Hachikou

Sake from Aomori Prefecture. Characterized by a dry and crisp taste, it pairs exceptionally well with food. Recommended to drink chilled.

Sake from Yamanashi Prefecture. Enjoy the rice umami and fresh taste unique to origarami (lightly cloudy sake). It has a refreshing drinkability.

Sake from Wakayama Prefecture. It has a gentle mouthfeel and a clean aftertaste. The balance of fragrant aroma and umami is excellent, making it a sake that you won't get tired of drinking.

Sake from Toyama Prefecture. Features a gorgeous aroma and smooth finish, characteristic of Daiginjo. It's dry and crisp, enhancing the flavors of food.

An assorted selection of recommended oden ingredients. Enjoy various ingredients at once. A warm dish infused with the flavor of the broth.

Daikon radish, a standard oden ingredient. It's simmered until so tender it can be cut with chopsticks, having absorbed plenty of broth.

Boiled egg simmered in dashi broth. The white is firm, and the yolk is infused with the dashi flavor, making it rich.

A kneaded wheat flour ingredient. Known for its chewy texture, it's an essential part of Kanto-style oden.

Chewy konjac. A low-calorie and healthy ingredient. Recommended to eat with miso or mustard.

Thick-cut deep-fried tofu. Enjoy the crispy exterior and soft interior, which absorbs broth well.

Konjac noodles. Bundled together, they have a unique texture and absorb broth well.

Ganmodoki (fried tofu ball) made by mixing vegetables into tofu and frying. The sponge-like texture absorbs plenty of broth, releasing umami with every bite.

Chikuwa (grilled fish cake). Characterized by the fragrant skin and chewy texture.

A dish made from white fish paste mixed with yam and boiled. It has a fluffy, light texture and a delicate flavor.

A sausage wrapped in or made to resemble fish cake. It's hearty and popular with both children and adults.

A dish made by grinding fish like sardines bones and all into a paste and forming it into balls. You can enjoy the rich flavor and umami of the fish.

Fried fish paste. Concentrated fish sweetness and umami with a chewy texture.

Simple oden with tofu. The gentle soybean flavor and the saltiness of the broth are a great match. Be careful as it's easy to break.

Beef tendon skewered and simmered. Cooked until meltingly tender, offering a rich umami flavor.

A type of Kanto-style satsuma-age (fried fish cake). Often contains kneaded vegetables and is a flavorful processed fish product.

Oden dish with cabbage rolls filled with minced meat and other ingredients. The sweetness of the cabbage and the umami of the meat blend perfectly with the broth.

Chilled sliced tomatoes. Refreshing and perfect as a palate cleanser or snack with drinks. Served with salt or mayonnaise.

Cold tofu topped with green onions, ginger, and bonito flakes. Served with soy sauce for a simple taste.

A Korean fermented food made by pickling vegetables like napa cabbage with chili peppers. Its spicy and sour taste stimulates the appetite.

Cold tofu topped with kimchi. The spiciness and umami of the kimchi add an accent to the bland taste of the tofu.

An appetizer of cucumber mixed with plum paste. The sourness of the plum and the crispness of the cucumber are refreshing.

Fresh cucumber served with miso. The richness of the miso enhances the freshness of the cucumber.

A Korean-style salad of tomatoes dressed with sesame oil and salt. The fragrant sesame oil enhances the sweetness of the tomatoes.

Raw bell peppers chilled in ice water for a crisp texture. The bitterness is reduced, offering a unique crunch. Typically eaten with miso or mayonnaise.

Snack-like appetizer with a crispy texture. Perfect with drinks.

Creamy avocado mixed with plum and salted kelp. The sourness of the plum and the umami of the kelp are a perfect match for the creamy avocado.

A dish of chopped yam mixed with wasabi. The crunchy texture of the yam and the sharp spiciness of the wasabi make for a refreshing appetizer.

Dried and grilled stingray fin. It has a sweet and salty flavor and a unique chewy texture, pairing well with sake. Eaten with mayonnaise.

Natto grilled to bring out its aroma. The sticky texture is slightly reduced, making it easier to eat as an appetizer.

Sliced and grilled yam. Offers a fluffy texture different from raw yam. Seasoned with soy sauce or salt.

Green onions stir-fried with butter. Cooking brings out the sweetness of the green onions, which pairs well with the richness of the butter.

Whole or sectioned garlic cloves, grilled. A stamina-boosting dish with a fluffy texture and intense aroma and flavor.

Spicy sausage. The crisp skin and juicy meat flavor pair well with beer.

A classic Japanese home-style dish, tamagoyaki (rolled omelet). Enjoy its fluffy texture and gentle eggy sweetness.

Stir-fried pork and kimchi. The sweetness of the pork fat and the spiciness of the kimchi blend perfectly, making it a dish that goes well with drinks.

An omelet filled with natto. The fluffy texture of the egg and the flavor of natto are surprisingly well-matched.

Drained tofu, grilled and served steak-style. Seasoned with a soy sauce-based sauce and toppings, it's healthy yet satisfying.

Sea bream sashimi cured with kelp. The kelp's umami infuses the fish, firming it up for a sticky texture and deep flavor.

Fresh tuna sashimi. A representative Japanese fish dish characterized by the rich umami of the red meat and its smooth texture.

A fisherman's dish made by pounding fish like horse mackerel with miso, green onions, and ginger until sticky. Rich in flavor and pairs well with sake.

Steamed chicken breast topped with a spicy sauce. The mild chicken pairs well with the slightly hot sauce.

Chicken and avocado mixed with tartare sauce. Creamy flavor, served with baguette slices.

Fresh chicken seasoned in a yukke style. Enjoy the rich flavor by mixing with egg yolk. Recommended to eat wrapped in seaweed.

Seared chicken hearts (hatsu). Offers a unique chewy texture and a pleasant grilled aroma.

Seared rare white liver. Characterized by a rich and creamy flavor, similar to foie gras.

A classic Okinawan dish. Stir-fried goya (bitter melon), tofu, eggs, and pork. The bitterness of the goya adds a nice accent.

Steak made from grilled pork cheek and jowl (kashira). It's lean, with a firm texture that releases more flavor as you chew.

Eggplant stir-fried in a sweet and savory miso sauce. The tender eggplant coated in rich miso is delicious with both rice and sake.

A dish of slow-cooked beef tendon curry served with baguette. The curry, infused with the rich flavor of beef tendon, is thick and spicy.

Potato salad mixed with Akita's specialty smoked daikon, 'iburigakko'. The smoky aroma and crunchy texture are a great accent.

A regional dish from Hokkaido and Tohoku made by fermenting herring with rice koji and salt. It has the sweetness of koji and the umami from fermentation, making it ideal with sake.

An appetizer of shiokara (salted guts of fish like bonito) served with or mixed into cream cheese. The saltiness of the shiokara and the mellowness of the cheese are a perfect match.