kamosuya

Assortment of fresh sashimi. Enjoy the texture and flavor of seasonal fish. Served with soy sauce and wasabi.

Hakata's famous dish of fresh kanpachi dressed in a special sesame sauce. The rich sesame flavor and the fish's umami are a great match.

Young bluefin tuna (Meji Maguro) served with "Irizake," a traditional seasoning made by simmering sake, pickled plums, etc. It has a lighter taste than soy sauce.

Fresh fish cured with kelp. The kelp's umami infuses the fish, offering a sticky texture and deep flavor.

Lightly blanched raw octopus served with a refreshing ponzu sauce. Features the sweetness of octopus and a firm, springy texture.

Raw octopus, infused with the aroma of charcoal, mixed with wasabi. The pungent spiciness and charcoal aroma are perfect with drinks.

The surface of wagyu beef is lightly seared, then thinly sliced and seasoned. The sweetness and aroma of the meat melt in your mouth.

A sashimi-style wagyu dish, seared on the outside and rare on the inside. Enjoy with ponzu sauce and condiments for a refreshing taste.

Edamame marinated in a broth flavored with fish sauce (like shottsuru) and sansho pepper. The pungent aroma of sansho is appetizing.

A grilled large, round eggplant served with a generous amount of sweet and savory meat miso. The melt-in-your-mouth eggplant and rich miso are a perfect match.

A salad made with fresh watercress and tomatoes. Enjoy the refreshing bitterness of watercress and the acidity of tomatoes.

Tender duck loin meat dressed with katsuobushi (Tosa-style). A dish where the richness of duck and the flavor of bonito harmonize.

A Japanese home-style dish of lightly fried eggplant simmered in dashi broth. The eggplant, soaked in dashi, is juicy and has a gentle flavor.

Steamed shumai packed with the umami of seafood. A fluffy texture and the flavor of seafood fill your mouth.

Deep-fried yuba (thin film made from soybeans) with sansho pepper. Features a crispy texture and the aroma of sansho.

Spring rolls filled with pork and plenty of ginger, then deep-fried. The refreshing spiciness of ginger adds a nice accent.

A small dish of seasonal figs dressed in a sesame-flavored vinegar. The sweetness and acidity of the fruit and the richness of sesame are in perfect balance.

A dish combining seasonal fruits with creamy mascarpone cheese. Enjoy as a dessert or with wine.

Japanese pickles made from seasonal vegetables. Refreshing and perfect as a palate cleanser.

Charcoal-grilled eel. "Shira-yaki" is simply grilled without sauce and enjoyed with wasabi soy sauce, while "Ji-yaki" is a Kansai-style grilling method directly over flame without steaming, known for its fragrance.

A simple salt-grilled dish of ayu, known as the queen of clear streams. Enjoy the delicate yet fragrant flavor of the fish.

Charcoal-grilled mackerel that has been dried after being marinated in soy sauce. The concentrated fish flavor and fragrant soy sauce aroma are appetizing.

Charcoal-grilled Daisen chicken, a premium brand from Tottori Prefecture. Known for its juicy meat. Enjoy with yuzu pepper or wasabi as desired.

Charcoal-grilled bacon made from Okinawa's premium pork, "Agū Pork." Characterized by the sweetness of the fat and rich umami.

Charcoal-grilled zucchini served with a sansho-infused miso. The juicy vegetables and spicy miso are a great combination.

Clay pot rice cooked with this month's recommended ingredients. Please ask the staff for details.

Chazuke (rice porridge) topped with kanpachi dressed in a special sesame sauce, served with dashi broth. A gentle flavor perfect for finishing a meal.

Suntory Draft Beer. Known for its rich yet clean finish.

Sapporo Lager Beer, commonly known as "Akaboshi." Its thick flavor, unique to heat-treated beer, is popular.

A classic highball made with Suntory's "Kakubin" whisky and soda. Its dry finish pairs well with meals.

A highball made with Suntory's grain whisky, "Chita." Characterized by a light and subtly sweet aroma.

Sparkling wine poured generously to overflow from the glass.

Famous French champagne, Veuve Clicquot. Characterized by its elegant aroma and pleasant crispness.

A sour drink with the fresh acidity of squeezed lemon.

Shochu mixed with oolong tea. Refreshing and helps cut through the richness of meals.

Shochu mixed with green tea. The aroma and bitterness of the tea make it a refreshing drink.

A cocktail called "Jasmine Jasmine," made with jasmine shochu and jasmine tea. Characterized by its gorgeous aroma.

Shochu mixed with tomato juice. A healthy and easy-to-drink beverage.

An authentic shochu made from sweet potato. Characterized by its unique sweet aroma and rich body.

An authentic shochu made from barley. Features a fragrant and clean finish.

A specialty shochu from the Amami Islands made from brown sugar. Has a sweet aroma like rum and a mellow taste.

A drink flavored with the aroma of cardamom, the queen of spices. Enjoy a refreshing and exotic flavor.

A shochu-based liqueur infused with the aroma of botanical ingredients. Offers a relaxing taste with herbal notes.

A cocktail made with whisky and ginger ale. The spiciness and sweetness of ginger pair well with whisky.

A cocktail made with whisky and cola. Easy to drink with the sweetness of cola, offering a refreshing sensation.

A drink made with Japan's craft gin "SUI" and soda. Features a refreshing aroma using Japanese ingredients like yuzu, green tea, and ginger.

A sake from Miyagi Prefecture. Its crisp, extra-dry profile pairs exceptionally well with fish dishes.

A dry sake from Akita Prefecture's "Kariho" brand. Offers a balance of strong dryness and umami.

A popular brand of sake from Mie Prefecture. Characterized by its fruity aroma and smooth sweetness.

A sake from Yamaguchi Prefecture. Its gentle aroma and the taste of rice make it an ideal accompaniment to meals.

A sake from Saga Prefecture. A renowned sake that combines a rich aroma, juicy sweetness, and a clean finish.