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Pairing refers to the taste created by the combination of sake and food. It can wash away the aftertaste of the food, or enhance the flavors of the food and sake in a synergistic effect. Here are some of our recommended pairings. We hope you will try various combinations.

Sawaya Matsumoto's acidity and refreshing flavor make it an excellent partner for seafood (especially sashimi). It also provides a refreshing aftertaste after eating fried head.

The sweet flavor accentuates the taste of the lemon-based sauce and enhances the sweetness of the shrimp. The rock salt used in the sauce also goes well with the sweet flavor of the sake.

The taste of red meat (lean meat, loin, fillet) and the richness of junmai (pure rice) are well harmonized. It is dry, so it can be enjoyed without leaving a persistent aftertaste.

The fruity flavor of the daiginjo makes the cream taste fresh and full. We also highly recommend squeezing the lemon that accompanies it to change the flavor, so please try it.

Small: approx. 2 servings → 3,960 yen
Large: approx. 4-5 servings → 7,900 yen

The most popular by far. This risotto with tomatoes and two kinds of cheese is a risotto that you will want to eat again.

Gentle tamago zosui (egg porridge) with dashi broth. Recommended for those who want to finish lightly.

Udon noodles in a light shellfish broth. It is easy to eat.

Cream pasta is a hidden favorite.

Like the grilled lobster, the whole lobster is baked in the oven!

A classic dish of plump shrimp and rich aurora sauce.

We have fried the whole angel prawns in a luxurious way. You will be surprised at the difference in elasticity and sweetness.

A whole fish is boldly baked in the oven. Hot and juicy.
*Please feel free to ask our staff about lobster prices as they change depending on the season and grams!

Angel prawns are natural prawns caught in New Caledonia, which is said to be the island closest to heaven, hence the name angel prawn, and are considered to be the finest prawns.
It is characterized by its sweetness and elasticity, and is very satisfying to eat. The shells are also very soft and tasty, so they are best enjoyed over a fire.

We recommend ordering enough for a group of people, as this platter includes one red shrimp, one angel shrimp, one button shrimp, one gojira shrimp, and one kokumi shrimp for comparison. The head can also be deep-fried, so please feel free to ask our staff.

Assortment of 10 large and plump ekabi. A great power!

Large, plump red shrimp sashimi. High in protein, low in fat, and zero carbohydrates, it is healthy. You can enjoy its light flavor.

A rare and rare shrimp with very low distribution! Very strong sweetness, sticky and plump. More than a button shrimp!
Grilled in its shell, it has a stronger sweetness. It is extremely tasty both as sashimi and grilled! The shrimp miso is also noteworthy.

This is a rare black tiger that can be eaten raw, raised under thorough management in Madagascar's rich natural environment.

They are called "angel prawns" because they are farmed on the "island closest to heaven" in New Caledonia. Because they grow in an environment that is 100% natural and as close to a natural environment as possible, they are characterized by their thin shells and lean flesh.

It is characterized by a strong sweetness and a rich umami taste that entwines with the tongue.

Red shrimp and seasonal vegetables are served together submerged in a thick broth.

Horse meat finely chopped and seasoned with miso. Goes well with dry sake.

Unwrap the plump horse meat negitoro and serve with natto (fermented soybeans) and iburigakko (dried bonito) thin rolls.

The classic sakura yukke! Homemade sauce is the key.

Cheese hamburger steak with a rare taste unique to horse meat! This is a very popular product that has been featured in magazines!
We hope you will enjoy it.

Compared to other horse meat, Aizu horse meat is considered to have a lighter meat quality and even less odor. Therefore, it is generally served with spicy miso and soy sauce instead of garlic, ginger, and other condiments. We use spicy miso shipped directly from Aizu, so please try it.

Carefully selected! Exquisite!
We serve three types of today's specialties.

The side of the belly. This is a popular part of the meat, very tender, refreshing, and without any peculiarities.

The part of the thigh. It has just the right amount of elasticity, so if you want to taste the flavor of the meat, this is the one for you!

The fatty part of the back of the neck. It is elastic and melts in the mouth. It is recommended to eat it with lean meat.

The finer part of the region from the back to the buttocks. It is moist and has an elegant taste.

The part from the back to the buttocks. It is moist and has an elegant taste.

A classic snack!

Use a whole fresh, large tomato.

The fastest snack! When in doubt, cucumber for now!

It is voluptuous and filling.

Our No. 1 popular snack consisting of a layer of Akita's specialty, Iburi gakko and cream cheese. The sourness of the cheese and the smoky flavor of the Iburi gakko match perfectly.

This is what I call fried food! Richly finished with rock salt.

This is an unusual dish that mixes the standard potato salad with lobster bisque.

Thinly sliced crispy onions and egg yolks with sesame oil and oyster soy sauce make this salad light and easy to eat.
(Small 520 yen)

The unique aroma and flavor of garland chrysanthemum makes this salad addictive. The sweetness of the onion goes well with the Japanese dressing.
(Small 550 yen)

Oyster soy sauce and sesame oil give this TKG a different flavor.

Please contact our staff for a taste!