cooking

Delicious edamame delivered from seasonal production areas and served freshly boiled.

低温で火を通した黒毛和牛と5種類の野菜を合わせました。
よく混ぜて「えごまの葉」に巻いてどうぞ。

新鮮な穴子とアボカドを天ぷらにして、にがうりを加えた自制味噌を添えました。

甘く熟成した無花果の甘みとモッツァレラチーズ・生ハムの塩気がマッチします。

This salad consists of several vegetables and walnuts tossed in a Caesar dressing made with soy milk and wrapped in yuba leaves.

芯ごと丸ごと入れて香り良く炊き上げました。

A four-piece platter with seasonal fish.
Additional quantities can be added depending on the number of guests.
Minimum order of 2 servings

Fresh fish (sea bream, hachimachi) served with vegetables in a yuzu dressing and nori soy sauce

Salmon and avocado dressed with nameko soy sauce.

You can choose 3 of your favorite dishes from 9 types of obanzai.

Soaked small tomatoes in bonito broth.

Grilled eringi combined with mentaiko and grated radish.

Fried fu, dried persimmons, and garland chrysanthemum are dressed with walnuts in a tofu paste style.

Manganji and shredded sea bream are combined with soy sauce.

A small bowl of cold octopus and eggplant cooked softly with Arimasansho.

The sweetness of pumpkin is combined with miso-flavored mascarpone.

Basil-scented fried burdock and carrot with bacon.

Enjoy the flavor of snow crab and the texture of cabbage with the flavor of sesame seeds.

8 kinds of fresh vegetables served with special warm anchovy sauce

A simple salad of kama-age shirasu and lettuce with olive oil and salt.

Mushrooms in a salad with Nanko plum and honey sauce.

The thigh is grilled in a single piece with natural salt and has good elasticity and flavor. Cut into large pieces and served on a stone grill.

Seseri (neck meat) grilled with natural salt and served on a stone grill.

Chicken wings marinated in kelp water, dried overnight, grilled, and served on a stone grill.

Special tsukune (chicken meat) grilled with sauce and served with a hot spring egg.

A piece of grilled shoulder loin marinated in special sake-kasu miso.

A simple grilled spare rib with rock salt.

Time-consuming and carefully grilled Halami served with our special vegetable ponzu sauce.

Stone-roasted Japanese black beef shoulder loin. Served with steak sauce.

Binchotan-dried buri kama (yellowtail kama) simply grilled.

Enjoy the royal grilled fish with fatty Gindara carefully marinated in Saikyo Miso.

Kinki marinated in soy sauce malt is grilled to a savory flavor.

Overnight dried Mexicali seared to perfection.

Baby scallops grilled on skewers with sauce.

The royal way of Japanese cuisine: softly baked dashimaki tamago (rolled egg).

Tender juicy fried chicken thighs with salted malted rice. Serve with dai-dai ponzu (grated ponzu citrus juice).

Edamame (green soybeans) is added to fish paste to give this satsuma-age a delightful texture.

Crab cream croquettes made in the store from the ingredients to the breading!

A mouth-watering Black Tiger tossed in a peppery chili sauce.

Made with rich soy milk, made to order, and served with seaweed salt.

Shabu-shabu rice cake, mozzarella cheese and vegetables are shabu-shabu with soy milk.

Two kinds of fu, millet and yomogi fu, are coated with dengaku miso and baked.

Fresh yuba served with yuzu ponzu.

Mixed cheese wrapped with nori and yuba (dried bean curd) and served as tempura.

Mozzarella cheese with sesame seeds and crushed walnuts

Sesame tofu, avocado and cherry tomatoes are the ingredients in this soy sauce-based deep-fried dish.

A combination of delicious Iberian salami and radish!

Enjoy the red squid of firefly squid with the aroma of yuzu (Japanese citron)

A rich dish of squid sauteed in fermented butter.

Cream cheese sandwiched between dried persimmons.

Cashew nuts, walnuts, and kelp with a hint of broth.

Amaebi marinated in malted rice is served with sake.

Simple Seiro Soba served with condiments

Cold udon noodles served with sesame sauce.

Dashi chazuke with thick sesame sauce.

Includes salmon roe, kama-age shirasu, miso soup and pickles

Rice cooked in a kettle and served with chicken thigh meat, chicken neck, and burdock.
*With soup stock

Rice cooked in a kettle with silver salmon and salmon roe.
*With soup stock

Rice cooked in a hagama with broiled eel on top.
*With soup stock

Homemade strawbaked rice cakes slowly kneaded with Honwarabi flour and brown sugar.

Warabi rice cake and green tea ice cream served with agar agar and koshi-an (sweetened red bean paste) with molasses

Yomogi fu and hojicha ice cream are served with agar, koshi-an (sweet red bean paste) and daikaimo (large sweet potato), with molasses on the side.

Warabi mochi and green tea ice cream are served with agar agar and koshi-an (sweetened red bean paste), with molasses on the side.

A rich chocolate and green tea terrine. Please enjoy it with whipped topping.

Two types of ice cream assortment: matcha and hojicha.

600 yen (including tax) per person will be charged for appetizers.