Omakase Japanese Sake◎ Hamo (Pike Conger) from Mikawa Bay Seared skin with ume vinegar jelly ◎ Sashimi of Koji Wrapped with blanched skin, green onion, and grated Japanese radish, served with salt and sudachi ◎ Marinated Bonito Topped with a mixture of yellow garlic chives, wasabi, and onion, garnished with freshly shaved bonito flakes ◎ Ayu (Sweetfish) Soup Lotus root, string beans, and white yam stems ◎ Torigai (Bird Shell) from Mikawa Blanched in torigai broth, served with eggplant, water shield, and clam broth ◎ Octopus from Mikawa Bay Tender octopus simmered in sweet sauce with wasabi ◎ Grilled Asari Clams Dried and fried, a local dish from Kamizaki-cho, Handa City ● Haruko (Spring Child) ● Aori Ika (Bigfin Reef Squid) with salt and sudachi ● Mirugai (Giant Clam) from Shinojima ● Kiss (Whiting) with kombu ● Simmered Clams ◎ Seasonal Salmon With baby corn, broad beans, and kinome miso ◎ Bettara (Pickled Daikon) ● Kohada (Gizzard Shad) ● Kuruma Ebi (Tiger Prawn) ● Purple Sea Urchin from Hokkaido ● Hon Maguro (Bluefin Tuna) Akami (Lean) from Tottori ● Hon Maguro Chutoro (Medium Fat) from Tottori ● Hon Maguro Otoro (Fatty) from Tottori ◎ Steamed Abalone Chopped abalone and corn risotto with abalone liver sauce ● Sawara (Spanish Mackerel) Skin seared with straw ● Horse Mackerel ● Nodoguro (Blackthroat Seaperch) ◎ Vinegared Rice Crackers With shirasu (whitebait) and nori (seaweed) ● Anago (Conger Eel) ◎ Red Miso Soup With Mehikari fish balls ● Toro Taku (Fatty Tuna with Pickled Radish) ◎ Tamagoyaki (Japanese Omelette) Snacks and Sushi End of Menu
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