燻製kitchen 五反田店

Smoked cheese that has been smoked for 16 hours and baked. It has a crispy exterior and a melting, gooey interior. A savory appetizer with a rich smoky aroma.

A soft-boiled egg infused with smoke. The yolk is runny and rich, enhanced by the savory wood smoke flavor. Typically eaten as a snack or appetizer.

Whole olives that have been smoked. The salty, briny taste of the olive combines with the deep aroma of smoke. A perfect light snack to pair with drinks.

A whole tomato that has been cold-smoked. It retains its freshness and juiciness while carrying a subtle smoky scent. Served chilled for a refreshing taste.

Camembert cheese marinated in garlic oil and smoked. Creamy and rich with a strong savory garlic punch. Served with baguette slices for dipping or spreading.

Smoked pickled daikon radish (takuan). It offers a crunchy texture with a balance of sweet, salty, and smoky flavors. Distinct from the traditional Akita 'Iburigakko' style.

French fries that have been smoked and seasoned with smoked rock salt. Crispy and savory with a double dose of smoke flavor. A generous portion perfect for sharing.

Smoked chicken skin served with a generous amount of green onions and smoked ponzu (citrus soy sauce). Chewy and savory with a refreshing citrus acidity. Excellent with alcohol.

Mozzarella cheese marinated in smoked ponzu with a hint of garlic. The texture is chewy and soft, with a savory and tangy flavor profile. Pairs exceptionally well with beer.

Pickled smoked cherry tomatoes, specifically using green tomatoes. Tangy and acidic with a smoky finish. A light appetizer recommended for pairing with wine.

Caesar salad topped with homemade bacon and plenty of smoked Parmesan cheese. Creamy dressing meets salty, savory bacon and rich smoky cheese. A hearty salad with crunchy textures.

Potato salad made with smoked mayonnaise and chopped pickled radish (takuan). Creamy with a unique crunchy texture and deep smoky flavor. A popular side dish.

High-quality smoked salmon. It has a smooth, fatty texture and a refined smoke aroma. Often served as an appetizer.

Cold-smoked scallops served sashimi-style. The low-temperature smoking preserves the raw, soft texture of the scallop while adding fragrance. Sweet and savory.

Smoked octopus with a firm, chewy texture. The smoking process concentrates the umami flavor. Savory and aromatic.

Smoked cod roe (tarako). Salty and savory with a distinct popping texture. Pairs excellently with sake, shochu, or white wine.

A platter featuring three types of smoked seafood: salmon, scallops, and octopus. Allows you to taste a variety of textures and flavors. Great for sharing.

Smoked chicken wings scented with cherry blossom wood chips. The meat is extremely tender and falls off the bone. Savory and juicy.

Homemade bacon made from aged pork belly smoked for 12 hours. Rich, fatty, and intensely savory with a deep smoky aroma. Best enjoyed as a heavy appetizer.

Roasted duck breast cooked to a tender finish. The meat is pink and juicy with a savory flavor profile. Served sliced.

Smoked lamb shoulder loin. The unique gamey flavor of lamb pairs perfectly with the smoky aroma. Rich and flavorful.

Smoked sausages hot-smoked with hickory chips for a strong aroma. Juicy and snappy texture. Savory and filling.

A whiskey highball infused with smoke. The carbonation carries the smoky aroma to the nose. Refreshing and unique.

A highball made with dry ginger ale and smoked whiskey. Spicy, sweet, and smoky. A refreshing cocktail with a kick.

A sour cocktail made with brown sugar shochu infused with smoked lemons, mixed with Kodama Lemon soda. Tangy, slightly sweet, and smoky.

A sour cocktail using Kodama Vice (ume/plum and shiso flavor). Sweet and sour with an elegant smoky aroma. Distinctively pink and refreshing.

A sour cocktail flavored with yuzu citrus and honey, infused with smoke. Sweet, tart, and aromatic. Easy to drink.

Red wine sangria made with smoked fruits. Sweet, fruity, and easy to drink with a subtle smoky finish. A popular choice.

White wine sangria made with smoked apples. Crisp and refreshing sweetness with a hint of smoke. Lighter than the red sangria.

Gin and tonic made with gin infused with smoked limes. Herbal and citrusy with a smoky twist on the classic cocktail.

A Red Eye cocktail made with beer and smoked tomato juice. Savory and umami-rich with carbonation. Refreshing and complex.

Smoked grape juice. A non-alcoholic option that offers a rich, deep fruit flavor with a smoky aroma. Suitable for those who do not drink alcohol.

Dry curry topped with smoked roast beef. The curry is mildly spicy, suitable for children, but with a unique smoked twist. Served with rice.

Smoked curry doria (rice gratin) topped with melted baked cheese. Rich, savory, and satisfying comfort food. Served hot.