Quick-pickled whole cucumber with UMf (Japanese plum) and sushi vinegar.

Crispy deep-fried natural tofu served in flavorful tempura sauce topped with green onion and grated fresh ginger.

Japanese-style soy-flavored fried chicken (non-GMO) meat.

Hand-made crispy pot-stickers filled with grounded pork, purple cabbage, chives and wrapped in a thin dough.

2 pieces of shrimp and vegetables.

Steamed Japanese sweet potato.

Kakiage is a type of tempura in which different ingredients are mixed together in tempura batter before being deep-fried. Various vegetables and seafood can be used.

4 pieces.

Ripened Japanese pumpkin.

Kakiage is a type of tempura in which different ingredients are mixed together in tempura batter before being deep-fried. Various vegetables and seafood can be used.

The collar of the salmon broiled until the skin is crisp.

The collar of the yellowtail broiled until the skin is crisp.

Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Kyoto-style Saikyo Miso is an excellent match with the plumpness of the fish.

Hand-stretched dried udon is slightly thinner than Sanuki udon.

Chilled Inaniwa noodle served on zaru (bamboo tray) served with cold dipping sauce. Freshly grated ginger and green onion as yakumi (topping).

Tea milk shake, vanilla milk shake or banana vanilla milk shake.

Ground fresh radish, tempura flake, homemade chili sauce, onsen tamago.

Ground fresh radish, okra, yama kake, bonito flake, tempura flake, home-made spicy sauce, Hanjuku tamago tempura.

Natta, okra, yama kake, bonito flake, tempura flake, onsen tamago.

Circle style Hiyashi Chuka, thin-sliced omelette, tempura flake, homemade chili sauce, cucumber, sesame dressing. Add boiled sliced pork belly for an additional charge.

Chilled noodle served on zaru (bamboo tray) served with cold dipping sauce. Freshly grated ginger and green onion as yakumi (topping).

Chilled noodle served with cold dipping sauce. 1 shrimp, 1squid and vegetables.

Chilled noodle served with cold dipping sauce. 3 pieces of shrimp tempura.

Green and yellow zucchini, shimeji mushroom, onion, homemade tomato sauce.

Toma-Veggie with onsen tamago (poached egg).

Shrimp, squid, green and yellow zucchini, shimeji mushroom, tomato sauce.

Sauteed shiitake and shimeji mushroom mixed with clear dashi broth placed over soft shell crab tempura and udon.

Onion, scallion, shmeji mushroom, homemade teriyaki sauce.

Stick sliced Angus beef, onion, scallion, shmeji mushroom, homemade teriyaki sauce.

Signature. Parmesan Reggiano, bacon from Patak meat products, poached egg on top.

Berkshire Kurobuta pork udon. Thinly sliced pork belly sauteed with onion, spinach, shimeji mushroom and scallion.

Berkshire Kurobuta pork udon. Kakuni is braised pork belly that is slowly cooked until the meat is tender and packed full of umami. Despite flaunting thick layers of fat, it is surprisingly not as greasy.

Chicken, pork or deep-fried shrimp. Fingerling potato, onion, shimeji mushroom.