Asakusa Amairo

A bowl of rice topped with deep-fried battered shrimp, fish, and vegetables. Drizzled with a sweet and savory sauce.

A deluxe version of the tempura rice bowl featuring conger eel and a tempura egg in addition to shrimp and vegetables.

Assorted tempura served on a separate plate with rice, miso soup, and dipping sauce on the side.

A premium tempura set featuring conger eel and egg tempura alongside standard items. Served with rice and soup.

A rice bowl focused on shrimp tempura, featuring four pieces of shrimp and vegetables.

Deep-fried chicken tempura over rice, served with tartar sauce for a rich flavor.

Fresh sashimi served over rice (chirashi-zushi) or as a set. 'Leaflet' is likely a translation for 'Chirashi' (scattered).

A massive rice bowl piled high with a large variety of tempura ingredients including eel, chicken, and multiple shrimps.

Soft-boiled egg deep-fried in tempura batter. The yolk remains runny.

A single piece of shrimp tempura.

A single piece of chicken tempura.

Draft beer. Asahi Super Dry. A dry and crisp taste.

Bottled beer (medium size). Asahi Super Dry.

Sapporo's traditional lager beer. A rich taste with a solid body, unique to heat-treated beer.

A refreshing cocktail made by mixing shochu with soda water and lemon.

A fragrant sour made with yuzu from Tokushima Prefecture.

A sour made with 'sudachi', a specialty citrus from Tokushima, featuring a tangy flavor.

A sour made with ginger from Kochi Prefecture, characterized by its spicy kick.

Shochu mixed with oolong tea. Refreshing and pairs well with meals.

Shochu mixed with green tea.

A simple, plain shochu highball.

A highball made by mixing whisky with soda. A clean taste.

A sweet highball made by mixing whisky with cola.

A highball with added yuzu flavor.

A highball with the added tartness of sudachi.

A ginger highball-style drink with added ginger flavor.

House wine served by the glass.

Selection of bottled wines.

Suntory single malt whisky. Characterized by its floral aroma and deep sweetness.

Suntory single malt whisky. Forest-like aroma of young leaves and a refreshing taste.

Suntory grain whisky. Light taste and a faint sweet aroma.

A classic sweet potato shochu. The mellow sweetness and crisp finish are derived from black koji fermentation.

Barley shochu. Fruity aroma and a clean taste.

Korean shochu (Kou-rui). Clean and easy to drink.

A barley shochu made by Yanagida Shuzo in Miyazaki Prefecture. Characterized by its fragrant barley aroma.

A sister product to Akakage. A rich and robust barley shochu.

A sweet potato shochu made by Kuroki Honten in Miyazaki Prefecture. Fragrant like grains with the sweetness of sweet potato.

A fruity and refreshing sweet potato shochu. Easy to drink.

A sweet potato shochu blended with rice shochu. A mellow and gentle taste.

A sweet potato shochu with a strong sweet potato flavor, favored by connoisseurs.

Shochu made with roasted sweet potato. Enjoy the sweet aroma of roasted sweet potato.

A mellow and fragrant sweet potato shochu. A taste that you won't get tired of.

A plum wine based on the chestnut shochu "Dabada Hiburi". Made with purple sweet potato and has a rosé color.

A rich plum wine with a peach-like aroma, made with ripe plums.

Non-alcoholic beer-taste beverage with 0.00% alcohol content.

Homemade ginger ale made with ginger.

Katsunuma Winery white wine. Made using the sur lie method, aged with lees, from Koshu grapes. A fresh, umami-rich dry wine.

Katsunuma Winery white wine. Made with Koshu grapes from the Isehara vineyard. Characterized by its floral aroma and acidity.

Katsunuma Winery red wine. Made with Muscat Bailey A grapes. Rich in fruitiness and with a soft astringency.

Katsunuma Winery red wine. Muscat Bailey A grapes aged in French oak barrels.