The Art of Fermentation
Homemade fermented Koji (糀) seasoning and pickles
Hijiki seaweed and soybeans,
Marinated Enoki mushrooms
Konjac Jelly
Japanese Roots
Shinodamaki: rolled spinach wrapped in fried tofu
Burdock root and carrot stir-fry with a touch of red chili
Simmered pumpkin
Lotus root, infused with gentle umami
Essence of Balance
Black sesame and white sesame silken tofu duo
Cucumber and wakame seaweed salad accented with fresh Japanese herbs
Grilled green pepper
Eggplant bites with a light Koji glaze, radish
Our plant-based menu is crafted with organic, seasonal, and locally sourced ingredients from the Kansai region, reflecting the freshest offerings of each season. Dishes may vary throughout the year, showcasing the finest flavors while supporting environmental sustainability and honoring tradition.
Curated Pairings
Yume: Organic Sake Pairing
Our curated sake pairing, Yume, features three exceptional varieties of natural, handcrafted sakes.
MUSUBI: Sprouted Brown Rice Sake.
Crafted by Terada Honke in Chiba, with over 340 years of history, MUSUBI is a natural sake made from organically grown sprouted brown rice without additives.
AKIRA: Organic Junmai Sake
Brewed by Nakamura Shuzou in Ishikawa Prefecture, AKIRA is crafted from organically grown rice.
#J: Organic Junmai Sake
From Ozeki in Hyogo Prefecture, #J is one of the first sakes with Organic JAS certification. Made with domestically grown organic rice and koji.
Shifuku: Organic Tea Pairing
Our curated sake pairing, Shifuku, features three exceptional varieties of organic Japanese teas.
Dokudami Tea (Houttuynia cordata)
A traditional Japanese herbal tea celebrated for its detoxifying properties.
Loquat Leaf Tea (Neshime Biwa-cha)
Crafted from carefully selected loquat leaves, this tea supports digestion and promotes skin health.
Adzuki Bean Tea (Azuki-cha)
A gentle, comforting tea made from roasted red beans, thought to support kidney health and circulation.
