Food and drinks
- Alcohol Served
- Organic Dishes Available
- Beer available
- Wine available
- Small plates restaurant
- Lunch menu available
- Dinner menu available
- Dessert available
- Kids' Menu Available
01 / ABOUT THE PLACE
About this place
At lunchtime, the “five small dishes” selection is worth considering if you’d like to try a little of several different flavours. The menu lists items such as Dutch-style simmered aubergine, pork with hijiki seaweed, and sashimi. One diner who ordered the set described a combination that included beef and burdock simmered in a sweet-savoury sauce, sea bream sashimi, blanched komatsuna greens, and a soft-boiled egg. They paired the beef with rice, enjoyed the springy texture of the sea bream, and worked through the lighter sides one by one. The pork soup also had vegetables such as daikon and carrot, making for a lunch centred on small dishes but with a substantial soup alongside.
For a more course-like meal, the lunchtime short course includes a choice of starter and main, along with rice, pork soup, and small dishes. It is listed at 2,600 yen and described as a seasonal lunch. On days when meat is the main attraction, there is the wagyu garlic steak set for 3,000 yen. One diner said they added garlic chips, onion chips, and shredded nori as they pleased, then tried the steak with the house sauce and salt. Their account suggests that the same cut can be enjoyed with different seasonings—an appealing option for anyone looking to savour the wagyu.
For fish, the menu also features options such as a tuna rice bowl and a marinated sea bream rice bowl. One diner who ordered the tuna bowl at lunch said it had no noticeable fishy smell and a melt-in-the-mouth texture; another also singled out the tuna as a memorable part of the meal. In the evening, the menu lists an omakase 5-dish course for 6,800 yen, featuring creative Japanese cooking with dashi and sauces, and an omakase 7-dish course for 12,000 yen showcasing seasonal and Japanese ingredients. Whether you prefer a succession of small plates at dinner or choosing a main at lunch, the experience changes with the time of day.
Some diners note that the restaurant has limited seating, and guests have eaten at the counter. Reservations are recommended for dinner, so it may be worth booking ahead if you have a course in mind.
