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 February 2020

from February 3rd to 29th

Seasonal dish

Sake lees soup with oyster and satoimo taro

Appetizer


  • Vegetable palette *

  • Turnip in thick crab and yuba soup

  • Roasted duck and vegetables over
    Welsh onions in vinegared miso

  • Cooked octopus and vegetables

  • Scallop and broccoli salad
    with toasted sesame dressing

First Course


  • Fried cod and shirako cod milt topped with
    grated daikon radish and ponzu

  • Soy sauce simmered beef tendon with new potatoes

  • Sake lees soup with oyster and satoimo taro

  • Seasonal tempra *

  • Assorted fritters of the day *

Main Course


  • Today’s grilled fish *

  • Sauteed yellowtail in teriyaki sauce
    with simmered daikon radish

  • Chargrilled Sasuke pork with mountain vegetables

  • Wagyu beef shank stew in demi-glace sauce

  • Chargrilled wagyu beef

  • Chicken hot pot **

  • Korean-style oyster and tofu hot pot **

＊Ingredients change every day depending on the availability.
＊＊Minimum order for two people.