DINNER

We serve simple, honest Japanese food bringing out the best in the ingredients through the changing seasons.
We also provide a wide selection of sake, shochu, wine, tea and other beverages to pair perfectly with your food.

  

Course Menu

Appetizer / Small Bite Plate / First Course

¥4,500

Appetizer / First Course / Main Course / Rice / Udon / Dessert

¥7,000

Chef’s Recommendations

¥9,500

You are free to choose your appetizer, first and second courses from our seasonal menu.
A la carte menu also available.

RESERVATION

6:00pm – 12:00am (Kitchen closes at 10:30pm)
Closed on Sundays

＊Price includes consumption tax.
＊There will be an additional 10% service charge.
＊Advance reservations appreciated.
＊Guests must be over 20 years old at dinner time.

Seasonal Menu March 2020

from March 2nd to April 4th

Seasonal dish

Cuttlefish and spring vegetables with sakura vinegar

Appetizer


  • Vegetable palette *

  • Cooked ice goby fish with egg and sliced udo

  • Firefly squid and spring vegetables
    with kimizu vinegar sauce

  • Cuttlefish and spring vegetables
    with sakura vinegar

  • Bamboo shoot and bacon salad
    with balsamic dressing

First Course


  • Sake-steamed hamaguri clams in dashi broth

  • Charbroiled ainame fish with plum sauce

  • Pork and kujonegi scallions in dashi broth

  • Seasonal tempra *

  • Assorted fritters of the day *

Main Course


  • Today’s grilled fish *

  • Sakura sea bream and vegetables in dashi broth

  • Chargrilled Kurosatsuma chicken in citrus teriyaki sauce

  • Wagyu beef shank stew in demi-glace sauce

  • Chargrilled wagyu beef

＊Ingredients change every day depending on the availability.