SPECIAL DESSERTS:

Vanilla, Plum, Peach Trio
梅と桃とバニラのパナコツタ
Luscious panna cotta made with local milk and highlighted by aromatic vanilla beans and dark red plums layered with a peach gélée

ICE CREAM:
-Brown Sugar Ice Cream (Homemade, thick, dense dark brown sugar, French style ice cream)
-Green Tea Ice Cream (Homemade, French pot style ice cream made with organic matcha powder)

MOCHI DESSERTS:
-Sasamochi (Pureed redbean nestled inside a chewy, green, mugowort flavored mochi wrapped inside bamboo leaves)
-Kashiwa Mochi (Sweetened red bean surrounded by a chewy, green mugwort flavored mochi and wrapped with an oak leaf)
-Sakura Mochi (Red bean puree centered in a pink mochi layer wrapped in an edible, aromatic cherry leaf)
-Strawberry Mochi Ice Cream (Strawberry ice cream wrapped in a thin layer of chewy glutinous rice) 

FROM TSUKIJI MARKET:
Kue/Longtooth Grouper
(くえ)
Hirame/Flounder
(ひらめ)
Isaki/Threeline Grunt
(いさき)
Kohada/Pickled Gizzard Shad
（こはだ）
Tai/ Red Snapper
(たい)
Kanpachi/Amberjack
(かんぱち)
Uni/ Sea Urchin
(うに)


SOUP
-Surinagashi (Local Zephyr Squash, onions, and potatoes sautéed in butter and pureed with a light dashi broth and cream to form a smooth, and lightly creamy soup. Served hot or cold. Can be substituted for miso soup (+$2))

APPETIZERS

VEGETABLES
-Yasai Korokke (Potato croquettes made with caramelized onion, carrot, asparagus, and local corn panko breaded and deep-fried)
-Seasonal Tenpura (Local zephyr squash, shishito peppers, shiso, green beans, eggplant, and whiting fish lightly battered and deep-fried)
-Shishito Shogayaki/Tenpura (Local, mild, Japanese peppers prepared one of two ways: bathed in ginger-infused soy sauce and blistered over charcoal OR tenpura batters and lightly fried)
-Kiriboshi Daikon (Strips of dried daikon radish simmered in a slightly sweetened soy-dashi stock with flash fried tofu skin)
-Moro Q (Local, fresh Japanese cucumbers served with a red, barely miso)
-Yaki Nasu (Local, Asian eggplant grilled and served hot with bonito flakes
-Sukui Dofu (Silky smooth tofu served chilled with chopped scallions, grated ginger, and shaved bonito flakes)

FISH/SEAFOOD
-Kanpachi Sanshyo Yaki (Amberjack collar marinated in a soy peppercorn sauce and grilled over charcoal)
-Hamo Sampler (Pike conger (eel family), in peak season and famous in Kyoto, has a delicate flavor with a meaty texture is served three ways: blanched and served chilled with a citrus ponzu sauce, tenpura battered and deep-fried to a light crisp, and chilled served with pickled cucumbers)
-Maguro Sanshyo (Tuna, marinated in soy sauce and green peppercorns, grilled over charcoal and tossed with olive oil, onion, and lemon juice)

MEAT
-Kamo Negi Maki(Tender duck breast stuffed with locally grown scallions and grilled, served thinly sliced and rosy pink in the middle)