TSUBAKI

This plan allows you to savour luxurious, healthy dishes such as fried horse mackerel marinated in salt koji, three appetizers made with fermented seasonings, and today's carpaccio made with yuzu enzymes and sake lees.For the final course, you can choose between spiced fermented curry or 100% buckwheat soba noodles.

For frying, we use rice bran oil, which is rich in vitamin E and has powerful antioxidant properties.The special "Fried Horse Mackerel with Pickled Rice Bran Tartar" is a dish of horse mackerel marinated in salt koji and served with homemade pickled soy milk mayonnaise.The fried chicken is marinated in salt koji and amazake and is made with hormone-free chicken, and you can enjoy two different flavors, each flavored with soy sauce, sake lees, and hishio koji.

All dishes are made with additive-free seasonings to bring out the full flavor of the ingredients.There is a wide selection of excellent dishes that go perfectly with alcohol, including "Chicken Liver Simmered in Flavor," "Chikuzenni," and "Sisters' Potato Salad."We also recommend the "Pork Shabu-Shabu Sesame Ponsala Tosa Vinegar Jelly" and the "Mushroom and Garlic Koji Pinchos."All of the dishes are delicious and healthy too.