" ・ Seasonal omakase course from 12,000JPY ・ Fugu (blowfish) course from 15,000JPY ・ Suppon (turtle) Course from 13,000JPY "

" We purchase domestically bred lamb accounting for less than 1% of domestic consumption from shepherds in Hokkaido and Tohoku. We also acquire hoggets (aged from 12 to 24 months old) which are not imported from overseas. ※ Prices vary depending on the available stock we can procure. "

" Assortment of 3 side dishes made by my mother who was born in Tokamachi in 1944. Hegi soba, local specialty from Tokamachi Niigata. Sablefish pickled in sake lees from Tokamachi Niigata, and Niigata brand pork. "

" Shokado bento - Kaiseki dishes served in a traditional four square box ・ Seasonal Banzai bento - Packed with quality seasonal ingredients and the flavors of Japanese home-cooking. "

" Rich Cheesy Souffle Tortilla (Shibuya Original Omelette) A signature dish exclusive to Japan that further evolved the soft tortillas of Jose Luis tradition. The fluffy eggs are made exclusively for omelets, with sweet Kita Akari potato and a variety of melty cheeses, giving this omelette a fluffy yet creamy texture and appearance. "

" Since our food processing licenses enables us to disassemble chicken by hand in our restaurant, we can offer delicacies such as rare chicken parts, oriental turtle dove, and blue-necked duck. "

" Fish and chips. Hokkaido cod deep-fried in a special batter made with 2 types of beers served with shoestring chips, homemade tartar sauce, and British malt vinegar! "

" ◇ Lunch 3 dishes ￥ 3,700 4 dishes ￥ 4,800 5 dishes ￥ 6,000 ◇ Dinner 3 dishes ￥ 5,500 4 dishes ￥ 6,800 5 dishes ￥ 8,500 "

" You can’t pass up the antipasto packed full of seasonal vegetables "

" ‘Omakase’ skewers made from seasonal ingredients. "

" We recommend our sukiyaki using certified beef. You can delight in the finest certified beef from all over the country, such as Matsusaka and Noto beef. "

" Delicious black vinegar sweet-and-sour pork. Rich but mellow Zhenjiang black vinegar and red bean sauce tossed with juicy and crispy deep-fried pork. The sweetness of the mashed potato underneath mixes perfectly with the black vinegar and bean sauce to create this flavourful dish. "

" The chef fell in love with the ingredients of the Noto Peninsula in Ishikawa, and branched out from pure French style to create an original fusion style cuisine. "

" Iwate Shorthorn beef lasagneete "

" The most notable among our ingredients is the Highland Hinai-Jidori chicken imported from Akita Prefecture. This chicken has a superior quality of meat with a concentrated umami flavour, used in our chicken centred Japanese cuisine where you can experience the colours and aromas of the four seasons. "