What you choose to finish the night decides how the night is remembered.
Our recommendation: scallop zosui in shijimi broth — rice porridge in dashi drawn from Lake Jusan shijimi clams, layered with the sweetness of scallop.

Shijimi dashi and scallop, twice the umami

We draw a careful dashi from small but intensely flavored Jusan clams, then finish with plump scallop and egg.
Lightly salted, yet the double shellfish umami leaves nothing wanting.

Gentle after drinks

Shijimi clams are a time-honored companion to a night of sake.
Let a warm bowl settle your stomach and end the evening comfortably.