Kushiage Su

A traditional Japanese soup made from turnip paste and dashi stock. It has a smooth, creamy texture without dairy and a gentle, savory umami flavor. Served warm as a soothing starter.

Fresh mackerel marinated in tangy plum vinegar, served with a rich sabayon sauce. The dish offers a balance of acidity and creaminess with the distinct taste of fish. Enjoy as a refined appetizer.

A fried tofu pouch filled with stewed beef tendon. The texture is chewy and soft, with a deep, savory meat flavor. A comforting bite-sized dish.

Fresh purple cabbage salad tossed in a citrusy yuzu dressing. Crunchy and refreshing with a sweet and tart flavor profile. Serves as a palate cleanser between rich dishes.

A whole prawn deep-fried on a skewer (Kushiage). Features a crispy gluten-free batter and tender, sweet shrimp meat inside. Best enjoyed hot with salt or dipping sauce.

A skewer featuring savory bacon, juicy tomato, and melted mozzarella cheese. Salty, creamy, and acidic flavors combine in a crispy coating. Careful as the tomato inside can be very hot.

A creamy croquette filled with crab meat and white sauce, deep-fried to a golden crisp. Rich and savory with a soft, molten center. Eat carefully while hot.

Premium Wagyu beef from Yamagata prefecture, deep-fried on a skewer. Richly marbled meat that is tender and flavorful. Enjoy the high-quality beef taste enhanced by the crispy coating.

Deep-fried seasonal wild vegetable sprouts (Taranome). They have a distinct earthy bitterness and soft texture, encased in crispy batter. A classic Japanese seasonal delicacy.

Fresh Spanish mackerel deep-fried on a skewer. The fish is soft and flaky with a mild flavor, contrasting with the crunchy exterior. Typically served with salt or sauce.

A rich croquette made with cod milt (shirako). It has a very creamy, custard-like texture and a delicate oceanic flavor. A unique delicacy often enjoyed in winter.

A small palate cleanser made from sesame tofu infused with cacao. It has a unique gummy texture similar to mochi and a subtle chocolate flavor. Served as a resting dish between skewers.

Tender duck meat deep-fried on a skewer. Rich and gamey in flavor with a juicy texture. The crispy batter complements the strong meat taste.

A whole scallop deep-fried until golden. Sweet, tender, and juicy inside with a crunchy exterior. A popular seafood skewer.

Tender soft-boiled octopus served with a rich sauce made from monkfish liver and miso. Savory, umami-packed, and slightly sweet. A sophisticated combination of textures and flavors.

Juicy oysters coated in breadcrumbs and deep-fried. Crisp on the outside and creamy like the sea on the inside. Best eaten hot.

Rice cake (mochi) paired with dried mullet roe (karasumi). The salty, intense umami of the roe balances the chewy, neutral rice cake. A luxurious savory snack.

Salmon slow-cooked in fat (confit) and then skewered. Extremely tender and moist with a concentrated fish flavor. Melts in the mouth.

A skewer of yellowtail fish. Rich, fatty, and savory. Deep-frying adds a crispy texture to the soft, oily fish.

Warabi mochi (bracken starch jelly) flavored with apple and ginger. Cool, jelly-like texture with a refreshing sweet and spicy finish. Served with tea to end the meal.

A smooth Japanese soup made from turnips and dashi stock. Gentle and savory. Served warm.

A platter of three small appetizers including a soybean-based 'meat' dish, a vegetable dip, and cacao-infused sesame tofu. Offers a variety of textures and flavors to start the meal.

Fresh purple cabbage salad with citrus yuzu dressing. Crisp and refreshing. Refills available upon request.

Whole prawn deep-fried on a skewer. Sweet shrimp meat inside a crispy batter.

Skewered bacon, tomato, and mozzarella cheese. A savory and creamy combination inspired by Italian flavors, deep-fried.

Creamy crab filling inside a crispy gluten-free breading. Rich and savory.

Beef skewer, deep-fried. Tender meat with a crispy exterior.

Quail egg skewer enhanced with truffle flavor. The egg is creamy inside, complementing the earthy truffle aroma.

Spanish mackerel skewer paired with butter. The rich butter enhances the mild fish flavor. Deep-fried to perfection.

Breaded and deep-fried oysters. Crispy outside, creamy and briny inside.

Chicken breast rolled with shiso leaf and cheese, then deep-fried. The herb adds a refreshing note to the savory chicken and cheese.

Grilled rice cake topped with dried mullet roe. A salty, savory delicacy with a chewy texture.

Deep-fried pickled red ginger (beni shoga). Spicy, sour, and crunchy. Works well as a palate cleanser or snack.

Jelly-like warabi mochi flavored with apple and ginger. Sweet and refreshing.