Sangenjaya Honoka

Our signature product! We source high-quality tuna such as bluefin and yellowfin that are available in the market that day.

Limited quantity available, so please order early.

This dish features the seasonal fish of the day that can also be enjoyed as sashimi, along with octopus and shrimp. It is a crunchy vegetable and seafood original Caesar salad, enhanced by the creaminess of the soft-boiled egg, making it exquisite.

This is a salad made with Kurabou Pork (also known as Baumkuchen Pork), which is raised on Baumkuchen, and dressed with sesame sauce. It is a dish that allows you to enjoy the sweetness of Kurabou Pork and the flavor of sesame.

Meat tofu made with the finest marbled pork from Omi, 'Kurao Pork'. The pork is raised on Baumkuchen, resulting in a strong sweetness and a slight cherry blossom color. It has a perfect balance of tenderness and elasticity, making it exquisite pork. Enjoy it with a carefully crafted dashi that has a Japanese flavor made with thick-cut bonito flakes, along with tofu and onsen tamago (hot spring egg).

We serve it on a hot ceramic plate, so it stays warm. This dish recreates a popular menu item from the now-closed 'Izakaya Taisho,' where the owner, Ushikoshi, trained.

Fried at low temperature for 40 minutes while in block form. Crispy on the outside and fluffy on the inside.

Fried tofu served in a Japanese-style broth made with bonito and mackerel, garnished with nameko mushrooms and grated daikon, finished with a touch of chili pepper for a spicy kick.

Thick and juicy shiitake mushrooms, simply seasoned with salt. This dish allows you to fully enjoy the natural flavor of shiitake, making it irresistible for shiitake lovers.

The croquette, with a high percentage of Wagyu, has a strong stickiness and a chewy texture, making it a popular menu item at our restaurant. It is specially made for us by a butcher shop in Kyoto.

This dish features Kyoto's local chicken 'Kyoto Red Chicken', simply seasoned with seaweed salt and black pepper, allowing you to experience the refined sweetness and umami of the chicken.

Chateaubriand refers to the thickest part of the center of the beef tenderloin, and it is said to be the highest grade of beef. It is very tender and an exquisite delicacy.

A dish with fried shirasu and dried shirasu on top of rice, accompanied by grated daikon. Finally, it is drizzled with sesame oil and soy sauce, making it a dish that never gets boring.

We have two types: soy sauce and miso.