Azabu Kappo To

This 11-course menu is prepared by a chef who has honed his skills in Japanese cuisine and meat kappo. The course focuses on Kobe beef and seafood shipped directly from the producer.

The main ingredients are beef's "umami/inosinic acid" and sake's "umami/amino acid", This is a limited course to experience the synergistic value of the combination of beef's "umami/innosinate" and sake's "umami/amino acid" with Japanese cooking techniques. Six glasses of sake (45 liters) will be served to accompany the dishes. This course is only possible by the owner, who is also a sake taster. For an additional ¥4,000 (tax included) Full pairing (9 glasses) is also available. Please ask for it in the remarks column.

The main ingredients are beef's "umami/inosinic acid" and sake's "umami/amino acid", This is a limited course to experience the synergistic value of Japanese cuisine by combining the "umami/amino acid" of beef with the "umami/amino acid" of sake. Six glasses of sake (45 liters) will be served to accompany the dishes. This course is only possible by the owner, who is also a sake taster. For an additional ¥4,000 (tax included) Full pairing (9 glasses) is also available. Please ask for it in the remarks column.

A total of 11 dishes: 5 meat dishes, 5 seafood dishes, and dessert. All beef is A4-rank Kobe beef, and seafood/vegetables directly from the producer are used in our main course. This is a course where you can enjoy both meat and fish.