Washoku Kobachi Ya Yonayona Oimachi

Potato salad made by mixing mashed potatoes with ume paste. The plum's sourness is prominent, giving it a refreshing taste. Suitable as a snack with drinks.

Fresh water eggplant served raw and sliced. Eating it with sea salt allows you to enjoy the eggplant's sweetness and refreshing texture.

Lightly pickled myoga. Characterized by its unique aroma and crisp texture. Good as a palate cleanser.

Eschalots (early-harvested scallions) pickled in a soy sauce-based marinade. Strong in spiciness and flavor, it's a dish that goes well with drinks.

Raw eschalots served with mayonnaise and miso. The spicy kick is mellowed by the mayo-miso.

Young corn with skin, brushed with soy sauce and grilled until fragrant. Enjoy the sweetness of corn and the charred aroma of soy sauce.

Spring rolls filled with white fish and cilantro, then fried. Characterized by an ethnic aroma and crispy skin.

Nikujaga (meat and potato stew) made with lamb instead of typical pork or beef. The unique flavor of lamb and the sweet and savory broth permeate the vegetables.

Stir-fried celery and pork belly with shuto (salted fish innards). Strong in saltiness and umami, it pairs well with drinks.

A dish using seasonal bamboo shoots. Choose between a creamy green laver sauce or savory soy-glazed.

Salt-grilled chicken sternocostal cartilage (Yagen) with meat attached. Enjoy the crunchy texture and the meat's umami.

Japanese karaage made with chicken neck meat (seseri). Marinated in soy sauce and mirin, then coated in potato starch and fried. Characterized by its chewy texture.

A rolled omelet resembling dashi-maki tamago. Filled with mentaiko (spicy cod roe) and cheese for a rich flavor.

A Korean-style soup dish using chicken wings. Simmered with ginseng and barley, it has a deep, nourishing flavor.

Pork shoulder loin grilled with a sweet and savory sauce, seasoned with sansho pepper. The numbing spiciness of the sansho pepper is a highlight.

Sautéed white asparagus, Brussels sprouts, and scallops in lemon-butter sauce. A Western-style dish with a balance of acidity and rich butter.

A snack combining "Iburigakki" (smoked pickles from Akita Prefecture) and mascarpone cheese. The smoky aroma and creamy cheese are a great match.

Boiled nanohana (rapeseed blossoms) dressed with karashi-shoyu (mustard soy sauce). A Japanese home-style dish with the bitterness of early spring and the kick of mustard.

Deep-fried ginkgo nuts, shelled and sprinkled with salt. Enjoy their unique bitterness and chewy texture.

A dish of butter-fried yam mixed with shuto (salted fish innards). The crispy texture and saltiness pair well with drinks.

A salad made with root vegetables and leafy greens that are delicious in winter. Enjoy the sweetness of seasonal vegetables.

Spring rolls with chicken breast, carrots, and boiled eggs as filling. The home-style, mild filling is wrapped in crispy skin.

Stewed savoy cabbage and sweet Inca no Mezame potatoes in salt and butter.

Sweetened Tajima leeks rolled in meat and grilled with a ginger-flavored sauce. The juiciness of the leeks and the flavor of ginger stimulate the appetite.

A creative dish with shiitake mushrooms topped with shirasu (whitebait), perilla leaves, and blue cheese. A fusion of Japanese ingredients and the distinctive character of blue cheese.

Fried salmon served with tartar sauce mixed with watercress. The bitterness of the watercress balances the richness of the fried food.

Salt-fried karaage made with chicken shoulder meat (furisode). A rare cut between breast and wing, rich in juices.

A rich dish of sweet Chinese cabbage and oysters simmered in a creamy seaweed sauce with an oceanic aroma.

A local Kanazawa dish of round Shogoin daikon and duck, simmered in a sweet and savory thick sauce. Usually served with wasabi.

Simple salt-grilled cutlassfish. A lean white fish, but fatty and plump.

A dish of bigeye tuna belly (harami) simmered in a soy sauce-based broth. A fatty cut with a rich flavor.

Octopus deep-fried with a seaweed-infused batter. Enjoy the aroma of the sea and the chewy texture of the octopus.

Dried horse mackerel, grilled to concentrate its flavor. A staple for Japanese breakfast and sake accompaniment.

A luxurious dish with the meat, inner roe, and outer roe of female snow crab (sekogani) served in its shell. Enjoy the crab's umami to the fullest.

A dish of swordfish slices simmered in a sweet and savory broth. The firm flesh is satisfying.

Salt-grilled barracuda. Characterized by its elegant flavor, typical of white fish, and fragrant skin.

A dish using cod milt (testicles). Choose between refreshing ponzu or spicy sansho simmered. Rich and creamy.

Monkfish liver, known as "foie gras of the sea." Choose between steamed with ponzu or simmered with daikon. Rich and flavorful.

Oysters preserved in oil with herbs and garlic. The umami is concentrated, making it an ideal snack with wine.

Sashimi of wild yellowtail amberjack. Similar to buri, but a more refined fish with a lighter taste and firmer texture.

Boiled firefly squid dressed with its own liver (innards). Its rich umami and aroma of the sea pair well with sake.

Assortment of three types of seafood sashimi. Enjoy the fatty amberjack, sweet scallop, and the striped sea bream with a fragrant seared skin.

Fresh raw oysters in the shell. Enjoy the taste differences by origin. Slurp them down with lemon or ponzu.

Minced tuna mixed with green onions. An appetizer-style dish to be eaten wrapped in crispy grilled nori.

A fisherman's dish made by pounding raw sardines with seasonings like miso, ginger, and green onions until sticky.

A refined dish of thinly sliced yellowtail, blanched (shabu-shabu), and topped with a yuzu-scented sauce.

A mix of fatty tuna (toro) and chopped pickled daikon radish. The combination of the tuna's sweetness and the daikon's saltiness and texture is exquisite.

Sashimi of flatfish, pressed between kelp and aged. The moisture is removed, the kelp's umami transfers to the fish, resulting in a sticky texture.

Fresh salmon roe (ikura) marinated in a special soy sauce marinade. Enjoy the popping texture and rich flavor.

Rice cooked with fatty silver cod and yellowtail amberjack. The fish broth permeates each grain of rice.

Seasoned rice made with tender spear squid. Enjoy the squid's umami and aroma.

A light soup with spring mountain vegetables and smooth glass noodles. Good as a palate cleanser or to finish a meal.

Red miso soup with clams. The clam broth is rich and soothing, especially after drinking.

A warm noodle dish with a rich chicken broth. Noodles served in a mild soup.

A set of freshly cooked new rice (Tsuyahime) and 3 types of side dishes that pair well with rice. Enjoy the original taste of the rice.

Miso soup made with barley koji miso. It has a sweetness and a unique savory flavor.

A Japanese rice porridge dish cooked in broth. Simmered with egg, it is gentle on the stomach and warming.