Shibuya washoku sushi tempura Wadatsumi
Course Meals
Tsubaki [camellia] 5,000 JPY
椿A set course of the chef's top six to seven dishes: appetizer, tidbit, steamed dish, grilled dish, deep-fried dish, etc., plus three pieces of hand-shaped sushi as a closer.
Tori [bird] 8,000 JPY
鳥An eight-course Japanese meal including: two appetizers, a steamed dish, sashimi, a grilled dish, a rice dish, a served-in-a-bowl dish, and dessert.
Hana [flower] 10,000 JPY
花A nine-course Japanese meal including: two appetizers, a steamed dish, sashimi, a grilled dish, a meat dish, a rice dish, a served-in-a-bowl dish, and dessert.
Tsuki [moon] 8,000 JPY
月A sushi course with seven dishes: two appetizers, a steamed dish, a grilled dish, eight pieces of hand-shaped sushi, a served-in-a-bowl dish, and dessert.
Kaze [wind] 10,000 JPY
風A sushi course with eight dishes: two appetizers, a steamed dish, a grilled dish, tempura, ten pieces of hand-shaped sushi, a served-in-a-bowl dish, and dessert.
À-la-carte Dishes
About our à‐la‐carte dishes
料理についてPlease note that menu items are subject to change depending on the season. The menu items listed below are examples of what we offer.
Salad of Amela Tomatoes and Chopped Vegetables 900 JPY
アメーラトマトと刻み野菜のサラダAmela brand-name tomatoes and chopped vegetables such as onions, carrots, greens and others, dressed with Tosazu (bonito-flavoured vinegar) jelly.
Scramble Salad 900 JPY
ごちゃまぜサラダDaikon radish, carrots, greens and snow crab, flavoured with our special dressing.
Japanese-style Bagna Càuda 1,000 JPY
和風バーニャカウダーSeasonal vegetables served with a Japanese-style sauce that is mixed with fermented bonito entrails instead of anchovies. (e.g. vegetables in June include asparagus, tomatoes, courgettes, baby corn, etc.)
Chawanmushi (steamed savoury egg custard) with Ponzu Soy Sauce and Mozuku Seaweed 1,000 JPY
もずくポン酢の茶わん蒸しChawanmushi topped with warmed, Noborito-produced fresh mozuku seaweed. It is flavoured with ponzu citrus-soy sauce jelly on top.
Chawanmushi with Pike Conger and Pickled Ume Plum 1,300 JPY
鱧と梅肉の茶わん蒸しAwaji-produced pike conger eel served in thickened bonito broth and then topped with ume plum flesh.
Pike Conger topped with Hydrangea Jelly 900 JPY
鱧の紫陽花ゼリーのせImagine the fluffy pike conger from Awaji as a hydrangea, which is then topped with a jelly of bonito broth and ume plum flesh. Enjoy the two distinct flavours.
Steamed Fresh Laver and Freshwater Clams (produced in Lake Abashiri, Hokkaido) in Japanese Sake and Butter 900 JPY
北海道網走湖産しじみと生海苔の酒蒸しバター風味Freshwater clams are first cooked in Japanese sake and bonito broth, then fresh laver is added, along with butter, in order to enrich the flavour.
Assorted Sashimi 1,500-3,000 JPY per person
お刺身盛り合わせLet us know your fresh fish preferences so we can make an assortment.
Japanese Black Wagyu Beef Steak
Sirloin (50g) 2,400 JPY
サーロイン（50g）Sirloin gets nicely marbled, and has the finest tenderness, texture and taste.
Fillet (50g) 2,800 JPY
ヒレ（50g）Merely 3% of the meat harvested from a whole cow, this fillet is fine-textured, lean, and extremely tender.
Rump (50g) 1,600 JPY
ランプ（50g）Rump is a fine-textured, tender, and lean part of beef.
Silverside (50g) 1,600 JPY
イチボ（50g）Silverside is a lean, yet slightly marbled, part of meat.
Hand-Shaped Sushi
Chef's Choice Hand-Shaped Nigiri From 2,000 JPY
おまかせ握りChoose your preferred sushi toppings. Starts from 2,000JPY.
