2006年に日本料理店として開店し、2020年の改装を機に、薪火を使った料理を新たに始めました。
お料理は、すべてのお客様が同時刻にスタートいたします。
まずは、薪火で炊き上げた白ご飯から。
自家菜園で育てた無農薬野菜をはじめ、丹後の豊かな海の幸、山の幸、そして私たちが信頼を置く食材を用い、一皿一皿丁寧に仕上げています。
Opened in 2006 as a Japanese restaurant,
we began a new chapter in 2020, introducing cuisine cooked over a wood fire.
Each course begins at the same moment for all guests.
The meal opens with steamed white rice,
slowly cooked over a wood fire.
Using organically grown vegetables from our own garden,
the abundant gifts of the sea and mountains of Tango,
and ingredients we place our full trust in,
each dish is carefully prepared, one by one.
Menu
季節のおまかせコース
１６５００円（税込、サービス料10％別）
2026/7/1より１９０００円（各税込み）
(所要時間：２時間半～３時間）
天然の魚と自家菜園の野菜のおよそ１１品のお料理です。
春は山菜の季節です。香り豊かな山菜と一緒に、春を代表するサクラマスやフグ、貝類も美味しい季節。特にハマグリは絶品で、運が良ければトリガイも味わえます。
夏は野菜がたくさんの季節。万願寺唐辛子とかぼちゃの定番料理は、ぜひ食べてほしい一品です。
また、すっぽんやサザエ、鯛、カマスなども旬を迎えます。
秋は定置網が解禁されて、魚介が一番豊かな季節。アマエビ、アンコウ、ノドグロ、カレイ、そして秋と言えば、天然きのこです。
冬の初めは、ブリやマグロがいちばん美味しい季節。当店の冬の定番「こなれ鮨」や、温かいナマコ料理も、ぜひ一度味わってみてください。
蕪や大根、ネギ、白菜などの冬野菜は、寒さで甘みが増して格別です。
松葉蟹のコース 期間限定（11/7～３/20）
４５０００円～（税込、サービス料10％別）
※２名様で蟹一杯を分けた場合の価格です。
（所要時間：約３時間 ）
丹後の冬の味覚、松葉蟹のコースです。松葉蟹と旬の魚、冬野菜を中心としたお料理です。
京都府、兵庫県で水揚げされた松葉蟹を使います。ご予約数に応じて、２名様に対して、１ｋｇ超の蟹をご用意します。蟹を左右対称に分けて調理するので、なるべく偶数名でのご予約がおすすめです。
奇数名での詳しい価格は、下記の「予約する」からご確認ください。
※こちらのコースは、時価になります。蟹の価格の相場で変わります。１２月中旬～２月中旬までは高い傾向になります。上げ幅が大きい場合はこちらから確認のご連絡をさせて頂くことがあります。
Seasonal Omakase Course
¥16,500 (tax included, 10% service charge not included)
Duration: approximately 2.5–3 hours
A seasonal tasting course of approximately eleven dishes,
featuring wild-caught seafood and vegetables grown in our own garden.
Spring
Spring is the season of mountain vegetables, prized for their delicate aroma.
It is also the time for fish that herald the season, such as sea trout and pufferfish, along with a variety of shellfish.
Exceptional clams are at their best, and with good fortune, pen shells may also appear.
Summer
Summer brings an abundance of vegetables.
Our signature dishes of Manganji sweet peppers and pumpkin are not to be missed.
Soft-shelled turtle, turban shell, sea bream, and barracuda grace the table during this season.
Autumn
With the opening of fixed-net fishing, autumn offers the richest variety of seafood.
Sweet shrimp, monkfish, red snapper, and flounder arrive at their peak—
along with wild mushrooms harvested from the mountains.
Winter
In early winter, yellowtail and tuna are at their finest.
Our winter specialties include sashimi with sushi-rice sauce and a warm sea cucumber dish—both worth experiencing at least once.
Turnips, daikon radish, leeks, Chinese cabbage, and other winter vegetables grow sweeter and more flavorful in the cold.
Matsuba Crab (Snow Crab)Course
Seasonal, limited availability (November 7 – March 20)
From ¥45,000 (tax included, 10% service charge not included)
Price shown is per person when one crab is shared between two guests
Duration: approximately 3 hours
Please note that meals may take longer for larger parties.
This is a winter specialty course celebrating Matsuba crab (Snow Crab), the prized delicacy of Tango.
The menu centers on Matsuba crab, accompanied by seasonal fish and winter vegetables.
We use Matsuba crab landed in Kyoto and Hyogo Prefectures.
Depending on the number of reservations, we prepare one crab weighing over 1 kg for every two guests.
As the crab is divided and prepared symmetrically, we recommend booking for an even number of guests whenever possible.
For parties with an odd number of guests, please check the detailed pricing via the “Make a Reservation” button.
Please note:
This course is priced at market value, and the final price will vary according to the market price of crab.
Prices tend to be higher from mid-December through mid-February.
If there is a significant increase in price, we may contact you in advance for confirmation.