Kudan

Thinly sliced konjac served like sashimi. It has a unique, chewy texture and is very healthy. Enjoy it with wasabi soy sauce or a sweet miso dressing for a refreshing taste.

A traditional Japanese small dish of seasonal vegetables soaked in dashi soy sauce. The gentle umami of the dashi permeates the vegetables. It's cold and refreshing, perfect as an appetizer.

Fried fish marinated in a sweet and sour sauce with chili peppers. It has a good balance of acidity and sweetness, and is sometimes so tender that you can eat the bones. Perfect as a snack with drinks.

Mozuku seaweed dressed in Sanbaizu (three-vinegar dressing). It has a smooth, slippery texture and a crisp bite. Rich in minerals, it refreshes your palate.

A rich paste combining cream cheese and tofu. The richness of the cheese and the smoothness of the tofu are fused. Served on crackers as a Western-style appetizer.

A dish where blanched cherry tomatoes are encased in a jelly made with flavorful Tosazu (vinegar dressing). The acidity of the tomatoes and the umami of the dashi spread refreshingly. A visually appealing and cool dish.

A traditional dish where fresh seafood and green onions are mixed with a sweet miso and vinegar dressing. The sweetness of the miso and the acidity of the vinegar enhance the umami of the fish. It pairs exceptionally well with sake.

A simple appetizer of coarsely grated daikon radish (oni-oroshi) topped with shirasu (small sardines). Enjoy the crispness of the daikon and the saltiness of the shirasu. Drizzle with a little soy sauce for a refreshing taste.

A pickled green vegetable specialty of Nagano Prefecture. It is characterized by its crisp texture, moderate saltiness, and the tang from fermentation. Perfect as a tea snack or palate cleanser.

A snack made by eating young, raw rakkyo (Japanese scallions) with miso. Its sharp spiciness and crisp texture make it a great accompaniment to drinks.

Additive-free mentaiko lightly seared on the surface. It's fragrant on the outside and has a rare, popping texture inside. Its saltiness pairs well with sake.

A delicacy made by mixing crispy yam and cream cheese with shiuto (fermented bonito viscera). The strong umami of fermented food and the richness of cheese are exquisitely matched. It's so delicious it's said to steal your sake.

A special salad named after our restaurant. Enjoy the contrast between the cold raw vegetables and the warm sautéed bacon and mushrooms. A hearty and satisfying dish.

An original potato salad created by our staff. It has an adult taste with the texture of lotus root and the spice of black pepper. It includes a simmered egg and offers a rich flavor.

A salad made with Iwachu pork, a brand from Iwate Prefecture, boiled and chilled, served with vegetables. The sweetness of the pork and the acidity of the ponzu sauce complement each other well. The aroma of shiso adds a refreshing accent.

A dish of Oyama chicken from Tottori Prefecture, fragrantly seared. The juicy chicken is topped with a special mushroom sauce and balsamic vinegar. A meat dish that offers a Western-style flavor.

Pork belly is simmered for a long time in a soy sauce-based sauce until it's so tender it can be cut with chopsticks. The rich sweetness of the fat and the umami of the sauce spread throughout your mouth. Served with seasonal vegetables.

An advantageous set of 3 types of recommended appetizers chosen daily. The contents vary, and may include special off-menu dishes. If you can't decide, this is the dish to order.

A creamy appetizer made by mixing avocado and spicy mentaiko. It has a rich flavor and can also be enjoyed wrapped in nori seaweed. It pairs well with sake and shochu.

A traditional dish from Toyama Prefecture where fresh firefly squid are marinated in a soy sauce-based sauce. The umami of the squid's innards dissolves into the sauce, creating a rich and salty flavor. The perfect companion for sake.

Whole dried firefly squid. Lightly grill with a lighter to melt the innards inside for a rich flavor. The aroma and umami are concentrated.

A delicacy made from fermented salted "Hoya" (sea squirt), also known as "pineapple of the sea." It has a unique briny aroma, umami, and sweetness, and while it can be polarizing, it's an addictive taste once you acquire a liking for it.

Mackerel is salted and then pickled in rice bran and fermented, a preserved food from Fukui Prefecture. It is very salty and intensely flavorful, so it's typically eaten in small bites with drinks.

Tofu is pickled in miso for a long time, resulting in a cheese-like texture and flavor. It has a rich, sticky taste and is perfect as a snack with shochu or sake.

A rich delicacy made from collected crab miso (innards). It has a unique briny aroma, a distinct bitterness, and a strong richness. It's best enjoyed by savoring it with sake.

A high-class delicacy made from salted ayu (sweetfish) viscera and roe. It is characterized by its slight bitterness and deep umami, offering an adult taste. A dish favored by sake connoisseurs.

A fisherman-style dried squid, dried on the boat or at the shore. It has a semi-raw texture and concentrated squid umami. The flavor intensifies the more you chew.

Sweet shrimp dried whole, concentrating their flavor. It has a crispy texture, and the aroma of the shells and the sweetness of the shrimp spread in your mouth.

A rich delicacy made by pickling squid innards (goro) in miso. It has a very deep flavor, with saltiness and umami that pair perfectly with sake.

A dashi-rich omelet cooked to order. Enjoy its fluffy texture and the burst of dashi flavor when you bite into it.

Salt-grilled collar (kama) and head (kabuto) parts of fish. These parts are rich in fat and have firm flesh, often considered the most delicious parts of the fish.

A classic izakaya menu item: grilled dried Atka mackerel, known for its rich fat content. It has thick flesh and is characterized by its fluffy texture and juicy fat.

Grilled salmon harasu (belly flap), the fatty part equivalent to tuna's toro. The melt-in-your-mouth sweetness of the fat and the crispiness of the skin are exquisite.

Grilled dried large-eye sea bream, a luxurious fish. It is characterized by its elegant sweet fat and fluffy flesh. A luxurious dish often served for celebrations.

This is a grilled male Shishamo (smelt) from Hokkaido. It does not contain roe, but the flesh itself has a rich flavor and is very delicious with its high fat content. It's the real taste, unlike the substitute fish found in supermarkets.

A Hakata specialty dish where iwashi (sardines) are stuffed with mentaiko (spicy cod roe) and grilled. The richness of the sardines and the spiciness of the mentaiko blend together, making it a dish that goes well with rice and drinks.

A simple appetizer of deep-fried tofu grilled to a crisp. Crispy on the outside, fluffy and hot on the inside. Enjoy with condiments and soy sauce, or simply with salt.

Thickly sliced lotus root grilled with soy sauce. Enjoy the unique crisp and fluffy texture of the lotus root, and the aroma of the grilled soy sauce.

Seared Jyakoten (fried fish cake made from ground small fish) from Tottori Prefecture. Because the small fish are ground with their bones, it has a unique gritty texture and a rich fish flavor.

A gentle dish where white fish and crisp mizuna are simmered in a sweet and savory dashi broth and then lightly bound with egg. The umami of the dashi permeates the ingredients, creating a comforting flavor.

Carefully selected local sake from all over Japan. We offer a variety of brands, from crisp and dry to fruity.

Carefully selected local sake from all over Japan. Enjoy seasonal limited editions and trending brands.

Carefully selected local sake from all over Japan. We offer a wide range of brands, from famous names to hidden gems favored by connoisseurs.

Our lineup focuses on Junmai sake, which has a solid rice umami and is suitable for warm sake (kanzake).

A classic Japanese lager beer. It is characterized by its crisp, refreshing finish and a good balance of malt flavor.

A small-sized draft beer. Perfect for your first drink or when you want just a little.

A highball made by mixing the Scotch whisky "Dewar's" with soda. It's smooth, easy to drink, and pairs well with meals.

A shochu and oolong tea cocktail with a clean and fragrant taste. It's popular as a mealtime drink because it cuts through the richness of food.

Shochu mixed with green tea. The bitterness and aroma of the tea make it refreshing to drink and it pairs well with Japanese cuisine.

A shochu-based sour with freshly squeezed lemon juice. Its fresh acidity and aroma are invigorating.

A sour made with freshly squeezed grapefruit juice. Enjoy its sweet and sour taste with a hint of bitterness.

A sour made with our homemade blueberry vinegar. It has a fruity sweet and sour taste, is healthy, and easy to drink.

A white wine from Yamanashi Prefecture made with "Koshu," a grape variety indigenous to Japan. It has a citrus aroma and a crisp, dry finish, with a delicate flavor that complements Japanese cuisine.

Shochu made from brown sugar, a specialty of Amami Oshima. It has a sweet aroma and richness derived from brown sugar, yet a clean finish.

A brown sugar shochu with a good balance of richness and crispness. Its aroma is particularly enhanced when mixed with soda, making it recommended.

A rare brown sugar shochu with low production volume. Enjoy a premium glass with its rich umami and deep aroma.

A shochu with a punchy flavor that strongly reflects the taste of brown sugar. It is recommended to savor it slowly with hot water or on the rocks.

A brown sugar shochu made with traditional methods. It is characterized by its rich aroma and mellow taste.

A luxurious shochu made with a higher-than-usual amount of brown sugar. Enjoy its rich body and floral aroma.

A brown sugar shochu aged in barrels. It has a rich aroma like whiskey and a mellow, fruity taste.

Shochu made from sweet potatoes from Miyazaki Prefecture. It has the sweet aroma of the sweet potato itself and a rich, full-bodied flavor.

A fragrant shochu made from barley. It is light, easy to drink, and versatile, pairing well with any dish.

Shochu made with the water of the clear Kiyomizu River and high-quality rice. It has a floral aroma like ginjo sake and a crystal-clear taste.

Umeshu (plum wine) made with Junmai Ginjo sake from the renowned Niigata sake, "Tsururei." It has a crisp sweetness unique to sake-based plum wines and a refreshing plum tartness.

A refreshing Chinese tea with a light taste. It washes away the greasiness of meals and refreshes your palate.

An essential tea for Japanese tables. It has a good balance of bitterness and sweetness, offering a comforting taste.

A juice made with orange juice. It has a sweet and sour, fresh taste.

A drink made with homemade blueberry vinegar, diluted with water or soda. It has a tangy acidity from the vinegar, is healthy, and refreshing.