This warm bowl of tofu was just freshly made, and has a silkyflavor. Please enjoy it first as it is. Afterwards, soy sauce,Moshio (seaweed salt), and other condiments may be used at your liking.
Please let us know whenever you would like to have more tofu.
We would love to serve you tofu as much as you can eat, free of charge.
This tofu uses a blend of two different types of soy beans.
One is made in Hokkaido, called “Osode no Mai” , one of the sweetest soy beans in Japan.
The other is made in Aichi prefecture, called “Fukuyutaka”.
It is highly rich in protein and is perfect for tofu-making.
By adjusting the ratio in which the two soy beans are blended every season, we are always able to serve the best tofu of the time.
<Ingredients> Green Onion, Ginger, Yuzu Kosho (citrus hot pepper paste)

“Yuba” is a thin layer made by simmering soy milk. This Yuba was delicately made before being seasoned with sesame oil.
<Ingredients> Oba (Shiso Leaf), Yam, Chili, Wasabi

This steak is cooked with herbs and spices and is topped with Japanese-style onion sauce.
<Ingredients> Tomato, Cucumber, Onion, Apple, Garlic, Ginger, Chili, Sesame, Thyme, Celery, Oregano

Tempura is an all-time favorite dish in Japanese cuisine. Though commonly eaten with “Tentsuyu (Tempura Sauce)” , please use chili sauce also at your liking.
<Ingredients> Radish, Ginger

This uses dashi (Japanese broth) from bonito and kelp. Dashi plays the most significant role in Japanese cuisine. Japanese restaurants are judged by the quality and flavor of their dashi.
<Ingredients> Egg, Green Onion

Fruits served for dessert change daily. They are topped with dates syrup.