Kaiseki Yuzu Menu

Isojiman, Shizuoka

The best part of sake was selected by the owner and matured in refrigerated storage for long time.

Dassai Beyond, Yamaguchi

The perfect sake and its quality goes beyond rice polishing, even high polishing ratio.

Kubota "Tsugu", Niigata

A delicate and elegant floral aroma with a soft and mouthfeel. Splendidly balanced flavor, and a clean, dry, medium-long finish.

Hakkaisan Kongoshin "Unwavering Heart", Niigata

(800ml) this represents the exquisite taste and aroma of this super-premium sake with aging 2 years.

Katsuyama "Den", Miyagi

Its crisp and clean umami stands out clearly and lingers as a distinctly mouthwatering aftertaste.

Dassai 23, Yamaguchi

Delicate floral aromas with a palate reminiscent of honey

Shichida, Saga

This elegant, fruity sake is filled with delicate, flower aroma and feels silky smooth on the palate.

Ken "Sword", Fukushima

Gorgeous aroma of melons, pears, and peaches. Elegant and crisp with a beautiful finish.

Masumi "Sanka", Nagano

The bouquet of complexity with hints of ripe fruit, rose petals, and a hint of oregano.

Hakkaisan "Yukimuro", Niigata

Aged for a minimum of 3 years in snow-storage room. The flavor is initially subdued, before it unfolds the rich and solid sake that it is.

Heaven Junmai Daiginjo, Yamaguchi

Collaboration with dassai

Masumi Nanago "Seventh Heaven", Nagano

Saucy, stylish daiginjo for the 21st century

Kubota, Niigata

The mellow, graceful fragrance and gentle taste

Dassai 45, Yamaguchi

Rice polished down to 45%, we deliver fruit aromatics and delicate sweetness.

Kubota "Seppou", Niigata

Rich, tight, crisp, and smooth. Light in body, but with a generous richness and frisky texture. Look for hints of caramel, sweet rice, and nougat.

Heiwa Shuzo Kid Junmai Daiginjo

Fruity and honey but clean finish

Zensai

Temari sushi, radish wrapped shrimp. Homemade tofu skin. Nishiki tamago. Stewed scallop

Otsukuri

Blue fin tuna. striped jack. kanburi

Yakimono

Filet mignon steak, foie gras wasabi sauce

Nimono Gawari

Deep fried tomato shrimp. scallop. lotus, edamame. Silver sauce

Agemono

Sillago fish. lobster. carrot.

Sunomono

Marinated kanburi with radish

Sushi

Nigiri 3 kinds

Tomewan

Miso soup with green onion. seaweed. homemade tofu

Tiramisu

Yose Nabe

Shrimp. snapper, scallop. salmon, oyster. black pork, napa cabbage, kikuna leaf. enoki mushroom, shimeji mushroom, carrot

Miyaoroshi Ginjo

720ml (24oz)pressed in winter and stored cold until early fall. Hiyaoroshi acquires a patina of flavor depth while retaining its youthful freshness. Gracefully fragrant, with limpidly balanced sweetness and acidity.

Koshi No Kanbal "Tokusen"

720ml (24oz)from the first sip displays a variety of subtle. ineffable flavors, which converse and diffuse just on the edge of the mind's awareness. Its elusive nature has given koshi no kanbai the nickname "the phantom sake."

Dassai Goju Nigori Daiginjo

300ml (10oz)unfiltered sake that looks cloudy, has velvety smooth flavor and light fragrances.

Dassai Goju 39 Daiginjo

300ml (10oz)with its rice milling of 39%, by its rice milling after 23%. refreshing finish. it is a second best quality defined it has smooth and mellow taste with refreshing finish .

Dassai Goju 50 Daiginjo

720ml (24oz)even though this is the lowest grade in the dassai lineup, the dassai 50 still meets our quality standards. The rice is milled down to 50%

Dassai 23 Daiginjo

300ml (10oz)with its rice milling of 23% which is the highest milling of all commercial sake has been received very well around the world. Gorgeous aroma of melons and peaches, and elegant long finish.