Sakaba Kajiro

A Japanese-style salad with tofu and mushrooms. A healthy dish enjoyed with a light dressing.

Simple ginkgo nuts stir-fried with salt. The fragrant and slightly bitter taste pairs well with sake.

A snack of chilled tomatoes paired with sushi gari (pickled ginger). The sourness and sweetness complement the tomatoes well.

Fresh tuna minced and seasoned with salt, not miso or spices, creating a namelao. The fish's umami is directly conveyed.

Avocado baked with mentaiko (spicy pollack roe) and cheese. Creamy and rich flavor.

A luxurious dish of french fries coated in rich sea urchin butter. The oceanic aroma and buttery richness stimulate the appetite.

A Spanish-style dish of oysters and mushrooms simmered in garlic oil. The umami of the oysters dissolves into the oil, creating a rich flavor.

A dish of chicken tempura served with refreshing ponzu sauce. Enjoy the crispy batter and juicy chicken.

Juicy oysters made into tempura. Rich 'sea milk' overflows from the crispy batter.

A mushroom-filled dish featuring thick shiitake mushroom tempura topped with seasoned nameko mushrooms.

A gentle dish of fried tofu served with dashi broth, topped with mushrooms and grated daikon.

An appetizer combining duck prosciutto and butter. Its saltiness and richness pair well with wine and sake.

Lightly seared fresh duck liver. Melts in your mouth with a rich flavor.

Seared duck heart (hatsu) served sashimi-style. Enjoy its unique chewy texture.

A platter of seared liver and seared heart. Enjoy different textures and flavors at once.

A dish of duck meat dressed with wasabi soy sauce. The exquisite balance of the duck's fatty sweetness and the wasabi's spiciness.

Freshly sliced duck meat mixed with a special sauce and egg yolk. Rich and mellow flavor.

Minced duck meat formed into balls and grilled. Juicy and concentrated with duck flavor.

Duck meat simmered in a sweet and savory sauce. Tender and well-infused with flavor.

Fragrant grilled duck liver.

Grilled duck heart (hatsu). Its chewy texture is appealing.

A hearty dish of duck thigh, grilled generously. Characterized by its overflowing juices and fatty sweetness with every bite.

An exquisite dish of duck loin, roasted to a tender perfection.

A luxurious tempura of Kuroge Wagyu beef loin. The shiso leaf accent is key.

Fried kamaboko made with white fish paste. Enjoy the gentle sweetness and flavor of the fish.

A fried kamaboko (fish cake) made with squid ink kneaded into the paste, giving it a black color. Characterized by its rich umami.

A specialty of Ehime made by grinding small fish whole and deep-frying them. Enjoy the unique crunchy texture and rich fish flavor.

Carrot tempura. Sweetness increases when cooked, resulting in a fluffy texture.

Shiso leaf tempura. Characterized by its crisp texture and refreshing aroma.

Sweet potato tempura. Enjoy its dessert-like sweetness and fluffy texture.

Pumpkin tempura. Rich sweetness and soft texture.

Eggplant tempura. Pairs well with oil, offering a melt-in-your-mouth texture.

Maitake mushroom tempura. Its rich aroma and crisp texture are appealing.

Shishito pepper tempura. The slight bitterness offers an adult taste.

Lotus root tempura. Characterized by its crisp texture.

Japanese yam tempura. Enjoy the crispy texture and sticky consistency.

Chikuwa (fish cake) tempura. A classic ingredient.

Seasoned egg tempura. A runny, half-boiled yolk oozes out from the center.

Burdock root tempura. Earthy aroma and firm texture.

Red ginger tempura. The sourness and spiciness act as an accent, making it a great accompaniment to drinks.

Whiting tempura. Elegant and delicate flavor of white fish.

Squid tempura. Elastic texture and sweetness.

Salmon tempura. The fatty flesh is juicy.

Shrimp tempura. The king of tempura, offering a plump texture and sweetness.

Chicken tempura (Toriten). Tender and juicy.

Salmon and cream cheese tempura. The rich cheese and salmon are a perfect match.

An ethnic-style dish combining chicken tempura with cilantro.

Chicken tempura wrapped in shiso leaf. The aroma of shiso suppresses the greasiness.

Tempura of kamaboko (fish cake) with plum paste inside. A refreshing taste.

A Western-style tempura dish where camembert cheese is wrapped in cured ham and deep-fried. The cheese melts out from the inside.

Lotus root and cheese tempura. The contrast between the crispy texture and the melty cheese is excellent.

A creative tempura dish with negitoro (minced tuna) on a shiso leaf. Delicious when served semi-raw.

Kakiage (mixed tempura) with seasonal ingredients. Enjoy seasonal vegetables and seafood.

Tofu topped with spicy homemade green chili soy sauce.

A refreshing appetizer of coarsely grated daikon radish (oni-oroshi) and shirasu (whitebait).

A classic salad of tuna and macaroni mixed with mayonnaise.

Raw bell peppers seasoned with a special sauce, making it a dish you can eat endlessly.

A combination of Akita's specialty smoked pickled daikon (iburi-gakko) and cream cheese. The smoky aroma and cheese pair well.

A rich appetizer combining cream cheese and chanja (spicy fermented cod innards).

Creamy potato salad. You can also change the flavor with toppings.

Assortment of seasonal pickled vegetables.

A delicacy of shark cartilage mixed with plum paste. Characterized by its crunchy texture and sourness.

Salted squid innards. Perfect with sake.

Soybeans coated in brown sugar. The sweet and salty taste is addictive.

A refreshing dish of cucumber served with plum paste.

Dried stingray fin, lightly grilled. It has a sweetness and its umami develops with chewing.

Giblets stew simmered slowly in rich Hatcho miso.

A juicy rolled omelet with plenty of dashi broth. A gentle flavor.

A dish of deep-fried eggplant soaked in dashi broth, sprinkled with fragrant sakura shrimp.

A Western-style appetizer combining cured ham and sliced avocado.

An onigiri (rice ball) filled with shrimp tempura. One of Nagoya's specialties.

An unusual onigiri filled with spicy chorizo tempura.

An onigiri mixed with shirasu (whitebait) and crispy ume (plum). Enjoy the texture and sourness.

Rice topped with tempura like kakiage, served with dashi broth or tea.

A style of eating udon where freshly boiled noodles are served in their cooking water, and dipped into broth.

A warming dish of udon noodles in a thickened broth with beaten egg.

French toast tempura, a dessert. Crispy on the outside, fluffy on the inside.

Simple vanilla ice cream.

Japan's representative dry lager beer. Crisp finish.

Japan's oldest brand beer. A full-bodied flavor unique to heat-treated beer.

Non-alcoholic beer-flavored beverage.

A bottle of clear and pure-tasting, clear distilled shochu. Enjoy it mixed with your favorite beverage.

Authentic shochu made from various ingredients like barley, sweet potato, and buckwheat.

A bottle of mild-tasting, clear distilled shochu.

A Tokyo downtown style drink where shochu is mixed with a beer-flavored carbonated beverage. White is refreshing, black is rich.

The shop's original lemon sour. The fresh lemon's sourness is refreshing.

A pink sour made with shiso extract and apple juice. A sweet and sour, nostalgic taste.

A ramune-flavored sour. Characterized by its refreshing sweetness.

A sour with the sweet and sour flavor of acerola.

A sour where you crush umeboshi (pickled plum) while drinking. The saltiness and sourness pair well with meals.

A spicy sour, likely mixed with ginger ale (speculation).

Shochu highball mixed with fragrant tea (like genmaicha or houjicha).

Shochu mixed with tomato juice. Refreshing and healthy.

Shochu mixed with jasmine tea. Its floral aroma makes it easy to drink.

A Calpis sour, made with the Japanese lactic acid drink Calpis. Sweet and mellow taste.

Shochu mixed with oolong tea. A classic drink that cuts through the richness of meals.

A sour with a strong citric acid tang. A sourness that soothes fatigue.

An original health-conscious drink.

A highball made with the Japanese whiskey 'Black Nikka'.

Suntory Kakubin mixed with soda. Characterized by a dry finish.

A cocktail made by mixing whiskey with ginger ale or cola.

Glass of House Wine.

Decanter-sized wine, perfect for sharing.

Full bottle of wine.

Sparkling wine. Perfect for celebrations and toasts.

A sweet cocktail made by steeping fruit in red wine.

A carbonated drink with a ginger flavor.

A traditional Japanese carbonated drink. Characterized by its unique bottle and marble.

Chilled Oolong Tea.

A Japanese lactic acid drink. Sweet and sour taste.

100% Tomato Juice.

Fragrant tea.

Tea with the aroma of jasmine flowers.

Carbonated beverage.