日本料理を少しでも身近に感じいただけたらと、"12月12コース"をテーマに、献立を変えてご案内させていただいております。四季の器、飾り付けまで、ぜひ、ごゆるりとお楽しみくださいませ。

We hope that you will feel closer to Japanese cuisine, and we are offering a changing menu based on the theme of "12 Courses in December." Please take your time to enjoy the seasonal tableware and decorations. *This kaiseki course has more sashimi than the lunch course. Everything is presented with greater attention to detail.

“Black Wagyu Beef Bibimbap” – a delicious harmony of secret Japanese dashi and the aroma of roasted soy sauce.

The distinctive flavor of the lean meat is only possible thanks to expert cooking techniques. The duck is cooked slowly and carefully at a low temperature. Enjoy the tender, juicy duck. This product sells out quickly, so we recommend making your reservation at least 4-5 days in advance.

Enjoy the delicious aroma of this deliciously fragrant domestically produced eel rice bowl at your leisure.

Seasonal white and red meat, plump shrimp, scallops, firefly squid or crested squid in spring, crab and salmon roe are all luxuriously and generously prepared... they melt in your mouth the moment you put them in. Enjoy the visual impact and the freshness of the seafood to your heart's content.

The melt-in-your-mouth texture of Wagyu beef—so tender it hardly needs to be chewed at all... The rich, juicy flavor blends perfectly with the exquisite sweet-and-savory sauce, and when combined with egg, its smoothness becomes even more pronounced.

One bowl, three delightful experiences. First, the pure flavor as is; then, the accent provided by the condiments; and finally, the elegant broth that rounds it all off. It’s the epitome of luxury—a delight that continues until the very last bite.

"Reward yourself for your hard work with a luxurious unaju." Our head chef carefully prepares the dish from steaming to grilling. The delicious flavor of the eel and freshly cooked rice will fill you with happiness with every bite...

食材豐富，當季美味。是招待客人或正式場合的理想選擇。

Enjoy a casual dining experience with family or friends. We recommend pairing it with an a la carte dish.
Tempura and hot pot dishes take some time to prepare. We may not be able to accommodate you if we are busy, so please make a reservation in advance.

In our seasonal course, eel is featured throughout... For dessert, please enjoy a half-size unadon.

Abalone, slow-cooked at a low temperature, is transformed into a rich and flavorful grilled liver dish, made possible only with the freshest liver. Savor the deep taste of the ocean that spreads the moment it enters your mouth. This is an unparalleled luxury you won't find anywhere else.

“First harvest brings 75 extra days of life.” It is said that eating the first harvest of the season adds 75 days to one’s lifespan. Among these, the very first early matsutake mushrooms—this year’s inaugural batch—allow you to savor their aroma along with good fortune.

The aroma of early matsutake permeates the glossy sweetness of new rice. One bite reveals the added umami from the dashi, creating a triple-layered flavor harmony.

Clad in a golden, glistening coat and releasing steam as it appears... it’s tempura made with matsutake mushrooms! That fragrant aroma rising gently into the air. And then there’s the shrimp tempura, with its bouncy, springy texture. It’s a tale where the bounty of Mount Iwate and the gifts of the sea come together in perfect harmony.

骨切りした鱧のふっくらと柔らかな身に、爽やかな梅肉を添えて。夏の味覚をぜひお楽しみください。

Pike Conger Hot Pot: The eel fillets are quickly dipped in a golden broth carefully and slowly extracted from the bones of the eel, causing them to bloom beautifully and plumply. Please enjoy the elegant sweetness and rich umami flavor.

鴨肉火鍋、金眼鯛涮涮鍋等等。非常適合同學會、迎新歡送會或休閒場合。

The king of white meat, with a beautiful aroma and delicious flavor. Enjoy it with colorful seasonal vegetables.

Yellowtail, famous for being a fish that grows with age, is also perfect for celebrations.

Experience the melt-in-your-mouth white meat. Finished with the delicious classic simmered golden-eyed snapper.

"Exquisite fat that melts at 14℃" Duck fat has a low melting point and melts the moment it enters your mouth. It is characterized by a gentle aftertaste and an elegant sweetness. This rich umami flavor, combined with the iron content of the lean meat, is a precious opportunity to experience traditional Japanese food culture. Please enjoy its deliciousness.

"Exquisite fat that melts at 14℃" Duck fat has a low melting point and melts the moment it enters your mouth. It is characterized by a gentle aftertaste and an elegant sweetness. This rich umami flavor, combined with the iron content of the lean meat, is a precious opportunity to experience traditional Japanese food culture. Please enjoy its deliciousness.

We offer eel hotpot in white and yellow. ❇︎White eel hotpot: Prepared in Kansai kelp stock and served with plenty of seasonal vegetables. ❇︎Yellow eel hotpot: Kanto Yanagawa style, made with plumply simmered eel and shredded burdock root topped with egg.
In the answer to question 1 from the restaurant, please write "white eel for ◯◯ people" or "yellow eel for ◯◯ people." If no information is provided, we will prepare all eel hotpot as "white eel hotpot."

We offer eel hotpot in white and yellow. ❇︎White eel hotpot: Prepared in Kansai kelp stock and served with plenty of seasonal vegetables. ❇︎Yellow eel hotpot: Kanto Yanagawa style, made with plumply simmered eel and shredded burdock root topped with an egg.
In the answer to question 1 from the restaurant, please write "white eel hotpot for XXX people" or "yellow eel hotpot for XXX people." If no information is provided, we will prepare all eel hotpots as "white eel hotpot."

It is carefully grilled by hand. The skin is crisp and fragrant, and the meat is surprisingly plump. Enjoy it with soy sauce, salt, or wasabi. Unlike sweet and spicy kabayaki, you can enjoy its refreshing yet rich flavor.

We only use carefully selected domestic brand eels. There is absolutely no unpleasant odor, allowing you to fully enjoy the rich, original flavor. The moment you put your chopsticks in, you can enjoy the softness that cuts easily and the texture that melts in your mouth.

Nagoya's specialty "Hitsumabushi" is plump grilled eel that is boldly chopped. First, enjoy the delicious flavor of the eel as is, then combine it with condiments, and finally savor it as a bowl of tea with dashi broth.

"Reward yourself for your hard work with a luxurious unaju." Our head chef carefully prepares the dish from steaming to grilling. The delicious flavor of the eel and freshly cooked rice will fill you with happiness with every bite...

一道以紅米飯為主料，菜餚擺盤精美的佳餚。非常適合重要的周年紀念日、首次用餐以及慶祝長壽等場合。

For the delicate flavors of the sashimi, we recommend a Chablis full of minerality. For the seasonal vegetable tempura, we suggest a Sauvignon Blanc with a hint of herbs. Our sommelier will recommend different wines by the glass to match the richness and intensity of the flavors of each dish.

Eel is a white fish that is mild in flavor yet rich in depth of taste. When paired with “orange wine,” which is made by fermenting white grapes together with their skins and seeds, it compensates for what ordinary white wine lacks, resulting in a perfect “mariage” (delicious combination).

夏の牡蠣は、冬のマガキに比べて身が大きく、ねっとりと濃厚でクリーミーな味わいが特徴です。爽やかにポン酢、又はシンプルにレモン汁や塩だけでも、牡蠣本来の濃厚な甘みが引き立ちます。

うなぎの「う」と、きゅうりを「ザクザク」と刻む音や食感から「うざく」と呼ばれるように・・・　賄い料理が発祥です。地焼きした香ばしいうなぎの脂を、美味しくさっぱり食べるための昔ながらの知恵から生まれた料理です。

The crispy, fragrant skin and the refreshing aroma emanating from the plump flesh make it the perfect summer delicacy.

The eel flesh melts away softly, like light snow. It’s extremely delicate; though mild in flavor, a gentle sweetness of the white meat gradually emerges with each bite.

The ayu has a “refreshing, watermelon-like aroma.” Its light coating is crisp and delightful, while the flesh inside remains plump. Please enjoy it together with seasonal summer vegetables.

An assortment of fresh, ripe seasonal fruits, including strawberries, apples, and mandarin oranges.

A large strawberry on top of plenty of vanilla ice cream.

Enjoy colorful fruits, sweet bean paste and vanilla ice cream, as well as other Japanese desserts.

A luxurious assortment of fruits including lemon and peach gelato, Shine Muscat grapes, and mango.

【松茸料理】鴨の上品な油で、贅沢に松茸をソテーします。自家製のステーキだれでお召し上がりください。
【提供期間】8月中旬〜12月初旬までのご案内とさせていただいております。長期化する酷暑などの気候変動により、早期終了する場合もございます。お早めのご予約をお願いいたします。