STICK SET 22
2 BITES + 3 KUSHIYAKI + 1 DESSERT
CHARCOAL SET 27
2 BITES + 1 CHARCOAL GRILLED + 1 DESSERT
FIRE SET 37
2 BITES + 3 KUSHIYAKI + 1 CHARCOAL GRILLED + 1 DESSERT
SAKE PAIRING
3 TYPES SAKE
20
5 TYPES SAKE
28
ADD ONS
RICE SET
4
rice, pickles, soup
+ onsen egg
2
NOODLES
MINI RAMEN
6
TRUFFLE UDON
26
DESSERTS
JINJO WARABIMOCHI
rice cake, kinako
OR
YOGURUTO
yoghurt softserve, monaka
CHARCOAL GRILLed
TORI
chicken teriyaki
TONTORO
pork jowl, garlic chilli oil
BUTABARA
pork belly, kyoto miso
UNAGI
unagi, tare
SAKE
salmon
NODOGURO
ishikawa black thorat sea perch, pickles
+10
GINDARA
cod, miso
+10
kushiyaki
MOMO
thigh
TEBASAKI
wing
HATSU
heart
BONJIRI
bishops nose
NEGI
gunma leek, vinegar miso
KINOKO
mushroom
SHISHITO
kyoto green pepper
AKANASU
tomato
SUNAZURI
mugizzardshroom
Bites
HOT [+]
ANKIMO
warm spicy monkfish liver
+3
YAKI GOMA TOFU
tofu, aichi and kyoto miso
CHAWANMUSHI
steamed egg custard
SAKANA HARUMAKI
fish fritters
UMAKI
unagi omelette
COLD [-]
UZAKU
unagi, pickled cucumber
TOMATO
kochi tomato, pickled compote
TAKO YUZU
octopus, yuzu
JINJO SARADA
greens, sesame oil, vinegar
JAKO TOFU
beancurd, baby sardine
Bites
HOT [-]
ANKIMO
warm spicy monkfish liver
+3
YAKI GOMA TOFU
tofu, aichi and kyoto miso
CHAWANMUSHI
steamed egg custard
SAKANA HARUMAKI
fish fritters
UMAKI
unagi omelette
COLD [+]
UZAKU
unagi, pickled cucumber
TOMATO
kochi tomato, pickled compote
TAKO YUZU
octopus, yuzu
JINJO SARADA
greens, sesame oil, vinegar
JAKO TOFU
beancurd, baby sardine
kushiyaki
MOMO
thigh
TEBASAKI
wing
HATSU
heart
BONJIRI
bishops nose
NEGI
gunma leek, vinegar miso
KINOKO
mushroom
SHISHITO
kyoto green pepper
AKANASU
tomato
SUNAZURI
mugizzardshroom
CHARCOAL GRILLed
TORI
chicken teriyaki
TONTORO
pork jowl, garlic chilli oil
BUTABARA
pork belly, kyoto miso
UNAGI
unagi, tare
SAKE
salmon
NODOGURO
ishikawa black thorat sea perch, pickles
+10
GINDARA
cod, miso
+10
DESSERTS
JINJO WARABIMOCHI
rice cake, kinako
OR
YOGURUTO
yoghurt softserve, monaka
ADD ONS
RICE SET
4
rice, pickles, soup
+ onsen egg
2
NOODLES
MINI RAMEN
6
TRUFFLE UDON
26
SAKE PAIRING
3 TYPES SAKE
20
5 TYPES SAKE
28
DEVELOPED BY PENTACLE IDEATION
dessert
JINJO WARABIMOCHI
rice cake, kinako
10
YOGURUTO
yoghurt softserve, monaka
6
NOODLES, SOUP
RAMEN
chicken broth
10
HIMI UDON
seasonal dipping sauce
12
TORISHIRU
chicken broth, leek
5
Donabe
DONABE
allow 35 mins prep time
japanese rice pot
add truffle at 7 dollars/gram
add truffle at 7 dollars/gram
truffle (5g)
55
unagi
35
seasonal
40
Vegetables
KABOCHA
hokkaido pumpkin, balsamic
8
SATSUMA-IMO
chiba sweet potato
8
NINNIKU
aomori garlic
14
NEGI
gunma leek, vinegar miso
4
SHISHITO
kyoto green pepper
5
TOMOROKOSHI
corn
8
KINOKO
mushroom
5
TAMANEGI
aichi onion
7
AKANASU
tomato
4
kushiyaki
MOMO
thigh
4
KAWA
skin
4
TEBASAKI
wing
6
HATSU
heart
5
SUNAZURI
gizzard
5
BONJIRI
bishops nose
4
WAGYU
kagoshima sirloin
24
CHARCOAL GRILLED
FROM THE SEA [-]
IKA SUGATA
squid
18
UNAGI
unagi, tare
17
GINDARA
cod, miso
28
NODOGURO
ishikawa black throat sea perch, pickles
30
HOTATE
hokkaido scallop
14
FROM THE LAND [+]
TONTORO
pork jowl, garlic chilli oil
15
BUTABARA
pork belly, kyoto miso
15
FOIE GRAS
duck liver, aichi red miso
18
Bites
HOT [+]
ANKIMO
warm spicy monkfish liver
12
KOTSUZUI
bone marrow, jinjo tare, rice
12
YAKI GOMA TOFU
tofu, aichi and kyoto miso
6
CHAWANMUSHI
steamed egg custard, truffle
12
SAKANA HARUMAKI
fish fritters
8
NASU
eggplant, bonito
12
UMAKI
unagi omelette
12
CHUTORO DOBIN
tuna underbelly, soup
15
COLD [-]
UZAKU
unagi, pickled vegetable, wakame
12
TOMATO
momotaro tomato, pickled compote
12
HIGAWARI SASHIMI
raw sliced fish
18
TAKO YUZU
octopus, yuzu
18
JINJO SARADA
greens, sesame oil, vinegar
9
JAKO TOFU
beancurd, baby sardine
10
WAGYU YUBA
wagyu beef, beancurd skin monaka
13
Bites
HOT [-]
ANKIMO
warm spicy monkfish liver
12
KOTSUZUI
bone marrow, jinjo tare, rice
12
YAKI GOMA TOFU
tofu, aichi and kyoto miso
6
CHAWANMUSHI
steamed egg custard, truffle
12
SAKANA HARUMAKI
fish fritters
8
NASU
eggplant, bonito
12
UMAKI
unagi omelette
12
CHUTORO DOBIN
tuna underbelly, soup
15
COLD [+]
UZAKU
unagi, pickled vegetable, wakame
12
TOMATO
momotaro tomato, pickled compote
12
HIGAWARI SASHIMI
raw sliced fish
18
TAKO YUZU
octopus, yuzu
18
JINJO SARADA
greens, sesame oil, vinegar
9
JAKO TOFU
beancurd, baby sardine
10
WAGYU YUBA
wagyu beef, beancurd skin monaka
13
CHARCOAL GRILLED
FROM THE SEA [-]
IKA SUGATA
squid
18
UNAGI
unagi, tare
17
GINDARA
cod, miso
28
NODOGURO
ishikawa black throat sea perch, pickles
30
HOTATE
hokkaido scallop
14
FROM THE LAND [+]
TONTORO
pork jowl, garlic chilli oil
15
BUTABARA
pork belly, kyoto miso
15
FOIE GRAS
duck liver, aichi red miso
18
GYU RO-SU
kagoshima wagyu A5
80
u.s. prime sirloin
45
kushiyaki
MOMO
thigh
4
KAWA
skin
4
TEBASAKI
wing
6
HATSU
heart
5
SUNAZURI
gizzard
5
BONJIRI
bishops nose
4
WAGYU
kagoshima sirloin
24
Vegetables
KABOCHA
hokkaido pumpkin, balsamic
8
SATSUMA-IMO
chiba sweet potato
8
NINNIKU
aomori garlic
14
NEGI
gunma leek, vinegar miso
4
SHISHITO
kyoto green pepper
5
TOMOROKOSHI
corn
8
KINOKO
mushroom
5
TAMANEGI
aichi onion
7
AKANASU
tomato
4
RICE
DONABE
japanese rice pot
add truffle at 7 dollars/gram
add truffle at 7 dollars/gram
truffle (5g)
55
unagi
35
seasonal
40
(allow 35 mins prep time)
NOODLES
RAMEN
chicken broth
10
HIMI UDON
seasonal dipping sauce
12
TORISHIRU
chicken broth, leek
5
dessert
JINJO WARABIMOCHI
rice cake, kinako
10
YOGURUTO
yoghurt softserve, monaka
6
DEVELOPED BY PENTACLE IDEATION