Ito. Stand

A set of 3 items from the Oden pot, simmered in a clear chicken broth ('Tori Dashi'). Oden is a traditional winter dish where ingredients absorb the savory, gentle flavor of the stock. Eat while hot, optionally with a dab of mustard.

An assortment of Japanese pickles. Salty, sour, and crunchy. Serves as a palate cleanser or a light snack with alcohol.

Fermented squid guts ('Shiokara'). Very salty and rich in umami with a slimy texture. A classic accompaniment to sake.

Japanese-style potato salad. Creamy mashed potatoes often mixed with vegetables like cucumber and carrots. A comforting side dish.

Shark cartilage mixed with sour plum paste ('Ume'). Has a unique crunchy texture and a tart, refreshing flavor. Popular as a light snack with drinks.

Chilled sliced tomatoes. Simple, fresh, and juicy. Often served with a side of salt or mayonnaise.

Smoked daikon radish pickles ('Iburigakko') paired with cheese. The smoky, crunchy pickle contrasts perfectly with the creamy cheese. A great match for wine or sake.

Spicy kimchi tossed with fresh coriander (cilantro). A fusion appetizer combining Korean spice with aromatic herbs.

Homemade chicken ham. Tender, lean chicken breast cured and cooked slowly. Served chilled.

Liver pate. Smooth and rich spread made from liver. Typically served with bread or crackers.

Smoked duck breast. Savory meat with a rich smoky aroma and layer of fat. Served sliced.

Chilled tofu topped with tempura batter bits ('Tanuki'). Soft tofu contrasts with the crispy topping. Savory and light.

Chilled tofu topped with 'Nametake' (seasoned enoki mushrooms). The mushrooms are slippery and savory, complementing the mild tofu.

Cream cheese topped with 'Shuto' (fermented bonito guts). A delicacy with intense salty and umami flavor that pairs excellently with the mild cheese.

Whole dried squid grilled with its liver ('wata') inside. Intensely rich, bitter, and savory flavor from the liver. A premium snack for sake lovers.

Smashed cucumber seasoned with sesame oil and salt. The smashing creates rough edges that hold the dressing well. Crunchy and refreshing.

Cheese served with 'Shuto' (fermented fish entrails). Extremely salty and savory, meant to be eaten in small bites with alcohol.

A choice between a Seafood Marinated Rice Bowl (sashimi marinated in soy sauce over rice) or Ochazuke (rice with broth/tea poured over it). Both are traditional finishing dishes.

Fried rice with fresh Sakura shrimp. The small shrimp add a fragrant, crispy texture and savory seafood flavor to the rice.

Japanese-style cheese risotto. Creamy rice cooked with cheese and dashi broth, blending Western richness with Japanese umami.

Fish Paitan Ramen. A noodle soup with a rich, creamy white broth made from fish. Deep savory flavor.

Inaniwa Udon (thin, hand-stretched wheat noodles) served in a thick, starchy sauce ('Ankake'). Smooth texture and warming.

Rice ball wrapped in seaweed. A simple staple, usually with a savory filling inside.

Miso soup. Traditional soybean paste soup with ingredients like tofu, seaweed, or green onions.

Today's set meal. Includes a main dish, rice, soup, and sides. Contents change daily.

Roasted green tea (Hojicha) ice cream. Has a nutty, toasty tea flavor that is less bitter than matcha.

Draft Beer. Refreshing and crisp lager served chilled.

Whisky Highball. Whisky mixed with soda water. Light, bubbly, and refreshing.

Rum and soda. A simple long drink with the sweet aroma of rum.

Lemon Sour. Shochu mixed with soda and lemon. Tart and popular.

Grapefruit Sour. Shochu mixed with soda and grapefruit juice.

Umeboshi (pickled plum) Sour. Salted plum mashed into shochu and soda. Salty, sour, and savory.

Green Tea Highball. Shochu mixed with Japanese green tea. Unsweetened and smooth.

Black Tea Highball. Shochu mixed with black tea. Aromatic and easy to drink.

Jasmine shochu mixed with Jasmine tea. Very floral and fragrant.

Akadama Punch. A sweet, wine-based cocktail with soda. Fruity and nostalgic.

Gin Soda made with 'Sui' (Japanese Gin). Crisp with hints of yuzu and green tea.

Shochu, a distilled Japanese spirit. Choose between Imo (Sweet Potato - rich aroma) or Mugi (Barley - crisp flavor).

Sake (Rice Wine). Served in a half-go (approx 90ml) portion. Enjoy the nuanced flavors of rice.

Grilled Mackerel Stick Sushi. Pressed sushi with grilled mackerel on top of vinegared rice. Savory and fatty.