Owan

Fresh horse sashimi directly from Kumamoto Prefecture. Characterized by its melt-in-your-mouth texture and sweetness. Enjoy with soy sauce along with condiments like ginger and garlic.

Sashimi of natural sea bream cured with kelp. The kelp's umami permeates the fish, offering a sticky texture and deep flavor.

Sashimi of flatfish cured with kelp. The delicate sweetness of the white fish is enhanced by the kelp flavor.

Sashimi of Sumiika, a type of cuttlefish. It is thick, has a good bite, and a strong sweetness.

Sashimi of large octopus with high water content. Characterized by its refreshing and soft texture.

Fresh scallop sashimi. Enjoy the rich sweetness and melt-in-your-mouth texture.

Sashimi of Spanish mackerel. Often grilled on the skin side to add fragrance, it is fatty and tender.

Lean cut of Honmaguro (bluefin tuna) sashimi. A good balance of rich umami and acidity inherent to tuna.

Assortment of fresh seafood sashimi recommended for the day. Enjoy a variety of types in small portions.

Grilled clams served in their shells. Enjoy the concentrated flavor of the clams along with the overflowing broth.

A small bowl of mekabu (seaweed root) dressed with ponzu sauce. Sticky texture and a refreshing taste.

Shiba shrimp, a small type of shrimp, fried with the shell on. Enjoy the crispy, fragrant texture that pairs well with drinks.

Juicy shumai made with minced Kurobuta pork. Full of the sweetness and umami of the meat.

Potato salad mixed with flaked snow crab meat. The crab flavor gives it a rich taste.

Simply boiled seasonal edamame with salt. Enjoy the fluffy texture and unique aroma.

Assortment of obanzai (Kyoto-style home cooking) using seasonal vegetables. Enjoy a variety of seasonal flavors in small portions.

Boiled firefly squid and wild vegetables dressed with vinegared miso. The bitterness of spring and the sweet and sour taste of the vinegared miso are a perfect match.

A dish of lightly seared octopus and wild wasabi, served with a refreshing ponzu sauce. Characterized by the fragrant octopus and the spiciness of the wild wasabi.

Fresh domestic bamboo shoots grilled with soy sauce. Simply enjoy the fragrant soy sauce aroma, the sweetness of the bamboo shoots, and their texture.

A salad combining salted pork, sweet and sour kumquats, and slightly bitter watercress. A dish where various flavors harmonize.

Charcoal-grilled brand beef raised on a diet of olives. The fat is light, and the aroma of the charcoal whets the appetite.

Tempura of squid legs (geso) and sansho sprouts, a spring wild vegetable. Enjoy the chewy squid and the bitterness of the sansho sprouts.

Spanish mackerel grilled with a miso paste made from fukinoto (butterbur sprouts). The spring aroma and bitterness enhance the umami of the fish.

A clear soup containing fluffy chicken meatballs and tender lily bulbs. The gentle flavor of the broth is comforting.

Tenderly simmered beef cheek and simmered turnip. Rich in flavor, with the turnip absorbing the umami of the meat.

Sakuramasu salmon marinated in sweet Saikyo miso and then grilled. The miso flavor complements the fatty fish well.

Boiled bamboo shoots wrapped in pork and grilled. Seasoned with a soy sauce-based sauce flavored with kinome, the young leaves of sansho pepper.

A clear soup with clams and myoga ginger, featuring a rich clam broth and the refreshing aroma of myoga.

Salad of tender spear squid with aromatic vegetables such as celery and tomato. A refreshing dish.

A dish of sea bream fillets and spring vegetables like rapeseed blossoms, made into tempura with a hint of plum flavor.

A high-quality delicacy made from cured and dried mullet roe. Characterized by its rich umami and sticky texture, it pairs well with sake.

Lightly grilled dried stingray fin, a snack. It has a sweet flavor and its umami intensifies with chewing.

Mentaiko (spicy cod roe) grilled to a fragrant crisp. Crispy on the outside and rare on the inside.

Chopped raw octopus mixed with wasabi. The pungent spiciness and the texture of the octopus pair well with sake.

A snack combining Akita's specialty smoked pickled radish (iburigakko) and cheese. The smoky aroma and the richness of the cheese are a perfect match.

Smoked quail eggs. Bite-sized snacks with a smoky aroma.

A unique dish of smoked umeboshi (pickled plum). The smoky aroma adds to the sourness, creating a deep flavor.

A local specialty from the Hokuriku region, firefly squid fermented with its ink. Characterized by its black appearance and rich flavor.

Salt-cured bonito viscera (shuto) served on cream cheese. The saltiness and mellowness pair well with sake.

A dish with a small assortment of various delicacies. Perfect as an accompaniment to sake.

Mixed rice with the umami of beef and the texture of bamboo shoots. Takes time to cook as it is prepared after receiving your order.

Mixed rice using spring bamboo shoots and fragrant sakura shrimp.

Flat udon noodles. A warm noodle dish characterized by its smooth texture.

Restaurant's special mixed rice onigiri. Mixed with simmered hijiki seaweed, refreshing perilla leaves, and sesame seeds.

Assortment of pickled seasonal vegetables. Perfect as a palate cleanser.

Miso soup with plenty of various vegetables. The sweetness of the vegetables is evident.

Miso soup with a rich clam broth. Good as a finishing dish after drinking.