Wine to Washoku Mikuri

Carefully selected Omi beef is grilled over charcoal and sandwiched with bread from a long-established boulangerie that has been in business since the Taisho era (1912-1926). Perilla and red onions accent the taste, further highlighting the flavor of the soft and fragrant meat.

It is a gorgeous assortment of appetizers using a variety of seasonal ingredients. You can fully savor the best of each season, such as hamo (sea eel), sweetfish, and corn in the summer. Its taste and even its beautiful colors will heal your heart.

This popular "Torotaku (tuna and pickled daikon radish)" is made with high-quality tuna, such as Oma bluefin tuna from Aomori Prefecture. The fine aroma and fat of the bluefin tuna, as well as the Ariake seaweed and pickled daikon, provide a perfect balance.

Please see the course page for more details.

Please see the course page for more details.

Please see the course page for more details.

Please see the course page for more details.

A gorgeous assortment of hassun (a traditional Japanese dish with a variety of seasonal ingredients). You can enjoy seasonal delicacies to your heart's content, including conger eel, sweetfish, and corn in the summer. The taste and beautiful colors will soothe your soul.

This is a masterpiece of strained pufferfish milt served on top of pufferfish that has been left to sit for three days. It has a deep flavor with ponzu sauce made from 100% sudachi citrus fruit and accents of Chinese cabbage and green onions.

Herring roe, a lucky charm, is fried. It is cooked to perfection, carefully preserving the unique texture of fish roe. It goes well with a glass of Chenin Blanc white wine.

This is a dish that the chef has put all his effort into, combining a specially made dashi stock with shrimp, an ingredient with a long history caught in the Sea of Japan and a symbol of longevity.

A dish filled with the spirit of hospitality, featuring steaming fried shrimp potatoes from Tondabayashi and Kyoto's traditional vegetable, field greens.

We purchase high-quality seasonal bonito, such as "Kenken Katsuo" from Kushimoto, Wakayama Prefecture, and "Modori Katsuo" from Kesennuma, Miyagi Prefecture. Carefully roasting it over straw adds a fragrant flavor and brings out the umami even more.

This sandwich is made with carefully selected Omi beef grilled over charcoal and served on bread from a long-established boulangerie that has been in business since the Taisho era. The shiso leaves and red onions add a nice accent to the flavor, further enhancing the umami of the tender, fragrant meat.

The popular "Torotaku" is made with high-quality tuna, such as bluefin tuna from Oma, Aomori Prefecture. The bluefin tuna's high-quality aroma and fattiness, combined with Ariake nori seaweed and takuan radish, create a perfect balance of these delicacies.