Gen Nakameguro

A combination of 'Iburigakko,' a smoked pickled radish specialty from Akita Prefecture, and cream cheese. The smoky aroma and the creaminess of the cheese match exquisitely, offering a crispy texture. Ideal as a snack with sake or wine.

Korean-style spicy salted pollack tripe. It has a chewy, elastic texture and a rich umami and spiciness. A dish that goes well with drinks.

Minced tuna (negitoro) seasoned yukke-style. The smooth tuna umami and sesame oil flavor spread, and you can also enjoy the crispy texture by wrapping it in seaweed.

A delicacy of seasonal squid marinated in rich liver soy sauce. The sweetness of the squid and the richness of the liver combine for a sticky texture that pairs perfectly with sake.

Vinegared mackerel with a good fat content. The acidity is mild, and you can taste the mackerel's natural umami and melting fat sweetness.

A traditional preserved food made by fermenting squid with its own liver. It has a unique strong aroma, rich saltiness, and umami, and is popular as a snack for sake or with rice.

Thick Okinawan seaweed seasoned with vinegar. It has a smooth texture and a refreshing sourness that cleanses the palate.

Steamed potatoes topped with butter and salt-cured squid. The richness of the butter and the saltiness of the squid enhance the sweetness of the potatoes, a Hokkaido-style preparation.

A very thick fried tofu pouch, a specialty of Tochio, Niigata, grilled to perfection. Crispy on the outside and fluffy on the inside, with a rich soybean flavor. Served with grated ginger and soy sauce or condiments.

Authentic spicy tofu dish with Sichuan peppercorns. Features the spiciness of chili peppers, the numbing sensation of Sichuan peppercorns, and the umami of minced meat. Eat with a spoon while piping hot.

A spicy yakisoba made with soba noodles. Enjoy the unique aroma and texture of soba, different from Chinese noodles, and the savory sauce that stimulates the appetite.

Offal stir-fried with vegetables in a spicy sauce. The elastic texture and sweet fat of the offal are accented by the piquant spiciness.

Chicken gizzards stir-fried with Sichuan peppercorns. The unique crunchy texture of the gizzards and the refreshing aroma and numbing sensation of Sichuan peppercorns make it an addictive snack.

Simple stir-fry of crisp bean sprouts and flavorful leeks over high heat. The vegetables have a good texture and are seasoned with salt, pepper, and soy sauce for a refreshing taste.

Pan-fried dumplings filled with minced meat and vegetables. Crispy on the outside and juicy with meat juices on the inside. Served with soy sauce and chili oil.

Steamed dumplings filled with flavorful pork. The thin wrappers are packed with meat filling, resulting in a fluffy and tender texture. Typically served with mustard soy sauce.

Japanese rolled omelet baked with plenty of dashi broth. It has a fluffy and soft texture, and a gentle dashi flavor spreads in your mouth with each bite.

Daikon radish thoroughly infused with dashi broth. It is simmered until tender and is a classic oden ingredient.

Boiled egg simmered in dashi broth. The dashi flavor permeates the yolk, giving it a comforting taste.

A chewy ingredient made from wheat flour. Characteristic of Kanto-style oden, it becomes melty after absorbing the broth.

Chewy konjac noodles. Low in calories and healthy, it adds a textural accent.

Thin konjac noodles tied together. The broth clings well, and it has a smooth texture.

A cylindrical processed fish cake. It has a fishy umami and a moderate chewiness.

Fried fish cake (surimi) with squid and octopus. Enjoy the umami and texture of seafood.

Deep-fried tofu pouch filled with mochi. The fried tofu, soaked in the simmering liquid, and the melting mochi are a perfect match.

Fish paste (surimi) formed into balls. A classic oden ingredient with the rich flavor and umami of blue fish.

Fried fish cake (surimi) kneaded with sakura shrimp. The fragrant aroma of shrimp spreads.

A set of recommended oden ingredients. Enjoy the flavors of the broth infused from various ingredients at once.

Deep-fried chicken wings generously seasoned with spicy black pepper. Crispy and fragrant on the outside, with juicy meat juices overflowing when bitten. Pairs perfectly with beer.

Shrimp stir-fried with garlic and oil. The strong garlic aroma stimulates the appetite, and you can fully enjoy the shrimp's flavor.

Crispy fried potatoes. Simply salted, it's an indispensable accompaniment to drinks.

Salt-cured olives. Their moderate saltiness and oily flavor are perfect as a palate cleanser with wine or cocktails.

Homemade Western pickles made by pickling seasonal vegetables in a special vinegar solution. The acidity and crispness of the vegetables are refreshing and perfect for cleansing the palate.

A mix of several nuts, including almonds and cashews. Their aroma and saltiness enhance the taste of alcoholic beverages.

Thinly sliced baguette. Enjoy it with ahijo or sauces, or on its own.

A salad combining sweet scallops and fresh mini tomatoes. Finished with a refreshing Italian dressing.

A salad with fragrant perilla leaves and tomatoes. Served with a soy sauce-based Japanese dressing for a refreshing taste.

Cream croquette filled with rich sea urchin flavor. The creamy filling oozes out from the crispy coating.

Fried horse mackerel (aji) coated in batter. The flesh is plump and you can enjoy the fish's umami. Served with sauce or tartar sauce.

A satisfying dish made with large, succulent shrimp. You can fully enjoy the plump texture and sweetness of the shrimp.

Fried oysters, known as the 'milk of the sea.' The rich oyster umami is sealed within the crispy coating.

Tender Angus beef steak with a rich red meat flavor. Cut into easy-to-eat pieces, you can enjoy the natural taste of the meat.

Spicy sausage with a piquant flavor. The crispy skin and overflowing meat juices pair perfectly with beer.

A hearty soba dish with pork and spicy broth. The umami of the meat and the spiciness blend well with the soba.

Soba noodles topped with grated yam (tororo). The stickiness of the tororo and the flavor of the soba combine for a smooth eating experience.

Aromatic country-style soba made with buckwheat flour from Hokkaido. Enjoy the original firmness and flavor of soba by simply eating it with dipping sauce.

Toppings for soba.

Plain rice made with Koshihikari rice from Niigata Prefecture, a renowned rice-producing region. It is delicious rice with a good balance of sweetness and stickiness.

A hearty soup with pork and plenty of vegetables simmered in miso. The ingredients' flavors meld into a warming dish.