Ace's potato salad with uffu mayonnaise on top is 580 yen. Accented with Italian salami, this potato salad is a cut above the rest in both appearance and taste!

Shumai made with minced pork and chicken for 500 yen. The crunchy texture of the lotus root inside adds an accent.

Yodare Bonito (1,600 yen) is Chinese-style bonito with crispy grilled skin, sesame paste and tomato sauce, and homemade raayu (Chinese chili oil).

The secret to its delicious taste is to boil the fish for three hours and then leave it overnight to remove excess fat. Keiko tail stew (extra large) 2,200 yen and up

Oden (various kinds of oden): radish (190 yen), cat-shaped hanpen (nyanpen) (290 yen), Kyoto red chicken tsukune (390 yen), and around 25 other oden dishes (190 yen and up).

Champon is a dish directly from a master from Nagasaki. 1,320 yen. Rich white soup made by slowly simmering chicken stock.

The famous tofu five kinds flavor comparison is 780 yen per person. In addition to the basic tofu, there are seasonal specials such as shiso and octopus tofu and ginger and white miso tofu, so you can enjoy it any time of the year!

The restaurant's specialty, charbroiled oyadori chicken thigh seared over charcoal, is 490 yen. The aroma of charcoal spreads softly and goes well with sake.

The specialty, Wagyu Kushi-Dote-ni (Beef Skewer Dote-ni), 800 yen, is made with red miso paste, inspired by Nagoya's dote-ni. The high-quality beef cheek meat is cooked slowly and tenderly. Goes great with red wine!

Stir-fried Kyoto red chicken sessere with lotus root salt: 1,200 yen. A well-balanced selection of appetizers and entrees such as Anno sweet potato and cream cheese potato salad and watercress and kiwi salad

Beef tendon stew: 740 yen. Beef tendon stewed until tender in a large pot at the counter is an undisputed liquor thief!

The Iwashi Tapenade (1,350 yen) is an original tapenade with black olives, capers, and plums. Goes well with both sake and wine.

(Left) Boneless chicken wings with scallions: 260 yen. The juicy fat that seeps out of the chicken wings and the sweetness of the green onions are an exquisite combination. (Right) Omi Gundori Chicken Momo (thigh) 390 yen is addictive with its delicious flavor and firm texture. Enjoy the natural flavor of the meat with salt.

Dumplings 890 yen, a dish of free ideas like ravioli. Photo shows shrimp dumplings with herb and americaine sauce.

Assorted fresh fish platter for 1,450 yen, including a small selection of the day's recommendations such as sea bream, seared pike conger, seared bonito, and yellowtail. Served with salt of Guerande

Kyoto duck loin cooked at low temperature: 2,420 yen. Cooked at a low temperature to preserve the tenderness of the meat. The final dish, with the surface grilled to a savory finish, is also available as part of the course.

Five kinds of today's sashimi assortment, 1,700 yen per person (from 2 persons). Sardine, kanpachi, squid, salmon roe, and shime saba. Sesame soy sauce in a dropper to taste. Sake "Joyo" 120ml 580yen or more to go with the sashimi.

Yakisoba Hoso, 1100 yen. The owner recommends Wagyu Hoso, which is not greasy and has a delicious plumpness and flavor.

Ramen: 1,200 yen. The ramen is topped with chicken chashu pork tenderized by low-temperature cooking and shinjyo, a special artisanal pork belly. You can choose between Kondo Seimen's ramen noodles and hand-pulled Handa Somen noodles.

5 pieces of skewered fried rice from 2,000 yen. Each day's recommended ingredients such as shrimp, chicken wings, and seasonal vegetables are served freshly fried.

Three kinds of omakase snacks for 1,200 yen. From left to right: Oyasai Shiro-Age (dressed with finely ground sesame seeds for a smooth texture), Hijiki Nimono (simmered hijiki mushrooms with cream cheese), and Seri and Kazuko Nuta (dried sardines and dried young sardines). The contents change with the seasons, and can be ordered for 600 yen each.