Sakuragaoka Dashi Sakuragaoka The 'dashi' of life, the foundation of cooking. We lavishly use Rishiri kelp and Shizuoka Yaizu bonito flakes. Please enjoy it as is for now.

Enjoy this dish featuring plump, fatty hairtail fish, now in season, deep-fried and paired with colorful summer vegetables marinated in sweet and sour sauce. Savor the refreshing flavors.

The broth, carefully extracted from the bones and scraps of ayu (sweetfish), is elegantly prepared with Kyoto white miso. The savory aroma of the grilled ayu harmonizes with the rich flavor of the burdock root, resulting in a deeply flavorful dish.

Today's recommended fresh sashimi, sourced from Toyosu Market.

This dish features the elegant white-fleshed butterfish, which has long been prized as a top-quality fish in the Kansai and Setouchi regions, tossed with plenty of sesame seeds.

Thinly sliced Wagyu sirloin is quickly grilled with seared soy sauce, then served with Tosa vinegar flavored with bonito broth, tomatoes, and grated daikon radish for a refreshing taste.

In the Kansai region, monk, prized as a premium fish called 'winter fugu, summer akou,' has been simmered fluffy. Featuring seasonal round eggplant and Ishikawa small sweet potatoes, this dish lets you enjoy the flavors of the season.
*Ishikawa Kotaro is a grandchild sweet potato of 'Ishikawa Early Growth,' said to have originated in Osaka Ishikawa Village (now Kanan Town), characterized by its moist and smooth texture.

White rice and three kinds of accompaniments. Domestic eel, once grilled without sauce, is simmered with sansho peppercorns to create a richly flavorful dish.

Mix the thinly sliced squid with ginger, daikon radish, and soy sauce, and serve with warm rice.

This premium fruit boasts smooth flesh, a rich aroma, intense sweetness, and a melt-in-your-mouth texture.

This refreshing water yokan (sweet bean jelly) is garnished with salted shiso seeds, adding a delightful touch of flavor.