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 / First Course / Main Course

¥4,900

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

¥6,500

Chef’s Recommendation

¥8,700

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 September 2019

from September 2nd to 28th

Straw-roasted bonito

Appetizer


  • Vegetable palette *

  • Scallop and roasted eggplant puree soup

  • Snow crab and vegetables with hebesu citrus

  • Straw-roasted bonito

  • Sea bream, pear and chrysanthemum salad
    with kabosu citrus dressing

First Course


  • Duck and mushroom dumpling in thick
    matsutake sauce

  • Charred mackerel pike with liver soy sauce

  • Creamy salmon and spinach gratin

  • Seasonal tempra *

  • Assorted fritters of the day *

Main Course


  • Today’s grilled fish *

  • Simmered kinmedai fish with aromatic vegetables

  • Kanmuri chicken oven-baked on a hoba leaf
    with buckwheat miso

  • Wagyu beef shank stew in demi-glace sauce

  • Chargrilled wagyu beef

＊Ingredients change every day depending on the availability.