Oden

Seared bonito tataki. A dish where you can enjoy the smoky aroma and the umami of bonito. Typically eaten with condiments and ponzu or soy sauce for a refreshing taste.

Fresh yellowtail sashimi from Kagoshima Prefecture. It is fatty, with a melt-in-your-mouth texture and rich umami. Served with wasabi and soy sauce.

Fresh red meat horse sashimi directly from Aizu, Fukushima Prefecture. It has no gamey smell and is characterized by its light taste and tender texture. Eaten with garlic miso or soy sauce.

Lightly seared Kuroge Wagyu beef, thinly sliced and served Yukke-style. A luxurious dish where the sweetness of the Wagyu, special sauce, and egg yolk create a rich flavor.

Black cod marinated in Saikyo miso (sweet white miso) and grilled. The miso flavor and the fish's fat are a perfect match, pairing well with both rice and sake.

Squid tentacles (empera) stir-fried with butter and soy sauce. The chewy, unique texture and the fragrant butter-soy sauce flavor stimulate the appetite.

A delicacy of fresh firefly squid marinated in a soy sauce-based sauce. The rich umami of the innards and the saltiness of the soy sauce are perfect with drinks.

A whole grilled squid, a hearty dish. Enjoy the fragrant char, the natural sweetness of the squid, and its chewy texture. Served with mayonnaise or shichimi pepper.

Fried squid cartilage. Characterized by its chewy texture, the umami spreads as you chew. Perfect with beer.

Clams from Kumamoto Prefecture steamed in butter. The umami of the clams and the richness of the butter combine for a rich and flavorful dish.

Steamed spring ingredients, rapeseed blossoms and clams, with sake. Enjoy the umami of the clams and the slight bitterness of the rapeseed in a gentle, spring-like flavor.

Fried shrimp tossed in a special mayonnaise sauce. The plump shrimp and the mellow, sweet sauce are popular with all ages.

A creamy white sauce gratin with shrimp. A warm dish characterized by the creamy sauce, the umami of the shrimp, and the fragrant baked cheese.

Beef tendon simmered slowly in a salt-based broth. Made with oden broth, it is light yet infused with the richness of beef and the umami of the broth.

Grilled dish using '4th Generation Pork,' a hybrid of four breeds. The meat is fine-grained, with a good balance of sweet fat and savory red meat. Simply grilled to enjoy the natural flavor.

Beef hanger steak. Looks like lean meat but is tender, juicy, and rich in flavor. The more you chew, the more the juices flow.

Shiitake mushroom caps stuffed with minced meat and grilled. The umami of the shiitake and the meat juices combine for a juicy and flavorful dish.

Homemade grilled gyoza. Crispy skin filled with a savory mixture of meat and vegetables. Pairs perfectly with beer.

A stamina dish of stir-fried young chicken and crisp garlic sprouts. The garlic aroma is appetizing.

Fried chicken seasoned with a salt-based marinade. Crispy on the outside and juicy on the inside, with the umami of the chicken enhanced.

A dish originating from Miyazaki, featuring fried chicken coated in a sweet and sour sauce, generously topped with tartar sauce. The rich sauce and acidity are in perfect balance.

Large chicken tsukune (meatball) grilled with a sweet and savory sauce, served with a raw egg yolk. Mixing in the yolk creates a mellow and rich flavor.

Whole grilled young chicken seasoned with wasabi. The chicken fat and the refreshing spiciness of wasabi are a great match.

Young chicken grilled with white soy sauce. The rich aroma and elegant saltiness of the white soy sauce enhance the umami of the chicken.

A stamina dish of beef stir-fried with garlic and a rich sauce. It has a flavor that goes well with rice and is perfect for an energy boost.

A jumbo-sized 'negima' skewer, made with alternating pieces of chicken and leek. A classic combination of juicy chicken and sweet grilled leeks.

Green asparagus wrapped in pork or beef and grilled. Enjoy the texture of the asparagus and the umami of the meat.

A simple dish of stir-fried asparagus and bacon. The saltiness and fat of the bacon blend well with the asparagus, making it perfect as a snack.

A hamburger topped with grated daikon radish and a Japanese-style sauce (ponzu or soy sauce based). Allows you to enjoy a rich hamburger in a refreshing way.

Stir-fried nostalgic red-cased sausages. Simple yet consistently delicious, popular as a snack with drinks.

A home-style dish of stir-fried pork and eggs. The richness of the pork and the gentleness of the egg harmonize, making it a dish that can also be served with rice.

Spicy chorizo stewed or simmered. The mild spiciness pairs well with beer or highballs.

Omelet baked with cheese inside. The combination of melted cheese and egg is rich and delicious.

Omelet with mentaiko (spicy cod roe) inside or mixed into the egg batter and grilled. The saltiness and popping texture of the mentaiko match the sweetness of the egg.

An omelet simply made with eggs and seasonings, without any fillings. Enjoy the gentle flavor of the eggs and the fluffy texture.

Salad with bacon, lettuce, and tomato (B.L.T.). Dressed with a rich Caesar dressing, it's a satisfying dish.

Thinly sliced onions and wakame seaweed dressed with ponzu sauce. A refreshing side dish with potential blood-cleansing benefits.

Fresh, chilled tomatoes, thinly sliced. Served with salt or mayonnaise, a simple and refreshing dish.

Cucumbers are pounded to allow flavor penetration, then mixed with sesame oil, garlic, and salt. The crisp texture is a refreshing quick dish.

A dish of stir-fried Chinese noodles topped with a thick, savory sauce containing tender stewed beef tendon. The hot sauce and noodles mix well for a hearty meal.

Shiitake mushrooms sautéed in butter. The rich aroma of shiitake and the flavor of butter create a simple yet deeply flavorful dish.

Boiled mots (offal) lightly dressed with ponzu sauce. The chewy texture and sourness are addictive.

Burdock root cut into sticks and deep-fried. Enjoy the crispy texture and the earthy flavor of burdock, a fiber-rich snack.

Pickled napa cabbage with a hint of yuzu. The refreshing aroma of yuzu adds an accent, making it perfect as a palate cleanser.

A traditional Japanese pickle made from pickled daikon radish. Its crisp texture and sweet and sour taste pair well with rice and tea.

Lightly pickled fresh ginger, which is mild and refreshing. The crisp texture and refreshing spiciness cleanse the palate.

Potato salad mixed with corned beef. The saltiness and meaty flavor of the corned beef enhance the taste of the potato salad.

Sweet corn stir-fried in butter. The sweetness of the corn and the saltiness of the butter are exquisite, enjoyable for all ages.

Boiled rapeseed blossoms dressed with mustard soy sauce or mustard miso. The slight bitterness of the rapeseed and the pungent kick of the mustard evoke the feeling of spring.

Boiled spinach steeped in a soy sauce-based broth, a classic Japanese side dish. Typically eaten with bonito flakes.

An assortment of 'Oden,' a Japanese dish where various ingredients are simmered in broth. Enjoy several types of oden, such as daikon radish and fish cakes, infused with broth, as recommended.

Beef tendon simmered until tender. Characterized by a melt-in-your-mouth texture and rich umami.

A popular oden ingredient, daikon radish. The broth is deeply infused into the core, making it so tender it can be cut with chopsticks.

You can order individual ingredients from 1 to 100 yen. There are various types, from classic eggs and konjac to unique options.

Rice cooked with daily changing ingredients. The umami of the ingredients permeates each grain of rice. Served with soup.

A basic set of white rice, soup, and pickles. Perfect for finishing a meal or enjoying with other dishes.

Ochazuke with oden broth poured over rice. The umami of the broth spreads through the rice, creating a gentle and savory flavor.

Hand-formed onigiri (rice balls). You can choose the filling. Perfect for a light snack or to finish a meal.

A dish of grilled onigiri (rice balls) with dashi broth or tea poured over it. Enjoy the aroma of the grilled surface and the flavor of the broth.

Fried rice with chopped char siu (braised pork) and egg. The umami of the char siu permeates the dish, and the fluffy texture is delicious.

A rice bowl topped with fragrant grilled yakitori (negima and tsukune). The sweet and savory sauce goes well with the rice.

Omurice topped with fluffy, melt-in-your-mouth soft-boiled eggs. The gentle sweetness of the ketchup rice and egg is exquisite.

A rice bowl topped with a kakiage (mixed tempura) of small shrimp. The crispy batter, sweetness of the shrimp, and sweet-and-savory tempura sauce make the rice irresistible.

A donburi made with 'makunai' (staff meal) style ingredients, changing daily or at the chef's whim. A surprise dish!

Ramen, the national dish of Japan. While the soup flavor and noodle type vary by restaurant, it is a warm soup noodle dish. Toppings can be added.

A daily changing pasta dish made at the chef's discretion. Generous portion size, suitable for sharing.

Japanese yakisoba stir-fried with sauce, topped with a fried egg. Breaking the yolk and mixing it with the noodles creates a mellow flavor.

Yakisoba seasoned with soy sauce and dashi broth. Offers a different, lighter, and more fragrant flavor than the sauce-based version.

Soba noodles (cha soba) kneaded with matcha, chilled, and served with a salt-based dipping broth. Characterized by the aroma of tea and the refreshing saltiness of the broth.

Thin and smooth Inaniwa udon noodles served with a warm dipping broth infused with the flavor of meat.

A Japanese-originated spaghetti stir-fried with a ketchup-based sauce. Ingredients include sausage, bell peppers, and onions, giving it a nostalgic flavor.

Cold draft beer poured from the tap. Smooth and refreshing with a pleasant bitterness.

A cocktail made by mixing whiskey with soda water. It has a clean taste and is easy to pair with any dish.

Warm sake served in a tokkuri (sake flask). Warming enhances the aroma and sweetness of the sake, warming the body.

Shochu-based cocktails and tea highballs. Available in various fruit flavors and teas, with a relatively easy-to-drink alcohol content.

Shochu mixed with oden broth. The umami and saltiness of the broth complement the alcohol, creating a warming drink. Delicious with shichimi pepper.

Sake from various regions of Japan (local sake). Enjoy the different flavors of each brand.

Mugi shochu (barley shochu) characterized by its roasted barley aroma and light mouthfeel.

One of Japan's most famous barley shochus. Mellow and easy to drink, it pairs well with any dish.

Imo (sweet potato) shochu made from sweet potatoes. The inherent sweetness and aroma of the sweet potato are strongly felt.

A premium imo (sweet potato) shochu from Kagoshima Prefecture, characterized by its fruity aroma and clean taste.

Non-alcoholic soft drinks and non-alcoholic beer. For those who don't drink alcohol or for a break.