Momijian Toyosu

A stamina-filled dish of horumon and pork belly grilled on an iron plate. Seasoned with garlic soy sauce or spicy miso, it has a rich, appetite-stimulating flavor.

A hot pot with a cloudy chicken broth made from local chicken. The creamy and rich soup is characterized by its concentrated chicken umami.

A hot pot using fresh and chewy horumon (offal). Hakata-style seasoning, simmered with cabbage and Chinese chives.

A sukiyaki-style hot pot using local chicken. Chicken simmered in a sweet and savory broth, eaten by dipping it in raw egg.

A hot pot dish where thinly sliced high-quality Kurobuta pork is dipped in hot broth. Enjoy the sweetness and tenderness of the meat.

A Korean fermented food made by pickling vegetables such as Chinese cabbage with chili peppers. It is spicy and sour.

Additional assorted vegetables, mainly green onions, for the hot pot.

A soft food made from soybeans. Commonly used as an ingredient in hot pots.

Mochi made from glutinous rice. It becomes soft and stretchy when simmered.

Additional pork for Bara-yaki.

Additional horumon (offal) for Bara-yaki.

Thick Chinese noodles added to the hot pot. They absorb the soup and become delicious.

Additional local chicken thigh meat for the hot pot.

Additional Kurobuta pork loin for the hot pot.

Additional horumon (offal) for the hot pot.

A set of rice and condiments for making zosui (rice porridge) by simmering rice in the leftover hot pot soup.

Additional vegetable set for Horumon Nabe.

Additional assorted vegetables for the hot pot.

Grilled shishamo (smelt) with roe, grilled to a fragrant finish. Can be eaten whole, from head to tail.

A rolled omelet filled with cheese and mentaiko (spicy cod roe). The melting cheese and the saltiness of the mentaiko are a perfect match.

Grilled dried Atka mackerel, a white fish caught in Hokkaido and other regions. It has thick flesh and is rich in fat.

Sangenton pork marinated in sweet Saikyo miso and grilled. Enjoy the flavor of the miso and the umami of the pork.

Assortment of five kinds of daily grilled skewers. Enjoy skewers of chicken, vegetables, etc.

A hearty Shinshu regional dish. Local chicken marinated in garlic soy sauce, coated in potato starch, and then pan-fried.

A classic summer noodle dish with cold Chinese noodles topped with ingredients like cucumber, ham, and egg, served with a tangy dressing.

A spicy noodle dish without soup. Mix the noodles well with toppings like minced meat and vegetables. Spiciness can be chosen.

Set meal of local chicken, seasoned with soy sauce, coated in potato starch, and deep-fried. Characterized by its crispy texture.

Set meal of fried horse mackerel and white fish. Served with tartar sauce or other sauces.

Set meal of tonkatsu using lean pork fillet. Tender and light.

Super-chilled draft beer served at sub-zero temperatures. A crisp taste.

Japan's leading dry beer. Characterized by a sharp throat feel and a clean finish.

Beer served in a small glass.

A cocktail made by mixing beer and ginger ale. Easy to drink and refreshing.

A cocktail made by adding Cassis liqueur to beer. Fruity and sweet-and-sour taste.

A cocktail made by mixing beer and tomato juice. Refreshing and healthy.

Non-alcoholic beer-taste beverage.

Alcohol-free beer-flavored carbonated drink.

A simple drink made by mixing shochu with soda water. It has no sweetness and pairs well with food.

A drink made by mixing shochu with green tea. It is refreshing and easy to drink.

A drink made by mixing shochu with oolong tea. You can enjoy the fragrant tea flavor.

A drink made by mixing shochu with jasmine tea. Characterized by its gorgeous aroma.

A drink made by mixing shochu and soda water with lemon juice. It has a refreshing acidity.

A drink made by mixing shochu and soda water with grapefruit juice. It has a citrus bitterness and acidity.

A sour with a strong acidity from added citric acid. Said to be good for fatigue recovery.

A sour that replicates the saltiness and umami of pickled plums.

A sour that allows you to enjoy the refreshing aroma and acidity of lime.

A super chilled highball served at sub-zero temperatures.

A drink made by mixing whiskey with cola. Sweet and easy to drink.

A drink made by mixing whiskey with ginger ale.

Japanese whiskey. A smooth and easy-to-drink flavor.

Japan's classic whiskey. Sweet aroma and rich flavor.

A refreshing highball with added sourness of shikuwasa.

A highball with the sweet and sour flavor of yuzu and honey.

Sake from Fukushima Prefecture. A juicy sake with a good balance of sweetness and acidity.

Sake from Hiroshima Prefecture. Characterized by a gorgeous aroma and a soft taste.

Sake from Tochigi Prefecture. Enjoy a fruity and rich ginjo aroma.

Sake from Ishikawa Prefecture. A crisp dry sake that pairs well with meals.

Sake from Fukushima Prefecture. A well-balanced sake with a fruity aroma and the umami of rice.

Sake from Aichi Prefecture. A rich flavor with a strong taste of rice umami and acidity.

Sake from Miyagi Prefecture. A crisp dry sake with a taste that you won't get tired of.

Sake from Fukui Prefecture. A popular brand with a refined aroma and a transparent taste.