Dinner Menu

lightly roasted bonito (katsuo)

We use straw grown by our own contract farmers, and sear the fish over a straw fire at a booth inside the restaurant. The rich aroma and the fatty flesh are superb.

lightly roasted spanish mackerel (sawara)

We use straw grown by our own contract farmers, and sear the fish over a straw fire at a booth inside the restaurant. Sawara, the fish Okayama is known for, has a springy texture that goes beautifully with the aroma of straw.

lightly roasted red sea bream (madai)

We use straw grown by our own contract farmers, and sear the fish over a straw fire at a booth inside the restaurant. Searing the fatty red sea bream of the Seto Inland Sea over straw renders away the excess fat and concentrates the flavour.

lightly roasted ishigaki beef

Searing Ishigaki beef from Okinawa over a straw fire gives it a fragrant surface, renders away excess fat and brings out the flavour of the meat. One of our recommendations.

lightly roasted chicken neck

Seseri (neck meat) is a rare cut - only a little can be taken from each bird. Because the muscle is well used, it is springy and juicy, and the rich aroma of straw-grilling makes it superb.

Our chef selects five kinds from the fish delivered that morning. We can also adjust the assortment to the size of your party or to your preferences - please just ask.

Rocky shade, sandy beds, plenty of prey, a steady water temperature and clean water make the Seto Inland Sea an ideal home for octopus, and the common octopus caught here is thick and fine. It is springy, grows sweeter the more you chew, and is high in protein and low in calories. We use live octopus, so the texture, aroma and freshness are something special.

In Okayama, sashimi almost means sawara. Its delicate sweetness and melting texture make it a dish to try at least once while you are here.

Sashimi of fresh red sea bream from the Seto Inland Sea. Nicely fatty - one of our recommendations.

Amberjack from the Seto Inland Sea is fatty and firm. Please give it a try.

Grilling thick, fine octopus on the hot plate brings out its texture and aroma. Choose between butter-soy sauce and ponzu (citrus soy sauce).

Thick beinasu eggplant with the miso we make a point of using. The meltingly soft eggplant and the rich miso are superb.

Kamatoro is a rare cut. As sashimi it can be a little rich, but grilling renders some of the fat away and makes it wonderful. We grill whichever recommended fish came in that day.

A luxurious hamburger steak made with 100% Ishigaki beef. Enjoy it with grated radish ponzu and colourful vegetables.

The most finely marbled cut - tender enough to melt in the mouth.

Ishigaki beef, grade A4 - the most finely marbled cut, tender enough to melt in the mouth.

Enjoy it with grated radish ponzu and colourful vegetables, and taste the quality of the meat.

Our prized Seto Inland Sea octopus, deep-fried. Crisp and fragrant, and sweeter the more you chew.

Seasonal vegetables delivered straight from the market, fried as tempura. Enjoy them together with plump shrimp.

Black rockfish is called the king of simmered fish, and the ones from the Seto Inland Sea are especially good - rich and superb. A fine match for Okayama sake.

Mamakari, Japanese sardinella and an Okayama speciality, marinated in vinegar. It is said to be so good that you cannot stop eating rice with it - try it once while you are here.

Sweetness within the scent of the sea, and a perfect match for our house vinegar dressing. A dish we would love you to try.

Our signature salad with Seto Inland Sea octopus. Choose from five dressings: onion, tomato, green shiso, sesame and Caesar.

We fry the whitebait in-house, so its fragrance and crunch bring out the sweetness of vegetables delivered straight from the market. Choose from five dressings: onion, tomato, green shiso, sesame and Caesar.

Crisp outside, and the moment you bite in the rich juices of the oyster flood out. (Available from November to February only.)

Steaming makes the oysters plump and soft, and their aroma fills the mouth. An excellent match for Okayama sake. (Available from November to February only.)

Rice cooked with the octopus we are proud of. The plump octopus and the savour of the vegetables soak into the rice - superb.

Our soy-marinated bonito goes beautifully with whitebait - the kind of bowl you want again and again. Perfect to finish the evening after drinks.