IZAKAYA ANIKI Japanese Restaurant

Thai-style fried middle chicken wings. Seasoned with spices and fried to a crispy outside and juicy inside. A perfect appetizer.

Thai-style fried pork. Marinated with garlic, cilantro roots, etc., and fried to a fragrant crisp. The umami spreads with each bite, pairing well with beer.

A representative Thai spicy salad made with green papaya. It features a crisp texture and a perfect balance of spiciness, sourness, and sweetness.

A Thai-style seafood salad generously using seafood such as shrimp and squid. The aroma of herbs, the sourness of lime, and the spiciness of chili pepper enhance the umami of the seafood.

A spicy Thai salad made with glass noodles. The glass noodles absorb the umami of minced meat and seafood, making it delicious even when warm. It's a healthy yet satisfying dish.

A popular Thai dish of stir-fried minced meat and holy basil. The refreshing aroma of basil and the spiciness of chili peppers stimulate the appetite. Enjoy mixed with rice.

A fusion dish that reimagines Japanese salted squid (shiokara) as a Thai-style yum (salad/appetizer). The rich umami of the shiokara surprisingly matches the Thai herbs and sourness, making it a great drink accompaniment.

Yakiniku (Japanese BBQ) made with carefully selected wagyu beef. Enjoy the sweetness of the fat that melts in your mouth and the umami of the meat. Please eat while it's hot before it cools down.

A luxurious nikujaga (meat and potato stew) made with Kurobuta pork. The umami of the wagyu permeates the potatoes, and the sweet and savory seasoning is characteristic, evoking the warmth of home cooking.

Yukke (raw beef tartare) made with fresh wagyu beef. When mixed with our special sauce and egg yolk, a rich and creamy flavor fills your mouth.

Wagyu beef and plenty of green onions stir-fried in a salt-based sauce. The simple salty flavor enhances the natural umami of the wagyu, with the green onion flavor adding an accent.

Homemade croquettes made with the same mixture as our popular hamburgers. Crispy on the outside and juicy with overflowing meat juices on the inside.

A carefully crafted homemade hamburger. Baked to a fluffy texture, it is packed with the umami of the meat. It pairs perfectly with our special sauce.

Uses the tender and fatty "tanmoto" (tip of the tongue) part of beef tongue. Enjoy the chewy texture and juicy flavor unique to thick cuts.

Roast beef made with wagyu beef, baked to a moist finish. It has a good balance of red meat umami and fat sweetness, and is characterized by its tender texture.

Luxurious mini steak made with prestigious "Hiyama" wagyu beef. Concentrated with high-quality fat and meat umami, it's a satisfying dish even in a small portion.

Fatty mackerel is dried overnight to condense its umami. Grilling makes the skin crispy and the flesh plump and juicy, pairing perfectly with drinks.

Squid tentacles grilled to a fragrant crisp in soy sauce. The chewy texture and the aroma of charred soy sauce stimulate the appetite, making it a perfect appetizer.

A dried fillet of thick, fatty mackerel. The flesh is plump and satisfying, allowing you to fully enjoy the concentrated umami of the fish.

Dried overnight fillet of Kinmedai, a high-class fish. It features elegant fat and sweet white flesh, and grilling adds a fragrant, exquisite taste.

Squid grilled with a sweet and savory kama-yaki sauce. The rich sauce coats the tender squid, offering a new flavor that pairs well with both rice and drinks.

Dried and grilled Japanese horse mackerel. The umami is enhanced by drying, resulting in a moderately salty flavor reminiscent of Japanese home cooking.

Saury from Kesennuma made into a mirin-boshi (dried in mirin). It features the sweetness of mirin and the aroma of sesame seeds, and is processed to be easy to eat with few bones.

Sardines from Kesennuma grilled with a spicy seasoning. The umami of the fatty sardines and the stimulation of chili peppers pair well, making it a dish that goes well with drinks.

Fatty yellowtail is served either simply salt-grilled or with a rich teriyaki glaze. Enjoy the plump flesh and the unique umami of yellowtail.

Ginger stir-fry made with Kurobuta pork. The ginger-infused sweet and savory sauce enhances the umami of the pork, making it an ideal side dish for rice.

A simmered dish of taro root cooked in a gentle dashi broth. Enjoy the sticky texture and comforting Japanese flavor.

A luxurious dish of lightly seared wagyu beef sushi. Searing melts the fat, creating a fragrant and melt-in-your-mouth texture.

A classic izakaya dish made by simmering beef offal for a long time. The tenderly simmered offal and the flavorful vegetables are delicious.

Satsuma-age (fried fish cake) with Hakata-style onions. The sweetness of the onions, the crisp texture, and the umami of the fish paste combine for a fluffy, freshly fried deliciousness.

Pickled Nozawana, a specialty of Nagano Prefecture. It features a crisp texture, moderate saltiness, and the tang of fermentation, making it perfect as a palate cleanser or with tea.

Chazuke (brown soybeans), a type of edamame. It has a stronger aroma and a richer sweetness than regular edamame. Served simply boiled with salt.

A delicacy of fresh firefly squid pickled in a soy sauce-based sauce. The rich umami of the innards and the saltiness pair well with Japanese sake.

Scallops mixed with yuzu pepper and mentaiko (spicy cod roe). The sweetness of the scallops is accented by the refreshing aroma of yuzu and the spiciness of mentaiko.

A platter of assorted sausages. The crispy skin and juicy meat umami pair well with beer, making it a great drink accompaniment.

Skewers of thick and giant "Lord Shiitake" mushrooms from Nagano Prefecture. Juicy and fragrant, you can fully enjoy the rich umami of the mushrooms.

High-quality imitation crab sticks that are hard to distinguish from real crab. The fibrous texture and flavor are realistically reproduced, and they are delicious as is.

Fried scallops from Aomori Prefecture. Crispy batter and sweet, juicy scallops inside, highlighting the quality of the ingredients.

Smoked shishamo (smelt) with roe, grilled to a fragrant crisp. You can eat it whole from head to tail, enjoying the popping texture of the eggs.

A snack-like appetizer made by deep-frying burdock root and seasoning it. The earthy flavor of burdock and the crispy texture are addictive, making it hard to stop eating.

Takoyaki with a crispy outside and a creamy inside. The classic flavor with sauce, mayonnaise, and bonito flakes is loved by everyone.

A dish of plenty of shirasu (whitebait) topped with green onions from Fukuoka Prefecture and flavored with sesame oil. The crispness of the green onions and the aroma of sesame oil enhance the umami of the shirasu.

Sweet corn stir-fried in butter, a simple yet popular dish. The sweetness of the corn and the richness of the butter combine for a flavor that can be enjoyed by everyone from children to adults.

Kinpira made by simmering burdock root in a sweet and savory sauce. The crisp texture is pleasant, and the spicy kick of chili pepper adds an accent.

A juicy rolled omelet generously infused with dashi broth. The fluffy texture and gentle dashi flavor fill your mouth.

A refreshing dish of ikura (salmon roe) served on grated daikon radish. The saltiness and umami of the ikura are balanced by the refreshing daikon, making it ideal as a drink accompaniment.

A classic appetizer of boiled shirasu (whitebait) served on grated daikon radish. The soft texture and oceanic aroma of shirasu can be enjoyed refreshingly with the grated daikon.

A simple dish of shredded yamaimo (mountain yam). Enjoy the crisp texture and the characteristic sliminess of yamaimo, served refreshingly with wasabi soy sauce.

Tenderly simmered chashu pork, lightly seared for a fragrant finish. The melting fat, rich meat umami, and fragrant aroma stimulate the appetite, making it a popular menu item.

A dish of thinly sliced chashu pork and green onions mixed together. The richness of the chashu and the spiciness of the green onions pair well, making it a great appetizer to go with drinks.

Garlic pickled in a special soy sauce marinade. The crispy texture and garlic flavor stimulate the appetite and provide stamina.

A dish of cucumber seasoned with sesame oil, salt, etc. It's simple yet so addictive that you can't stop eating it.

A traditional egg salad made by mashing boiled eggs and mixing with mayonnaise. Please enjoy it on the accompanying baguette.

A classic potato salad made by mixing potatoes and vegetables with mayonnaise. Enjoy the fluffy texture of the potatoes and the creamy taste.

A simple salad made with macaroni. The richness of the mayonnaise and the chewy texture of the macaroni are characteristic, with a familiar taste.

A salad made by mixing spaghetti with vegetables and mayonnaise. It's a popular staple side dish and is quite filling.

A salad of fresh lettuce topped with Caesar dressing, cheese, and croutons. The rich dressing and cheese flavor deliciously enhance the vegetables.

A salad generously topped with tuna. The umami of the tuna mixes well with the vegetables, making it a refreshing yet satisfying salad.

A salad of sliced tomatoes and onions. The sourness of the tomatoes and the sharpness of the onions are refreshing and cleanse your palate.

A salad made with healthy tofu. Enjoy the crispness of the vegetables and the smooth texture of the tofu, which pairs well with the dressing.

A salad of boiled broccoli mixed with mayonnaise. Enjoy the simple sweetness and texture of broccoli with the richness of mayonnaise.