Menu : Kuroudo Kuriyakin Shachi

Since our founding as a sake brewer in 1665, we have been responsible for local food culture for over 350 years, brewing bean miso, tamame, and soy sauce. The spirit of manufacturing that enriches people's lives has remained consistent with the company's 15th generation head, Akio Morita, who founded Sony Corporation.

A refrigerator that maintains the quality of sake delivered directly from the brewery. Ingredients ordered from local producers are grilled over charcoal in the grill, and the aroma of grilling and crackling flames whets the appetite. At the counter seat, you can enjoy the skill of the chef with a side dish. Depending on your needs, you can enjoy the horigotatsu seats with your friends, or the raised horigotatsu seats where you can spend time as if you were in a private room.

Days of celebration such as meet-and-greets, wedding anniversaries, birthdays, and longevity celebrations, as well as memorial days where you can remember the deceased and have a meal while talking about nostalgic memories. We offer a variety of culinary courses suitable for your special day.

The first bonito that travels north along the Kuroshio Current is smoked with straw to give it a rich aroma. Enjoy with refreshing vegetables and homemade ponzu sauce.

Enjoy quickly steamed fresh onions with wasabi pickle made by adding wasabi leaves to Morita Kin's sake lees.

Crisply fried with plenty of refreshing Shirauo and Mitsuba.

Charcoal-grilled with the flavor of bonito stock. Fermented unsalted butter from Echire, Brittany, France adds richness and depth.

Boil the bonito soup slowly until the broth becomes thick and finish with butter.

You can enjoy the freshness as it is.

Enjoy the juicy flavor of Mino Kenton.

The whole bunch is charcoal-grilled to lock in the flavor.

Cooked with kelp and salt, butter for richness, and seaweed for added aroma.

The dressing uses grapeseed oil, which is extracted from the seeds of wine grapes and is rich in vitamin E, to bring out the sweetness of the tomato.

Delicious radish, konnyaku, egg, square wheat gluten, grilled tofu, and braised pork stewed in Morita's special miso.

Marinated in sake lees squeezed by the brewer this year. Enjoy the aroma of Ginjo.

The lever is made with Daiginjo sake and has a refreshing taste. Serve with bread as an appetizer.

Cut into large pieces and fry until crispy.

The chef uses the mellow pure sake lees vinegar Mitsukan Yamabuki, which has been aged using a traditional method dating back to the Edo period, and is pickled by the chef. It also goes great with Japanese sake.

The flavor is condensed with the chef's special blend of Morita's store-bought seasonings. Grilling over charcoal brings out the flavor even more.・Chef's special Tsukuneyaki (with hot spring egg) ・Mino Kenton grilled with Ginjo sake lees pickles ・Mikawa Akadori with green onions ・Mikawa Akadori chicken chicken dish ・Mikawa Akadori grilled with miso pickles *The photo is an example.

Natural crab grown in the rich nature of mangroves. Enjoy the soft texture of crab that has shed its skin naturally.

Carefully stewed domestic Wagyu beef.

The meat is thick and the tips are soft, making it a satisfying meal.

Boil extra-thick asparagus and cool thoroughly. You can enjoy the freshness as it is.

Okara is cooked with seven kinds of ingredients (onion, shiitake mushroom, shirataki, ginkgo, carrot, burdock, and duck meat).

Boiled green vegetables, large kinpira, and satoimo

All products are natural.

*The photo is an example.

*The photo is an example.

Seasonal fish grilled to a crispy texture and flavored with straw is served with plenty of aromatic vegetables.

Natural heat. Quantities are limited.

Natural products. Quantities are limited.

Enjoy the rich flavor of Mino flavored eggs, which are rich in vitamin E.

Made in Mikawa. Fukuyutaka soybeans have a concentrated flavor.

Tender and juicy Mikawa red chicken cooked over charcoal to give it a crispy finish.

Wrap 10 kinds of seasonal vegetables in meat and enjoy refreshingly with homemade ponzu sauce.・Winter melon, Awaji onion, eggplant, mizuna, paprika, okra, snap peas, corn.

Enjoy pork belly, shoulder loin, shishito pepper, onion, lotus root, and eggplant with two types of special miso.

Combine boiled egg and radish.

Enjoy the flaky potatoes and onions that are packed with the flavor of meat.

The rare parts of Hida beef are grilled over charcoal and then finished on top of Mt. Fuji's lava rock. Finish with seared, rare, or medium according to your preference. Please enjoy the flavor of oil unique to Hida beef.

Despite its size, it melts in your mouth.

In early spring, the brewers celebrate the end of the winter season and give thanks to the gods. In honor of this, we put the sea bream whole and cooked it in an Iga-yaki earthenware pot.

The sea bream is seasoned with kelp to enhance its flavor, then drizzled with sesame sauce, and topped with rice. First, enjoy it as is, then add hojicha and enjoy it as Ochazuke（boiled rice with tea）.

Shiyasu (Marushin Flour Milling)

miso, soy sauce

We do not use unnecessary fertilizers because we take in abundant minerals from the clear water of the Nagara River. Enjoy the chewy and concentrated flavor.

Finished like candy. French Echire fermented butter and mandarin honey give it a rich and refreshing taste. It's crispy on the outside and fluffy on the inside.

Dainoshin from Tokachi is carefully cooked and prepared in a rural setting to make it easier to mix with milk ice cream. Enjoy it between monaka noodles made with crisp rice flour.

Spring…Mugwort Summer…Watermelon Autumn…Honey Winter…Anpo persimmon

Sudachi brings out the flavor of the sake lees and leaves a refreshing aftertaste.

The texture of the black beans adds to the melty texture.

This coffee is certified by the Rainforest Alliance and is friendly to the earth and humans. A good roast coffee goes well with alcohol or after a meal.

Seasonal fish caught at a local fishing port is marinated in the sake lees squeezed by the brewer this year (using the ginjo sake lees produced during the brewing process at Morita's brewery), and then grilled to a crisp over charcoal. Please try our grilled sake lees fish, which is highly fragrant and has a concentrated flavor. [Traditional technique Ginjo sake lees] Ginjo sake lees squeezed twice per winter. Because it is rare, it does not appear on the market.

We only use red snow crab caught in the Sea of Japan. Enjoy the flavor and sweetness of the tightly packed crab. *The photo is an image of the restaurant "Kanijuzen".

The flavor of Hida beef, made using only A5 rank female beef, goes perfectly with the rich flavor of Morita's tamari.

The fresh conger eel purchased every morning from the local fishing port is immediately grilled, resulting in a surprisingly fluffy texture. It melts in the mouth.