Evening meals

Fatty tuna, medium fatty tuna, lean

The chef has carefully selected tuna, and it has the delicious flavor of smooth, collagen-rich fat like otoro or chutoro, but it is not too heavy and has a refreshing taste.

Various cuts available: Sirloin, rump, and tomosankaku. *Cuts available vary depending on availability. (Please ask a staff member for grilling instructions and cuts.)

It has a gentle ginjo aroma reminiscent of Western sake, followed by a gentle sweetness, a fresh, pleasant bitterness, and a refined taste with just the right amount of sharpness. It pairs well with a variety of vegetable dishes, such as tempura.

To ensure that the rice's flavor is fully and cleanly experienced, Yamada Nishiki rice from Saga Prefecture is used, and the sake is designed to maximize the appeal of Yamada Nishiki, known as the king of sake rice, allowing you to enjoy the combination of Yamada Nishiki and Totsuru. The rice is polished to 60%, allowing for a clean taste while retaining the umami.

The lucky bag is filled with the first Junmai Ginjo of the year, unvarnished, and contains a crisp, dry, unpasteurized sake. The auspicious name, fitting for the New Year's holiday when new sake is brewed, will add a touch of elegance to any celebratory occasion.

It has a mild aroma and a juicy taste that spreads throughout your mouth, with a fresh, refreshing acidity and a slightly bitter taste reminiscent of grapefruit, while also revealing a gentle sweetness and rich umami flavor.

This sake has a clean, refreshing taste, but also a subtle acidity and a well-defined flavor structure. The flavors of the food and the sake blend together as they swell in your mouth, allowing the sake and food to complement each other and allowing you to enjoy a variety of pairings throughout the seasons.

The gentle aroma and pleasant rice flavor that are unique to Urakasumi. This popular "Junmai Dry" sake, known for its crisp aftertaste, is bottled with the flavor of the freshest sake. This freshly pressed sake has a fresh aroma and clean rice flavor, while retaining the crisp aftertaste.

The sake rice is polished to 65% and fermented slowly at low temperatures using soft underground water from the famous Oi River, which has its source in Mt. Amannotake in the Southern Alps.

Recommended: Warm sake. You can almost taste the sweetness of the rice. It has a gentle, cheerful, and refreshing flavor. It also has a herbal bitterness that adds depth to the flavor of this sake. It has a familiar taste and a subtle bitterness.

This pure rice sake is released in limited quantities from the brewery. It has a rich umami flavor and a gentle mouthfeel. We recommend drinking it hot.

This pure rice aged undiluted sake was left to rest in the brewery for about a year. The soft flavor is further mellowed by low temperature storage.

Breweries, sake shops, and volunteers working to preserve and restore rice terraces join forces to produce this sake. Enjoy the rich, fragrant flavor.

This was created after two years of development in response to a request from a liquor store in Niigata Prefecture. This is a refined, flavorful, and full-bodied new sake.

This sake was created with the desire to change the negative image of sake as being difficult to drink, and it has a melon-like ginjo aroma, a pleasant gassy feel (slight fizz), a refreshing feeling and a clean umami flavor, and a crisp, clean aftertaste.

Recommended: Room temperature or warm. It has a subtle aroma of oak barrels and a slightly stronger alcohol content. Enjoy this sake that feels like it's not sake.

Its greatest feature is its strong citrus aroma. It has a refreshing taste, followed by fruity notes of mandarin and fresh orange. The aftertaste is also refreshing.

Unlike regular sweet potato shochu, we don't use the first brewing step using rice koji, but instead use a method where rice koji and sweet potato are brewed at the same time (donburi brewing). I feel that this enhances the refreshing mint-like flavor. I hope you enjoy this aspect as well.