The 'dashi' of life, the foundation of Sakuragaoka 's cuisine. We lavishly use Rishiri kelp and katsuobushi from Shizuoka Yaizu. Please enjoy it as is first.

Autumn flavors such as persimmons, chestnuts, and black shimeji mushrooms are wrapped in a rich and flavorful dressing made with tofu and sesame.

A local dish from Semba, Osaka.
Made with a broth extracted from the bones of fatty autumn mackerel, this dish combines fragrant grilled mackerel with daikon radish, carrots, and Kujo leeks, creating a dish that brings out the delicious flavors of the ingredients.

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

Enjoy plump and fragrant fried hairtail fish, lightly fried autumn eggplant, and lightly grilled figs, all served with ginger-flavored red miso.

We lightly grilled matsutake mushrooms, prized as the king of autumn delicacies, with sake and salt, and served them with "Sankiku-bitashi," a dish combining chrysanthemum leaves and brightly colored edible chrysanthemums. The result is a colorful and elegant dish.

Featuring Wagyu beef and taro harvested in autumn, we have arranged the Tohoku region's autumn tradition "imoni hot pot" in a Sakuragaoka style. Served generously with yuzu for a richly aromatic enjoyment.

We've added the refreshing flavor of yuzu to fatty autumn saury.

This is a mild pickled dish that allows you to enjoy the sweetness of turnips.
It has a crisp texture and a sweet and savory flavor infused with the deliciousness of dashi and soy sauce.
Country-style miso soup with Hida jumbo nameko mushrooms.

This fruit, often called the "queen of fruits," is known for its rich aroma.

This is a Japanese confection consisting of sweet red bean paste and candied chestnuts wrapped in soft mochi.