Nakayama Shoten

Fresh chicken tenderloin lightly blanched and tossed with wasabi soy sauce. It has a texture close to raw chicken and a wasabi aroma that clears the nose. Popular as a snack with sake or shochu.

Fresh chicken tenderloin is finely chopped and mixed with a special sauce and egg yolk. It has a smooth texture and rich flavor. Mix well before eating.

A fluffy Japanese omelet baked with plenty of dashi broth. The gentle flavor of dashi spreads in your mouth. It's commonly eaten with grated daikon radish.

A refreshing small dish made by tossing boiled chicken skin with ponzu sauce. The chewy texture of the chicken skin and the citrusy acidity stimulate the appetite. Recommended as a starter.

Pork tripe cartilage simmered in a spicy Korean-style soup. Enjoy the chewy texture and rich umami. It's a flavor that pairs well with drinks.

A dish made by sandwiching natto between thick slices of Tochio fried tofu and grilling it until fragrant. It's characterized by a crispy exterior and fluffy interior. Please enjoy with soy sauce and condiments.

A classic Japanese-style karaage (fried chicken). Chicken marinated in a soy-based sauce and fried until crispy. Juicy meat juices overflow.

A dish of deep-fried tofu coated in potato starch, served with warm dashi broth. The crispy exterior soaks up the broth, creating a gentle flavor.

A dish of long potato cut into sticks and deep-fried. Unlike regular french fries, it has a light, crispy texture. Enjoy it simply seasoned with salt.

Thick-cut ham coated in batter and deep-fried, seasoned with dried red shiso flakes (yukari). The crispy batter and savory ham are accented by the refreshing aroma of shiso.

Chicken tempura topped with plenty of grated daikon radish and ponzu sauce. Although it's a fried dish, it's refreshing thanks to the grated daikon and ponzu.

Thick-cut tofu, deep-fried and then grilled on the surface. It has a crispy exterior and a fluffy interior. Enjoy with ginger soy sauce.

A salad of fresh sliced tomatoes topped with plenty of shirasu (young sardines). It has a light dressing and allows you to enjoy the natural flavors of the ingredients.

A classic Japanese homemade salad made by mixing mashed potatoes with vegetables and ham, dressed with mayonnaise. It has a creamy texture with our unique seasoning.

An appetizer of deep-fried fava beans coated in brown sugar. The sweet and salty flavor and crispy texture are addictive and pair well with drinks.

A dish of chilled tofu topped with our special green onion salt dressing. The aroma of sesame oil and the saltiness enhance the sweetness of the tofu.

A Japanese pickle made by briefly salting napa cabbage and cucumber. It has a refreshing taste and is perfect for cleansing your palate between meals.

A simple dish of freshly boiled shirasu (young sardines) served on grated daikon radish. Drizzle with a little soy sauce. It's refreshing and aids digestion.

A smoked pickled daikon radish, a specialty of Akita Prefecture. It has a unique smoky aroma and a crisp texture, pairing exceptionally well with cream cheese and sake.

A Japanese soul food where a raw egg is cracked over freshly cooked rice and mixed with soy sauce. It's simple yet offers a profound flavor.

A Japanese rice porridge made by simmering rice in chicken broth. The chicken's umami soaks into the rice, making it a gentle dish to finish your meal.

A dish where freshly boiled udon noodles are mixed with a raw egg and mentaiko (spicy pollack roe). The creaminess of the egg and the spiciness of the mentaiko coat the chewy udon.

A ramen featuring a rich soup made by simmering chicken bones for a long time. The chicken's umami is concentrated, offering an authentic taste comparable to specialty ramen shops.

A rich and warm soup made from chicken broth. Drinking it at the end of a meal or as a palate cleanser refreshes your mouth while allowing you to savor the chicken's umami.

Ice cream whose flavor changes daily. Perfect for dessert after your meal. Please ask our staff for the flavor.

A selection of 5 skewers recommended by the chef. You can enjoy various parts in a balanced way, and it's recommended when you can't decide.

The most popular yakitori, made by alternating pieces of chicken and green onion on a skewer. The sweetness of the green onion and the savory flavor of the chicken are a perfect match.

This is a part of the chicken's gizzard, which is low in fat and has a characteristic crunchy, chewy texture. It's recommended to eat it grilled with salt.

This is the heart of the chicken. It has a firm, springy texture yet is tender and has a mild flavor.

This is thigh meat from a chicken. It has a good balance of fat and lean meat, offering a very juicy and rich flavor.

This is the meat from around the chicken's neck. Because it's a well-exercised part, the meat is firm and has a rich flavor and springy texture.

This is the chicken's liver. It has a unique rich flavor and smooth texture. It's very delicious when paired with a sweet and savory sauce.

This is the meat around the chicken's tailbone, one of the fattiest parts of the chicken. It has a juicy, melt-in-your-mouth texture.

This is the inner part of the chicken breast, which is lean and light. It's tender and healthy, and pairs well with toppings like wasabi or plum shiso.

This is the wing part of the chicken. The skin is crispy, the inside is juicy, and the meat around the bones is particularly delicious.

Japanese meatballs made by rolling and grilling chicken mince. This restaurant grills them raw without boiling first, so the meat's flavor is retained and they are fluffy.

This is chicken skin from around the neck, skewered and grilled. The surface is grilled to a crispy, fragrant finish, and the sweetness of the fat spreads as you chew.

This is the cartilage part of the chicken breast. It has a characteristic firm, chewy texture and is enjoyed lightly seasoned with salt.

Skewers of pork belly meat. It's fatty and juicy, offering a rich flavor.

Mini tomatoes skewered and grilled. Grilling enhances their sweetness, and the juice bursts in your mouth. Be careful of burns.

Thick shiitake mushrooms grilled over charcoal. Enjoy the fragrant aroma and the essence of mushroom umami.

A Japanese vegetable similar to a small bell pepper. Sometimes it can be spicy, but it's generally enjoyed for its bitterness and smoky flavor.

Sweet corn is deep-fried as is. This brings out its fragrance and natural sweetness.

Cheese coated in batter and fried until crispy. The combination of melting cheese and sweet chili sauce is exquisite.

Sliced mizunasu (water eggplant), a special type of eggplant that can be eaten raw. It has a juicy and refreshing texture like fruit.

Boiled edamame stir-fried with garlic. The punchy flavor will make you unable to stop drinking beer.

A refreshing small dish made by dressing bitter goya and sliced onions with plum and salt kelp. Perfect for hot summer days.

A dish of blanched tomatoes steeped in cold Japanese-style dashi broth. The tomatoes, infused with the dashi's flavor, have a refined taste.

A Japanese delicacy made by fermenting fresh squid with its own innards and salt. Its rich, salty flavor pairs exceptionally well with sake.

Skewers of pork wrapped around fragrant myoga (Japanese ginger). The richness of the pork and the refreshing flavor of myoga pair well.

Skewers of okra wrapped in pork and grilled. Enjoy the slimy texture of okra and the savory flavor of pork.

A popular grilled skewer of asparagus wrapped in pork. The sweetness of the asparagus and the saltiness of the pork are exquisite.

Avocado skewers grilled over charcoal. Grilling makes it even creamier and richer.

Skewers of mini tomatoes wrapped in pork. The warm tomato bursts in your mouth, mixing with the savory pork.