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A dish combining semi-dried tomatoes and fragrant cashew nuts. It features a sweet and sour, crispy texture. Perfect as a snack with wine or beer.

Sweet and sticky Satsuma sweet potato served chilled. The acidity of brown rice vinegar and the aroma of shichimi togarashi and cinnamon provide an accent. It has a refreshing yet deep flavor.

Pickled pumpkin infused with 4 types of spices and cacao nibs. The sweetness of the pumpkin and the aroma of the spices are exquisitely balanced, with the cacao nibs providing a textural accent.

A dish of crispy sourdough bread served with a special butter made with the rich flavor of black garlic and the sweet and sour taste of sour cream. Enjoy the fragrant bread and the rich flavor of the butter.

House-made grilled silver salmon jerky with grilled lemon. The jerky, which condenses the original flavor of salmon, has no gamey aroma and is appetizing with the scent of grilled lemon. It pairs well with sake and shochu.

A dish of crab miso sandwiched and grilled with Rausu kelp, which is rich in umami. The oceanic aroma of the kelp and the rich body of the crab miso fill your mouth, pairing perfectly with sake.

A unique dish where Norwegian brown cheese and smoked cream cheese are coated with fragrant sesame and brown rice. It features a caramel-like sweetness and a smoky aroma, perfect as a snack with wine or sake.

Handmade water dumplings using venison. Served with a special sauce based on brown rice ponzu and black vinegar, with the spiciness of fermented lemon and chili oil. Features the juicy umami of venison and the flavor of the sauce.

A dish of deep-fried cauliflower served with house-made venison soy sauce and melting onsen egg. The texture of the cauliflower, the deep richness of the venison soy sauce, and the mellowness of the onsen egg combine for a rich flavor.

A croquette made with aged brown rice and Ezo deer meat seasoned with spices. Similar to a rice croquette, it's crispy on the outside and moist on the inside. Served with mustard for an even richer flavor.

A dish of fried taro, served with fragrant scorched koji butter and Ise-Shima "suji aonori" seaweed. The sticky texture of taro, the rich flavor of koji butter, and the oceanic aroma of aonori seaweed are exquisitely matched.

Squid rice made with our house-made amazake-cooked aged brown rice. Enjoy the umami of squid, the gentle sweetness of amazake, and the unique texture of aged brown rice. Recommended for health-conscious individuals.

A creative dish featuring carefully roasted turnip, fermented turnip leaves, a rich fond made from Ezo deer bones, and a whey sauce. The sweetness of the turnip, the deep flavor of the deer, and the aroma of nut oil harmonize.

A special gratin from YUWAERU, luxuriously made with crispy roasted shrimp and our house-made béchamel sauce. A warm dish where you can enjoy the rich sauce and the plump texture of the shrimp.

Ezo deer thigh meat made into Asian-style fried chicken. Served with sansho-spiced garam masala, cilantro, and lime for an exotic flavor. A hearty dish, and cilantro can be omitted upon request.

Italian veal tripe stewed in a sherry-based sauce, served with parsnip and scamorza cheese. Unlike tomato-based stews, it has a deep and elegant flavor that pairs exceptionally well with wine.

A set of carefully cooked aged brown rice and miso soup, a staple of Japanese home cooking. A nourishing meal that warms the heart and body with its delicate flavor.

A dish of aged brown rice served with authentic green curry made with plenty of venison and spinach. While spicy, the umami of the venison and the sweetness of the spinach blend together for a deep flavor.

A "tamago kake gohan" (egg over rice) with aged brown rice, venison soy sauce, a melting onsen egg, fragrant bonito flakes, and shichimi togarashi. Though small, it's packed with umami and a variety of flavors that spread in your mouth.

Crispy grilled aged brown rice served with a rich broth made from tuna backbone. The fragrant brown rice and the deep umami of the broth blend together, making it a perfect dish to finish your meal.

A Japanese-Western fusion dish combining "cassata," an Italian dessert made with ricotta cheese and fresh cream, with Japanese anpo persimmons. The gentle sweetness of anpo persimmons and the richness of the cheese blend together, offering various textures with temperature changes.

A rich Basque cheesecake served with sour cream. The surface is baked to a fragrant crisp, while the inside is meltingly smooth. The sour cream's tanginess enhances the cheese's richness.

An unusual gelato made with olive oil. The rich aroma of olive oil spreads within its refreshing texture, and drizzling more olive oil on top allows you to enjoy its flavor even more deeply.

A refreshing and healthy dessert combining fermented chamomile sorbet with aloe vera. It features the gentle aroma of chamomile and the jelly-like texture of aloe vera, making it perfect as a palate cleanser after a meal.

Plum wine made by Kiuchi Brewery in Ibaraki Prefecture. Enjoy it on the rocks, with water, hot water, straight, or with soda, as you prefer. It features a rich plum aroma and a sweet and sour taste.

A 3-year aged junmai hon mirin brewed in Mikawa. It can be enjoyed in various ways, such as on the rocks, straight, or with soda. It features the natural gentle sweetness and rich aroma of mirin, and is also recommended as an aperitif or dessert wine.

A highball made with Suntory's grain whisky "Chita." It features a light taste and a hint of sweetness, perfect for enjoying refreshingly with a meal.

A highball made with Suntory's long-selling whisky "Kakubin." It has a solid body and a dry finish, making it a classic drink that pairs well with a wide range of dishes.

Non-alcoholic beer "Ryoma", made with 100% malt. It offers the rich flavor and body of real beer and is a healthy, additive-free choice.

Homemade fermented juice using apples from Aomori Prefecture. It has a light carbonation and features the natural sweetness of apples and a profound flavor from fermentation. A healthy drink.

A straight juice made with 100% apples from Aomori Prefecture. A pure and delicious juice where you can enjoy the natural fresh sweetness and acidity of apples.

A straight juice made with 100% tangerines from Ehime Prefecture. Since it's not from concentrate, you can enjoy the natural rich sweetness and refreshing acidity of tangerines as they are.

A straight juice made luxuriously with ripe tomatoes grown pesticide-free in Hokkaido. It features the rich, natural umami and sweetness of tomatoes, with a balanced acidity, tasting as if you're biting into a fresh tomato.

A drink made by mixing 100% fruit juice from Ehime Prefecture with soda. It's a blend of citrus fruits like lemon, yuzu, and green tangerine, characterized by its refreshing aroma and clean taste.

Fragrant roasted green tea. You can choose between iced or hot. A calming cup, perfect after a meal or during a break.

Junmai sake "Niidashizenshu" from Niida Honke in Fukushima Prefecture. It features natural umami and a mellow aroma, and can be enjoyed by the glass, go, or bottle. It pairs exceptionally well with meals.

Junmai sake "Tamura" made with the kimoto method. Brewed using traditional methods, it has a deep body and a crisp finish. Served by the glass, go, or bottle, you can fully enjoy the umami of the rice.

Junmai sake "Hidanowagura" from Tenryo Shuzo in Gifu Prefecture. It has a smooth mouthfeel and a gentle aroma, pairing perfectly with Japanese cuisine. Served by the glass, go, or bottle.

Junmai sake "Gonin Musume" from Terada Honke in Chiba Prefecture. Made with naturally cultivated rice, this sake offers the original umami and depth of rice. Served by the glass, go, or bottle, it's a gem to be savored slowly.

Katori 80 is a kimoto junmai sake with 80% rice polishing. It has a powerful yet deep flavor that maximizes the umami of the rice. Enjoy its unique character by the glass, go, or bottle.

A lightly sparkling doburoku "Musuhi" made from brown rice. Enjoy the fragrant aroma of brown rice, the rich sweetness unique to doburoku, and the refreshing light carbonation. It's a sake with a unique flavor.

Sweet potato shochu "Kizaru" from Koshu Shuzo in Kagoshima Prefecture. It features a gorgeous, muscat-like aroma and a fruity taste. Enjoy it on the rocks, with water, hot water, straight, or with soda, as you prefer.

Brown sugar shochu "Amami" from Amami Shurui in Kagoshima Prefecture. It features the gentle sweetness and rich aroma of brown sugar, with a mellow mouthfeel. Enjoy it on the rocks, with water, hot water, straight, or with soda, as you prefer.

Shochu made from chestnuts "Dabata Hiburi" from Shimanto, Kochi Prefecture. It features the sweet and rich aroma unique to chestnuts and a mellow mouthfeel. Enjoy its rich flavor on the rocks, with water, hot water, straight, or with soda, as you prefer.

Brown rice shochu (25% ABV) from Koshu Shuzo in Kagoshima Prefecture. Made using a unique method with reduced-pesticide brown rice as the raw material, it features the fragrant aroma of brown rice and a clear taste. Enjoy it on the rocks, with water, hot water, straight, or with soda.

A non-alcoholic drink blending grape, raspberry, and chamomile. It features a fruity sweetness and the gentle aroma of chamomile, perfect for when you want to relax.

A non-alcoholic drink combining grape, yuzu, and orange. It features the refreshing flavor of citrus and the gentle sweetness of grape, perfect for a refreshing break.

A craft cola made with ingredients from Tokushima Prefecture. Unlike typical cola, it features a complex spice aroma and natural sweetness, offering a unique flavor.