Torimoto

Thinly sliced fresh whale meat sashimi. Characterized by its unique umami and chewy texture. Serve with ginger soy sauce.

Striped Bonito Sashimi. The flesh is firm, with good fat content, and offers a refined umami.

Chopped tuna sashimi. Enjoy the simple umami of tuna. Serve with soy sauce and wasabi.

Sashimi of fresh northern octopus. Characterized by its firm, elastic texture and the octopus's umami that spreads as you chew.

Fresh Amberjack sashimi. The flesh is firm, with a moderate amount of fat and a refined umami. It is also called the king of white fish.

Sashimi of fresh Ohyo (a type of flounder). Characterized by its light yet refined umami and moist flesh.

A platter of assorted seasonal sashimi. Enjoy the taste of various seafood at once. Also recommended for sharing.

A delicacy of octopus eggs seasoned with soy sauce and other seasonings. Characterized by its popping texture and rich umami. Perfect as a snack with sake.

Seasoned herring roe. Enjoy the popping texture and the gentle flavor of dashi. Also famous in Osechi cuisine.

Raw tarako (pollock roe) served as is. Characterized by its popping texture and saltiness. Pairs well with rice or as a snack with sake.

A delicacy made by aging tuna innards with salt and seasonings. It has an extremely rich umami and saltiness, and is named so because it makes you want to drink sake so much it 'steals' it.

A Japanese delicacy made by salting and fermenting squid with its innards. It has a unique aroma and rich umami, pairing well with hot rice or sake.

Tempura of rare authentic shishamo from Hokkaido. Enjoy the crispy batter and the umami of the firm shishamo. You can eat it whole, from head to tail.

A delicacy made by salting and smoking whale blubber. Characterized by its unique flavor and melt-in-your-mouth texture. Serve thinly sliced with ginger soy sauce.

Boiled Hokkaido shrimp. Characterized by its vibrant red color and sweet, plump flesh. Please peel and eat.

A delicacy of chopped octopus mixed with wasabi and seasonings. The crunchy texture of the octopus and the pungent spiciness of the wasabi stimulate the appetite. Perfect as a snack with sake.

A delicacy of thinly sliced dried salmon. The salmon's umami spreads as you chew, and it has a firm texture. Perfect as a snack with sake.

A delicacy of squid mixed with tuna shiokara. The chewy texture of the squid and the rich umami of the shiokara blend perfectly, making you want to drink sake.

A unique dish made with herring. The umami of herring and its unique preparation method create a dish you can't taste anywhere else.

A side dish made with sake lees from the renowned Aomori sake, "Houhai Daiginjo." It features the rich aroma and mellow taste of sake lees, a delicate delicacy.

Thick shiitake mushrooms from Tomamae, Hokkaido, sautéed in butter. The rich aroma of shiitake, its juicy texture, and the richness of butter whet the appetite.

Jingisukan-style dish made with chicken. The chicken grilled with a special sauce is fragrant and pairs well with rice and drinks.

Hokkaido's famous Zangi (fried chicken), made with chicken thigh meat marinated in a special sauce and fried until crispy. It's juicy and satisfying.

A local dish made by stir-frying the giant Rawanbuki, a specialty of Ashoro Town, Hokkaido, with oil. It's characterized by its crisp texture and slight bitterness.

A luxurious salad made with fresh Amberjack. The combination of fresh seafood and vegetables creates a refreshing taste. Enjoy with our special dressing.

A Japanese-style potato salad made with taro. Unlike regular potato salad, it's characterized by the sticky texture and gentle flavor of taro. The hidden Japanese dashi whets the appetite.

Cold tofu topped with plenty of spicy green onions. The cold tofu and spicy green onions create a perfect harmony. Also ideal as a snack with sake.

Chicken tsukune served with a raw egg yolk. The umami of the tsukune and the mellowness of the yolk blend together for a rich flavor. It looks like the moon is floating.

Chicken tsukune served refreshingly with grated daikon radish and ponzu sauce. The juicy tsukune, the refreshing grated radish, and the acidity of the ponzu sauce stimulate the appetite.

Spicy chicken tsukune generously topped with green onions. The fragrant tsukune, the crisp green onions, and the spicy flavor stimulate the appetite.

Classic french fries. Characterized by their crispy exterior and fluffy interior. A popular item enjoyed by both children and adults. Served with salt.

Healthy chips made from thinly sliced and fried Jerusalem artichokes. Characterized by their crispy, light texture and the subtle sweetness unique to Jerusalem artichokes. Also rich in dietary fiber.

Firefly squid marinated in miso. The plump texture of the firefly squid, the rich umami of its innards, and the refreshing acidity of the miso create a perfect match. A popular spring menu item.

Warm rice for Ochazuke. Perfect for a light meal or finishing off. Please enjoy with separately sold toppings.

Classic onigiri with pickled plum. The sourness of the pickled plum whets the appetite, offering a simple yet satisfying taste.

Onigiri with simmered kombu. The sweet and savory kombu umami pairs well with the rice, offering a nostalgic taste.

Onigiri with flaked salted salmon. The saltiness and umami of the salmon are a perfect match for the rice. It is gently formed.

Onigiri mixed with fresh shirasu (whitebait). The gentle saltiness and flavor of the shirasu perfectly match the rice. It is also rich in nutrients.

Onigiri with tarako (pollock roe). Characterized by its popping texture and unique umami. A must-have for tarako lovers.

Warm white rice. Please enjoy it with other dishes.

A set meal that includes rice and a simple soup. Recommended for a quick meal.

Curry made with abundant fresh seafood. The broth, infused with the umami of seafood, is deep, spicy yet mellow.

A large portion of rice. Recommended for those who want to eat a lot or share.

A warm miso soup with a flavorful shijimi clam broth. The rich umami of the shijimi clams permeates your body, soothing your tired soul. It is also said to be good for hangovers.

A hearty stew simmered slowly. The umami of various ingredients melts into a heartwarming dish. It can be enjoyed as a snack with sake or as a side with rice.

Kōmai (Shishamo cod) dried overnight and grilled over charcoal. It has a light yet deep umami, and its fragrant aroma whets the appetite. It pairs exceptionally well with sake.