Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
・Cold Capellini with Caviar
・Duck Breast Salad
・Special Chirashi Sushi Box
・Steamed Shell Scallops "Supreme Champagne"
・Baked Consommé Soup in a Puff Pastry

[Main Course]
・Grilled Spiny Lobster
・Wagyu Beef Fillet Roast Beef "Steak Cut" Christmas Wreath

[Dessert]
・White Globe With Raspberry Puree
・Coffee or Tea

Homemade bread will be provided.
(Note) The menu may change depending on the day's ingredients.

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
・Cold Capellini with Caviar
・Duck Breast Salad
・Special Chirashi Sushi Box
・Steamed Shell Scallops "Supreme Champagne"
・Baked Consommé Soup in a Puff Pastry

[Main Course]
・Grilled Spiny Lobster
・Wagyu Beef Fillet Roast Beef "Steak Cut" Christmas Wreath

[Dessert]
・White Globe With Raspberry Puree
・Coffee or Tea

Homemade bread will be provided.
(Note) The menu may change depending on the day's ingredients.

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Assorted starter platter]
- Aged prosciutto and kale salad with dashi Aroma
- Fig and "Shiranuka Raku-keisha" mozzarella Caprese
- Market-fresh fish carpaccio

[Pasta or Slider] — please choose A or B
A. Fresh fish rasa pasta combination hot pot style
B. Bluefin tuna teriyaki slider (mini burger) with our special ufumayo (egg mayo)

[Main] — please choose A–C
A. Grilled fresh fish direct from the fishing port
B. Grilled "Iwachu" pork shoulder loin
C. Grilled Argentine beef ribeye (+¥1,500)

- Please feel free to contact us for any allergies or food preferences, as we are happy to substitute ingredients.
- The pasta is "paccheri," a large, cylindrical pasta from Campania, southern Italy. It pairs perfectly with the ground wagyu beef bolognese.
- The main course is a generous platter of grilled Iwanaka pork and sautéed premium chicken.
- The free-flow menu offers a delicious and varied selection, including French vin mousseux (sparkling wine), two white wines, two red wines, Heartland beer, and Kaku highballs.

[Appetizers]
- Kale and vegetable salad with the aroma of dashi broth
- Fresh fish carpaccio, delivered directly from the fishing port
- Seasonal vegetable fritters
[Pasta]
- Paccheri with ground wagyu beef bolognese
[Main Dishes]
- Grilled Iwanaka pork
- Sautéed premium chicken
[Dessert]
- Refreshing cheesecake

[Free-flow]
*Due to the two-hour limit, orders will be accepted after 90 minutes.
- Sparkling Wine (France)
- White Wine (New Zealand / Sauvignon Blanc)
- White Wine (California / Chardonnay)
- Red Wine (California / Pinot Noir)
- Red Wine (California / Cabernet Sauvignon)
- Heartland Beer
- Highball
- Orange Juice
- Ginger Ale
- Oolong Tea

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
- Wagyu beef consommé soup
- Aged prosciutto and kale salad with dashi Aroma
- Nigiri of local white fish direct from the fishing port
- Extra-large "Sanriku" mussels steamed in white wine

[Pasta or Slider (mini burger)] Please choose A or B
A. Fresh fish rasa pasta combination hot pot style
B. Local bluefin tuna "Teriyaki" slider (mini burger) with special Œuf‑mayo (egg mayo)

[Main] Please choose from A–E
A. Grilled fresh fish direct from the fishing port
B. Grilled "Iwachu" pork shoulder loin
C. Grilled Argentine beef ribeye +¥1,500
D. "Wagyu" filet roast beef “Steak Cut” +¥2,200
E. "Surf and Turf" Grilled local bluefin tuna and Argentine beef ribeye assortment +¥2,700

[Dessert]
- Refreshing cheesecake
- Coffee or tea

Homemade bread will be provided.
(Note) Menu items may change depending on the day’s market availability.

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
- Wagyu beef consommé soup
- Two sushi selections: local bluefin tuna and white fish direct from the fishing port
- Extra-large "Sanriku" mussels steamed in white wine
- Deep fried soft-shell crab
- Black abalone mushroom arancini (rice croquette) with truffle aloma

[Pasta]
- Rich cream pasta with an assortment of mushrooms

[Main] Please choose from A–D
A Poêlé of fish direct from the fishing port with seaweed butter
B Grilled Argentine ribeye
C "Wagyu" filet roast beef "Steak Cut" +¥1,700
D "Surf and Turf" Grilled local bluefin tuna and Argentine ribeye Assortment +¥2,200

[Dessert]
- Chestnut and Darjeeling terrine
- Coffee or tea

Homemade bread will be provided.
(Note) Menu items may be changed depending on market availability on the day.

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
- Wagyu beef consommé soup
- Citrus jelly, horsehair crab, avocado, and eggplant quartet
- Three sushi selections: bluefin tuna, fresh white fish direct from the fishing port, house-made ikura
- Chilled "Wagyu" roast beef
- Abalone steak with "hanabiratake" (flower mushroom) and abalone liver–butter sauce

[Risotto]
- Risotto with fried tiger pufferfish (Japanese putterfish)

[Main] Please choose from A–D
A. "Acqua Pazza" Extra-large "Sanriku" mussels and fresh fish direct from the fishing port
B. Grilled Argentine ribeye with porcini sauce
C. "Wagyu" filet roast beef "Steak Cut" +¥1,200
D. "Surf and Turf" Grilled local bluefin tuna and Argentine ribeye assortment +¥1,700

[Dessert]
- Chestnut and Darjeeling terrine
- Coffee or tea

Homemade bread will be provided.
(Note) Menu items may be changed on the day depending on market availability.

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
- Wagyu beef consommé soup
- Citrus jelly, horsehair crab, avocado, and eggplant quartet
- Three sushi selections: bluefin tuna, fresh white fish direct from the fishing port, house-made ikura
- Chilled "Wagyu" roast beef
- Abalone steak with "hanabiratake" (flower mushroom) and abalone liver–butter sauce

[Risotto]
- Risotto with fried tiger pufferfish (Japanese putterfish)

[Main] Please choose from A–D
A. "Acqua Pazza" Extra-large "Sanriku" mussels and fresh fish direct from the fishing port
B. Grilled Argentine ribeye with porcini sauce
C. "Wagyu" filet roast beef "Steak Cut" +¥1,200
D. "Surf and Turf" Grilled local bluefin tuna and Argentine ribeye assortment +¥1,700

[Dessert]
- Chestnut and Darjeeling terrine
- Coffee or tea

Homemade bread will be provided.
(Note) Menu items may be changed on the day depending on market availability.

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Salad]
- Aged prosciutto and kale salad with dashi Aroma

[Slider (mini burger)]
- Bluefin tuna "Teriyaki" Slider (mini burger) with Special Œuf‑Mayo (egg mayo)

[Main]
- Grilled Argentine beef ribeye

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
- Wagyu beef consommé soup
- Aged prosciutto and kale salad with dashi Aroma
- Nigiri of local white fish direct from the fishing port
- Extra-large "Sanriku" mussels steamed in white wine

[Pasta or Slider (mini burger)] Please choose A or B
A. Fresh fish rasa pasta combination hot pot style
B. Local bluefin tuna "Teriyaki" slider (mini burger) with special Œuf‑mayo (egg mayo)

[Main] Please choose from A–E
A. Grilled fresh fish direct from the fishing port
B. Grilled "Iwachu" pork shoulder loin
C. Grilled Argentine beef ribeye +¥1,500
D. "Wagyu" filet roast beef “Steak Cut” +¥2,200
E. "Surf and Turf" Grilled local bluefin tuna and Argentine beef ribeye assortment +¥2,700

[Dessert]
- Refreshing cheesecake
- Coffee or tea

Homemade bread will be provided.
(Note) Menu items may change depending on the day’s market availability.

[Free Flow]
* Due to the two-hour limit, last orders will be taken at 90 minutes.
・Sparkling wine (France)
・White wine (New Zealand/Sauvignon Blanc)
・White wine (California/Chardonnay)
・Red wine (California/Pinot Noir)
・Red wine (California/Cabernet Sauvignon)
・Heartland beer
・Highball
・Orange juice
・Ginger ale
・Oolong tea

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
- Wagyu beef consommé soup
- Two sushi selections: local bluefin tuna and white fish direct from the fishing port
- Extra-large "Sanriku" mussels steamed in white wine
- Deep fried soft-shell crab
- Black abalone mushroom arancini (rice croquette) with truffle aloma

[Pasta]
- Rich cream pasta with an assortment of mushrooms

[Main] Please choose from A–D
A Poêlé of fish direct from the fishing port with seaweed butter
B Grilled Argentine ribeye
C "Wagyu" filet roast beef "Steak Cut" +¥1,700
D "Surf and Turf" Grilled local bluefin tuna and Argentine ribeye Assortment +¥2,200

[Dessert]
- Chestnut and Darjeeling terrine
- Coffee or tea

Homemade bread will be provided.
(Note) Menu items may be changed depending on market availability on the day.

[Free Flow]
* Due to the two-hour limit, last orders will be taken at 90 minutes.
・Sparkling wine (France)
・White wine (New Zealand/Sauvignon Blanc)
・White wine (California/Chardonnay)
・Red wine (California/Pinot Noir)
・Red wine (California/Cabernet Sauvignon)
・Heartland beer
・Highball
・Orange juice
・Ginger ale
・Oolong tea

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
- Wagyu beef consommé soup
- Aged prosciutto and kale salad with dashi Aroma
- Nigiri of local white fish direct from the fishing port
- Extra-large "Sanriku" mussels steamed in white wine

[Pasta or Slider (mini burger)] Please choose A or B
A. Fresh fish rasa pasta combination hot pot style
B. Local bluefin tuna "Teriyaki" slider (mini burger) with special Œuf‑mayo (egg mayo)

[Main] Please choose from A–E
A. Grilled fresh fish direct from the fishing port
B. Grilled "Iwachu" pork shoulder loin
C. Grilled Argentine beef ribeye +¥1,500
D. "Wagyu" filet roast beef “Steak Cut” +¥2,200
E. "Surf and Turf" Grilled local bluefin tuna and Argentine beef ribeye assortment +¥2,700

[Dessert]
- Refreshing cheesecake
- Coffee or tea

Homemade bread will be provided.
(Note) Menu items may change depending on the day’s market availability.

[California Wine Selection]
[Sparkling Wine]
・Rack and Riddle Blanc de Blanc N.V. (Sonoma)
[White Wine]
・Joel Gott Sauvignon Blanc 2019 (Napa Valley)
・Grand Cru Chardonnay N.V. (Napa Valley)
[Red Wine]
・T.N.T Pinot Noir (Lodi)
・Hahn Pinot Noir 2021 (Monteray)

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
- First Bite: Chilled porcini flan
- Two sushi selections: local bluefin tuna and white fish direct from the fishing port
- Extra-large "Sanriku" mussels steamed in white wine
- Deep fried soft-shell crab
- Black abalone mushroom arancini (rice croquette) with truffle aloma

[Pasta]
- Rich cream pasta with an assortment of mushrooms

[Main] Please choose from A–D
A Poêlé of fish direct from the fishing port with seaweed butter
B Grilled Argentine ribeye
C "Wagyu" filet roast beef "Steak Cut" +¥1,700
D "Surf and Turf" Grilled local bluefin tuna and Argentine ribeye Assortment +¥2,200

[Dessert]
- Chestnut and Darjeeling terrine
- Coffee or tea

Homemade bread will be provided.
(Note) Menu items may be changed depending on market availability on the day.

[International Wine Selection]
[Champagne]
- Henriot Brut Souverain N.V. (France, Champagne)
[White Wine]
- Arugabranca Clareza Katsunuma Jozo 2022 (Japan)
- Olivier Leflaive Bourgogne Les Setilles 2020 (France, Bourgogne)
[Red Wine]
- Greensongs Pinot Noir 2020 (New Zealand)
- Gros Frere Et Soeur Bourgogne Rouge 2021 (France, Bourgogne)

Please feel free to contact us if you have any allergies or food preferences, as we will be happy to substitute certain ingredients.

[Appetizers]
- Wagyu beef consommé soup
- Citrus jelly, horsehair crab, avocado, and eggplant quartet
- Three sushi selections: bluefin tuna, fresh white fish direct from the fishing port, house-made ikura
- Chilled "Wagyu" roast beef
- Abalone steak with "hanabiratake" (flower mushroom) and abalone liver–butter sauce

[Risotto]
- Risotto with fried tiger pufferfish (Japanese putterfish)

[Main] Please choose from A–D
A. "Acqua Pazza" Extra-large "Sanriku" mussels and fresh fish direct from the fishing port
B. Grilled Argentine ribeye with porcini sauce
C. "Wagyu" filet roast beef "Steak Cut" +¥1,200
D. "Surf and Turf" Grilled local bluefin tuna and Argentine ribeye assortment +¥1,700

[Dessert]
- Chestnut and Darjeeling terrine
- Coffee or tea

Homemade bread will be provided.
(Note) Menu items may be changed on the day depending on market availability.

[California Premium Selection]
[Sparkling Wine]
- Schramsberg Mirabel Rose N.V. (North Coast)
[White Wine]
- Prisoner Unshackled Sauvignon Blanc 2020 (Napa Valley)
- Morgan Highland Chardonnay 2020 (Monteray)
[Red Wine]
- La Crema Pinot Noir 2022 (Sonoma)
- Domaine Eden Pinot Noir 2021 (Santa Cruz)

• Please choose your dishes on the day of your visit.
• Both the set course and à la carte are available.
• À la carte portions are sized appropriately for two guests to share.

[A la carte]

[Salads]
• Aged prosciutto and kale salad with dashi aroma ¥2,600
• Ultra-thin pizza with "Shiranuka Rakueisha" fresh mozzarella and kale salad ¥2,800

[Cold Starters]
• Kiwifruit, strawberry and "Shiranuka Rakueisha" mozzarella Caprese ¥2,600
• Chilled roast Wagyu beef ¥3,000
• Three kinds of sushi: local bluefin tuna, white fish deirect from the fishing port, house-cured salmon roe ¥2,800
• Citrus jelly, king crab, avocado, and eggplant quartet ¥3,200

[Warm Starters]
• Wagyu beef consommé soup ¥1,000
• Extra-large "Sanriku" mussels steamed in white wine ¥2,600
• Deep fried soft-shell crab ¥3,200
• Black abalone mushroom arancini (rice croquette) with truffle aloma ¥3,200
• Abalone steak with "hanabiratake" mushrooms in a liver-butter sauce ¥3,800

[Sliders (mini burgers)]
Teriyaki blue fin tuna slider with our special oeuf mayo (2 pcs) ¥3,200

[NEW! Burrito]
• NEW! Burrito Avocado and wagyu roast beef ￥1,500
• NEW! Burrito Tokyo miso sauce pulled pork and scrambled eggs ￥1,200
• NEW! Burrito Fish & hash browns ￥1,000

[Pasta & Risotto]
• Risotto with fried tiger pufferfish (Japanese putterfish) ¥4,000
• Fettuccine with guinea fowl and porcini ragù ¥3,400
• Fresh fish rasa pasta combination hot pot style ¥2,800
• Rich cream fettuccine with an assortment of mushrooms ¥3,000
• Special lasagna - secret recipe from "Vineria Secondo Il Gusto" in Monzen-Nakacho ¥2,600
• Bolognese with coarsely ground Wagyu beef ¥2,600

[Mains]
Please allow approximately 30–60 minutes from order to serving; we recommend ordering early.
★ denotes our signature dishes. These are served in larger portions.

★ Roast Wagyu fillet roast beef "steak cut" ¥11,000
★ "Surf and Turf" Grilled local bluefin tuna and Argentine ribeye platter ¥12,000
• Aqua pazza with extra-large "Sanriku" mussels and fresh fish from the fishing port ¥4,400
• Pan-seared fresh fish direct from the fishing port with seaweed butter ¥4,000
• San Francisco bouillabaisse "Cioppino" ¥4,400
Risotto made with the remaining broth (per person) +¥880
• Grilled "Iwachu" pork shoulder loin ¥3,300
• Grilled Argentine ribeye ¥4,400

[Final Course (per person)]
• Red wine curry final course ¥1,000
• Dandan noodles (Tantanmen) with house-made chili oil and green Sichuan pepper on Hashizume Seimen’s sansho noodles ¥1,000
• Cheese platter (Comté, Mimolette, Brillat-Savarin, Yeoost) ¥1,000
• Aged prosciutto and cheese platter ¥1,600

[Desserts]
• Chestnut and Darjeeling terrine ¥1,500
• Refreshing cheesecake ¥1,000
• House-made raw chocolate ¥1,000

• Please choose your dishes on the day of your visit.
• Both the set course and à la carte are available.
• À la carte portions are sized appropriately for two guests to share.

[A la carte]

[Salads]
• Aged prosciutto and kale salad with dashi aroma ¥2,600
• Ultra-thin pizza with "Shiranuka Rakueisha" fresh mozzarella and kale salad ¥2,800

[Cold Starters]
• Kiwifruit, strawberry and "Shiranuka Rakueisha" mozzarella Caprese ¥2,600
• Chilled roast Wagyu beef ¥3,000
• Three kinds of sushi: local bluefin tuna, white fish deirect from the fishing port, house-cured salmon roe ¥2,800
• Citrus jelly, king crab, avocado, and eggplant quartet ¥3,200

[Warm Starters]
• Wagyu beef consommé soup ¥1,000
• Extra-large "Sanriku" mussels steamed in white wine ¥2,600
• Deep fried soft-shell crab ¥3,200
• Black abalone mushroom arancini (rice croquette) with truffle aloma ¥3,200
• Abalone steak with "hanabiratake" mushrooms in a liver-butter sauce ¥3,800

[Sliders (mini burgers)]
Teriyaki blue fin tuna slider with our special oeuf mayo (2 pcs) ¥3,200

[NEW! Burrito]
• NEW! Burrito Avocado and wagyu roast beef ￥1,500
• NEW! Burrito Tokyo miso sauce pulled pork and scrambled eggs ￥1,200
• NEW! Burrito Fish & hash browns ￥1,000

[Pasta & Risotto]
• Risotto with fried tiger pufferfish (Japanese putterfish) ¥4,000
• Fettuccine with guinea fowl and porcini ragù ¥3,400
• Fresh fish rasa pasta combination hot pot style ¥2,800
• Rich cream fettuccine with an assortment of mushrooms ¥3,000
• Special lasagna - secret recipe from "Vineria Secondo Il Gusto" in Monzen-Nakacho ¥2,600
• Bolognese with coarsely ground Wagyu beef ¥2,600

[Mains]
Please allow approximately 30–60 minutes from order to serving; we recommend ordering early.
★ denotes our signature dishes. These are served in larger portions.

★ Roast Wagyu fillet roast beef "steak cut" ¥11,000
★ "Surf and Turf" Grilled local bluefin tuna and Argentine ribeye platter ¥12,000
• Aqua pazza with extra-large "Sanriku" mussels and fresh fish from the fishing port ¥4,400
• Pan-seared fresh fish direct from the fishing port with seaweed butter ¥4,000
• San Francisco bouillabaisse "Cioppino" ¥4,400
Risotto made with the remaining broth (per person) +¥880
• Grilled "Iwachu" pork shoulder loin ¥3,300
• Grilled Argentine ribeye ¥4,400

[Final Course (per person)]
• Red wine curry final course ¥1,000
• Dandan noodles (Tantanmen) with house-made chili oil and green Sichuan pepper on Hashizume Seimen’s sansho noodles ¥1,000
• Cheese platter (Comté, Mimolette, Brillat-Savarin, Yeoost) ¥1,000
• Aged prosciutto and cheese platter ¥1,600

[Desserts]
• Chestnut and Darjeeling terrine ¥1,500
• Refreshing cheesecake ¥1,000
• House-made raw chocolate ¥1,000

On weekends only, Friday and Saturday, after dinner hours, we will be open as a wine bar from 10pm to midnight.

We are unable to serve authentic dishes prepared with fire, but we will offer our signature appetizers and curries that go perfectly with our wines.

We are equipped with a Coravin, which allows you to pour wine without removing the cork, and we also have a wide selection of wines by the glass, so please feel free to drop in for just one drink.