Araki

The fatty part of bluefin tuna. Characterized by its rich umami and sweetness that melts in your mouth.

The back loin of bluefin tuna. A good balance of acidity and iron, allowing you to enjoy the tuna's deep, original flavor.

Sashimi of white fish with elegant fat and sweetness. Sometimes the skin is lightly blanched or seared, adding to the rich texture.

Sashimi of Nodoguro (Blackthroat Seaperch), also known as 'white fish toro'. Its rich fatty umami fills your mouth.

Fresh mackerel sashimi. Served raw without being cured with vinegar, allowing you to enjoy the mackerel's characteristic fattiness and firm texture.

Raw Ark Shell Sashimi. It has a soft yet distinct chewy texture and a strong sweetness.

Fresh, shell-on raw oysters. Enjoy the aroma of the sea and the milky, rich flavor as they are.

A dish combining small Okinawan rakkyo (pickled scallions) with a hot spring egg. The spiciness of the rakkyo and the mellowness of the egg make it a great appetizer.

Spring delicacy, rapeseed blossoms dressed in a black sesame-based coating. Characterized by the slightly bitter rapeseed and the fragrant sesame flavor.

Boiled wasabi flowers and stems. Enjoy the crisp texture and the refreshing pungent aroma that clears your sinuses.

Kinpira-style stir-fried Udo mountain root with a sweet and savory seasoning. Its unique aroma, slight bitterness, and crisp texture are its appeal.

Grilled thick and sweet white asparagus. Enjoy its juicy and tender texture.

A dish combining 'Negima' (tuna and leek stew) with tofu. A warm dish infused with dashi broth.

A croquette made with béchamel sauce containing crab meat, coated in breadcrumbs and deep-fried. Crispy on the outside, creamy and melty on the inside.

Fried Brussels sprouts, resembling small cabbages. Their sweetness and slight bitterness are concentrated, offering a fluffy texture.

Scraps of eel meat wrapped around a skewer and grilled. An appetizer with the aroma of savory sauce and concentrated eel flavor.

The king of autumn flavors, Matsutake mushrooms, simply grilled. Enjoy the rich aroma and unique texture directly.

Luxurious fried matsutake mushrooms. The crispy coating seals in the aroma and umami of the matsutake.

Pike conger, carefully deboned and grilled with a strong seven-spice chili pepper seasoning. The spicy kick accentuates the mild flavor of the pike conger.

Fried pike conger fillet. Enjoy the elegant flavor of the plump white fish and the aroma of freshly fried food.

Salmon marinated in sweet Saikyo miso and then grilled. The miso flavor permeates the fish, resulting in a fragrant grilled dish.

Pork cutlet made with rib roast from the premium brand 'Iwanaka Pork'. Characterized by the sweetness of the fat and the tenderness of the meat.

Conger eel simply grilled without sauce. Best enjoyed with wasabi soy sauce or salt to bring out the conger eel's natural flavor.

Conger eel grilled with a sweet and savory sauce. The classic preparation method, with the fragrant sauce whetting your appetite.

Beef cutlet made with beef from Iwate Prefecture. Crispy on the outside, rare on the inside, locking in the beef's umami.

Menchi-katsu (minced meat cutlet) made with minced meat from Tamura beef, one of the finest Kuroge Wagyu. A luxurious dish overflowing with juice and rich umami.

Deep-fried chicken wings. Crispy skin, juicy meat inside, with particularly delicious meat around the bones.

A bowl generously topped with fresh sea urchin. The rich, creamy sweetness of sea urchin and the aroma of the sea fill your mouth.

Salad featuring ham as the main ingredient. A refreshing dish to enjoy with fresh vegetables.

A bowl of bluefin tuna marinated in our special soy sauce, served over rice. Its sticky texture and the flavor of the sauce pair perfectly with the rice.

Salad with fresh mozzarella cheese. Enjoy the combination of the cheese's milky flavor and fresh vegetables.

A simple dish of freshly cooked rice topped with a fresh raw egg. The sweetness of the rice and the richness of the egg stand out.

A hot pot dish where thinly sliced, highest-grade Kuroge Wagyu beef is briefly dipped in warm dashi broth. The melt-in-your-mouth texture and the sweetness of the fat are exquisite.

Rice mixed with the sourness of umeboshi (pickled plum) and the umami of jake (small dried fish). Refreshing and perfect for a finishing dish.

Sukiyaki-style hot pot dish using duck meat. The rich umami of the duck and the sweet and savory broth soak well into the vegetables. Reservation required.

Steamed white rice.

A classic Japanese dish, soup made with miso. The aroma of the dashi and the flavor of the miso create a comforting taste.