EN Japanese Brasserie Menu (Update 2025)

highest grade of matcha in Kyoto

unique and sweet

high grade genmaicha with matcha

houken years old

Mura barley shochu, homemade ginger ale, fresh lime juice

Titos vodka, cucumber, fresh lime juice, black pepper with a salt rim

Kimino Mikan, Roku Gin, sparkling wine, lemon twist

Takara Jun barley shochu, shiso leaf, fresh squeezed grapefruit juice, yuzu

Iwai Japanese Whisky, roasted black sesame, miso butter, cognac, sweet vermouth

Haku Japanese Rice Vodka, Toriba Coffee, Vicario coffee liqueur

(Wakayama) The best-of-the-best from Heiwa Shuzuo, a two-time Brewery of the Year at IWC. Yamadanishiki rice polished down to % and using extremely pure Mt. Koya water. This expression is the culmination of all the skill Heiwa Shuzuo has refined.

(Miyagi) Limited release Junmai Daiginjo from Niizawa Brewing. Uses local Kura no Hana rice polished down to an astonoshing % ratio and a strain of yeast that is only found in Niizawa Brewery. Rich and dry with hints of tropical fruit.

(Niigata) Junmai Daiginjo. The highest quality of sake by Kubota. Uses Koshitanrei sake rice made from two strains of the best sake rice and a unique polishing technique that takes twice as long to perform. This attention to detail creates a sublime, delicate and elegant sake. Floral first sip that leads to complex flavors and depth on following sips.

(Fukui) Limited release Junmai Daiginjo. Named after Kokuryus founder. Produced and matured in Kokuryus -year old original method. Smooth and distinct with flavors that linger.

(Fukui) Limited release Junmai Daiginjo. Second in the set that is named after Kokuryus founder. Years of gentle maturation at low tempuratures. Unparalleled mellowness and full flavor.

(Hyogo) Junmai Daiginjo. Brewed in beyond perfect conditions. Uses only organically grown rice that is dried naturally. Very light nose or honeysuckle and musk melon. Semi-dry and medium body with a gorgeous depth of flavor

(Fukui) Aged Junmai Daiginjo. Matured for a full five years at - degrees Celsius. Fruity aroma and moderately sweet palate with a crisp, clean finish.

(Iwate) Junmai Daiginjo. The best of the best from Akabu. Super dry finish, smooth. Brewed with Yuinoka rice milled to %

(Hyogo) Junmai Daiginjo. From a single Yamadanishiki rice field named Tako in Kurodasho village. Rich aromas of stone fruit, smooth and pleasant acidity with a long finish.

(Yamagata) Junmai Daiginjo. Yamadanishiki rice milled to % and using the natural drip method of shizuku. Clean with aromas of honeydew and lychee

edamame, tofu salad, fried chicken, saikyo miso cod, garlic shiso rice, obanzai, yamaimo isobe-age

edamame, vegan obanzai, seaweed salad, vegan agedashitofu, yamaimo isobe-age, mushi yasai, oshinko roll

edamame, truffle chawanmushi, tuna avocado salad, mushi yasai, saikyo miso black cod, stone grilled US ribeye, snow crab tempura avocado roll, aburi salmon roll, kanpachi yuzu carpaccio

lean tuna and avocado with wasabi soy dressing

mixed greens, cherry tomatoes, and kabu with yuzu dressing

assorted seaweed from Japan with kaiware sprouts in a sesame oil dressing

mixed greens, spinach, parsley, mint salad tossed with hijiki seaweed, edamame and white sesame dressing

broiled Alaskan black cod marinated in Saikyo miso

fried Chilean Sea Bass with ito togarashi, lemon

shrimp fritters deep-fried with salt

salt grilled young yellowtail collar

salt grilled salmon collar

rice fried with garlic, topped with shiso

rice topped with butter soy sauce seared tuna sashimi

assorted cuts of raw fish served over rice with sesame sauce

sea urchin, ikura (salmon roe), mountain yam and mekabu seaweed over rice

daily selection of fish head broiled in miso soup

salt-grilled salmon, served with chopped shiso and soy marinated salmon roe

maitake mushrooms and freshly shaved black summer truffles

vegan dashi marinade, vegan butter, assortment of Japanese mushrooms, and nori