酒肴 北齋

Oden broth with enhanced umami and aroma. The ingredients are a selection of 5 types chosen by the chef.

This is red lean sashimi packed with the flavor of Mongolian steppe horse.

This is a type of sashimi from the fat just below the mane of a horse, also known as Koune.

A combination of the red meat and mane of the Mongolian steppe horse. Eating the two types together gives a texture like 'Toro'!

Raw horse heart. The crunchy texture is preferred by connoisseurs.

Tenderloin sashimi of horse meat. It is a rare cut that can only be obtained from 3% of one horse.

Four types: lean meat, mane, heart, and tenderloin from Mongolian steppe horses. Luxuriously arranged. We can offer this price because we import it ourselves.

Recreating tuna with pork rillettes and tartar!

Even though it's called Tekka, it's a hand roll made with lean horse meat. Seaweed adds an accent.

Grilled marbled Wagyu placed on top of sushi!

Rich wagyu beef and thick eel on inari! Finished with a sharp wasabi flavor.

When crafted by a skilled artisan, board wasabi can become such a delightful accompaniment to sake. First, enjoy a drink with the aroma.

That cheese I loved so much when I was little... I can't believe it has become such an adult's drinking snack!

Smoked rare horse tongue

Sweet sake was popular as a summer nutritional drink during the Edo period. Its flavor is reminiscent of caramel and is quite addictive.

A slightly stylish pickled cucumber with mustard. Pickle shops were established in the early Edo period.

Fried carrot?? No... the secret ingredient is that.

A salad that becomes a flavorful snack for drinks when mixed with soy sauce koji, sweet sake, and further combined with squid tempura bits and bonito flakes.

Marinated Edo greens and pork belly in broth, served as a light accompaniment to sake.

The mustard greens are diced. The kombu oil adds umami, making it hard to stop eating.

Eel, loved by the common people at street stalls during the Edo period, is complemented by a sweet and savory sauce that enhances the enjoyment of alcohol.

Grilled Wagyu is placed on top of a soft-boiled egg. Sukiyaki in the Edo period was a dish cooked on a cast iron pan rather than in a pot. The sukiyaki is completed in your mouth!

Enjoy crab cream croquettes with a yukke sauce. A slightly luxurious moment of bliss.

With a spicy salt sauce made with green chili peppers. The chicken is a chick... w

Raisin butter made with care and time. The subtle sweetness of adzuki beans is popular among women.

Left to the chef's discretion.

Two types of plump beef offal slowly simmered in a broth without additives, using Edo black miso and Sendai red miso.

Refills are endless! These are fluffy potatoes from Hokkaido.

Steamed one serving at a time.

True Ebi Sen fried with shrimp wrapped in rice paper

Wow, just the aroma makes you want to have a drink.

We placed homemade dashi soy sauce and eating soy sauce on onions roasted for 2 hours.

Shirataki cooked in broth topped with cheese and homemade karasumi

Gratin made with simmered beef.

This is an exquisite fried chicken coated with homemade seven spice seasoning.

This is an ajillo made with the harmony of mushroom umami and dashi.

The desire to eat rice in oil has become a reality. Full of guilt.

Beef skirt steak finished in a grilled style. An exquisite dish with the irresistible aroma of green peppercorn.

This is serious ramen that uses plenty of chicken and dried sardines, with both the soup and sauce made in-house, surpassing the level of an izakaya.

This is a mixed noodle dish with a strong bonito flavor.

Japanese-style Carbonara with flavorful broth soy sauce

Grilled rice ball filled with the flavor of bonito.