Spicy spring rolls made with minced ice-aged black pork shoulder loin and seasoned with salsa sauce, black pepper, cumin, etc.

Freshly caught conger eel, tofu, and summer vegetables are lightly fried and finished with shellfish broth.

A summer staple, eel and egg rolls are topped with butter and Japanese pepper. This is a delicious dish that pairs well with lemon sours and highballs.

We've made handmade meatballs using chopped horse mackerel, shiso leaves, and ginger. The fluffy texture is irresistible!

Fragrant grilled corn and pork pancake, served cut into pieces.

A summer stir-fry with the refreshing spiciness of green chili peppers

A delicious dish with a strong seafood and garlic flavor that you won't be able to stop eating

Special miso made with myoga and shiso leaves and the texture of whelk

・Kodawari Sakaba Lemon Sour
・Jim Beam Highball
・Matcha Highball
・Vice Sour

Craft Lemon Sour: 550 yen
Salted Lemon Sour: 550 yen
Ginger Lemon Sour: 550 yen
Fragrant Umeboshi Chuhai: 480 yen

Sencha and shiso tea with natural water
Uji tea on the rocks brewed with plum wine
Chiran black tea rum soda
Kyoto bancha tea hiboball

This matured sake is crafted with maturity and presence in mind, and aged for over a year.
Described by the brewery as "lightly matured," this sake is characterized by its light touch, small grains, distinct umami flavor, and subtle aged aroma. Raising the temperature expands the lingering aroma, enhancing its presence.

A rice bowl of tuna marinated in a fragrant sesame sauce and grated yam with dashi stock. Enjoy with the aromatic vegetables shiso and myoga.

First, pour the egg yolk sauce over it and enjoy it as is, then pour the broth over it and finish it off with ochazuke.