Fuyuu

A delicacy of steamed anglerfish liver mixed with ponzu sauce. Its rich and creamy flavor is sometimes called "foie gras of the sea." Perfect as a snack with drinks.

Sashimi of roughly chopped tuna. Enjoy the thick-cut texture and the natural umami of the tuna. Served with soy sauce and wasabi.

Fresh whelk sashimi. Characterized by its unique chewy texture and oceanic aroma. It's mild yet sweet.

Fresh sardine sashimi. Its rich, fatty umami and melt-in-your-mouth texture are appealing. Enjoy with ginger soy sauce for a refreshing taste.

Sea cucumber dressed with Sanbaizu (three-vinegar sauce) or similar. Characterized by its chewy, firm texture. Refreshing and good as a palate cleanser or with drinks.

Sashimi dish of seared bonito with added aroma. Typically eaten with plenty of toppings (green onions, ginger, garlic, etc.) and ponzu sauce.

Boiled squid legs dressed with wasabi soy sauce, or served with wasabi soy sauce. The chewiness of the squid and the spiciness of the wasabi are a good match.

Mackerel cured with salt and vinegar. The acidity of the vinegar balances the richness of the mackerel and enhances its flavor. A traditional dish that improves preservation and flavor.

A dish of tuna and green onions (or wakegi) mixed with miso vinegar. The sweetness and sourness of the miso and the umami of the tuna are exquisitely blended.

Grilled 'hanpen' (a fluffy fish cake made from fish paste and yam). Enjoy the savory aroma and soft texture.

Mushrooms (may include scallops or squid) steamed and grilled in aluminum foil. The natural flavors and aromas of the ingredients are sealed in.

A dish of simmered yellowtail collar (meat around the head and bones) and daikon radish in a sweet and savory soy sauce-based broth. The rich flavor of the fatty yellowtail permeates the daikon, creating a deep taste.

A stamina-boosting dish stir-fried with liver, chives, bean sprouts, etc. Characterized by the richness of the liver and the crispness of the vegetables, seasoned to go well with rice and drinks.

A dish made by slowly simmering pork and beef offal (motsu) with vegetables and konnyaku in a miso or soy sauce-based soup. It is tender and flavorful, a classic izakaya dish.

Chicken drumettes gently simmered in soup. Enjoy the rich broth from the bones and the fall-off-the-bone tender chicken.

A hot pot dish featuring cod (white fish). The mild cod is simmered with vegetables and often enjoyed with ponzu sauce. A winter classic.

A hot pot dish of chicken and vegetables simmered together. Characterized by the rich broth from the chicken. A warming dish.

Sake with toasted pufferfish fins steeped in hot sake. The unique toasty aroma and umami infuse the sake, offering a deep flavor.

Pickled red turnips in vinegar. Characterized by their vibrant red color, crisp texture, and refreshing sourness.

Thinly sliced raw yam. It has a crisp texture and a slimy consistency. Served with soy sauce, wasabi, or bonito flakes.

Boiled bean sprouts seasoned with kimchi or mixed with kimchi. The spicy and crisp texture is addictive.

The restaurant's signature special udon. Popular as a finishing dish with its flavorful broth and noodles.

A hot pot dish with plenty of chives and eggs. The flavor of chives and the gentleness of eggs blend into the soup.

A dish of rice with tea or broth poured over it, topped with ingredients. It's easy to eat and often consumed at the end of a meal.

Grilled liver. Characterized by its rich, creamy taste and unique flavor. Rich in iron.

Skewered pork intestines (offal). Its chewy, springy texture and umami that intensifies with chewing are its appeal.

Grilled chicken gizzard (part of the stomach). It has a unique, chewy texture and is not greasy, making it refreshing.

Grilled heart. Enjoy its plump, chewy texture and mild, non-gamey umami.

Grilled chicken thigh (boneless). Juicy and a universally popular classic yakitori.

A platter featuring a selection of various yakitori skewers. An economical set to enjoy different parts' flavors and textures at once.

Grilled chicken wings. The skin is crispy, the inside is juicy, and the meat around the bones is very flavorful.

Minced chicken shaped into balls or sticks and grilled. It has a fluffy texture and pairs well with sauce.

Grilled chicken cartilage skewers. Characterized by their hard, chewy texture, usually enjoyed with salt for a refreshing taste.

A classic yakitori skewer with alternating pieces of chicken and scallions. The chicken fat and the sweetness of the grilled scallions pair well.

Skewered grilled pork tongue. It has a distinct, easy-to-bite texture and umami. Recommended to eat with salt and lemon.

Skewered grilled pork temple or cheek meat. It's fatty, with a meaty texture and rich umami.

Fragrant grilled eggplant. Grilling makes the eggplant melt-in-your-mouth and enhances its sweetness. Pairs well with ginger soy sauce or bonito flakes.

Grilled shishito peppers. The slight bitterness and occasional spiciness act as an accent, making it a great accompaniment to drinks.

Simple grilled bell peppers. Grilling reduces bitterness and brings out sweetness. Served with sauce or salt.