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 April 6th to May 2nd

Seasonal dish

Chargrilled white bamboo shoots with duck miso

Appetizer


  • Vegetable palette *

  • Scallops and spring cabbage in hamaguri clam broth

  • Charred bonito sashimi

  • Gizzard shad in nanban sweet and sour sauce

  • Smoked bacon and urui leaf salad
    with kimizu vinegar dressing

First Course


  • Deep -fried potato encrusted shrimp
    in ginger soy sauce broth

  • Chargrilled white bamboo shoots with duck miso

  • Cream soup with hamaguri clams and rape blossoms

  • Seasonal tempra *

  • Assorted fritters of the day *

Main Course


  • Today’s grilled fish *

  • Sauteed sakura salmon
    with butterbur buds miso sauce

  • Aromatic chargrilled Yabakeikurobuta pork belly

  • Wagyu beef shank stew in demi-glace sauce

  • Chargrilled wagyu beef

＊Ingredients change every day depending on the availability.