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Since it contains green onions, you can enjoy both the fluffy and creamy texture of the eggs and the crunchiness in your mouth at the same time. Made with bonito broth, you can also check for a subtle flavor.

The pure Japanese chicken is marinated in a sauce of soy sauce and mirin, then slowly grilled on a hot plate. By cooking it over low heat, the tender meat becomes fluffy and offers a unique taste experience♪

The special pork, made from a unique blend of breeds, is simmered for a long time with vegetables until tender, allowing the rich sauce to cling to it. The beautifully marbled layers melt softly in your mouth, providing an excellent sensation.

How about some delicious simmered red snapper for a special occasion? It's a seasonal fish rich in fat. We will serve it with the head attached, making it a visually stunning creative dish.

Please check the store menu for what is available based on the purchasing situation. Seasonal fish such as rockfish, black mutsu, and the rare red sea bream are prepared using cooking methods suited to each type.

The texture of the fatty part changes exquisitely on the tongue, melting away in this sashimi platter. The flank and tongue are best enjoyed with a little ginger soy sauce or sesame oil, making it a sophisticated way to savor the dish.

To preserve the flavor of the vegetables, we serve it gently after cooking. The yellow of the shredded egg and the light green of the asparagus add a refreshing touch to the takikomi gohan.

A variety of sausages including chorizo, plain, and those with shiso. Served hot on a griddle, it's best enjoyed immediately for a delicious moment.

By grilling on a hot plate, heat conduction is enhanced, allowing for a quick cooking process that results in a more tender finish! It is marinated in salt koji for aging, making the meat tender and the flavor mild.

The Sanzen pork, born from three types of breeding, is grilled over an open flame and can be enjoyed with grilled vegetables. The lava stone heats up to a higher temperature than a griddle, keeping it hot and delicious until the very end.

Thick-cut beef tongue, a specialty of Sendai, that can be enjoyed by itself or on top of other dishes. We serve it slightly rare with a balanced amount of lean meat, so please let us know your preferred level of doneness.

The Wagyu beef is uniquely arranged with onion sauce using the roast beef method. The onions are coarsely chopped to maintain their texture while complementing the meat.

Devour the steak with a double punch of fried onions and garlic that boosts your appetite! The sharp wasabi soy sauce pairs perfectly with the flavorful steak.

A dish that pairs well with alcohol. It is expected to have alcohol decomposition effects. Made with Shizuoka Prefecture's Dadacha beans, it is lightly salted and boiled. A must-have dish that is both homely and essential.

A simple dish to enjoy the texture. We added a refreshing richness with ponzu sauce. Many people tend to avoid chicken skin, so we have selected skin without hair for our customers.

As time passes, the kombu broth seeps into the cabbage, making it tender. It's a snack that everyone can't help but nibble on, making it too good to be just a side dish.

Vegetable stick cucumbers dipped in aged miso are refreshing and gentle on the stomach! With their high water content, they are perfect for summer fatigue and recovery! They are great on their own or with miso.

The refreshing organic tomatoes have grown bright red under the sun. For those who are health-conscious and want to consider their stomachs after indulging a bit too much in greasy foods.

Contains zinc and mucilage components, making it perfect for building stamina! The mulukhiyah is sourced from producers in Shizuoka, chosen for its freshness and low bitterness even when raw.

The sharp wasabi used is from the leaves and stems, so it has a texture that is not just octopus. It's a great small snack when you feel like sipping on sake or shochu.

We use tender rib meat with a good texture around the cartilage. This chanja has no fishy smell. You can enjoy a spiciness that is different from wasabi, so please give it a try.

A combination of three popular types including cucumber, turnip, and carrot. This assortment pairs perfectly with Japanese sake. It is ideal for those who have overindulged in meat dishes or need a companion for consecutive drinking parties.

A refreshing salad of daikon radish dipped in a Japanese-style grated daikon broth. The daikon is cut into thin strips and then soaked in ice-cold water to remove any bitterness, preserving its nutrients and deliciousness.

A seafood salad featuring tuna, salmon, and squid. It has a finish similar to carpaccio, but the dressing is distinctly Japanese, resulting in a refreshing taste.

A Japanese-style salad made with silken tofu and dried baby sardines. We use two types of sardines: one dried and the other fried to a crispy texture, making it an original dish that stands out from others.

The meaty texture of the bacon and the creaminess of the warm egg are brought together with Caesar dressing. The bacon is made from pork belly that has been smoked with wood chips, giving it a subtle aroma.

The luxurious and splendid sashimi platter features a selection of the top three fresh fish along with our recommendations. The selection may vary based on the day's catch, so look forward to it until it is served at your table.

Please enjoy the fresh sashimi selected from today's catch, including squid and tuna. The selection may vary depending on the day's catch, so look forward to it until it is served at your table.

Thigh / Negima (Chicken and Green Onion) / Chicken Wings / Bonjiri (Chicken Tail) / Seseri (Neck Meat) / Nankotsu (Cartilage) / Sunagimo (Gizzard) / Skin / Liver / Tsukune with Raw Egg

This is a chef's choice style where all popular skewers are served to the table without selection. Grilled over charcoal, the infrared effect makes the meat juicy and tender, which is especially delightful in this season.

Hand-kneaded tsukune has been newly introduced with a variety of flavors. The cheese tsukune, okonomiyaki-style tsukune, and moon-viewing tsukune offer a rich variety of seasonings that elevate tsukune to a first-class delicacy.

This is a chef's choice style where all vegetable skewers are served to the table without selection. By grilling seasonal fresh vegetables such as tomato skewers, shishito pepper skewers, and asparagus skewers, their sweetness is enhanced.

The cheese that welcomes you from the soft and fluffy interior uses the well-matched Camembert. Fresh cheese, freshly squeezed from dairy cows on the farm, becomes delicious even when heated.

The thin batter that does not overpower the texture of the octopus perfectly enhances its deliciousness. When seasoned with lemon and salt for a refreshing taste, this dish is so well-made that it allows you to feel the season even on its own.

Unlike the knee, the Yagen cartilage offers a new texture that becomes more flavorful the more you chew. Please also try this side dish of fried chicken that pairs perfectly with beer or dry sake.

This dish features the flesh of pollock marinated in salt koji and then deep-fried. It is topped with a sweet and sour sweet chili sauce that adds a spicy kick, reminiscent of Chinese flavors.

By incorporating grated yam into the batter, it adds depth to the coating while also changing the texture. It may be overshadowed by the fried chicken, but the flavor is distinctly different, so give it a try.

The batter is fried together with shirasu, creating a delightful aroma of the sea from the very first bite. Served with sweet salt from Ako or tempura dipping sauce, enjoy the essence of kaiseki cuisine.

The more you chew, the more delicious it becomes, making it perfect as a companion for drinks for salarymen. The combination of spice and mayonnaise is outstanding, and there are surely many who would want to keep it dancing in their mouths forever.

The delicious shishamo with its poppy eggs makes you want to keep eating it forever. It is already delicious with just the right amount of salt, but it also tastes great with mayonnaise.

Only the fatty and high-quality parts are used, making it perfect for pairing with rich sake. It is grilled thoroughly so that the skin can also be eaten, allowing you to enjoy it whole.

This dried squid has a firm texture yet is elastic, making it easy to chew. Enjoy it with a dash of spice mixed with mayonnaise for a perfect evening drink. Please take your time and enjoy.

The flesh from the bones and skin is easy to eat and share among friends, making it a popular choice for grilled hokkai. This long-selling, overnight-dried grilled dish is a must-have to kick off any party.

Grilled silver cod with Saikyo miso is a dish where the mild white flesh of the silver cod pairs perfectly with the sweet white miso. The aged white miso is delicious on its own, but when grilled, it loses moisture and enhances its flavor.

The tartar sauce with pickles is freshly made in-house on the day of serving, ensuring its freshness. It is generously poured over crispy fried batter and juicy chicken, resulting in a creamy Chicken Nanban.

The sweet and savory sauce breaks down the muscle, enhancing the deliciousness of the collagen. Enjoy the crunchy texture and the gradually infused flavor of the tender meat along with your drink.

Deep-fried tofu soaked in a Japanese-style broth releases a wonderful aroma at the moment you break it apart with chopsticks. To achieve a Kyoto-style finish, we use a refreshing blend of natural vegetable dashi and white dashi.

Our selection of soba, which is blended with yam and barley, is perfect for seasonal finishing dishes, allowing you to enjoy its texture, flavor, and smoothness. You can also experience the Edo period way of finishing a meal with soba.

The plums from Wakayama Kishu are first-class products harvested when they are still green and then aged. The flavor of the plum flesh changes completely with aging, so we pay careful attention to the saltiness of the broth when serving it.

This chazuke is made from freshly grated wasabi stems sourced from the clear streams of Shizuoka Prefecture. The flavor of wasabi first wafts through the steam to your nose, and then you sip the broth to complete a refined bowl.

This is a tea rice dish with plenty of flaked grilled salmon, infused with the aroma of the sea. The saltiness is on the stronger side compared to other tea rice options, making it particularly popular among men.

The grilled meat sushi made from shoulder loin, which is also used for sirloin, has reached a level of luxury that can be considered the pinnacle of indulgence. You can also compare it with horse meat sakura sushi and chicken sashimi sushi.

A refreshing and delicious daily sorbet that changes with the seasons. We will enhance our lineup to ensure that even returning customers will be pleased.

A refreshing dessert with an excellent combination of black syrup and kinako. Kinako, which is said to be good for the body, purifies the intestines with its fiber content and is also expected to have skin beautifying effects. This dessert is highly favored by women.

A new popular dessert with a refreshing sweetness and cheese flavor. Many people associate cakes with a sweet and heavy image, but this can be enjoyed light and refreshing with fresh dessert cheese.

The fluffy chocolate brings a feeling of happiness. The layers of chocolate and cream stacked upon each other create a blissful moment, as if opening the door to happiness with every forkful.