Nagisa

A standard large bottle of lager beer in Japan. Features a clean finish and bitterness, pairing well with any dish.

Dark beer with a fragrant roasted malt flavor. Small bottle size.

Traditional Japanese brewed sake made from rice. Served in a 1-go (approx. 180ml) portion.

Chilled sake. Features a clean taste.

Whiskey made with Suntory White. Smooth and easy to drink.

Whiskey made with Suntory Kakubin. Characterized by its sweet aroma and rich body.

Suntory Old Whiskey. Affectionately known as "Daruma," it has a sweet and mellow flavor derived from sherry casks.

Cocktail made with gin, lemon juice, sugar, and soda water. Refreshing taste.

Cocktail made with gin and lime juice. Enjoy the crisp acidity and gin flavor.

Carbonated beverage.

Orange fruit juice drink.

Vegetable juice made with tomatoes.

A type of Chinese tea. Refreshing taste that cuts through the richness of meals.

Simple side dish of blanched green vegetables (like spinach) seasoned with dashi soy sauce and topped with bonito flakes.

Simple snack of sliced kamaboko (fish paste) served with wasabi and soy sauce.

Assortment of pickled seasonal vegetables. Refreshing and perfect as a palate cleanser.

Boiled whitebait served over grated daikon radish. Drizzled with a little soy sauce.

Processed cheese for snacks.

Sliced dry sausage. Salty and pairs well with alcohol.

Grilled dried sardine. Fragrant and flavorful with chewing.

Thick-cut deep-fried tofu, grilled. Typically eaten with ginger soy sauce.

Thinly sliced raw mountain yam. Enjoy its crisp texture.

Boiled pork tripe marinated in a soy sauce-based sauce. Chewy texture.

Grilled sausage.

Small horse mackerel deep-fried whole. Crispy enough to eat the bones.

Grilled shishamo (smelt). Enjoy the popping sensation of the eggs.

Tempura of squid legs (geso). Chewy and intensely flavorful.

French Fries.

A classic izakaya dish of pork offal simmered slowly with vegetables and konnyaku in a miso base.

Fresh chicken tenderloin blanched and dressed with wasabi soy sauce. A refreshing taste.

Eggplant stir-fried with miso. The sweet and savory miso flavor pairs well with eggplant.

Traditional dish of tuna and green onions mixed with vinegar and miso.

Fragrant maitake mushroom tempura.

Vegetable Salad.

Fresh vegetable salad.

Chicken coated and deep-fried.

Assortment of grilled chicken skewers.

Pork stir-fried in a soy sauce and ginger sauce. Flavorful and goes well with rice or drinks.

Boiled Shrimp

Tempura of "Kisu" (Sillago), a white fish. Delicate and refined flavor.

Breaded and deep-fried horse mackerel. Features a crispy coating and the umami of the mackerel.

Salt-grilled mackerel. Fatty and juicy.

Dried Japanese squid. Served grilled, its flavor develops with chewing, a classic snack.

Tuna sashimi topped with tororo (grated mountain yam).

Homestyle dish of stir-fried assorted vegetables and meat.

Omelet with onions.

A hearty dish of whole grilled squid. Characterized by the fragrant soy sauce glaze.

Fresh tuna slices. Served with wasabi and soy sauce.

Juicy dish of chicken seasoned and fried.

A classic Western dish of breaded and deep-fried shrimp.

Breaded and deep-fried pork cutlet.

Thick-cut grilled pork.

Scallops sautéed in butter. The buttery flavor whets the appetite.

Pork dish named after the restaurant "Nagisa". Likely grilled with a special sauce.

Stewed pork.

Beef stew simmered slowly in demi-glace sauce.

Meat dish served sizzling on an iron plate.

Plain white rice.

Traditional Japanese fermented soybean paste soup.

Rice ball with seaweed wrapping.

A dish of rice topped with seaweed, served with tea or dashi. Popular as a finishing dish.

A dish of rice topped with flaked grilled salmon, served with tea or dashi.

Set of grilled fish and rice served in a lacquered box.

A rice bowl dish with tonkatsu (deep-fried pork cutlet) on top. Served with a sauce flavor here.

Japanese-style pork bento box.

Set of fried chicken, rice, miso soup, etc.

Tuna sashimi set meal with rice, miso soup, etc.

Chicken Curry Rice

Curry with energizing ingredients like garlic and meat.

Western dish of thinly sliced beef and onions simmered in demi-glace sauce, served over rice.

Japanese-origin spaghetti seasoned with ketchup.

Simple spaghetti stir-fried with a salt-based sauce.

Spaghetti topped with meat sauce (minced meat and tomato sauce).

Dry spaghetti stir-fried with a curry flavor.

Spaghetti topped with well-simmered beef.

A classic Western dish of pan-fried ground meat patties.

Deep-fried pork cutlet.

Pork steak.

Large Fried Shrimp.

Pork dish named after the restaurant.

Stewed pork.

Beef Stew.

Beef steak seasoned with a soy sauce-based sauce.

A luxurious grilled dish served on an iron plate.

Grilled dried horse mackerel. A staple for breakfast or as a snack with drinks.

Salt-grilled yellowtail with a rich, fatty texture.

Grilled salmon collar (kama). Rich in fat and very delicious.

Ark shell sashimi. Features a chewy texture and oceanic aroma.

Fresh squid sashimi.

Dish of seared bonito, served with condiments (green onions, ginger, garlic, etc.) and ponzu sauce.

Raw oysters dressed with vinegar.

A delicacy of "sea pineapple" (sea squirt) served with ponzu sauce. Unique flavor.

Steamed monkfish liver, also known as "the foie gras of the sea." Rich flavor.

Salad of mashed potatoes and vegetables mixed with mayonnaise.

Clams steamed in sake. The clam's umami dissolves into the soup.

Tempura of "Udo" (Japanese spikenard), a spring mountain vegetable. Characterized by its unique aroma and slight bitterness.

Small shrimp deep-fried with shells. Crispy and pairs well with alcohol.

Fried Oysters. Enjoy the rich oyster flavor.

Soup with mochi and vegetables. Eaten in Japan during New Year's, but offered here as a seasonal menu item.

Red fish marinated in sake lees and grilled. Rich in flavor.

Fresh sardine sashimi.

Smoked Duck Breast

Early-harvested rakkyo (Japanese scallions) for raw consumption. Typically eaten with miso.

Salted guts of squid fermented with salt.

Fried fish paste.

Simple and delicious dish of stir-fried chives and eggs.

Grilled black cod with a rich, fatty texture, glazed with a sweet and savory sauce.

Sweet red shrimp sashimi.

Tempura of "Taranome" (Angelica tree bud), the king of mountain vegetables.

Okra stir-fried with butter.