In this beautiful spring season, please enjoy our seafood platter, packed with the freshest seasonal ingredients and meticulously prepared by our skilled chefs.

First, savor our nigiri sushi of sea bream cured with kelp and infused with the aroma of cherry blossoms. Enjoy our proud selection of bluefin tuna sashimi and seared Spanish mackerel, followed by a drink with kabocha squid in kanzuri miso, bonito marinated in sake lees and soy sauce, and herring and herring roe as appetizers. Tonight, too, our hearts are filled with joy.

We have carefully prepared each dish using the vibrant colors of spring ingredients, with meticulous attention to the craftsmanship of our artisans. Please enjoy them with sake or sours.

* Mugwort paste butter crackers
* Chicken and bamboo shoot cherry blossom rolls with rockfish, spring cabbage and Hyuganatsu coleslaw
* Deep-fried new burdock root with mountain jellyfish miso
* Squid and watercress with mountain wasabi dressing

The delightful crunch of the whelk and the yam. The stimulating aroma of "Tears" that fills the nose makes this a perfect companion for a drink that just keeps going.

The rich flavors of melting foie gras and Hitachi beef are vividly brought to life by a simple yet elegant burdock root sauce.

The rich umami of the clam broth and the gentle sweetness of the spring cabbage fill your mouth.

The crisp texture of bamboo shoots bursting with the sweetness of fresh onions. A fragrant, pancake-like snack featuring the stars of spring.

Traditional Edo sweet miso, rich and flavorful miso, is the key to the flavor. "Tokyo stew" is full of the delicious flavor of beef tendon.

Conger eel is the star of Edo tempura. Enjoy plump conger eel tempura with a crisp tempura sauce made from Tokyo soy sauce.

This is one of Tokyo's proud Edo dishes. The fat from the simmered tuna dissolves in the broth, making the chopped green onions even more delicious.

Akiruno City Kikkogo Whole Soybean Soy Sauce
The unique richness enhances the flavor. Moist and juicy fried chicken for adults.

Enjoy the bite-sized gyoza dumplings in a broth overflowing with the flavor of shellfish, and every time you take a bite of the broth, you'll find yourself reaching for a sour drink.

The nigiri sushi is made with seafood dipped in soy sauce, reminiscent of island sushi, and uses mustard instead of wasabi, making it a great snack to accompany your sake.

Tokiwa Sauce, a long-established Tokyo restaurant. Made with fresh vegetables and carefully selected ingredients. Enjoy with our special pickled ginger and spicy miso sauce.

Made with authentic Chinese Zhenjiang vinegar, the pork has a crispy texture and is finished into a rich sweet and sour pork.

Enjoy with side dishes that go well with sea bream rice.
・Nama nori seaweed with wasabi, mentaiko butter, plum and kelp, small fish and Kinzanji miso, and simmered clams with shigure (180 yen each)

The rice is delicious with these side dishes. Please enjoy your rice refills.
1. Serve with the side dishes
2. Add grated yam in dashi broth
3. Finish with dashi broth chazuke

The black wagyu beef sukiyaki and tempura, flavored with "Edo Sweet Miso" from Kameido, Tokyo, are the perfect complement to the sea bream rice.
Finish off with sea bream sesame sashimi and sea bream chazuke.

A Japanese set meal featuring exceptionally tasty bluefin tuna, seasonal sashimi, and tempura. Finish with sea bream sesame sashimi and sea bream chazuke.

The teriyaki yellowtail and chicken with the aroma of yuzu pepper will stimulate your appetite.
Try it with grated yam in dashi broth, or finish off with dashi chazuke.

Enjoy our special sea bream rice with dashi stock and tuna, as well as other toppings of the day.

Comes with tempura

A sour sauce and tartar sauce that you'll never tire of eating

Fried chicken made with Kikkogo whole soybean soy sauce from Akiruno City, Tokyo, and the popular pork shogayaki.

The grilled fish changes daily. Gobble up the sea bream rice with grated yam in dashi broth.