Kusuzo Ueno Branch

Bite-sized Hakata-style gyoza, pan-fried. The skin is crispy, and the inside is filled with juicy meat. Eating with yuzu pepper is the Kyushu style.

A dish made by slowly simmering fresh beef offal in a miso-based broth. It features a melt-in-your-mouth tenderness and rich umami. Perfect as a snack with drinks.

A creative dish where takoyaki is baked in a gratin style with cheese and sauce. The hot, melted cheese and takoyaki are a perfect match. A flavor enjoyable for both children and adults.

A dish of fried, juicy eggplant topped with cheese and baked. Enjoy the sweetness of the eggplant and the richness of the melted cheese. Best served hot.

Rolled omelet with mentaiko as a filling. The fluffy omelet's sweetness and the mentaiko's saltiness are in perfect balance. Sometimes served with mayonnaise.

Thinly sliced burdock root, fried until crispy. The earthy aroma and crispiness of the burdock root are addictive. Its light texture makes it perfect with beer.

Tuna lightly seared on the surface, topped with grated daikon radish and ponzu sauce. Enjoy its fragrant aroma and refreshing taste. Serve with condiments.

A luxurious carpaccio made with the highest grade A5 Kuroge Wagyu beef. The sweetness of the high-quality fat and the umami of the lean meat melt in your mouth. Enjoy with our special sauce.

A grilled saury seasoned with salt. The fatty flesh is plump and delicious down to the skin. Traditionally eaten with grated daikon radish.

A whole cucumber pickled in a light brine. Its crisp texture and moderate saltiness make it a perfect palate cleanser. It's refreshing and especially popular in summer.

A salad of crisp shredded daikon radish topped with mentaiko dressing and mentaiko itself. The spicy mentaiko enhances the freshness of the radish. A fun dish in terms of texture.

Bite-sized pieces of octopus, battered and deep-fried. The umami of the octopus overflows with each chew. Squeeze lemon for a refreshing taste.

A dish made with firefly squid, which is in season in spring. It is commonly served dressed with vinegar-miso or marinated in soy sauce. The rich umami of the internal organs pairs well with sake.

Luxurious sashimi of spiny lobster. The translucent flesh is plump and springy, with a rich sweetness. A gorgeous dish suitable for celebrations.

A platter featuring five types of fresh fish recommended for the day. Enjoy seasonal fish. The contents change daily.

A platter featuring three types of fresh fish recommended for the day. It's a size that's easy to enjoy even for small groups. You can savor the taste of fresh fish.

A platter of tuna sashimi from different parts, such as red meat, medium fatty tuna, and fatty tuna. Enjoy the differences in fat content and texture. A dish irresistible to tuna lovers.

Sashimi of fatty salmon belly. It has a melt-in-your-mouth texture and rich sweetness. Enjoy with wasabi soy sauce.

Classic red tuna sashimi. Enjoy its refreshing umami and smooth texture. It pairs excellently with sake.

Sashimi of fresh scallop adductor muscle. It is thick, very sweet, and has a tender texture. Enjoying it with a squeeze of lemon for a refreshing taste is also recommended.

Sashimi of fresh, line-caught greater amberjack. Enjoy the firm, chewy texture of the tight flesh and the delicate umami of the fat. A dish that highlights its freshness.

Sweet shrimp sashimi with a smooth texture and intense sweetness. Its rich flavor that spreads in your mouth is captivating. The miso in the head is also delicious.

Fatty Hokkoku mackerel, cured in vinegar and lightly seared on the skin side. Searing adds a smoky aroma and enhances the umami of the fat. Enjoy with ginger and green onions.

A value set featuring 8 recommended assorted yakitori skewers. You can enjoy various parts at once, making it ideal for sharing. Often served with the chef's choice of salt or sauce.

A set of 5 classic yakitori skewers. A perfect amount as a snack with drinks. Enjoy the various tastes and textures of different chicken parts.

A Miyazaki-style dish of Kagoshima's Satsuma Jidori (local chicken) grilled over charcoal. It features the smoky aroma of charcoal and the firm, springy texture unique to local chicken. Recommended to be eaten with yuzu pepper.

A classic yakitori dish where chicken and leeks are alternately skewered and grilled. The sweetness of the leeks and the umami of the chicken complement each other well.

Juicy yakitori made with thigh meat of local chicken. Its moderate fat content and tender meat are popular.

Yakitori skewers of chicken skin, grilled until crispy or juicy. Enjoy the rich sweetness of the fat.

Meat from the base of the chicken's tail. It is one of the fattiest parts, offering a melt-in-your-mouth texture and juiciness.

Chicken meatballs, grilled. They have a fluffy texture and pair excellently with sauce. Sometimes made with cartilage for a crunchy texture.

The heart of the chicken. Characterized by its unique, springy texture. It has little gamey flavor and is easy to eat.

A part of the chicken's gizzard. It is low in fat and characterized by its firm, crunchy texture. Popularly eaten grilled with salt for a refreshing taste.

Chicken liver. Characterized by its rich, thick texture and unique flavor. It is highly nutritious and easy to eat when grilled with sauce.

Sukiyaki made with the highest grade A5 Kuroge Wagyu beef. Beef and vegetables are simmered in a sweet and savory broth and eaten with a raw egg. You can fully enjoy the meat's tenderness and rich umami.

A hot pot dish generously filled with seafood. The broth from shrimp, shellfish, and fish slices adds depth to the soup. You can fully enjoy the umami of the sea's bounty.

A Hakata specialty motsunabe (offal hot pot) finished with a refreshing salt-based broth. Plump offal and vegetables like cabbage and chives are simmered together. Garlic is used generously to stimulate the appetite.

A motsunabe (offal hot pot) with a rich pork bone broth base. The rich soup blends with the fat from the offal, creating a creamy taste. Recommended to add noodles at the end.

A simple hot pot dish where chicken and vegetables are simmered in a broth made from local chicken. The cloudy soup, infused with the umami of the chicken, is exquisite. Enjoy it with a refreshing ponzu sauce.

Shabu-shabu where A5 grade Kuroge Wagyu beef is dipped in hot broth. Excess fat is removed, allowing you to healthily enjoy the meat's natural umami. Enjoy with sesame sauce or ponzu.

Shabu-shabu using flavorful Kurobuta (black pork). Characterized by the unique sweet fat and tender meat of black pork. Popularly eaten with plenty of green onions.

An additional vegetable set for hot pot. Includes napa cabbage, leeks, mushrooms, and more.

A rice porridge made by adding rice and egg to the leftover hot pot soup. The rice, having absorbed the umami of all the ingredients, is an essential finish to the hot pot.

A highball made with Suntory's premium whisky "Hibiki." A premium drink characterized by its floral aroma and deep, mellow taste.

A highball made with "Yamazaki," a Japanese single malt whisky. Enjoy its delicate, refined taste and sweet aroma.

A highball made with "Hakushu," a single malt whisky. It features a refreshing aroma like young forest leaves and a light taste, often served with mint.

A highball made with the classic Suntory Kakubin. Enjoy its sweet aroma and dry finish, which pairs perfectly with meals.

A highball made with the grain whisky "Chita." Characterized by its light, subtly sweet aroma and smooth mouthfeel.

A highball made with the bourbon whiskey "Jim Beam." Enjoy its toasty aroma derived from corn and its mild taste.

A Jim Beam highball with added yuzu flavor. The refreshing aroma and acidity of citrus are added, making it easier to drink.

A Jim Beam highball with added plum flavor. The sweet and sour taste of plum pairs well with the bourbon.

A simple way to enjoy whiskey by pouring it over ice in a glass. You can slowly savor the changing aroma and taste as the ice melts.

A classic cocktail made by mixing gin with tonic water. It has a refreshing taste with the sourness of lime and the bitterness of tonic.

A dry vodka-based cocktail. The sharp kick of ginger ale and the flavor of lime are refreshing.

A vodka-based cocktail with grapefruit juice, characterized by the salt rim on the glass. The saltiness enhances the sweetness and acidity of the grapefruit.

A refreshing cocktail based on rum with mint and lime. The strong coolness of mint makes it especially popular on hot days.

An arranged cocktail, a mojito with added orange flavor. The refreshing mint is complemented by the sweet and sour orange, creating a fruity taste.

A mojito with added grapefruit flavor. The citrus bitterness and acidity match the mint, creating a more refreshing taste.

A tropical cocktail characterized by its vibrant blue color. Made with rum, blue curaçao, pineapple juice, etc., it offers a sweet and fruity taste of the tropics.

A simple cocktail made by mixing cassis liqueur with soda water. Enjoy the sweet and sour taste of cassis and the refreshing fizziness of soda.

A sweet cocktail made with cassis liqueur and orange juice. Easy to drink and particularly popular among women.

A cocktail made by mixing cassis liqueur with grapefruit juice. It is less sweet than the orange version and has a clean aftertaste.

A cocktail made by mixing cassis liqueur and Calpis. The sweet and sour taste of the lactic acid drink and the flavor of cassis blend well, allowing you to enjoy it like a dessert.

A cocktail made by mixing cassis liqueur with oolong tea. The astringency of the oolong tea balances the sweetness of the cassis, resulting in a clean taste.

A cocktail made by adding a small amount of cassis liqueur to beer. A fruity beer cocktail that is easy to drink even for those who dislike the bitterness of beer.

A cocktail made by mixing equal parts beer and ginger ale. The bitterness of the beer is softened, and the ginger flavor makes it refreshing.

A cocktail made with peach liqueur and orange juice. A very easy-to-drink cocktail combining the sweet aroma of peach and the freshness of orange.

A cocktail made by mixing peach liqueur with oolong tea (also known as Reggae Punch). The balance of peach sweetness and the refreshing taste of oolong tea makes it a great accompaniment to meals.