Gonpachi Nishi-Azabu

Fresh, homemade tofu made from rich soy milk. It has a creamy, custard-like texture and a sweet nutty flavor. Served cold, often with simple condiments like ginger or green onions to enhance the taste.

A selection of boiled vegetables seasoned with sesame oil and salt. Features crunchy lotus root, leafy greens, and seaweed. A savory and aromatic starter.

Whole young soybeans steamed in their pods and lightly salted. Pop the beans out of the pod directly into your mouth. A classic, healthy snack that pairs perfectly with beer.

A variety of Japanese pickled vegetables. Crisp and refreshing with flavors ranging from salty to tangy. Used as a palate cleanser between dishes.

Tender slow-cooked beef tendon served with ponzu (citrus soy sauce). The texture is gelatinous and soft, balanced by the refreshing acidity of the sauce.

A potato salad made with Japanese taro, giving it a slightly sticky and smooth texture. Seasoned with aromatic black sesame and a hint of spicy wasabi.

A chef's selection of battered and deep-fried seafood and vegetables. Light, crispy coating with juicy ingredients inside. Dip in the tempura sauce or salt provided.

Five pieces of prawn deep-fried in light tempura batter. The shrimp is sweet and plump, encased in a crispy shell. A popular Japanese dish.

Raw bluefin tuna and avocado cubes dressed in a savory sauce, similar to steak tartare. Rich, creamy, and umami-packed. Mix well before eating.

A deep-fried dumpling made of minced shrimp paste. Fluffy inside and crispy outside. Served with a spicy and citrusy yuzu chili sauce.

Crispy fried potatoes seasoned with salt and powdered nori (seaweed). A Japanese twist on classic fries, offering a savory ocean aroma.

Dried squid strips battered and deep-fried. Chewy texture with intense savory squid flavor. A perfect snack for drinking.

Japanese-style fried chicken marinated in soy sauce, ginger, and garlic before frying. Juicy on the inside and very crispy on the outside.

Tempura of small octopus, served with toppings typical of Takoyaki (octopus balls) such as sauce and bonito flakes. Savory and chewy.

A fusion dessert soup made with pumpkin and coconut, containing chewy rice dumplings (shiratama). Sweet and comforting.

Cubes of pork belly slow-simmered in a sweet and savory soy broth until meltingly tender. Rich, fatty, and full of flavor.

A traditional Japanese rolled omelet made with dashi (fish stock). Juicy, fluffy, and savory with a hint of sweetness. A house specialty.

A fresh salad featuring Japanese greens like mizuna and kujo scallions, topped with clams. Served with a light dressing. Crisp and refreshing.

A healthy green salad topped with dried baby sardines for crunch, hijiki seaweed, and a tart plum dressing. A balance of textures and savory-sour flavors.

A bowl of rice topped with a generous assortment of tempura, including seafood and vegetables, drizzled with a sweet soy dressing.

Grilled chicken thigh skewer. Juicy and flavorful with a smoky charcoal aroma.

Grilled chicken wings. Crispy skin and tender meat on the bone.

Grilled chicken liver skewer. Rich, creamy texture with a distinct iron-rich flavor.

Shiitake mushroom cap stuffed with seasoned ground chicken and grilled. Juicy and earthy.

Grilled chicken breast tenderloin. Lean and soft, typically topped with either spicy wasabi or tart plum paste.

A skewer of seasoned ground chicken (meatball style). Savory and tender. Often served with a sweet soy glaze.

Grilled beef tongue. Chewy yet tender texture, topped with a savory negi-shio (green onion and salt) sauce.

Grilled chicken skin. Crispy on the outside and fatty on the inside, glazed with sweet soy sauce.

Grilled chicken gizzard. Has a distinctive crunchy and firm texture. Simply salted to highlight the flavor.

Grilled ginkgo nuts on a skewer. Soft with a slightly bitter, sophisticated taste.

King oyster mushroom skewer. Meaty texture and mild flavor, grilled to perfection.

Grilled small green peppers. Usually mild but occasionally spicy. A classic vegetable skewer.

Grilled Japanese leek sections served with a zesty wasabi miso paste. Sweet when grilled.

A premium skewer of fatty tuna belly, lightly grilled. Rich and melting texture, refreshed with spicy wasabi and daikon radish.

Skewer of high-quality Japanese Black Wagyu beef sirloin. Intensely marbled, tender, and savory.

Sausages made from premium Kagoshima Black Pork, grilled over charcoal. Juicy with a snap when bitten.

Black cod marinated in sweet Saikyo miso and grilled. The fish is buttery and flaky, with a sweet, savory caramelized glaze.

Grilled Atka mackerel. A large fish with firm, flavorful flesh that separates easily from the bone. A classic izakaya dish.

A luxurious steak of Japanese Black Wagyu sirloin. Exceptionally tender and rich in umami fat.

Classic chilled buckwheat noodles served on a bamboo mat. Dip the noodles into the accompanying savory soy-based sauce before eating. Enjoy the nutty aroma and firm texture.

Buckwheat noodles served in a hot, clear dashi broth. A simple and warming dish that highlights the quality of the noodles and soup.

Chilled soba noodles served with a side of sticky grated mountain yam (tororo). Mix the yam into the dipping sauce for a slippery, silky texture.

Cold soba noodles served with a creamy sesame dipping sauce, topped with steamed chicken and aromatic Japanese ginger (myoga).

Cold soba noodles served with a hot dipping broth containing slices of savory duck breast and green onions. The duck fat adds richness to the soup.

The classic Seiro Soba served with a side of freshly fried tempura (shrimp and vegetables). Alternating between cold noodles and hot, crispy tempura is a delight.

Increases the amount of noodles in your order.

Additional serving of the savory dipping sauce and condiments.

A side of sticky grated mountain yam to add to your noodles.

Chicken and egg simmered in a savory dashi sauce served over rice. 'Oyako' means parent and child, referring to the chicken and egg. Creamy and comforting.

Rice mixed with spicy pickled mustard greens, served in a sizzling hot stone bowl. The rice gets crispy at the bottom, similar to bibimbap.

Grilled freshwater eel (unagi) over rice in a hot stone bowl. The heat caramelizes the sweet soy sauce glaze on the rice.

A bowl of rice topped with a generous assortment of tempura, including seafood and vegetables, drizzled with a sweet soy dressing.

Rice bowl topped specifically with prawn tempura. For shrimp lovers.

A bowl of plain steamed Japanese short-grain rice.

Traditional Japanese soybean paste soup, usually with seaweed, tofu, or green onions.

Traditional starch cakes (kuzumochi) served with roasted soybean flour (kinako) ice cream and drizzled with rich black sugar syrup.

Homemade custard pudding with caramel sauce. Smooth, creamy, and rich.

A fusion dessert soup made with pumpkin and coconut, containing chewy rice dumplings (shiratama). Sweet and comforting.

A rich Matcha terrine cake and ice cream inside a crispy wafer (monaka). Contains a hint of Gonpachi original sake for a sophisticated flavor.

White wine from Jumilla, Spain. Sauvignon Blanc & Verdejo. Fresh and fruity.

White wine from Puglia, Italy. Trebbiano, Malvasia, Chardonnay. Fresh, fruity, and mineral.

White wine from France. Chardonnay. Apple and spice notes, smooth.

USA/California Chardonnay. Pineapple, pear, and almond notes.

French Chablis. Chardonnay. Lemon and mineral notes, dry.

Popular Japanese lager made with 100% malt. Crisp, clean, and rich flavor.

Highball made with premium Yamazaki 12 Year Single Malt Whisky. Complex fruit and spice notes.

Highball made with Hakushu 12 Year Single Malt. Fresh, green, and smoky.

Standard Yamazaki whisky mixed with soda. Smooth and fruit-forward.

Sangria featuring red wine infused with the aroma of roasted fruits. Sweet and rich.

A Japanese twist on the mojito using Yuzu citrus instead of lime. Aromatic and refreshing.

Shochu mixed with soda and fresh lemon juice. A standard refreshing Japanese izakaya drink.