Ojinjo

A signature dish of Shinmei chicken from Mihara, Hiroshima, slowly roasted in an oven. The skin is crispy, and the inside is juicy with plenty of meat juice. Served with lemon salt for a refreshing taste.

A dish of beef tendon and tofu simmered slowly. Features melt-in-your-mouth beef tendon and flavorful tofu. Its rich taste pairs well with drinks.

A classic potato salad from Japanese izakayas. Enjoy the fluffy texture of potatoes and the creamy taste.

A cold dish mixing fresh squid and sea urchin. The rich sweetness of sea urchin and the texture of squid are exquisite. Please enjoy by wrapping in seaweed.

A refreshing dish of tomatoes steeped in dashi broth. The acidity of the tomatoes and the umami of the dashi are infused, making it cool and light.

A creative dish combining "Heshiko" (fermented fish in rice bran), a traditional dish from the Hokuriku region, with raisin butter. The saltiness of Heshiko and the sweetness of butter create a unique harmony.

A dish of low-temperature cooked chicken giblets mixed with a yukhoe-style sauce. Features a chewy texture and a rich sauce. Limited quantity.

A cold dish of boiled chicken topped with a spicy Sichuan-style sauce with sansho pepper and chili oil. The pungent spiciness and aroma stimulate the appetite.

A salad with plenty of cilantro (coriander) and cashews. Enjoy the unique aroma of cilantro and the texture of nuts.

Thick, juicy shiitake mushrooms grilled and infused with truffle aroma. The umami of the mushrooms and the rich aroma of truffle spread in your mouth.

A Caesar salad based on watercress, generously topped with Parmesan cheese. The slight bitterness of watercress and the richness of cheese are a good combination.

A warm dish using a rich carbonara sauce. Grilling adds a fragrant aroma and enhances the creamy flavor.

A dish of steamed fish head (kabuto) with kelp. The umami of the kelp permeates the fish, allowing you to enjoy its natural flavor.

A spring roll made by wrapping lotus root and cream cheese in seaweed and frying it. Features the crispness of lotus root and the richness of cheese.

Large oysters fried in a crispy batter. Please enjoy with plenty of tartar sauce.

A dish originating from Miyazaki Prefecture, featuring fried chicken pieces soaked in sweet and sour sauce, topped with tartar sauce. The sweet and sour taste and rich sauce pair well with rice and drinks.

Deep-fried eggplant topped with our special cilantro sauce. Enjoy the juicy eggplant and the aroma of cilantro.

French fries infused with the aroma of herbs. Rich in aroma, offering a unique taste experience.

A kakiage (a type of tempura) made with tofu and camembert cheese. Served with a hot nori sauce. The cheese melts for a rich flavor.

Onigiri generously made with sea urchin. "Tofu" implies gout, suggesting the use of ingredients that are high in purines and delicious.

A noodle dish suitable for finishing your meal. Served in a convenient size.

A creamy risotto with the aroma of truffles and the richness of Parmesan cheese. This is a late-night special menu item.

A delicacy of shark cartilage mixed with plum paste. The crunchy texture of the cartilage and the sourness of the plum are characteristic, pairing well with sake.

A snack combining sea bream salt-cured and burrata cheese. The saltiness of the cured sea bream and the creaminess of the cheese are a perfect match.

Pickled "Hiroshima-na", a local specialty vegetable from Hiroshima Prefecture. It features a crisp texture and a moderate saltiness.

Nagaimo (Japanese mountain yam) pickled in tamari soy sauce. Enjoy its crisp texture and the deep flavor of soy sauce.

A snack combining Akita's specialty smoked pickled radish (Iburigakko) with cream cheese. The smoky aroma and cheese are an excellent match.

Hiroshima oysters pickled in oil. The umami of the oysters is concentrated, making it an ideal accompaniment to drinks.

Semi-cooked quail eggs pickled in miso. Enjoy the sticky yolk texture and the flavor of miso.

A classic snack, "Chizutara" (cheese and cod), served with our special preparation and ingredients.

A dessert of ice cream sandwiched between monaka (wafer) shells. Perfect for cleansing your palate after a meal.

An assortment of fresh sashimi directly from Sukumo, Kochi Prefecture. Enjoy 6 kinds of seasonal fish.

A dish of seasonal peaches and macadamia nuts mixed with a tofu dressing. Features the sweetness of fruit and the texture of nuts.

Carpaccio of fresh water octopus topped with "dashi," a Yamagata regional dish of finely chopped summer vegetables. It's refreshing and perfect for summer.

Fried corn. Enjoy the fragrant sweetness of corn, enhanced by frying.

Grilled edamame seasoned with olive oil and salted kombu. Fragrant and perfect with beer.

An original spring roll with ingredients of sea bream, perilla leaf, plum, and cheese. The aroma of plum and perilla leaf is refreshing.

An omelet with chashu pork, fresh ginger, and cabbage. Enjoy the texture and flavors of the ingredients.

An onigiri generously topped with luxurious seafood such as sea urchin, salmon roe, crab, and bottarga. The rich taste of the sea fills your mouth.

Shochu made with brown sugar. Features a faint sweet aroma from brown sugar and a mellow taste.