Akaoni

A dish of assorted fresh seafood caught today. The types vary daily, allowing you to enjoy seasonal fish. Please enjoy with wasabi soy sauce.

A refreshing small dish made by dressing bitter bitter melon and plain chicken tenderloin with sour plum paste. Perfect as a snack with drinks.

Salt-boiled soybeans (edamame). Simple yet highlights the sweetness and saltiness of the beans, a classic snack.

Boiled spinach and maitake mushrooms steeped in a lightly seasoned dashi broth. It is light and allows you to enjoy the natural flavors of the ingredients.

Seared bonito sashimi. Eaten with salt instead of soy sauce to enhance the bonito's umami and aroma.

Grilled pork wrapped around mild leaf ginger (Yanaka ginger). The refreshing spiciness of the ginger pairs well with the richness of the pork.

A dish of young ayu (river fish) deep-fried whole. It has a unique slightly bitter taste and crispiness, and can be eaten from head to tail.

Oysters pickled in oil and herbs. The concentrated umami of the oysters is rich and pairs well with drinks.

Assortment of tempura with young river fish and hamo (pike conger). Enjoy the crispy batter and the delicate, elegant flavor of the white fish.

Young corn with skin, grilled and seasoned with 'shuto' (salted fish innards) and butter. The saltiness and richness enhance the corn's sweetness.

Water-rich Mizunasu (water eggplant) cut raw. It has a fruity and juicy texture and is eaten with a light dip of salt or soy sauce.

This is 'Yuba' (tofu skin) formed when soy milk is heated. It has a creamy, melt-in-your-mouth texture and the sweetness of soybeans.

A dish combining fragrant myoga (Japanese ginger) and savory fried tofu. Topped with freshly shaved katsuobushi (bonito flakes), it is rich in flavor.

A dish combining rich sea urchin and sticky yamaimo (mountain yam). Served with wasabi to enjoy the natural flavors.

Tofu pickled in miso with a hint of yuzu. It has a rich, cheese-like flavor that pairs well with drinks.

Firefly squid pickled in a soy sauce-based sauce. The rich flavor of the squid and the saltiness of the sauce are intense.

Salt-cured mullet roe, served fresh (not dried). It has a sticky texture and rich umami.

A mixture of plum paste and wasabi. The sourness of the plum and the spiciness of the wasabi combine to refresh your palate.

A paste made from crab innards (miso). It is rich and flavorful, and pairs exceptionally well with Japanese sake.

Raw Alaska pollack roe. It has a popping texture and moderate saltiness.

Salt-cured innards of sea bream. It has a unique aroma and strong umami, making it an ideal accompaniment to drinks.

Small cherry shrimp pickled in shio-koji (salt-fermented rice malt). Enjoy the sweetness of the koji and the flavor of the shrimp.

A classic snack of deep-fried potatoes. Enjoy the crispy exterior and fluffy interior.

Deep-fried octopus suckers. Enjoy their unique chewy texture.

A simple and refreshing dish of cold tofu served with condiments (green onions, ginger) and soy sauce.

Fresh cucumbers served with miso paste. The crisp texture of the cucumber pairs well with the richness of the miso.

Sashimi (tuna or white fish) mixed with natto. The stickiness of the natto and the umami of the fish are intertwined.

Grated daikon radish topped with shirasu (whitebait). Served with soy sauce for a refreshing taste.

A fragrant dish of grilled miso mixed with eggplant and nuts. The aroma of the grilled miso whets the appetite.

Potato salad with chopped nukazuke (pickled rice bran). Served with a special sauce made with 'heshiko' (fish pickled in rice bran), it has a savory and salty flavor.

Sliced chilled tomatoes. Made with sweet fruit tomatoes, it can also be enjoyed as a dessert.

A salad made by mixing wakame seaweed and salted pickled ginger. The crispness and sourness of the pickled ginger add a nice accent.

Seasonal vegetables boiled and steeped in dashi broth. Uses vegetables that change daily.

Assortment of house-made nukazuke (pickled rice bran). Enjoy the lactic acid fermentation's sourness and the vegetables' sweetness.

Nozawana pickles, a specialty of Nagano prefecture. It has a crisp texture and moderate saltiness, and pairs well with rice and drinks.

Unagi (eel) grilled without sauce. Enjoy the natural sweetness and aroma of the eel's fat with wasabi soy sauce or salt.

Grilled, fatty Kinka mackerel from the waters off Kinkaizan, Miyagi Prefecture. This brand of mackerel is thick and juicy.

Dried and grilled Kōmai (a type of cod) caught in Hokkaido and other regions. It has a strong flavor and is typically eaten with mayonnaise and shichimi togarashi (seven-spice blend).

Rare domestic hon-shishamo (smelt). The popping sensation of the eggs and the flavor of the flesh are exceptional.

Grilled large dried Atka mackerel. The flesh is thick and fatty, a classic izakaya menu item.

Medium fatty tuna (chutoro) skewered and grilled. The heat melts the fat, allowing you to enjoy its rich umami.

Scallop sashimi wrapped in nori seaweed and grilled. Contains tarako (cod roe), and the aroma of nori and sweetness of the scallop combine well.

Grilled collar of white fish. This is one of the most delicious parts, known for its rich fat and firm flesh.

Domestic chicken skewers, salt-grilled. Simple yet allows you to directly taste the chicken's umami.

Salt-cured and aged pork, grilled over charcoal. Served with blue cheese and mustard for a Western-style flavor.

Seared house-made round satsuma-age (fried fish cake). Crispy on the outside, fluffy on the inside.

Thick-cut tofu deep-fried. Served hot, the outside is crispy and the inside is piping hot tofu.

Tempura of chikuwa (fish cake) coated in batter mixed with aonori (seaweed flakes). The aroma of aonori makes this a classic side dish that whets the appetite.

Artisanally handmade soba noodles made with Nagano prefecture buckwheat flour. With very little binder, you can enjoy the strong, original aroma and flavor of buckwheat.

A Japanese soul food of triangular rice balls. You can choose your fillings.

A traditional Japanese fermented soybean soup. Ingredients vary daily, offering a comforting flavor to end your meal.

A clear soup (suimono) with a rich dashi broth from shijimi clams (small clams). The intense umami of the shijimi is said to be good for recovery after drinking.

Japan's premium Yebisu draft beer. It has a rich body, with a distinct bitterness and umami.

Small size of Yebisu draft beer.

Premium white beer served unfiltered. Enjoy its fruity, floral aroma and smooth mouthfeel.

Yebisu's black beer. It features the aroma of roasted malt and a rich flavor.

A beer-like beverage with 0.00% alcohol content. Even those who don't drink alcohol can enjoy the atmosphere of beer.

Sparkling wine (cidre) made with domestic apples. It has a refreshing taste with moderate sweetness.

A Chinese tea with a clean aftertaste. It pairs well with greasy dishes and refreshes the palate.

A healthy drink to supplement your vegetable intake. Based on green tea with reduced bitterness, it is easy to drink.

Recommended mineral water as a chaser (palate cleanser).