五色 立川南口店

Prepared in a fluffy Kanto style.

The combination of rice soaked in sauce and fluffy grilled eel brings a smile to your face.

We have researched many times since our establishment to arrive at the current flavor. We are confident. Please give it a try.

A popular kamameshi that ranks alongside mixed kamameshi. It contains a secret ingredient that brings everything together.

A rice dish cooked in a pot using plenty of snow crab. The flavors of the crab and the broth enhance each other, encapsulated in every grain of rice.

The flesh of the sea bream is plump and moist, and the rice absorbs the flavor of the broth and the umami of the sea bream, resulting in a fragrant and delicious dish.

Red miso and the first dashi are the key to the flavor of this red soup. You can change to this for an additional 100 yen with the kamameshi soup.

This classic seafood salad, unchanged since the opening, is generously topped with chunks of seafood and served with our homemade refreshing dressing. The pepper is ground just before serving, adding an accent to the flavor and making it even more delicious.

Inspired by the ingredients of the day. A delightful salad that captures the season's essence.

The selection of pickles varies each time. It includes five types from options such as sliced sugi pickles, lotus root pickled in plum vinegar, tamari pickled burdock, daikon and carrot achara pickles, half-split daikon with shichimi flavor, Aki purple (Hiroshima-style pickled greens), Senjo-in turnip senmaizuke, lightly pickled Mibu greens, yam pickles, iburi-gakko, and red turnip pickles, among others.

The menu changes daily. The photo includes Gorgonzola Piccante, Fromage de Finot, and Gouda served with grissini and plain crackers, enjoyed with honey.

The egg rolled to order is sweet, hot, and fluffy. It is a popular product. We use red eggs.

A popular item in five colors. The ingredients are lightly battered and fried to a crisp, and can be enjoyed with rock salt or tempura dipping sauce. It includes four types of vegetables and one type of seafood, making a total of five varieties.

Handmade tsukune with cartilage is a five-color specialty. It becomes even more delicious when mixed with rich egg yolk.

・Thigh ・Negima

Chicken tender with plum and shiso, liver, gizzard, heart, breast with wasabi, chicken skin, quail egg wrapped in bacon, cherry tomato wrapped in bacon, bonjiri, kashira, seseri

A selection of the day's recommendations. You can enjoy various parts. For the Assorted Grilled Skewers (8 pieces), it is 1980 yen.

Enjoy the hot, crispy thick fried tofu served with plenty of ginger soy sauce.

Using 150g of A4 grade or higher Wagyu. The surface is seared over high heat with binchotan charcoal and served rare. Since it is a lean cut, it is not heavy and can be enjoyed deliciously until the last bite.

The mascarpone ice cream is enhanced with a rich condensed milk topping. The slightly tangy strawberries balance the sweetness, making it delicious until the last bite. The table performance is also well-received, eliciting cheers.

Prepared in a fluffy Kanto style.

The combination of rice soaked in sauce and fluffy grilled eel brings a smile to your face.

We have researched many times since our establishment to arrive at the current flavor. We are confident. Please give it a try.

A popular kamameshi that ranks alongside mixed kamameshi. It contains a secret ingredient that brings everything together.

A rice dish cooked in a pot using plenty of snow crab. The flavors of the crab and the broth enhance each other, encapsulated in every grain of rice.

The flesh of the sea bream is fluffy and moist, and the rice absorbs the flavor of the broth and the umami of the sea bream, resulting in a fragrant and delicious dish.

Red miso and the first dashi are the key to the flavor of this red soup. You can change to this for an additional 100 yen with the kamameshi soup.

Three kinds of fish (for 1-2 people)

Five kinds of fish (for 2-4 people)

Seven kinds of fish (for 4-6 people)

Red flesh of tuna

Fatty portion of tuna

This classic seafood salad, unchanged since the opening, is generously topped with chunks of seafood and served with our homemade refreshing dressing. The pepper is ground just before serving, adding an accent to the flavor and making it even more delicious.

Inspired by the ingredients of the day. A delightful salad that captures the season.

The selection of pickles varies each time. It includes five types from options such as sliced sugi pickles, lotus root pickled in plum vinegar, tamari pickled burdock, daikon and carrot achara pickles, half-split daikon with shichimi flavor, Aki purple (Hiroshima-style pickled greens), Senjo-in turnip senmaizuke, lightly pickled Mibu greens, yam pickles, iburi-gakko, and red turnip pickles, among others.

Crispy, stick-shaped, and fragrant burdock. Pairs excellently with beer.

The menu changes daily. The photo includes Gorgonzola Piccante, Fromage de Finot, and Gouda served with grissini and plain crackers, enjoyed with honey.

The egg rolled to order is sweet, hot, and fluffy. It is a popular product. Since it uses plenty of the best dashi, the rolled egg releases dashi as it is served.

A popular item in five colors. The ingredients, lightly battered and fried to a crisp, can be enjoyed with rock salt or tempura dipping sauce. It includes four types of vegetables and one type of seafood, making a total of five varieties.

Large, hot, oval-shaped gratin croquette. Rich and creamy gratin enhanced with the flavor of crab.

Handmade tsukune with cartilage is a five-color specialty. It becomes even more delicious when mixed with rich egg yolk.

The thigh meat, with its strong muscle fibers and chewy texture, releases the wild flavor of the chicken's natural umami that spreads throughout the mouth when bitten.

Chicken tender with plum and shiso, liver, gizzard, heart, breast with wasabi, chicken skin, quail wrapped in bacon, cherry tomatoes wrapped in bacon, bonjiri, kashira, seseri

A selection of the day's specials. You can enjoy various parts. For the assorted skewers (8 pieces), it is 1980 yen.

Enjoy the hot, crispy thick fried tofu served with plenty of ginger soy sauce.

Using 150g of A4 grade or higher Wagyu. The surface is grilled to a crisp over high heat with binchotan charcoal and served rare. Since it is a lean cut, it is not heavy and can be enjoyed deliciously until the last bite.

Primarily using thick shiitake mushrooms from Akita Prefecture. The umami of inosinate from the broth and glutamate from the fresh shiitake mushrooms create a delightful flavor experience.

The mascarpone ice cream is enhanced with a rich condensed milk topping. The slightly tangy strawberries balance the sweetness, making it delicious until the last bite. The table performance is also well-received, eliciting cheers.

A rare variety produced in Hokkaido, with only 2% of the total production. The elegant aroma and rich flavor of the bean paste are used in both the tiramisu and the monaka.

The separately served buckwheat honey contains more iron than regular honey and has a rare and distinctive flavor. Enjoy it with crispy phyllo pastry.

Anniversary dessert plate (with message and fireworks) for various celebrations such as birthdays, farewell parties, welcome parties, wedding anniversaries, and 60th birthday celebrations. We will assist you in writing special messages with a chocolate pen so that you can surprise the person being celebrated. If timed with the restaurant's peak hours, those around you can also join in the celebration, creating an amazing atmosphere.

Prepared in a fluffy Kanto style.

The combination of rice soaked in sauce and fluffy grilled eel brings a smile to your face.

We have researched many times since our establishment to arrive at the current flavor. We are confident. Please give it a try.

A popular kamameshi that ranks alongside mixed kamameshi. It contains a secret ingredient that brings everything together.

A rice dish cooked in a pot using plenty of snow crab. The flavors of the crab and the broth enhance each other, encapsulated in every grain of rice.

The flesh of the sea bream is fluffy and moist, and the rice absorbs the flavor of the broth and the umami of the sea bream, resulting in a fragrant and delicious dish.

Red miso and the first dashi are the key to the flavor of this red soup. You can change to this for an additional 100 yen with the kamameshi soup.

Three kinds of fish (for 1-2 people)

Five kinds of fish (for 2-4 people)

Seven kinds of fish (for 4-6 people)

Red flesh of tuna

Fatty portion of tuna

This classic seafood salad, unchanged since the opening, is generously topped with chunks of seafood and served with our homemade refreshing dressing. The pepper is ground just before serving, adding an accent to the flavor and making it even more delicious.

Inspired by the ingredients of the day. A delightful salad that captures the season.

The selection of pickles varies each time. It includes five types from options such as finely chopped sugi, lotus root pickled in plum vinegar, tamari pickled burdock, daikon and carrot achara pickles, half-split daikon with shichimi flavor, Aki purple (Hiroshima-style pickled greens), Senjo-in turnip sliced pickles, lightly pickled Mibu greens, yam pickles, iburi gakkō, red turnip pickles, and more.

Crispy, stick-shaped, and fragrant burdock. Pairs excellently with beer.

The menu changes daily. The photo includes Gorgonzola Piccante, Fromage de Finot, Gouda Grissini, served with plain crackers and honey.

The egg rolled to order is sweet, hot, and fluffy. It is a popular product. Since it uses plenty of the best dashi, the rolled egg releases dashi as it is served.

A popular item with five colors. The ingredients, lightly battered and fried to a crisp, can be enjoyed with rock salt or tempura dipping sauce. It includes four types of vegetables and one type of seafood, making a total of five varieties.

Large, hot, oval-shaped gratin croquette. Rich and creamy gratin enhanced with the flavor of crab.

Handmade tsukune with cartilage is a five-color specialty. It becomes even more delicious when mixed with rich egg yolk.

The thigh meat, with its strong muscle fibers and chewy texture, releases the wild flavor of the chicken's natural umami that spreads throughout the mouth when bitten.

・Chicken tender with plum and shiso・Liver・Gizzard・Heart・Breast with wasabi・Chicken skin・Quail egg wrapped in bacon・Cherry tomato wrapped in bacon・Bonjiri (tail)・Kashira (cheek)・Seseri (neck meat)

A selection of the day's specials is prepared. You can enjoy various parts. For the Assorted Grilled Skewers (8 pieces), it is 1980 yen.

Enjoy the hot, crispy thick fried tofu served with plenty of ginger soy sauce.

Using 150g of A4 grade or higher Wagyu. The surface is grilled to a crisp over high heat with binchotan charcoal and served rare. Since it is a lean cut, it is not heavy and can be enjoyed deliciously until the last bite.

Primarily using thick shiitake mushrooms from Akita Prefecture. The umami of inosinate from the broth and glutamate from the fresh shiitake mushrooms create a delightful flavor experience.

The mascarpone ice cream is enhanced with a rich condensed milk topping. The slightly tangy strawberries balance the sweetness, making it delicious until the last bite. The table performance is also well-received, eliciting cheers.

Enjoy the blueberry sauce carefully hand-picked in Tanakura, Fukushima, with chewy chilled shiratama dumplings and jellies of white peach nectar and red shiso. This refreshing sweet treat offers a balance of acidity and sweetness, along with the delightful textures of the jelly and shiratama.

The separately served buckwheat honey contains more iron than regular honey and has a rare and distinctive flavor. Enjoy it with crispy phyllo pastry.

Anniversary dessert plate (with message and fireworks) for various celebrations such as birthdays, farewell parties, welcome parties, wedding anniversaries, and 60th birthday celebrations. We will assist you in writing special messages with a chocolate pen so that you can surprise the person being celebrated. If timed with the restaurant's peak hours, those around you will also join in the celebration, creating an amazing atmosphere.

Draft beer with creamy foam, served fresh every day. Guinness EX Stout 750 yen (Black beer) Ichiban Shibori medium bottle 680 yen (Bottle beer) COEDO Marihana 750 yen (Bottle beer)

You can choose three favorite Sake from the menu (for Daiginjo, each selection adds 300 yen)

Kosinokagetora made in Niigata is a smooth and dry sake with a pleasant mouthfeel. It has no strong flavors and is easy to drink.

Kuzuryu made in Fukui is a refreshing dry sake that pairs well with Japanese cuisine, enhancing the dishes. Best enjoyed at room temperature.

Kirakucho made in Shiga has a strong structure, with a slightly strong acidity that tightens the aftertaste. Best served warm with broth dishes.

Before Dawn Tatsu no Gin made in Nagano, the aroma of dawn, a smooth finish that is clear and refined, a stylish drink that relaxes the heart.

Bakuren made in Yamagata, a popular sake with shipping restrictions. A beautiful sake that showcases flavor and sharpness with an astonishing sake degree.

Kawaturu Sanuki Cloudy made in Kagawa, a low-alcohol adult version of Calpis. The beer mix 'Cloudy Gafu' is also recommended.

Gakkimasamune made in Fukushima with muscat aroma and slight effervescence, juicy mouthfeel with a crisp acidity.

Sharaku made in Fukushima has a fruity subtle aroma and richness, reminiscent of ginjo, while maintaining a crisp finish of junmai sake.

Jozan made in Fukui, a moment of rich aroma followed by a robust flavor with a crisp finish.

A cup that embraces the moon, with rich gin aroma and transparent umami that quietly spreads.

Sitiken made in Yamanashi wraps around a moment of ripe melon, tightening the rich sake quality and balancing it well.

Ryujin made in Gunma, a private brand from the sacred place of local sake, Koyama Shoten. Floral gin aroma and a fruity mouthfeel.

Ubusuna made in Kumamoto, with a prayer to the land, featuring the aroma of white peach and a slight carbonation on the first day, becoming mellow and smooth as time passes.

Zaku made in Mie with a fragrance of green apple and a smooth texture. The balance is excellent without being overly exaggerated.

Please choose any three brands from the menu.

Plum wine without additives allows you to enjoy the original aroma and flavor of the plum.

Plum wine (honey flavor) infused with shochu. Easy to drink with honey added, a popular sake that suits any drinking style.

Japanese orange liquor with plenty of rough-squeezed fruit pulp. It has a gentle sweetness and refreshing acidity that is delicious.

Plum wine (A perilla and grape are included) A vibrant plum wine rich in three types of polyphenols: plum, perilla, and grape.

A rare product made by combining high-quality brandy and plum wine that has been aged for 20 years.

The plum wine is thick and rich, yet has a smooth finish. It is full of the umami of plums.

Apple liquor, a fruit wine bursting with the sweetness and freshness of apples. Best served on the rocks.

Yuzu (aromatic citron) liquor made with plenty of yuzu from Wakayama Prefecture. A gorgeous aroma, rich flavor, and sweetness.

Alcoholic spirit distilled from yams. A rare shochu consumed locally. It has a mellow flavor and a pleasant mouthfeel. I feel it has definitely more strength than famous brand shochus. (Manager's opinion)

Alcoholic spirit distilled from yams. A rare shochu of 500 koku to enhance quality. Aiming for a brew that you won't get tired of drinking.

Alcoholic spirit distilled from yams, delicious and now also known for its 'trustworthy' quality.

Alcoholic spirit distilled from yams, releasing a fruity and rich aroma while also possessing a refreshing quality, a limited and precious sake.

Alcoholic spirit distilled from yams with a muscat-like aroma and soft flavor

Alcoholic spirit distilled from wheats. Authentic barley shochu brewed by Meigura Sato. It has a deep flavor.

Alcoholic spirit distilled from wheats. The flavor of wheat is elegant and goes well with mixers.

Alcoholic spirit distilled from rice, carefully aged for a long time in oak barrels inside the stone warehouse

Sparkling wine (Duché Chevallie Brut) made in Spain with a crisp taste and rich aroma, a dry sparkling wine.

Sparkling wine (Codorníu Clásico Seco) a light and fruity sparkling wine with a slightly dry taste.

White wine (Beringer Chardonnay) made in the United States with rich aromas of ripe pear and apple and a full-bodied flavor.

White wine (Soave Classico Casa Vinicola Sartori SPA) made in Italy. A crisp and elegant white that pairs well with a wide range of dishes, including seafood and salted chicken.

White wine (Château Mercian Moegi) made in Japan. The blend is Chardonnay. Made with grapes from Nagano and Fukushima prefectures. Enjoy the lively acidity and mineral sensation.

Red wine (Beringer Cabernet Sauvignon) made in the United States. The moderate tannins and acidity highlight the special characteristics of the grapes.

Red wine (Grand Pollaire Yoichi Zweigeltrebe) made in Hokkaido, slightly chilled, pairs well with low-fat grilled chicken sauce, tuna, and wasabi soy sauce.

Red wine (Weemala Shiraz Viognier) made in Australia. Weemala means breathtaking scenery in the Aboriginal language. A fragrant blend of Shiraz born from that breathtaking scenery. Floral berry aromas. A smooth wine with notes of plum and spices. Information about the vineyard: reddish-brown loam soil spreads over basalt.

Red wine (Passione Oro Appassimento) made in Italy, featuring the taste of fruits with concentrated sweetness from over-ripening on the vine. Bouquet of dried fruits in the bottle.

Half bottle wine (white or red) made in France. Both white and red are light and easy to drink with a pleasant mouthfeel.

■ Fresh Lemon Sour ■ Fresh Grapefruit Sour ■ Fresh Orange Sour ■ Chiran Tea Shochu ■ Oolong Tea Shochu ■ Buckwheat Tea Shochu ■ Corn Tea Shochu ■ Pickled Plum Sour ■ White Pickling Sour ■ Unsweetened Earl Grey Shochu

■ Fuji Single 780 yen "Fuji" whiskey single Double 1,400 yen "Fuji" whiskey double ■ Fuji Highball 780 yen "Fuji" whiskey & soda ■ Standard Highball 580 yen whiskey and soda ■ Ginger Highball 580 yen whiskey and ginger ale ■ Pickled Plum Highball 580 yen Pickled plum & plum wine & soda

Cocktails: Cassis Fresh Grapefruit 650 yen Cassis liquor & Grapefruit, Cassis Fresh Orange 650 yen Cassis liquor & Orange, Lychee Fresh Grapefruit 650 yen Lychee liquor & Grapefruit, Homemade Sangria Glass 650 yen Sangria, Decanter (500ml) 1,900 yen Carafe. Non-Alcoholic Cocktails: Berry Berry Lemon Squash 450 yen, Baby Tsurume Plum Syrup 500 yen, Monin Strawberry Orange 450 yen, Beer Taste Drink KIRIN Greens Free 550 yen.

■ Grapefruit juice ■ Coke ■ Ginger ale ■ Ice/hot Oolong tea ■ Orange juice ■ Ice/hot Chiran tea ■ Ice/hot Buckwheat tea ■ Ice/hot Corn tea ■ Black tea (Earl Grey)

【Beer】KIRIN Ichiban Shibori. *For groups, we may ask for the first toast to be with KIRIN Ichiban Shibori medium bottles. After that, we will serve draft beer. We appreciate your understanding. 【Sours / Shochu Mix】Fresh Lemon Sour / Fresh Grapefruit Sour / Fresh Orange Sour / White Gari Sour / Umeboshi Sour / Chiran Tea Mix / Oolong Highball / Unsweetened Earl Grey Mix / Buckwheat Tea Mix / Corn Tea Mix 【Shochu / Umeshu】Kaseda Go (Sweet Potato Shochu) / Hitotsubu no Mugi (Barley Shochu) / Akaume Shu (Plum Wine) 【Wine / Sangria】Homemade Sangria (Glass / Decanter) / Glass Wine (White / Red) 【Cocktails】Cassis Fresh Grapefruit / Cassis Fresh Orange / Lychee Fresh Grapefruit 【Sake】Niigata Prefecture, Koshinokagetora, Junmai Super Dry / Fukui Prefecture, Kuzuryu, Premium 【Soft Drinks】Grapefruit Juice / Orange Juice / Oolong Tea / Chiran Tea / Cola / Ginger Ale / Earl Grey / Buckwheat Tea / Corn Tea 【Non-Alcoholic Cocktails】Baby Tsurume, Ume Syrup / Hakkaisan Non-Alcoholic Amazake / Monin Strawberry Orange / Berry Berry Squash / Killing Greens Free. *The 3-hour package is available for 3300 yen. *There is no time limit for seating. The all-you-can-drink has a time limit.