Sandai Komekura

This is fresh horse mackerel sashimi. It is fatty and offers the umami characteristic of blue fish. Enjoy with soy sauce and condiments.

This is sashimi of wild sea bream. It is a white fish characterized by its elegant sweetness and moderate chewiness. Enjoy with wasabi soy sauce.

This is sashimi of flounder. It is a high-grade white fish with a light yet profound flavor. Enjoy its chewy texture.

This is sashimi of medai (big-eyed bream). It is fatty and has tender flesh. It's a mild fish that's easy to eat.

This is sashimi of bonito. It is characterized by its rich red meat flavor and refreshing aroma. Pairs well with ginger soy sauce or garlic.

This is sashimi of black sea bream. It is a relative of the grunt fish, characterized by its transparent white flesh and solid umami.

This is sashimi of warasa (young yellowtail). It's not as fatty as yellowtail, offering a refreshing taste with a moderate amount of fat.

An assortment of fresh seafood recommended for the day. Enjoy various types of fish at once. Suitable for sharing among several people.

Black sea bream marinated in shio koji (salt-fermented rice) and then grilled. The enzymes in the koji tenderize the fish and enhance its umami.

Tempura of a whole conger eel, deep-fried. Enjoy its crispy exterior and fluffy interior. Served with tempura dipping sauce or salt.

A Western-style appetizer of thinly sliced white fish drizzled with olive oil and dressing. A refreshing taste.

Mackerel seasoned with soy sauce, coated in potato starch, and deep-fried. It features a crispy texture and the savory aroma of soy sauce.

Chicken liver simmered with sansho (Japanese pepper) berries. The sweet and savory seasoning is accented by the pungent flavor of sansho.

A sushi dish from the Izu Islands, featuring slices of medai (big-eyed bream) marinated in soy sauce (zuke) and served over vinegared rice. Mustard is sometimes used instead of wasabi.

A snack of creamy avocado topped with spicy chunjae (spicy salted cod innards). The richness and spiciness are a great match.

This dish features the head of wild sea bream simmered in a sweet and savory broth. The meat around the bones and the gelatinous parts around the eyes are considered particularly delicious.

This dish features the luxurious fish kinmedai (splendid alfonsino) simmered in a sweet and savory soy-based sauce. The fatty flesh is fluffy and pairs well with the simmering liquid.

Local chicken and fresh vegetables slowly roasted in the oven. Brings out the natural sweetness and umami of the ingredients.

A creative dish of mapo eggplant (stir-fried eggplant and minced meat in a spicy sauce) topped with flavorful arugula.

Pork loin and sweet new onions skewered, battered, and deep-fried. Please enjoy with sauce.

Skewered and grilled yagen (cartilage from the tip of the chicken's sternum). Enjoy its unique crunchy texture.

A snack of slightly luxurious natto with ingredients, wrapped in salty Korean seaweed.

Thick-cut pork loin sautéed in a rich, garlic-infused sauce. A dish that goes well with both rice and drinks.

This dish features chicken drumettes and root vegetables simmered in a spicy soup curry style. A warming dish.

A set meal featuring a small assortment of 7 types of daily Japanese side dishes (Obanzai). Recommended for those who want to enjoy various flavors.

A mixed rice dish cooked in an earthenware pot using seasonal firefly squid. The umami of the firefly squid permeates the rice.

A earthenware pot rice dish made with plenty of fresh ginger, known for its refreshing aroma and spiciness. A light and refreshing taste.

Chilled draft beer. A standard alcoholic beverage in Japanese izakayas.

A non-alcoholic beer-flavored beverage. Allows those who don't drink alcohol to enjoy the atmosphere and taste of beer.

A cocktail made by mixing shochu with tea or fruit. It is refreshing and easy to drink.

A refreshing drink made by mixing whiskey with soda water. The carbonation cuts through the richness of the food.

Various whiskeys. You can choose your preferred way of drinking.

A sweet alcoholic beverage with fruity flavors. Enjoy it like a dessert.

Warmed Japanese sake. Warming it enhances the rice's umami and aroma.

Non-alcoholic beverages.

A Japanese alcoholic beverage made by fermenting rice. Enjoy the fresh and fruity aroma unique to unpasteurized sake.

A Japanese alcoholic beverage made by fermenting rice. It has a good balance of umami and spiciness, pairing well with meals.

A Japanese alcoholic beverage made by fermenting rice. It has a fragrant, clean, and refreshing taste.

A Japanese alcoholic beverage made by fermenting rice. It is very dry and crisp, with an apple-like acidity.

A Japanese alcoholic beverage made by fermenting rice. Enjoy its rich umami and high aroma, as it is unpasteurized and unfiltered.