, tecchiri, fugu zosui, and fruits. Fugu milt is also available from mid-December to March, grilled milt, steamed milt, etc. Please let us know if you have any requests. (Milt is not included in the course menu.) (Milt is not included in the course menu.) We also offer several types of courses, so please call us for more information. Please enjoy fugu cuisine from October to April.

This is a course of live hamo (Japanese conger) dishes. We use live hamo (conger) that are still swimming in the tank, so the freshness and taste are outstanding. The hamo sashimi is especially rare, and you can enjoy the freshness of the hamo after it has been removed from the tank. We also offer a wide variety of hamo dishes, such as hamo skin crunching, hamo drop, grilled hamo frosting, tempura, hamo shabu, hamo noodle soup, and fruits. Each person uses one hamo eel, which is very popular with hamo lovers. In September, when hamo are in season, we serve hamo shabu with matsutake mushrooms, so you can enjoy hamo shabu as if you were eating a full bowl of steamed hamo in an earthenware teapot. We hope you will enjoy our hamo dishes to the fullest during the season from May to September.