Kokoromai （心米）

【Ultimate Home Cooking】 A Luxurious Plan to Enjoy Fried Horse Mackerel and Grilled Akaushi Shabu

In Minami Aoyama, encounter a menu for a special night that is 'nostalgic yet never tasted before.' Starting with the rich sweetness of 'Usagiya's Fresh Tofu' and 'Kamo Eggplant Dutch Stew,' savor the umami-rich 'Donchicchi Fried Horse Mackerel' and the fragrant 'Grilled Akaushi Loin Shabu' finished over charcoal. Because these are familiar dishes known to everyone, we have infused them with the uncompromising aesthetics of 'Kokoromai,' focusing on ingredients and effort. Please enjoy to your heart's content, from the red miso soup with local clam broth to freshly cooked rice in an earthenware pot.

[Course Example]
1. Fresh Tofu from Native Soybeans ~Usagiya Special~
The rich sweetness unique to native soybeans becomes even more pronounced when chilled. The aroma of beans that lingers in the nose and the delicate texture crafted by artisans.
Kamo Eggplant Dutch Stew from Kyoto Prefecture
~Refreshing Aroma of Sansho and Shredded Ginger~
Kamo eggplant, rich in umami, is fried and then simmered in broth, then chilled. The refreshing spiciness of sansho and the coolness of ginger spread vividly in the mouth.

2. Corn Kakiage
Fresh corn from 'Moguhagu Farm' in Shizuoka Prefecture. Lightly fried in light sesame oil, capturing its bursting sweetness.

3. Assorted Sashimi
Sashimi of matured fish, where the moisture is removed to condense the umami of carefully selected natural fresh fish. Enjoy the natural sweetness of the fish with 'Okinawa Salt and Sudachi,' and a deep flavor with 'Homemade Soy Sauce.'

4. Grilled Suigo Akadori with Kishu Binchotan Charcoal
'Suigo Akadori' raised in the pure air and vast land of the 'Suigo Region' at the border of Chiba and Ibaraki. The robust meat, nurtured freely over eighty days, is packed with profound umami.

5. Fried Horse Mackerel from Shimane Prefecture Donchicchi Aji
The 'Donchicchi Aji,' a brand horse mackerel from Hamada Port in Shimane Prefecture, is characterized by its rich fat, about three times that of ordinary horse mackerel, and a refreshing aftertaste. Enjoy its exquisite umami, lightly fried to a crisp, with Okinawa salt, soy sauce, and lemon.

6. Grilled Akaushi Loin Shabu from Kumamoto
—Special Soy Sauce and Free-Range Chicken Egg Yolk—
The philosophy of lean meat nurtured by the land of Aso. The high-quality loin meat is quickly seared over charcoal, bringing out its fragrant and juicy tenderness. Enjoy the luxurious richness and deep flavor by generously coating it with 'Special Soy Sauce' and 'Free-Range Chicken Egg Yolk.'

7. Rice Cooked in an Earthenware Pot
Red Miso Soup with Local Clam Broth
The broth, enveloped in the rich umami of local clams, is blended with naturally cultivated three-year-aged red miso.
Assorted Homemade Pickles
(Nori Tsukudani, Homemade Chirimen Sansho, Uncolored Cod Roe, Leaf Pepper Tsukudani)

8. Dessert

*For the carefully selected rice cooked in an earthenware pot, you may choose one brand from twelve varieties per person. Additional rice is also available. (Please pay on-site on the day)

【Ultimate Luxury】Chateaubriand, Deep-Fried Tiger Pufferfish, and White Tilefish Soup

This supreme special plan allows you to savor the finest selected ingredients, meticulously prepared by skilled artisans and enhanced by the art of charcoal grilling. It includes exquisite dishes such as the premium 'Kumamoto Akaushi Chateaubriand Charcoal Grilled,' the 'Deep-Fried Tiger Pufferfish' which is particularly flavorful in summer, and a luxurious soup combining the rare white tilefish and local clams. In the latter half, enjoy grilled shabu-shabu of Akaushi beef and a small stewed hamburger. Indulge in the pinnacle of luxury suitable for special occasions, with red miso soup made from local clam broth and freshly cooked rice in an earthenware pot.

【Menu 'Special Selection'】
■ 1. Corn Tempura
Fresh corn from 'Moguhagu Farm' in Shizuoka City. Lightly fried in Taihaku sesame oil to lock in its bursting sweetness.

■ 2. Soup with White Tilefish, Local Clams, and Water Shield
A rare white tilefish, seldom seen in the market, is steamed with sake and served in a soup with local clams rich in ocean umami. The smooth texture of water shield from Akita Prefecture and the refreshing aroma of green yuzu enhance this early summer soup.

■ 3. Special Selection Sashimi Assortment
Sashimi of matured fish, carefully selected and aged to concentrate its umami by removing moisture. Enjoy the natural sweetness of the fish with 'Okinawa Salt and Sudachi,' and a deep flavor with our 'Homemade Soy Sauce.'

■ 4. Kumamoto Akaushi Chateaubriand Charcoal Grilled — Natural Brewed Soy Sauce and Wasabi from Mazuma
The philosophy of lean meat nurtured by the land of Aso. The meat, enriched with depth and wildness through its upbringing, is characterized by its rich umami and abundant flavor. The highest grade of Akaushi Chateaubriand is juicily grilled over charcoal. Enjoy it with naturally brewed soy sauce and wasabi from Mazuma.

■ 5. Deep-Fried Tiger Pufferfish with Ponzu and Red Yuzu Pepper
Although tiger pufferfish is often associated with winter, it is in summer that its firm texture and delicate umami stand out. Enjoy it with our homemade ponzu and the vivid aroma of red yuzu pepper.

■ 6. Kumamoto Akaushi Loin Grilled Shabu-Shabu — Special Soy Sauce and Free-Range Chicken Egg Yolk
The philosophy of lean meat nurtured by the land of Aso. The high-quality loin is lightly grilled over charcoal to bring out its fragrant and juicy tenderness. Enjoy the luxurious richness and deep flavor by generously coating it with 'Special Soy Sauce' and 'Free-Range Chicken Egg Yolk.'

■ 7. Small Stewed Hamburger of Kumamoto Akaushi
The philosophy of lean meat nurtured by the land of Aso. Made with Kumamoto Akaushi and the vibrant pork from Iwate. Finished with a matured sauce that has been preserved for ten years without interruption.

■ 8. Rice Cooked in an Earthenware Pot
- Red Miso Soup with Local Clam Broth
(The broth, rich in the ocean umami of local clams, is blended with naturally cultivated three-year matured red miso.)
- Homemade Pickles / Four Assorted Side Dishes (Nori Seaweed Tsukudani, Homemade Chirimen Sansho, Uncolored Cod Roe, Leaf Pepper Tsukudani)

■ 9. Dessert

*For the carefully selected rice cooked in an earthenware pot, you may choose one brand from 12 varieties per person. Additional rice is also available. (Please pay on-site on the day)