Kushikatsu Hagiuda

A course where the chef serves kushikatsu one by one until the customer says "stop." The price is determined by the number of pieces eaten. Enjoy freshly fried kushikatsu made with seasonal ingredients.

An omakase course that includes not only kushikatsu but also small dishes served in between. It continues until you say "stop." You pay for what you eat.

A skewer made with kuruma shrimp from Kagoshima Prefecture. The shrimp's sweetness and plump texture are complemented by the crispy coating.

A skewer made with Aji (horse mackerel) from Nagasaki Prefecture. The fatty mackerel is fried to seal in its deliciousness.

A skewer made with Hokkigai (surf clam) from Hokkaido. Its thick, chewy texture and sweetness that spreads with each bite are delightful.

A skewer made with oysters from Kounai. The rich flavor of the "sea milk" is concentrated by steaming within the crispy coating.

A creamy croquette skewer with a rich shrimp flavor. Crispy on the outside, meltingly tender on the inside.

A skewer made with scallop adductor muscles from Hokkaido. The finely textured, sweet scallops are fried to a juicy finish.

A skewer made with firefly squid from Hyogo Prefecture. A taste of spring, with the rich umami of the innards filling your mouth.

A skewer made with Kisu (Sillago japonica) from Tokyo. A delicate and elegant white fish with a fluffy texture.

A skewer made with Sumi-ika (black cuttlefish) from Ehime Prefecture. Enjoy its crisp texture and the natural sweetness of the squid.

A skewer made with loin from Chiba Prefecture's premium brand pork, "Lin SPF Pork." Characterized by its fine, tender texture and the sweetness of its fat.

A skewer made with fillet from Chiba Prefecture's "Lin SPF Pork." A lean and very tender cut, offering a light taste.

A minced meat cutlet skewer made with "Lin SPF Pork." A flavorful dish bursting with juicy meat juices.

A skewer made with whole asparagus from Nagano Prefecture. Enjoy its fresh, fluffy texture and sweetness.

A skewer made with black konjac from Gunma Prefecture. Enjoy its unique, springy texture.

A skewer made with mushrooms from Chiba Prefecture. Fragrant and packed with the juicy umami of the mushrooms.

A skewer made with lily bulbs from Hokkaido. Roasting brings out a fluffy texture and elegant sweetness.

A skewer made with Japanese yam from Aomori Prefecture. This yam has a strong, rich flavor and a crispy texture when fried.

A skewer combining cheese and prosciutto. The richness of the melting cheese and the saltiness of the prosciutto are a perfect match.

Sashimi of fresh seafood sourced daily. Contents vary by day.

Fragrant grilled cheese dish. Perfect with wine.

A refreshing vinegared seaweed salad. Enjoy it as a palate cleanser.

A luxurious takikomi gohan made with Seiko crab (female snow crab). Enjoy the crab's umami and the texture of its roe. Please allow time for preparation.

A skewer made with lotus root from Chiba Prefecture. Characterized by its crisp texture.

A skewer made with Fuki-no-to (butterbur sprouts) from Gunma Prefecture. Enjoy its unique, slightly bitter taste and aroma that heralds the arrival of spring.

A skewer made with broad beans from Kagoshima Prefecture. Characterized by its fluffy texture and fresh, green aroma.

A skewer made with Tara-no-me (Japanese angelica sprouts) from Yamagata Prefecture. Also known as the "king of mountain vegetables," it has a pleasant bitterness and chewy texture.

A dish combining "Kogane Mochi" (king of glutinous rice) and prosciutto. The chewiness of the mochi and the saltiness of the prosciutto are a good match.

Rich liver pâté with a smooth texture, perfect with wine.

Blanched seasonal mountain vegetables. Enjoy the delicate flavor of the dashi broth for a refreshing taste.

A warm dish of Seiko crab (female snow crab) meat simmered in a sauce with grated daikon radish.

Takikomi gohan (mixed rice) made with seasonal firefly squid. The squid's umami permeates the rice. Please allow time for preparation.

A skewer or small dish made with tomatoes from Chiba Prefecture. Their sweetness increases and they become juicy when heated.

A skewer made with burdock root from Aomori Prefecture. Enjoy its earthy aroma and firm texture.

A skewer made with new onions from Hyogo Prefecture. Characterized by its low pungency, exceptional sweetness, and tenderness.

A skewer made with "Kinuotome," a premium brand of satoimo (taro) from Niigata Prefecture. Enjoy its fine texture and sticky consistency.

A combination of mochi and mentaiko (spicy cod roe). The spicy mentaiko pairs well with the mochi.

A salad of fresh vegetables cut into sticks. Enjoy its refreshing taste as a palate cleanser.

Assorted pickled vegetables. Perfect as a palate cleanser or to finish your meal.

Ramen with a light broth made with white soy sauce. A popular dish to finish your meal.

White wine from Pessac-Léognan in Bordeaux, France. A blend of Sauvignon Blanc and Sémillon, offering a complex and rich flavor.

White wine from Burgundy, France. Made from Chardonnay, it features fresh acidity and fruitiness.

White wine from Burgundy, France, by Michel Niellon. Enjoy its Chardonnay-like richness and minerality.

Bourgogne Blanc from the prestigious Domaine Leflaive. Expect a deep flavor with age.

White wine from the Chablis region of France. A dry wine characterized by crisp acidity and minerality.

Wine from a Premier Cru vineyard in Chablis. More concentrated than regular Chablis, with an elegant flavor.

White wine from Meursault village in Burgundy, France. Characterized by its rich, mellow aroma of butter and nuts.

A white wine from Puligny-Montrachet village in Burgundy, France. Enjoy its refined acidity, minerality, and long finish.

A 1998 vintage Puligny-Montrachet. Extended aging has resulted in a complex and profound flavor.

White wine from Chassagne-Montrachet village in Burgundy, France. Characterized by its powerful, rich fruitiness and body.

Red wine from Burgundy, France. Enjoy the red fruit aromas and delicate acidity characteristic of the Pinot Noir grape.

Bourgogne Rouge from the producer of Gevrey-Chambertin. A wine with a good balance of power and fruitiness.

Bourgogne from the master of natural wines, Philippe Pacalet. Characterized by pure fruitiness and a gentle mouthfeel.

Red wine from Jean-Marie Fourrier, one of the most sought-after producers. Enjoy its concentrated fruitiness and smooth tannins.

Red wine from Marsannay village in Burgundy, France. A wine with rich fruitiness and a solid structure.

A mature wine from Gevrey-Chambertin, a region known for its powerful red wines. Enjoy the aged aroma and deep flavor of this 2000 vintage.

Gevrey-Chambertin from the traditional producer Trapet. A wine that combines robust structure with elegance.

Red wine from top producer Dujac Fils et Père. Highly concentrated with a powerful flavor profile suited for long aging.

Wine from a Premier Cru vineyard in Morey Saint Denis. It possesses both power and elegance, with a balanced flavor.