Available everyday from 3:00pm to 10:30pm (except Wednesday)
UNI YAKI TAMAGO SANDO
HIOKIZAKURA GOURIKI KIMOTO JUNMAI
(Rice polishing ratio 70% – Alcohol 15%)
Rich, with a powerful umami flavor and a hint of acidity,
the kimoto method of making sake brings out the special
characteristics of the Goriki rice.
This sake has a beautiful yellowish hue and a well-balanced
umami taste that will perfectly pair with the
salted-sweetness of the sea urchin.
KAGOSHIMA PORK BELLY SANDO
TAMAGAWA JUNMAI YAMAHAI
(Rice polishing ratio 66% – Alcohol 18%)
The first of the Tamagawa products to be made in the
pre-modern fashion, enjoyed for their potent,
complex flavours centered on the core of acidity and umami,
pair well with the Kurobuta pork’s rich fat tenderness
KYOTO TOFU SANDO
OKURA TOKUBETSU JUNMAI
(Rice polishing ratio 70% – Alcohol 17%)
Mild scent that transparently conveys the faint freshness
and the nuances of koji. Fresh on the palate, it offers a
rounded taste with a slightly sweet, plump, and pear flavor.
Well match with the Tofu from Kyoto prefecture.
KURUMAZAKA NEGORO JUNMAI GINJO
(Rice polishing ratio 50% – Alcohol 16.5%)
On the nose, it gives off fruity, grassy notes
and a touch of nuts. On the palate, its silky texture
accompanies a rich palette of complex flavors,
enhanced by a pleasent touch of acidity
balanced by the creamy sweetness
of the Caramel Ice-Cream Sando.
All fish & seafood on the menu are sourced and carefully selected from different prefectures and countries, not subject to any restrictions.
All prices are subject to 10% service charge.