燻製×日本酒 OZ家
Smoked And Japanese Sake Ozuya
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最新資訊
充滿熱情的燻製料理與精選日本酒
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Our restaurant specializes in carefully crafted smoked dishes, and we take pride in our creative smoked creations, meticulously prepared by our experienced chefs. Enjoy a truly blissful experience paired with carefully selected sake from across Japan, chosen by a sommelier certified by the Sommelier Association with the SAKE DIPLOMA. For first-time guests, we recommend our 4,500-yen course, which allows you to sample a variety of dishes in small portions. In our calm and relaxing atmosphere, take your time to savor our smoked dishes—whether you’re stopping by after work or enjoying a conversation with someone special. *Photos of dishes, seating, and options are for illustrative purposes only.
At our restaurant, our experienced chefs serve up carefully crafted smoked dishes, infused with the techniques they honed while working in hotels and at French and Italian restaurants. Our appeal lies in our creative, labor-intensive dishes—such as flavorful seasonings slowly smoked with French Guérande salt and cherry wood chips, and fish carpaccio carefully cured and aged with salt from the Seto Inland Sea. Please enjoy our original smoked creative dishes to your heart’s content—experiences you simply cannot replicate at home. We’ll help create a special experience for you. *Photos of dishes, seating, and options are for illustrative purposes only.
At our restaurant, our experienced chefs serve up carefully crafted, creative smoked dishes that showcase the skills they’ve honed in hotels and French and Italian restaurants. Our appeal lies in our unique, labor-intensive dishes—such as flavorful seasonings slowly smoked with French Guérande salt and cherry wood chips, and fish carpaccio carefully cured and aged with salt from the Seto Inland Sea. Please enjoy our original smoked creative dishes to your heart’s content—experiences you simply cannot replicate at home. We’ll help create a special experience for you. *Photos of dishes, seating, and options are for illustrative purposes only.
At our restaurant, our experienced chefs serve up carefully crafted smoked dishes, infused with the techniques they honed while working in hotels and at French and Italian restaurants. Our appeal lies in our creative, labor-intensive dishes—such as flavorful seasonings slowly smoked with French Guérande salt and cherry wood chips, and fish carpaccio carefully cured and aged with salt from the Seto Inland Sea. Please enjoy our original smoked creative dishes to your heart’s content—experiences you’ll never find at home. We’ll help create a special experience for you. *Photos of dishes, seating, and options are for illustrative purposes only.
The owner personally visits various sake breweries and shops to select the finest Japanese sake for you. We procure it according to the seasons. As soon as it sells out, the lineup of Japanese sake changes, so you can enjoy rare sake that can only be tasted at that time.
This is a premium sake specially selected by the SAKE DIPLOMA certified by the Japan Sommelier Association.
This is a selection of sake from across the country, carefully chosen by the Sake Diploma certified by the Japan Sommelier Association. The lineup of sake will change as items sell out.
One cup 1020 yen
One cup 1320 yen
One cup 1320 yen
One cup 1440 yen
One cup 1620 yen
Asahi Draft Beer Maruefu.
This is Heartland.
It is Asahi DRY ZERO.
This is a sangria filled with various frozen fruits!
This is a proud creative dish made by simmering crunchy root vegetables with chicken and pork in smoked broth, then thoroughly mixing and resting it. It is cooked slowly at low temperatures for 14 hours to ensure it does not overcook, allowing it to mature beautifully.
The sour cream is blended with raw ham to create a moderate saltiness and umami, flavored with smoked oil. It is finished with smoked cheese infused with the aroma of Western liquor.
Carefully grilled Tanba venison is cooked to perfection. Enjoy it with our special smoked ponzu sauce.
Citrus peels dried with French Guérande salt and Setouchi salt (recrystallized over a week through seawater and smoke) are finished as carpaccio with fish aged and smoked with sakura.
The tendon meat of black wagyu beef and Achilles tendon meat is simmered for two days until tender, combined with vegetables such as potatoes, and made into meat and potatoes using smoked seasoning.
Chicken katsu served with a mayonnaise sauce made from smoked plum and pickled ginger.
This is a special chicken karaage marinated in smoked soy sauce and other ingredients, rich in flavor.
Potatoes are stewed in smoked broth and then fried, seasoned with smoked salt and smoked oil.
Today's fish, cooked at low temperature in smoked oil, served with seasonal sauce.
Finished right in front of you. The rich egg yolk of the dragon egg mixed with the smoked flavor dipping sauce is exquisite.
A flavorful sauce made with smoked soy sauce, garlic, and fruits.
Seasoned with smoked soy sauce and smoked soy sauce broth, then cooked in an earthen pot and shaped into rice balls.
Seasoned with smoked soy sauce and smoked soy sauce dashi, cooked in an earthen pot and shaped into rice balls. Grilled with smoked cheese on top, finished with grated smoked cheese.
This is clay pot rice that is cooked after you place your order.
This is a set for rice topped with Dragon's Egg using homemade smoked oil and smoked soy sauce. Please order it together with rice cooked in a clay pot.
If added to the course, it costs 2200 yen
This is a rich sea urchin pasta made with fresh pasta that has a chewy texture. It is the most popular pasta at our restaurant.
This is a chewy carbonara made with fresh pasta. It uses our proud homemade bacon and dragon eggs. Please enjoy it topped with freshly shaved smoked cheese.
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