Sanma, a venerable, highly seasonal fish synonymous with autumn in Japan has been at the highest quality seen in decades this season. Known for its rich, fatty, and meaty flesh we simply season them with Japanese sea salt to preserve the flavor of this incredible fish before grilling over binchotan charcoal. After grilling, the sanma is placed atop our signature claypot rice that has been mixed with a peppery watercress pesto, topped with niboshibushi, shibazuke, and pickled mustard greens. This is a very limited offering so get yours before they’re gone.

For the first time, we are expanding our offerings outside of seafood and vegetables, with this beef sukiyaki bento. First, we buy the best local ribeyes from our good friends at Hext Quality Meat slice them thin, and simmer them local sweet onions in a sweet soy sauce broth until tender. Next, they are garnished with kyoto red carrots, tokyo negi, shirataki noodles, simmered seasonal greens, and a perfectly jammy egg from our parents’ flock of chickens. Served alongside our signature claypot koshihikari rice that has been topped with roasted black sesame seeds, this classic bento is sure to please!

A selection of seasonal sashimi, vegetables, and accompaniments served atop seasoned koshihikari rice. All of our fish is flown in from Japan’s Toyosu Market and is treated with the utmost care to ensure that your chirashi is the best on offer.

We’re bringing a bit more variety to our bento. Maine brook trout are farm raised in the pristine waters of our northernmost state! We marinate these beautiful trout in liquid shio koji before grilling them over binchotan charcoal to crisp their skin. They are placed atop our signature donabe cooked koshihikari rice and smothered with ikura and preserved yuzu peels. Accompanying our Trout bento are shibazuke pickles and takana.

Our Unagi bento features grilled freshwater eel from our eel fisherman in Maine. Offered either kabayaki style with a sweet soy based sauce made from the heads and bones of the eels or shirayaki simply seasoned with Japanese sea salt and junami sake. Our shirayaki is also gluten free! Both versions are served atop our donabe cooked koshihikari rice and sprinkled with sansho. The kabayaki will come with a bottle of extra sauce as well as a side of cucumber sunomono, while the Shirayaki is simply served with fresh grated wasabi.

We heard you loud and clear, Nashville is a chicken town! Our Chicken Karaage bento features local chicken from Nubby Farms, raised on the banks of the Harpeth River. Their pasture raised chicken are among the best we’ve ever had. We take their chicken and marinated it in a ginger laden soy sauce before coating it in potato starch and frying to a crispy golden brown. Dusted with a blend of Japanese seasonings the juicy nuggets are placed atop our signature claypot koshihikari rice and served with yamitsuki cabbage, a lemon wedge, and japanese mayonnaise. Think of it as an izakaya in a box.

A seasonal rice dish made with koshihikari rice and vegetables both from Japan and our local farms cooked in our special Iga kamado-san donabe. Think perfectly cooked rice studded with local peas, lotus root, hijiki seaweed, etc. This option will always be vegan and the vegetables will change seasonally.

We are excited to be bringing optional sides of pickles to our offering. Our pickles are all made using traditional Japanese methods and will vary from week to week. We use all local produce for our pickles to help support our farmers and growers. Pickles will range from simply salted, vinegared, fermented in sake lees, koji, etc.

Meant to be an add-on to you choice of bento. By making your Bento a set, we will include a bowl of Miso Soup and a seasonal sweet treat.

Bento are often given as gifts in Japan and we’re carrying on that tradition! Give the gift of bento to your family, friends, or even your favorite coworker!