Kyogyo Sai Oshoro

A platter of 5-6 types of fresh seafood recommended for the day. Please enjoy with wasabi soy sauce.

A delicacy of hoya, known as "pineapple of the sea," pickled in koji. Its unique oceanic aroma and saltiness pair well with sake.

A rich dish made with fresh hoya (sea squirt) pickled in salt. Perfect as a snack with drinks.

A snack of shark cartilage mixed with plum paste. Its crunchy texture and the sourness of the plum make it a refreshing choice.

A Hokkaido regional dish of smoked mackerel eaten while frozen. Enjoy the umami of the fat melting in your mouth.

Firefly squid marinated in soy sauce and frozen. The rich taste of the innards and the cold texture are addictive.

Spicy cod roe. You can choose it 'raw' or lightly 'seared' on the surface for a fragrant finish.

A dish of thick kikurage mushrooms from Ariake, dressed in a refreshing ponzu sauce. Enjoy the springy texture.

A classic snack made by sandwiching cheese between ground pollack fish paste. The rich cheese flavor is addictive.

A pickle made from Soma daikon radish, characterized by its sharp spiciness. Perfect as a palate cleanser.

A light Chinese-style pickle made from lightly pickled zha cai. Characterized by its crunchy texture.

A salad generously using fragrant cilantro (coriander). Enjoy the ethnic flavor.

A salad combining salty prosciutto with fresh vegetables.

A giant fried tofu from Tochio, a specialty of Niigata. Crispy and fragrant on the outside, with a fluffy tofu texture on the inside.

A delicious chikuwa (fish cake) dish made with sea bream surimi.

A dish of silky raw yuba topped with 'dashi' (chopped and seasoned summer vegetables), a regional dish from Yamagata.

Tofu coated in batter, deep-fried, and served in dashi broth. It's filling with plenty of ingredients.

An assortment of tempura made with seasonal ingredients. Enjoy the crispy batter and the taste of the ingredients.

A Japanese-style ice cream with a pleasantly bitter matcha flavor.

Chilled Asahi draft beer.

A small-sized draft beer.

A medium-sized bottled beer.

A beer-taste beverage without alcohol.

A classic whisky soda made with Suntory Kakubin.

A highball made with Chita whisky, characterized by its light flavor and subtle sweet aroma.

A sweet and sour liqueur made by steeping plums.

A drink with the refreshing aroma and acidity of yuzu.

A fruit liqueur characterized by the slight bitterness and acidity of hassaku orange.

A fresh sour made with squeezed fresh lemon.

A sour with an addictive salty and sour taste from pickled plums. Please crush before drinking.

A shochu highball mixed with strong matcha.

Alcohol mixed with fragrant tea.

Shochu to add to sours or hoppy.

A healthy and refreshing sour made with apple vinegar.

A sour with a strong acidity that soothes fatigue.

A sweet and sour pink-colored sour containing shiso and apple extract.

A sweet sour made with Calpis, a lactic acid drink.

A refreshing sour made with shikuwasa, a citrus fruit unique to Okinawa.

A refreshing alcoholic drink mixed with unsweetened black tea.

A classic alcoholic drink made with shochu and oolong tea.

A tea highball with a fragrant jasmine aroma.

Glass wine. Please choose red or white.

A full bottle of wine.

Sparkling wine.

Premium champagne. Please ask staff for price.

A sweet potato shochu with a fruity aroma made from purple sweet potatoes.

A sweet potato shochu from Yakushima. Characterized by its clean finish.

A rich sweet potato shochu, also known as the original premium shochu.

A shochu that allows you to enjoy the fragrant aroma of barley.

A light and elegant barley shochu.

A crisp, dry sake from Hokkaido's northernmost brewery.

A local sake from Akita Prefecture. Characterized by its rich umami.

A standard sake from Niigata. Its smooth taste is easy to drink and never gets old.

A cloudy sake from Oita Prefecture. Enjoy the sweetness of the rice and its rich flavor.

A sake from Ishikawa Prefecture that increases in umami when warmed.