Yutenji Kairi

Freshly sliced tuna. Characterized by its rich umami and smooth texture. Please enjoy with soy sauce and wasabi.

Fresh kuruma prawn sashimi. You can enjoy the plump texture and the natural sweetness of the shrimp. The head may be prepared separately later.

Fresh turban shell sashimi. It is characterized by its unique chewy texture and the aroma of the sea. Please enjoy with soy sauce.

A Western-style appetizer made with tuna. Enjoy it like a pate or tartare with baguette. A dish that also pairs well with wine.

A refreshing dish where mozuku seaweed is eaten like noodles. It has a smooth texture and a refreshing sourness from the vinegar. Perfect as a palate cleanser between meals.

Squid and burdock root stir-fried in a sweet and savory sauce. The aroma of the burdock root and the umami of the squid pair well. Perfect as a snack with drinks.

Simple dish of whole ginkgo nuts stir-fried with salt. It has a chewy texture and a slightly bitter taste. Crack open the shell to eat the nut inside.

Small squid stir-fried with squid ink. You can enjoy the richness and aroma of the squid ink. It has a rich flavor that pairs well with sake.

A steamed egg dish containing snow crab. The gentle flavor of the dashi-infused egg mixture harmonizes with the flavor of the crab. It has a warm and smooth texture.

A dish made by kneading lily root into a manju shape, then steaming or frying it and topping with a sauce. It has a fluffy texture and a gentle sweetness. It is eaten mixed with a dashi-rich sauce.

A dish of pounded shrimp and vegetables simmered in a gentle broth. The umami of the shrimp permeates the vegetables. It has a light, Japanese-style flavor.

Beef tendon and tofu slowly simmered in a sweet and savory broth. The melt-in-your-mouth beef tendon and the broth-infused tofu are exquisite. It pairs well with both sake and rice.

Tempura made by coating kuruma prawns in batter and deep-frying them. You can enjoy the crispy batter and the plump texture of the shrimp. Please enjoy with tempura dipping sauce or salt.

Flounder deep-fried and seasoned with sansho pepper. It is crispy on the outside and tender on the inside. The refreshing spiciness of the sansho pepper is a nice accent.

A fried dish of shinjo (a type of dumpling) made with ground shrimp. It is characterized by its fluffy texture and the sweetness of the shrimp. Enjoy the aroma of freshly fried.

A fried dish made by coating kuruma prawns in panko breadcrumbs and deep-frying them. You can enjoy the crispy texture and the juicy umami of the shrimp. It is commonly eaten with sauce or tartar sauce.

A refreshing dish of snow crab and spinach, topped with a dashi-infused vinegar jelly. It has a tangy flavor and is light and refreshing to eat.

Thin spring rolls with shrimp as a filling. The crispy texture of the wrapper is prominent. Easy to eat like a snack, perfect as an appetizer.

A carpaccio-style dish of octopus and plenty of condiments, dressed with olive oil and ponzu. It has a refreshing flavor that fuses Japanese and Western styles.

Shishamo from Hokkaido, lightly salted, dried, and then grilled. It can be eaten whole, from head to tail. You can enjoy the popping texture of the roe and the umami of the flesh.

A traditional dish where fish fillets are marinated in sweet Saikyo miso and then grilled. The fragrant flavor of the miso pairs well with the richness of the fish.

Conger eel grilled without sauce. You can directly savor the delicate umami and aroma of the conger eel itself. It is commonly eaten with wasabi soy sauce or salt.

A luxurious dish of dashi-maki tamago (rolled omelet) topped with lightly seared foie gras. The gentle Japanese flavor and the rich depth of the foie gras are exquisitely matched.

Gomadofu (sesame tofu) grilled to a fragrant finish. It has a crispy exterior and a creamy interior. The rich sesame flavor is enhanced by warming.

Asparagus wrapped in thinly sliced meat, grilled and finished with spicy black pepper. The texture of the asparagus, the umami of the meat, and the spiciness of the pepper are appetizing.

Whole turban shell grilled on a net, finished with a drizzle of soy sauce broth. It has a lingering aroma of the sea, and you can enjoy the chewy texture of the meat and the slightly bitter taste of the liver.

A salad made with fresh vegetables. Eating it at the beginning of a meal refreshes the palate.

A salad topped with whale bacon. The unique chewy texture and sweet fat of whale bacon pair well with the vegetables. A dish made with unusual ingredients.

Shrimp curry rice. The roux, infused with the umami of shrimp, combined with rice is appetizing. It's also a popular dish to finish a meal with.

A rice bowl topped with tuna marinated in a soy sauce-based sauce. The marinated tuna has a sticky texture and goes well with rice.

A rice bowl topped with slowly simmered beef tendon, simmered in a sweet and savory sauce, and finished with egg. The melt-in-your-mouth beef tendon and fluffy egg mix with the rice for a rich flavor.

Onigiri (rice balls) mixed with chirimenjako (tiny dried sardines), grilled until fragrant. The surface is crispy, the inside is fluffy, and the saltiness of the chirimenjako is a nice accent.

A savory rice porridge containing crab meat. The sweetness of the crab and the umami of the dashi permeate the rice. A gentle and warming dish.

A savory rice porridge made with soft-shelled turtle broth. You can enjoy the rice soaked in the rich and deeply flavorful soup. It's a luxurious finishing dish said to be invigorating.

Miso soup with plenty of clam umami. It's perfect as a finishing dish after drinking, with a flavor that seeps into your body. You can choose the type of miso.