Tsurukawa

Raw tuna sashimi. Enjoy the rich umami and smooth texture characteristic of red meat. Served with soy sauce and wasabi.

Sashimi of fresh whale meat. It has a texture similar to horse sashimi, with a rich umami and sweetness. Often eaten with ginger soy sauce or garlic soy sauce.

Sashimi of sliced bonito. It has a refreshing taste with strong umami and iron. Delicious when eaten with condiments (green onions, ginger, garlic).

Raw squid mixed with spicy mentaiko (pollock roe). A snack that pairs well with the sweetness of the squid and the saltiness and spiciness of the mentaiko.

Sardines marinated in Saikyo miso (sweet white miso) and grilled. The flavor and sweetness of the miso pair well with the sardines' fat, creating a fragrant dish.

Rare chicken cut 'Furisode' (shoulder meat) seasoned with yuzu pepper and grilled. The aroma and spiciness of yuzu enhance the chicken's umami.

A dish of chicken and potatoes simmered in a sweet and savory broth. A home-style, gentle stew.

A dish of long yam sautéed in butter. Enjoy the crisp texture, the richness of the butter, and the savory aroma of soy sauce.

A small dish of boiled spinach, tuna, and salted kelp. A simple appetizer where the umami of the salted kelp ties everything together.

Pickled spring cabbage that is soft and sweet. It's refreshing and perfect as a palate cleanser.

A potato salad with a spicy Sichuan twist. A potato salad with the flavor of chili oil and Sichuan pepper, perfect with drinks.

Skewered and grilled shiitake mushrooms. Grilling concentrates their umami, making them fragrant and juicy.

Fresh draft beer poured from a tap. Characterized by its fine foam and refreshing throat feel.

Bottled beer that can be poured into glasses and enjoyed together.

A non-alcoholic beer-taste beverage. Allows those who are driving or dislike alcohol to enjoy the atmosphere of beer.

A sour with lemon juice added. The acidity and carbonation are refreshing and pair well with fried foods.

A sour that allows you to enjoy the rich saltiness and umami of pickled plums. It has the characteristic salty and sour taste of "Otoko-ume".

A sour made with the lactic acid drink "Calpis". It has a sweet and sour, mild taste and is easy to drink.

A plain chuhai made by mixing shochu with soda water. It has no sweetness and does not interfere with the taste of food.

A sour made with pink grapefruit juice. It has a fruity sweetness and a slight bitterness.

A drink made with tomato juice, shochu, and soda water. A refreshing and healthy-イメージ cocktail.

Shochu mixed with oolong tea. A refreshing drink with the fragrant taste of tea.

Shochu mixed with coffee. The bitterness and aroma of coffee go well with shochu.

Shochu mixed with green tea. Enjoy the astringency and aroma of green tea, a drink that pairs well with meals.

Local sake from Yamagata Prefecture. Characterized by its fruity aroma and clean, crisp taste.

Famous local sake from Fukui Prefecture. Its clear taste and elegant aroma enhance the flavor of dishes.

Local sake from Niigata Prefecture. It has a soft mouthfeel and a light, savory taste with a hint of sweetness.

A representative brand from Niigata Prefecture. It has a clean, dry taste that is not tiring to drink.

A representative of the light and dry sake from Niigata Prefecture. Characterized by its smooth mouthfeel and refreshing aftertaste.

Local sake from Fushimi, Kyoto Prefecture. It has a good balance of the rice's original umami and acidity, with a clean finish.

Sake with the moromi (lees) left in, giving it a cloudy white appearance. Enjoy the rich sweetness and umami of the rice, and its smooth texture.

Standard Japanese sake. A sake suitable for evening drinks, which can be enjoyed casually hot or at room temperature.

A sweet potato shochu aged for a long time in oak barrels. It has a whiskey-like amber color and a rich aroma, with a very intense flavor.

A premium sweet potato shochu from Kagoshima Prefecture. Made with black koji, it has a rich yet simple and gentle sweetness.

A sweet potato shochu with a clean and refined taste. Popular for its fruity aroma and light, easy-drinking quality.

A sweet potato shochu made with yellow koji and hot spring water. It has less of the typical sweet potato aroma and a more floral, lychee-like sweetness, making it easy to drink.

A sweet potato shochu characterized by its refreshing citrus aroma. Its aroma is enhanced when served on the rocks or with hot water, offering a modern taste.

A black koji-fermented sweet potato shochu characterized by its thick sweetness and crisp finish. A standard brand.