Izakaya Sinatra

A dish of simmered herring and autumn eggplant in a gentle dashi broth. Enjoy the umami of the herring and the melt-in-your-mouth texture of the eggplant. Pairs well with sake.

Freshly caught yellowtail sashimi dressed in our special sesame soy sauce. The fatty yellowtail and fragrant sesame flavor are a perfect match. Enjoy as is.

Sashimi of flounder from Aomori Prefecture served with a refreshing white ponzu sauce. It enhances the delicate and elegant flavor of the white fish. Enjoy as a cold appetizer.

Vinegared mackerel mixed with sweet bettara pickles. The balance of acidity and sweetness is exquisite, and you can enjoy the textural contrast. Perfect as a snack with drinks.

Tempura of sweet potato, fried in a crispy batter. Features a fluffy texture and the natural sweetness of the ingredient. Enjoy with salt or tentsuyu (tempura dipping sauce).

A warm dish of steamed shrimp paste (shinjo) topped with a thick mushroom sauce. The shrimp flavor and gentle dashi broth spread through your mouth.

Okinawa Prefecture's Ryukaton pork shoulder loin marinated in sake lees and then grilled. The rich aroma of sake lees and the umami of the pork are concentrated.

Earthenware pot rice cooked with oysters and taro. The oyster extract seeps into the rice, and the sticky texture of the taro adds a unique accent. Mix well before eating.

Luxurious earthenware pot rice with salmon and salmon roe. The savory salmon and salty roe pair perfectly with the rice. Enjoy sharing this freshly cooked dish with everyone.

Sashimi of fresh beef heart (hatsu). Characterized by its unique chewy texture and delicate flavor. Enjoy with condiments and soy sauce.

Beef tongue sashimi. Enjoy its pleasant chewiness and the sweetness of the fat. A dish that allows you to simply savor the unique umami of raw meat.

Sashimi of beef round (momo). It has a solid lean meat flavor and is not greasy, making it a light dish.

Thinly sliced raw beef mixed with sauce and egg yolk. Characterized by its rich flavor and smooth texture. Mix well before eating.

Meat and tofu simmered slowly in a sweet and savory dashi broth. The flavors are well-infused, making it a dish that goes well with rice and drinks.

A home-style dish of lotus root and shimeji mushrooms stir-fried and simmered in a sweet and savory sauce. Features the crisp texture of lotus root and the nutty aroma of sesame oil.

Tsukune (chicken meatballs) made with a mix of chicken neck (seseri) and liver. The elasticity of the seseri and the richness of the liver combine for a deep flavor.

Karaage (Japanese fried chicken) made with Shiretoko chicken from Hokkaido. Crispy on the outside, juicy on the inside, you can taste the natural flavor of the chicken.

Grilled beef heart (hatsu) marinated in moromi miso. The miso flavor and the heart's texture are a perfect match, ideal as a snack with drinks.

Dashi-maki tamago (rolled omelet) with simmered sweet and savory conger eel as the filling. The fluffy egg and tender eel are a perfect match.

Rolled omelet with clams and green chili peppers. An adult taste that pairs well with drinks.

Minced duck meat cutlet. Features the rich, fatty umami unique to duck meat, offering a juicy taste with a crispy coating.

Aburi (seared) shoulder loin of Yonezawa pork, a brand-name pork, served with a savory sauce. The sauce enhances the sweetness of the fragrantly grilled pork.

Beef tongue simmered until tender enough to cut with chopsticks, served with Kujo leeks. Infused with a gentle dashi broth, it's a warm dish.

Lightly salted white gourd and turnip. Refreshing and perfect as a palate cleanser.

A small dish of Kyoto vegetables (Manganji chili peppers) and shirataki noodles mixed with mentaiko (spicy cod roe). The saltiness and spiciness of the mentaiko coat the vegetables well.

Tomatoes pickled in red perilla and koji. The refreshing aroma of perilla and the umami of koji enhance the sweetness of the tomatoes.

A chilled dish of long yam simmered with pickled plums. The sourness of the plum makes it refreshing, and you can enjoy the crisp texture of the long yam.

A creative dish combining potato salad with firefly squid marinated in soy sauce. The saltiness and umami of the marinated squid accent the potato salad.

Deep-fried whole eggplant, soaked in dashi broth. The dashi-infused eggplant is juicy and offers a melt-in-your-mouth texture.

Stir-fried scallops and spinach with a sweet and sour miso dressing. The sweetness of the scallops and the flavor of the miso dressing are a great combination. Pairs well with drinks.

A sophisticated salad of watercress mixed with fresh wasabi, characterized by its sharp spiciness. The bitterness of the watercress and the aroma of wasabi are refreshing.

Salt-cured red shrimp. Rich in shrimp sweetness and fermented umami, it's perfect with sake.

Sashimi-style seared duck meat. Enjoy its fragrant aroma, moist texture, and rich umami.

Beef tongue roast slow-cooked at low temperatures. Tender and juicy, locking in the meat's flavor.

Wagyu beef and scallions grilled in a skewer style. The sweetness of the wagyu fat and the grilled scallions spread in your mouth.

Wagyu beef sukiyaki simmered in a sweet and savory sauce. Enjoy the tender meat and vegetables dipped in raw egg.

Carefully roasted selected wagyu beef. Enjoy the rich flavor of the lean meat and the sweetness of the high-quality fat.

Seaweed roll with fresh wasabi as the filling. Named for its "tear-inducing spiciness," its refreshing aroma and kick are addictive.

Seaweed roll made with the fresh fish of the day. Designed to be enjoyed as a snack with drinks.

Warm soba noodles in a chicken broth. A light yet rich soup, perfect as a finishing dish.