Salt, spicy, garlic.

Half curdled Kumi tofu served with 5 Japanese condiments.

Crusted sesame paste with fresh sea urchin.

Deep-fried horse mackerel chilled in spicy vinegar marinade.

Fresh squid and spicy cod roe on a grill.

Boiled spinach with hand-made sesame paste.

Okra, octopus, and fresh Nagaimo yam mixed with bonito-flavored sour plum paste.

Creamy monk fish liver.

Monkfish liver in spicy miso vinegar.

Fresh tofu skin served with sea urchin in Japanese brown sauce.

Mixture of potato, sweet Satsuma potato, and kabocha pumpkin.

Tofu with Mizuna green served with chef's sesame dressing.

Julianne-cut Daikon and bacon covered with crispy potato.

Fresh spring roll with mango and organic vegetables, original anchovy sauce.

Kombu (kelp)-flavored Tai snapper served with fresh green and lotus root chips.

Fresh octopus marinated with wasabi.

Crab innards and cream cheese paste.

Sour plum paste with shark cartilage.

Firefly squid marinated with soy sauce.

Fresh scallop with salted bonito innards.

Salted innards of sea cucumber. One of the Japanese 3 major rare tastes.

Yellowtail.

Squid.

Octopus.

White tuna.

Pickled mackerel.

Snapper. From Tsukiji market in Tokyo.

Instantly smoked duck, balsamic vinegar. Enjoy the aroma from the dish.

Grilled fatty salmon betty with salt.

Foil-wrapped salmon and Enjoki, Shimeji, and Maitake mushrooms.

Rockfish grilled with salt.

Black cod marinated with white miso.

Seared "zabuton" chuck flap.

Enjoy beef short rib on a stone grill.

Squid, octopus, cucumber, and wakame seaweed marinated in vinegar.

Kombu (kelp)-flavored snapper with mozuku (seaweed) marinated in tosa-vinegar.

Snapper over rice with choice of broth.

Fettuccine-like udon noodle with bonito fish-based soup.

Sticky rice steamed with mixed vegetables and free-range chicken.

Fresh tofu skin over rice with Japanese brown sauce.

Pressed sushi in a wooden mold.

Pressed sushi in a wooden mold.

Steam boxed sushi with a choice of sashimi.

Deep-fried snapper and eggplant served with bonito dashi broth.

Mashed taro stuffed with mozzarella cheese fried in breadcrumbs, sweet miso dip.

Deep-fried octopus.

Eggplant with sweet miso.

Fried eggplant with grated daikon radish in bonito dashi broth.

Mushroom tempura.

Mushroom tempura.

Shrimp, white fish (kisu), eggplant, shishito pepper, oba herb, kabocha (pumpkin).

Seasonal vegetables in a bamboo basket.

Steamed egg pudding, citrus flavor.

Steamed egg pudding, citrus flavor.

Simmered yellowtail and daikon radish.

Steamed shrimp paste mixed with yam, onion and egg white, Japanese white sauce.

Black cod simmered in a bonito dashi broth or steamed with Japanese sake.

Plain soba.

Served with tempura.

Served with duck.

Served with chicken.

Served with duck.

Grated yam.

Fermented soybeans.

Grilled mackerel with salt.

Grilled salmon with salt.

Salmon Marinated with Japanese citrus sauce, served grill.

Dried atka mackerel grilled with salt.

Grilled ground beef served with grated radish and ponzu sauce.

Grilled ground beef served with Japanese demi-glace sauce.

Grilled mackerel simmered with house-made miso.

Assorted sashimi pieces over sushi rice.

7 assorted tapas prepared in unique cooking styles. Bringing a different flavor and texture to each dish. Includes sashimi, steam egg custard, miso grilled fish, Dashi marinated veggies, simmered fish and daikon, house-made tofu, various pickles.

Kobe-washu beef with udon noodle in hot soup.