Sakaba Fujiyoshi Mizonokuchi Hanare

A classic salad made by mashing boiled potatoes and mixing with mayonnaise. Smooth texture and mild flavor. Also popular as a snack with drinks.

A large size of the classic potato salad. Suitable for sharing among several people.

A spicy senbei cracker with a strong peppery kick. Crispy texture, pairs well with beer or highballs.

A delicacy made by fermenting sea bream flesh with salt and internal organs. Rich umami and strong saltiness, pairs exceptionally well with sake.

Homemade tofu with a chewy, elastic texture. Rich flavor with a noticeable sweetness of soybeans.

Chicken grilled over charcoal until fragrant. Enjoy the charcoal aroma and the chicken's umami.

Oysters preserved in oil to concentrate their flavor. Enjoy the rich oyster taste and smooth texture.

Ice cream made with matcha, a traditional Japanese green tea. An elegant flavor with a hint of bitterness amidst sweetness.

Chilled tomatoes steeped in dashi broth. The umami of the dashi enhances the tomato's acidity.

A dressed dish using Kyoto's specialty Kujo leeks. Enjoy the sweetness of the leeks and their crisp texture.

Deep-fried eggplant soaked in dashi soy sauce. Juicy and melt-in-your-mouth texture.

A salad of lettuce and croutons tossed in a cheese-flavored dressing. Characterized by crisp vegetables and a rich sauce.

A salad combining plump shrimp and broccoli. It's colorful and popular as an appetizer.

Finely chopped salmon seasoned into a tartare. Served on the accompanying baguette.

Freshly sliced raw fish sourced daily. A representative Japanese dish, eaten with soy sauce and wasabi.

Cheese wrapped in bacon and grilled. The melted cheese and savory bacon saltiness are a perfect match.

Lightly seared spicy cod roe. Crispy on the outside, rare on the inside.

A dish made by simmering pork and beef offal (motsu) in a miso or soy sauce-based soup. Tender and flavorful.

A type of steamed dumpling filled with pork. Steamed in a bamboo steamer, making it fluffy and juicy.

Chicken seasoned with soy sauce and ginger, then deep-fried. Crispy on the outside, juicy on the inside.

Grilled Kampachi collar (kama), a rare cut rich in fat and flavor.

Penne pasta with homemade tomato sauce.

Pasta with a spicy cod roe sauce. A popular dish in Japan with a spicy and creamy taste.

Pasta with a soy milk-based cream sauce. Lighter and healthier than regular cream pasta.

A luxurious hamburger made from a blend of high-quality wagyu beef and brand pork. Enjoy the rich flavor with plenty of meat juices.

A stamina-filled dish with stir-fried rice with garlic, topped with beef steak.

Smoked cheese. Its unique smoky aroma pairs well with wine and other alcoholic beverages.

Thinly sliced French bread. Recommended for dipping in ajillo or sauces.

Freshly cooked white rice. An essential staple in Japanese cuisine.

A small dish served first at Japanese izakayas. It also includes a seating charge.

Recommended sake of the day. Check the board in the store for details.

A famous sake from Hyogo Prefecture. A premium sake characterized by its gorgeous aroma and fruity sweetness.

Sake from Aichi Prefecture. Good balance of acidity and umami, enjoyable like wine.

Sake from Mie Prefecture. Characterized by a clean taste and refreshing aroma.

Sake from Saga Prefecture. A well-balanced sake with the richness of rice and moderate acidity.

Sake from Kanagawa Prefecture. Made with locally grown rice, offering a crisp taste.

Sake from Yamagata Prefecture. Extremely dry with a clean aftertaste.

Sake from Niigata Prefecture. A representative of light and dry sake, with a taste that you won't get tired of.

Sake from Nara Prefecture. Slightly sparkling, with a fresh and juicy sweetness.

Sake from Akita Prefecture. Smooth on the palate with a pleasant dryness.

Barley shochu from Miyazaki Prefecture. Long-aged in oak barrels, with a whiskey-like flavor.

Barley shochu from Oita Prefecture. A distinctive shochu with a strong, fragrant aroma of barley.

Barley shochu from Miyazaki Prefecture. A light and elegant taste.

Barley shochu from Kumamoto Prefecture. Unfiltered, with a rich flavor.

Sweet potato shochu from Miyazaki Prefecture. Rich aroma and body from black koji fermentation.

Sweet potato shochu from Kagoshima Prefecture. A 100% sweet potato shochu made with sweet potato koji, offering a strong sweet potato flavor.

Sweet potato shochu from Kagoshima Prefecture. Made by Murao Shuzo, with a soft sweetness and a roasted aroma.

A lemon sour made with frozen shochu (sharikin). Enjoy the cold, slushy texture.

A classic sour with a distinct lemon flavor.

A shochu highball made with black oolong tea, which suppresses fat absorption. Perfect for enjoying with meals.

Craft whisky from Miyazaki Prefecture. Characterized by a unique sweet aroma aged in chestnut wood barrels.

Single malt whisky from Shizuoka Prefecture. A complex and robust flavor from blending multiple malt whiskies.

Single malt from Mars Shinshu Distillery in Nagano Prefecture. A refreshing aroma nurtured by the nature of Shinshu.

A blended whisky from Suntory, Japan. A harmonious blend of floral and soft flavors.

Single malt made in a forest distillery. Characterized by a fresh, young leaf-like aroma and a clean finish.

Whiskey from Japan's oldest malt distillery. Deep sweetness and a floral aroma.

The origin of Nikka Whisky, made in Hokkaido. A powerful, robust flavor with a smoky aroma.

Single malt made in Sendai. A gorgeous, fruity aroma and a smooth mouthfeel.

World-renowned whisky from Chichibu City, Saitama Prefecture. Well-balanced and easy to drink.

Bourbon whiskey from the United States. Made with wheat, characterized by its mellow sweetness.

Single malt from Scotland. A light and fruity taste.

Suntory's long-selling whisky. Typically enjoyed as a highball.

Suntory's premium beer. A harmonious blend of deep richness, soft bitterness, subtle sweetness, and aroma.

100% juice from Aomori Prefecture apples. Enjoy the rich sweetness and acidity.

A beer-taste beverage with 0.00% alcohol. Zero calories and sugar.

Oolong tea that suppresses fat absorption. Its clean bitterness refreshes the palate.

A carbonated drink with a strong ginger spiciness. A stimulating taste.

A health drink containing turmeric extract. Recommended to drink before or after alcohol consumption.

Umeshu (plum liqueur) from Wakayama Prefecture. A cloudy type with plum pulp, offering a rich and fruity taste.

A liqueur from Nara Prefecture. Full of mandarin orange pulp, enjoyable as a dessert.

Shochu using cardamom spice. Features an exotic and refreshing aroma.

Gin using Japanese botanicals. A Japanese-style gin with aromas of yuzu, green tea, and ginger.

Tequila from Mexico. Enjoy the sweetness of agave and the aroma of oak barrels.

A menu item where you can treat the owner to a drink. Enjoy interacting with the staff.