IGOR COSY Yoyogiuehara

Chilled tomatoes served with a cream sauce containing gari (pickled ginger) and shio koji. The acidity of the tomatoes and the mellow umami of the koji complement each other.

A luxurious potato salad mixed with snow crab meat and mascarpone cheese. It has a creamy and rich flavor.

A salad generously made with thinly sliced fresh mushrooms. Enjoy the aroma and texture of the mushrooms.

A snack of chilled tofu topped with homemade nametake (enoki mushrooms simmered in soy sauce, etc.). The dashi broth flavor enhances the tofu.

A dish of sweet shrimp and aromatic myoga ginger mixed with flavorful sake lees miso. Pairs well with sake.

Whelks slowly simmered in a soy sauce-based broth. The umami of the shellfish overflows with each chew.

A namul made by tossing shredded potatoes and preserved mustard greens with sesame oil. Characterized by its crisp texture.

Butter kneaded with dried white figs. Infused with the aroma of shochu, it pairs well with drinks or bread.

A luxurious dish of juicy pork shumai topped with rich sea urchin. The refreshing aroma of kaffir lime leaf adds a nice accent.

Shumai made with lamb (veal) and crisp lotus root. Enjoy the unique flavor of lamb.

Fried spring rolls made with fresh fish. Served with a rich sea lettuce cream sauce.

A warm dish of wagyu beef and tofu simmered in a sweet and savory sukiyaki-style sauce. The umami of the meat permeates the tofu.

Simply steamed snap peas. A dish that brings out the natural flavor of the ingredients, served with a special homemade sesame miso dipping sauce.

A croquette generously made with fresh mushrooms. The crispy coating is filled with the umami of the mushrooms.

Tender, bite-sized pieces of Kuroiwa Dodo chicken, lightly seared over charcoal to a rare finish. Enjoy the natural umami and firm texture of the chicken.

Mochibuta pork marinated in sweet Saikyo miso and grilled over charcoal. The savory miso and the sweetness of the pork fat are exquisite.

Steamed rice made with fragrant sakura shrimp and fresh cress in a steamer. It has a fluffy texture.

Warm somen noodles made with Kuroiwa Dodo chicken broth. A gentle, flavorful noodle dish perfect for the end of a meal.

An adult chocolate mousse, adjusted for sweetness to pair with alcohol and finished with a rich texture. Can be enjoyed as a dessert after a meal or as a snack.

Carpaccio of thinly sliced fresh fish, served with a flavorful scallion soy sauce.

A creative dish of sweet grapes and creamy ricotta cheese mixed with a tofu dressing. The sweetness of the fruit and the richness of the cheese complement each other.

A punchy shumai made with lamb and garlic sprouts.

Nikujaga (meat and potato stew) gently simmered with shio koji (salt-fermented rice). Enjoy it refreshingly with plenty of garnishes.

A Western-style pickled dish made by thinly slicing celery and pear and dressing them with vinegar. Characterized by its crisp texture and fruity acidity.

A dish of potatoes and preserved mustard greens dressed with sesame oil, which whets the appetite.

A salad combining scallops and cilantro with herbs. Enjoy the ethnic aroma.

An appetizer of deep-fried ginkgo nuts topped with tangy balsamic vinegar and rich karasumi powder.

Lightly seared mentaiko (spicy cod roe). The savory aroma and spicy kick make it a great accompaniment to drinks.