Robatayaki no Iroha

A primitive grilled dish of ayu (sweetfish) skewered and slowly grilled over charcoal. The skin is crispy and fragrant, and the flesh is plump. It can sometimes be eaten whole, including the head.

Charcoal-grilled rainbow trout, a freshwater fish with a mild, refreshing white fish flavor. Enjoyed simply as salt-grilled.

Skewered grilled shrimp. Grilling over charcoal enhances the crispiness of the shell and brings out the sweetness of the shrimp. Please peel and eat while hot.

A dish of pork ribs grilled to a fragrant crisp. Enjoy the umami of the fat and the juiciness of the meat. Recommended to eat heartily by hand.

Pork belly simmered until tender. Excess fat is removed, making it light yet melt-in-your-mouth. Pairs well with drinks.

A creative dish combining carbonara sauce and meat. The rich cream sauce and the umami of the meat blend together. Recommended for those who want to enjoy a Western-style flavor.

Simple chilled tofu. Served with toppings and soy sauce for a refreshing taste. Perfect as a starter.

Chilled sliced tomatoes. Eaten with mayonnaise or salt. Perfect for refreshing your palate.

Whole pickled cucumber. Characterized by its crisp texture and moderate saltiness. A perfect palate cleanser.

Boiled and shredded pig's ear skin, dressed with ponzu sauce, a Okinawan dish. It has a unique chewy texture. It is acidic and refreshing.

Salt-boiled soybeans (edamame). The sweetness of the beans and the saltiness are exquisite, making them irresistible. The perfect accompaniment to beer.

Mashed potato salad with mayonnaise. Creamy and mild. You can also enjoy the differences in ingredients from restaurant to restaurant.

Deep-fried pork coated in a sweet and sour sauce, topped with tartar sauce. It's the pork version of chicken nanban. It has a good balance of acidity and richness, and is substantial.

A cold dish of pork neck (tontoro) mixed with green onions and other seasonings. The sweetness of the tontoro fat and the refreshing herbs are a great match. Enjoy the chewy texture.

Homemade charcoal-grilled chashu topped with generous green onions. The smoky aroma of charcoal, the umami of the meat, and the spiciness of the green onions come together. The seasoning is perfect with drinks.

A delicacy made from salted bonito offal. It is very salty and has a rich umami flavor. It pairs exceptionally well with sake.

A snack of shark cartilage mixed with plum paste. Characterized by its chewy texture and the sourness of the plum. It is refreshing and pairs well with drinks.

Cream cheese marinated in rich tamari soy sauce. The richness of the cheese and the flavor of the soy sauce fuse to create a Japanese-style cheese dish. Pairs well with wine and sake.

Salted fermented sweet shrimp. The sweetness of the shrimp and the rich umami of the saltiness are concentrated. Perfect for nibbling on.

A luxurious delicacy of raw squid mixed with sea urchin (uni). The sticky texture of the squid is enhanced by the rich flavor of the uni. A dish where you can enjoy the aroma of the sea.

Sashimi of squid beak (tonbi). A rare cut, with only one per squid, it has a unique chewy texture and umami. Recommended for those who enjoy a firm bite.

A set of three assorted appetizers that change daily, perfect for those who want to try a variety of flavors. Please ask our staff for the day's selection.

A classic Japanese izakaya dish of pork or beef offal (motsu) simmered for a long time with vegetables and miso. It is tender, flavorful, and warming.

Dashi maki tamago (rolled omelet) with conger eel. As the name suggests 'unrolled', it may have a fluffy omelet-like shape. You can taste the gentle flavor of dashi and the umami of the conger eel.

A large, grilled fried tofu from Tochio, Niigata Prefecture. Crispy on the outside and fluffy on the inside. Delicious with grated ginger and soy sauce, or with green onions.

A sausage with a wild appearance, leaving one bone intact. The skin is crispy and the inside is full of meat juice. Pairs well with beer.

Pork belly simmered until tender in a light dashi broth. So tender it can be cut with chopsticks.

A type of soupless ramen where spicy and numbing (mala) sauce is mixed with noodles. Please mix the ingredients and noodles well before eating. It's also popular as a finishing dish.

A rice bowl topped with generous chunks of chashu pork. The sweet and savory sauce and the fat from the meat soak into the rice, whetting your appetite.

Deep-fried simmered daikon radish in dashi broth. Crispy on the outside, but hot dashi broth gushes out when bitten into. Please be careful of burns.

Deep-fried pork coated in mayonnaise sauce. Its rich flavor is addictive.

Classic fried potatoes. Crispy and fluffy when hot. Perfect for sharing with everyone.

Deep-fried pork offal (innards). It has a unique chewy texture and umami flavor, with a satisfying chew. Perfect as a snack with drinks.

A croquette made with minced meat from Matsusaka beef, a premium brand of beef. It is juicy with abundant meat juices and has a luxurious taste.

A transparent, jelly-like Japanese sweet. Often eaten with kinako (roasted soybean flour) and kuromitsu (black sugar syrup). A visually refreshing dessert.

A dessert with black bean kinako flavored ice sandwiched between crispy monaka wafers. Enjoy the Japanese flavors and the sweetness of the ice cream.