Menu : Usagiya

This is a limited menu until 15:00 that includes Inaniwa udon and Tempura platter. You can also change the udon to soba.

Made with A4 rank Japanese black beef and comes with a generous amount of egg yolk sauce inside.

You can order just one oyster. You can also have Oyster grilled.

Very popular lean meat sashimi.

It's juicy in a way that's different from our chicken! It's delicious even when cooled.

After you have finished eating the sashimi, the kingfish's tentacles and wings will be removed and either grilled with salt or Tempura. The large size costs 3,850 yen.

A classic sashimi platter. We offer seasonal fish. We also recommend eating the white fish with salt!

Tender fillet meat in a refreshing ponzu-based sauce.

Cheese is stuffed inside the sasa-kamaboko and deep fried with two types of green nori seaweed.

Only the new shoots of chrysanthemum are used. Topped with fried mushrooms and bacon. Enjoy with our homemade dressing.

Vegetables are served on top of sliced silken tofu.

A standard salad with a crunchy texture, mainly made with romaine lettuce.

It is homemade and contains less salt than the original heshiko, making it easier to eat.

Smoked daikon radish, homemade cheese pickled in miso, plum crystal, marinated firefly squid, butterbur miso, and green chili miso are all perfect accompaniments to alcohol.

Artisan-prepared with bonito and kelp stock.

Burdock seasoned in a kinpira style and deep fried until crispy.

It is fried twice so you can eat the whole thing from head to tail.

Deep fried eggplant topped with perilla leaves, green onions, and bonito flakes, and served with a refreshing ponzu sauce.

The ingredients change depending on the season, but the standard items are daikon radish and cucumber, carefully pickled in our homemade rice bran mash.

Place the fuki miso on the grilled Onigiri made with sea bream rice and pour the hot broth over them. Mix well and enjoy.

This authentic dish is made by a chef with experience working in a teppanyaki restaurant. Naturally, it is cooked on a hot plate.

Made by Sato Yosuke of Akita Prefecture, it is one of the three great udon noodles in Japan.

This is fragrant 28% buckwheat soba.

Free-range eggs have a strong flavor.

It's a simple meal of white rice, pickles, and soup. You can also combine it with your favorite delicacies and side dishes to make it into a set meal.