I recommend eating the raw duck meatballs with egg yolk sauce!

These meatballs, handcrafted from coarsely ground duck mince, are incredibly satisfying.

To preserve their juiciness, each skewer is grilled individually from raw after you order.

This appetizer features tender duck breast meat seasoned with a spicy kick from black vinegar and chili oil.

Duck hearts grilled with sauce. Please enjoy with chives.

Duck meat and sweet Kujo leeks are grilled to perfection on a sizzling hot lava stone.

This luxurious dish allows you to simply enjoy the delicious flavors of the ingredients.

Enjoyable to both the eyes and the palate, Haretsubame's obanzai (Kyoto-style home cooking).

Using seasonal ingredients, we incorporate Western ingredients and cooking methods into traditional Japanese cuisine, creating a modern and stylish "Japanese-style" meal.

We recommend the five-item assortment of cold appetizers, perfect for sampling a variety of dishes.

This platter features a selection of Haretsubame's signature cold dishes.

It's highly recommended for those who want to try a little bit of everything.

We've paired duck prosciutto with chestnut butter that captures the sweetness of chestnuts.

The saltiness of the duck and the mellow sweetness of the chestnuts combine to create a sweet and salty aftertaste. It pairs perfectly with wine.

Lion's mane mushroom, oyster mushroom, and wood ear mushroom. This aromatic namul combines three unique mushrooms, highlighting their individual textures and fragrances.

The savory flavor of the mushrooms, combined with the crispy, savory taste of soy sauce, creates an irresistible flavor that will have you reaching for more.

Bonito is marinated in Ryukyu sauce and carefully wrapped in yuba (tofu skin).

Please enjoy it with chrysanthemum green sauce or mustard sauce. Enjoy the refined flavor.

A carpaccio in autumnal colors, combining fragrant, seared salmon with the sweetness of dried persimmon.

Enjoy it with turnip.

A dish featuring tender eggplant prepared in a yukhoe-style sauce.

The rich texture of the eggplant is combined with a savory flavor, creating a satisfying experience reminiscent of yukhoe.

The crispy texture of the chicken skin chips adds a nice touch.

Enjoy it by breaking the seasoned soft-boiled egg.

These croquettes feature the sweet, sticky texture of taro and the rich, savory flavor of blue cheese.

They have a crispy, fragrant exterior and a smooth, creamy interior.

Enjoy them with honey mustard if you like.

This is our proud dish, featuring generously thick slices of bonito, cooked to a crispy, fragrant exterior and a moist, rare interior.

Please enjoy it with the condiments provided.

This is a warming dish where the delicious flavor of autumn salmon and the aroma of mushrooms are blended into the sauce.

This is deep-fried saury, prepared in the Tatsuta style, with a fragrant crispness.

Crisp lotus root with a spicy kick from green chili peppers.

A sweet and savory kinpira dish with a refreshing kick of spiciness.

The combination of soybean paste, wasabi, and soy sauce, along with the creaminess of cream cheese, is irresistible.

It's an addictive combination that pairs perfectly with alcohol.

Enjoy it with the accompanying wheat gluten.

A bite-sized boiled egg characterized by the refreshing aroma and flavor of tea leaves and star anise.

The crisp texture of the napa cabbage and celery, combined with a refreshing spiciness, makes this dish perfect as a palate cleanser or as a snack to accompany drinks.

Chicken diaphragm tossed in ponzu sauce and olive oil, this refreshing dish releases a burst of flavor with every bite.

The rich flavor of chicken liver is combined with grilled chives seasoned with soy sauce, and then finished off with a miso-based sauce.

Caesar salad using romaine lettuce and arugula

We generously coated it with miso paste made from Saikyo miso, Sendai red miso, and accented with the spiciness of green chili peppers, and then grilled it until golden brown.

A superb, salt-based duck broth made by simmering duck bones and kelp for a long time, combined with Tamamo salt from Niigata and the rendered duck fat from grilled duck wing meat.

Enjoy the soba noodles while savoring the fragrant roasted duck meat and green onions.

We've prepared just the right amount to finish off your meal.

One steamer basket per person is recommended.