Shibuya washoku sushi tempura Wadatsumi
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.
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.
Kyoto-style Grilled, Miso-marinated Sablefish 1,600 JPY銀鱈西京焼き
Sablefish is marinated in Kyoto-style sweet white miso (bean paste) and grilled, then finished with a mirin (sweet rice wine) glaze.
Wakasa-style Grilled Barracuda 980 JPY魳の若狭焼き
Barracuda is grilled while pouring a broth combined with soy sauce over it.
Salt-grilled Sea Bass 980 JPYスズキの塩焼き
Sea bass is grilled with salt, and served with lemon and grated daikon radish, to produce a refreshing taste.
Sweet Fish Dried Overnight 800 JPY鮎一夜干し
Sweet fish, dried overnight, is grilled while pouring soy sauce mixed with sweet fish bone broth and kombu (kelp).
Grilled and Glazed Conger 1,200 JPY穴子付け焼き
Conger eel is glazed with a sauce made from Japanese sake and soy sauce, then grilled until crispy. Served with whole Japanese pepper.
Grilled Fish-head of the Day From 1,200 JPY本日のかぶと焼き
We dynamically grill half of or a whole fish head with salt. Enjoy it with lemon and grated daikon radish.
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.
Deep-fried Daisen Chicken 980 JPY大山鶏のから揚げ
80g of Daisen brand-name chicken are flavoured and seasoned with Japanese sake, soy sauce and pepper, and then deep-fried.
Deep-fried Octopus and Yam Potato 900 JPY蛸と長芋の唐揚げ
Octopus is flavoured with Japanese sake and soy sauce, then deep-fried. Yam potatoes are deep-fried, so they become floury.
Conger Bone Cracker 500 JPY穴子骨せんべい
Conger bone is cleaned and dried, and then deep-fried until crisp.
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.
Rice / Noodle Dishes
Mixed Rice with Conger 1,500JPY / person穴子炊き込みご飯
Rice, cooked with a variety of ingredients, is served with sake and soy sauce-grilled conger on top.
Mixed Rice with Sakura Shrimp 1,500JPY / person桜海老炊き込みご飯
This is seasoned and mixed rice, with deep-fried sakura shrimp all over the top, and beautifully garnished with green snow peas.
Rice Cooked with Seafood 1800JPY / person海鮮炊き込みご飯
Uncooked rice is, first, lavishly topped with fresh fish (purchased that day). Then the rice and fish are cooked together.
Roasted Brown Rice and Buckwheat Soba Noodles (served cold or warm) 1,200 JPY焙煎玄米蕎麦（冷/温）
Roasted, highly aromatic soba noodles
Choose either cold or warm soba.
Brown Rice and Buckwheat Soba Noodles with Duck 1,800 JPY玄米蕎麦の鴨南蛮
Warm soba noodles with domestic Aigamo-duck.
Red Miso Soup 500 JPY赤出汁
Made by using bonito-rich broth, this miso soup is exceptionally flavourful.
Japanese-style Pickles 600 JPY漬物
An assortment of several varieties of Japanese-style pickles