GASHIN 8

An assortment of 5 types of carefully selected seasonal seafood. A representative Japanese dish where fresh raw fish is eaten with soy sauce and wasabi. Excellent pairing with sake.

An assortment of 3 types of carefully selected seasonal seafood. Ideal for those who want to enjoy various flavors in small portions.

Pickles made by marinating vegetables in Japanese-style dashi and vinegar. The umami of the dashi is prominent, and the acidity is mellow. Perfect as a palate cleanser.

A fisherman's dish where fresh raw fish is pounded with seasonings like miso, ginger, and green onions until sticky. It has a rich umami and is perfect with sake.

Manganji peppers, which have little spiciness, are deep-fried and then steeped in dashi. The sweetness of the peppers and the flavor of the dashi are infused.

An adult potato salad mixed with pickled greens and wasabi. The spiciness of wasabi and the saltiness of pickled greens act as accents, making it a taste that goes well with alcohol.

Sashimi of Kampachi (a type of yellowtail) topped with our special rich sesame dressing. The fatty fish and the fragrant sesame flavor pair well.

A dish where smooth chicken white liver paste is sandwiched between crispy monaka wafers. You can enjoy the contrast between the rich liver flavor and the light texture.

Oysters are slow-cooked in oil with herbs and garlic. The umami of the oysters is concentrated, and it pairs well with wine and sake.

The surface of "Aso Akaushi," a brand of beef from Kumamoto Prefecture, is lightly seared and thinly sliced. Characterized by the umami and tenderness of the red meat.

A luxurious dish featuring fluffy omelet, generously soaked in dashi, topped with a thick sauce containing snow crab and salmon roe.

A dish originating from Miyazaki Prefecture, featuring fried chicken dipped in a sweet and sour sauce, topped with plenty of tartar sauce. Characterized by juicy chicken and rich sauce.

Homemade steamed shumai made with large cuts of pork. You can enjoy the texture of the meat and the juicy meat juices.

A dish made by forming shrimp paste into balls, deep-frying them, and then steeping them in dashi. Characterized by the springy texture of shrimp and the gentle flavor of dashi.

French fries topped with a rich sea urchin cream sauce. Dashi flavor is added, creating a Japanese-Western fusion taste.

A Hokkaido regional dish where fish and vegetables are steamed and grilled with miso sauce. The richness of the miso and the sweetness of the vegetables enhance the umami of the fish.

A dish made by simmering beef tendon until tender in a lightly salted soup. Flavored with wine, it has a light yet deep richness.

A croquette made by coating a white sauce containing snow crab meat in batter and deep-frying it. Crispy on the outside, creamy and melty on the inside.

A steak of tuna tail, grilled fragrantly with garlic sauce. It has a chewy texture like meat and is very satisfying.

A steak of "Aso Akaushi" beef from Kumamoto Prefecture. It has a strong red meat umami and is not too fatty, allowing you to enjoy the true taste of the meat.

A dish where sashimi of sea bream is placed on rice, and hot dashi broth is poured over it. The umami of the sea bream dissolves into the dashi, creating a gentle flavor perfect for finishing a meal.

Thinly rolled sushi eaten as a snack with alcohol. The feature is that you can choose the ingredients, and all combinations pair well with alcohol.

A dessert with chewy shiratama dumplings in a warm, sweet soup made with pumpkin. You can enjoy the natural sweetness of pumpkin.

A special smooth pudding with miso as a secret ingredient. The saltiness of the miso enhances the sweetness, creating a rich and flavorful taste.

Our original lemon sour. A refreshing drink made by mixing shochu with soda water and adding lemon.

A highball of whisky infused with the aroma of cedar. Characterized by a refreshing aroma like forest bathing.

A gin and tonic with the flavor of yuzu added to craft gin. The refreshing acidity of yuzu and the botanical aroma of gin pair well.

A soda highball of the sweet potato shochu "Daiyame," which has a lychee-like aroma. It is fruity and easy to drink.

A way of drinking shochu mixed with Japanese-style dashi. The umami of the dashi mellows the taste of the alcohol, allowing it to be enjoyed like a soup.

A shochu highball using deeply steamed green tea from Kakegawa, Shizuoka Prefecture. The rich umami of green tea and the flavor of catechin pair well with shochu.

A wagyu highball with the aroma of apples from Aomori Prefecture. It has a slightly sweet aroma and is easy to drink.

A highball of oolong tea flavored with white peach. You can enjoy the sweet aroma of peach and the refreshing taste of oolong tea.

An alcoholic beverage mixed with jasmine tea. The gorgeous aroma of jasmine fills your mouth, with a refreshing taste.

A representative Japanese draft beer. Characterized by the umami of malt and a refreshing aftertaste.

A London Dry Gin. A crisp taste using 4 types of botanicals.

A premium gin made with fresh raw fruits and hand-picked botanicals. The refreshing citrus aroma stands out.

An American bourbon whiskey. Characterized by a refined and smooth taste.

A Scotch single malt whisky. A smooth and well-balanced taste.

A Japanese single malt whisky. A high-end whisky characterized by a gorgeous aroma and a deep sweetness.

A Japanese single malt whisky. Characterized by a refreshing aroma like young leaves in a forest and a light taste.

A juice made by mixing our homemade ginger syrup with carbonated water. The spiciness of ginger is well-balanced.

A drink made with syrup infused with lemon. It has a sweet and sour, refreshing taste.

Juice with grated apple pulp. It is full of fruitiness and has a rich flavor.

Juice made from mikan oranges from Ehime Prefecture, famous for its citrus production. You can enjoy the natural sweetness and acidity of mikan.