Extra-firm Tofu Sashimi garnished with Hakkaisan's shiokoji (fermented mixture of koji mold) 530 JPY

The extra-firm tofu, katatofu we serve is sourced from Gokayama, Toyama Prefecture. This dish, with Hakkaisan's shiokoji, has a refreshing taste.

Cream Cheese marinated in housemade sake lee 580 JPY

Cream cheese is marinated in our highest-grade sake lee, which is available only at sake specialty restaurants. This dish goes exceptionally well with sake.

Assorted Japanese-style Pickles of the Day 580 JPY

We pickle vegetables in koji mold, salt, shio koji, etc. according to the state and features of the vegetables.

Noto Chicken Liver Pâté (paste) 680 JPY

Liver of Noto Chicken, produced in Kahoku, Ishikawa Prefecture.　Dip the kurumabu (wheel-shaped wheat gluten) in the paste.

3 kinds of Miso-Glazed Grilled Namafu (fresh wheat gluten) 680 JPY

Namafu, which has a chewy texture and is known as a low calorie food and substitute for meat, is very popular among women.

Salad with Seafood (directly sourced from the Sea of Japan), served with kanzuri dressing 980 JPY

Kanzuri is a Niigata specialty

Red Soil Potato Salad with minced Noto Chicken 580 JPY

Salad with Extra-firm Tofu and Noto's Whitebaits 880 JPY

Hokuriku's Vegetable Sticks, served with marinade made from hot green peppers, koji mold and miso bean paste 780 JPY

Extra-firm Tofu and Tomato Salad, served with Hakkaisan's shiokoji dressing 680 JPY

Sashimi, directly sourced from the Sea of Japan

With direct sourcing from ports and a short distribution network, we serve up ultra-fresh sashimi, unavailable anywhere else. If you place an order for sashimi as soon as you arrive, we can confidently provide it.

Fresh fish of the day: assortment of 3 kinds 1,700 JPY

Namero (chopped fish mixed with miso bean paste) , finished with a broth mixed with miso bean paste and koji mold 680 JPY

Korean-style fresh fish tartar, with shio koji 780 JPY

Braised Belly of Echigo Mochibuta Pork, topped with grated mountain yam 880 JPY

Echigo Mochibuta Pork is braised until tender enough to cut with chopsticks.

Simmered Offal of Echigo Mochibuta Pork 780 JPY

Rolled Omelette with Iwanori Seaweed 650 JPY

Every omelette is carefully and artfully rolled by an expert chef of Japanese cuisine.

Japanese Glass Shrimp Tempura 780 JPY

Japanese glass shrimp, which are called "the white gem of Toyama Bay," battered and carefully deep-fried one by one.

Deep-fried Shiokoji-marinated Noto Chicken, served with ponzu citrus soy sauce 780 JPY

Deep-fried Firm Tofu with soup stock 780 JPY

Deep-fried Genge 780 JPY

Genge is directly delivered from Toyama Bay. Genge is  a collagen-rich bottom fish, which can rarely be found in Tokyo.

Tochio's Thick Deep-fried Tofu, grilled with spring onions mixed in miso bean paste 680 JPY

A specialty of Nagaoka City, Niigata Prefecture, Tochio's deep-fried tofu is thicker than ordinary deep-fried tofu. It is recommended for a nibbler. Miso bean paste mixed with spring onions goes well with alcohol and makes the dish moreish.

Noto Chicken Balls with Gristle (1 skewer) 400 JPY

Chargrilled Noto Chicken Thigh 780 JPY

Niigata Wagyu Japanese Beef Grilled on Lava Platter 1,780 JPY

Raised wholeheartedly in a stress-free environment surrounded by abundant nature, Yamakoshi-gyu Beef is a brand-name beef of Niigata Prefecture. It cannot easily be obtained, even locally!

Lava-grilled Noto Chicken with Shiokoji 880 JPY

Assortment for Table-top Grill 1,580 JPY

Lay Fin Dried with Brand-name Sake 680 JPY

Saketoba (Slices of Salmon) dried with Brand-name Sake 550 JPY

Mackerel Heshiko 680 JPY

Heshiko is salted fish pickled in rice bran. A traditional dish that has been handed down in Echizen Wakasa District, heshiko has come in handy as a preserved food from the Sea of Japan, when people cannot go fishing because of the rough seas.

Firefly Squid dried overnight 630 JPY

Amaebi (sweet shrimp) dried overnight 630 JPY

Salted and Fermented Amaebi (sweet shrimp) 680 JPY

This is an excellent dish maintaining the texture of sweet shrimps. Produced in Ishikawa Prefecture.

Mackerel Heshiko 680 JPY

A traditional delicacy from Fukui Prefecture, this dish is a local specialty of salted mackerel pickled in rice bran.

Gori Simmered in Soy Sauce and Mirin Sweetened Sake 680 JPY

A delicate purveyor to Japanese cuisine restaurants, Gori is a young version of the freshwater goby.

Konowata [Salted intestine of sea cucumber] 680 JPY

One of the above-mentioned three Japanese delicacies, konowata is salted and fermented intestine of sea cucumber.

Firefly Squid marinated in soy sauce 680 JPY

A typical delicacy of Toyama Prefecture made by marinating firefly squid in soy sauce

Firefly Squid Kurozukuri 680 JPY

Firefly squid kurozukuri is fermented firefly squid mixed with squid ink.

Squid mixed with liver and soy sauce 680 JPY

4-kinds of Namemiso (to be eaten as is) from Hokuriku and Niigata 680 JPY

Namemiso with the distinctive character of each of the four prefectures is a perfect nibbler for Japanese sake by itself!
[Ishikawa] (Kanazawa specialty): Citron vinegar bean paste
[Fukui]: Spicy sweet miso mixed with jigarashi (Japanese mustard)
[Toyama]: Sugino Miso Factory's Ginjo Namamiso (unheated miso)
[Niigata]: Kagurananban Miso with spicy notes (miso bean paste mixed with hot chili peppers)

Blowfish Ovary pickled in sake lees 680 JPY

Poison disappears after the ovary is salted and pickled in sake lees for over two years.

Chazuke [rice soaked in green tea broth] with fresh fish from Hokuriku and sesame 830 JPY

Chazuke [rice soaked in green tea broth] 630 JPY

Please choose your preferred topping from iwanori seaweed, salted ume plum from Mikata, or mackerel heshiko.

Echizen Oroshi Soba (buckwheat noodles with grated daikon radish) 830 JPY