Saketora

A dried mackerel with plenty of fat. Characterized by its concentrated fish flavor and juicy fat. Enjoyed with grated daikon radish and soy sauce, as a side dish for rice or a snack with drinks.

Dried knifefish, a high-quality fish. Enjoy its elegant sweetness and fluffy texture. The aroma of freshly grilled fish whets the appetite.

Mackerel dried after being soaked in saltwater. It has a salty taste that brings out the natural flavor of the fish. Pairs excellently with sake.

Mackerel dried after being marinated in a mirin sauce. Characterized by its sweet and savory flavor and fragrant sesame. It develops a glossy sheen when grilled, whetting the appetite.

A dried horse mackerel, a breakfast staple, but here we use specially selected ingredients. It's thick and the flavor intensifies with each chew. You can enjoy it from head to tail.

A potato salad with Akita's specialty smoked takuan "Iburigakko" and bacon. The smoky aroma and crunchy texture are accents.

An appetizer made by mixing thinly sliced chashu pork with green onions. The savory flavor of the meat and the spiciness of the green onions blend together, making it a great accompaniment to beer.

A dish where raw green peppers are topped with a miso-based filling containing chicken. The combination of the crisp green peppers and the rich meat miso is exquisite.

Cucumber, tenderized by pounding, mixed with ume-sui (shark cartilage with plum sauce). The crunchy texture and refreshing acidity.

A simple salad made with fresh tomatoes. Refreshing and perfect as a palate cleanser for greasy dishes.

A salad centered around leafy greens, topped with a fragrant homemade black sesame dressing. The richness of the sesame enhances the flavor of the vegetables.

A nostalgic dish where red wieners are cut like octopus tentacles and stir-fried. A standard in bento boxes, but also popular as a snack.

A dish made by slowly simmering beef tendon for a long time. Characterized by its melt-in-your-mouth tenderness and the flavor of the broth. Typically eaten with shichimi chili pepper.

A tempura made by coating dried squid (saki-ika) in batter and frying it. Aクセになる snack where the sweetness of the squid comes out the more you chew.

A dish made by mixing minced tuna (negitoro) with kimchi and finishing it in a yukke style. Served to be eaten wrapped in nori seaweed.

A combination of fatty tuna (toro) and chopped takuan pickles. When eaten wrapped in nori seaweed, you can enjoy the melt-in-your-mouth and crispy textures simultaneously.

A dish where natto, avocado, and other ingredients are mixed and rolled in nori seaweed. "Bakudan" means to mix various ingredients. It is highly nutritious and has a rich flavor.

A Caesar salad topped with Japanese pickles, takuan and shibazuke. The richness of the cheese dressing matches the acidity and saltiness of the pickles.

A dish where fresh fish is lightly seared and seasoned with fragrant garlic butter soy sauce. The fish's umami and the punchy sauce whet the appetite.

A dish of deep-fried tofu coated in potato starch, topped with a dashi broth sauce filled with vegetables. The tofu is crispy on the outside and melt-in-your-mouth on the inside, with a gentle flavor.

A Western-style sweet and sour pork dish where deep-fried pork belly and vegetables are coated in a balsamic vinegar sauce. Characterized by its fruity acidity and sweetness.

A Chinese-style dish stir-fried with plump shrimp, pork, and vegetables in oyster sauce. Rich and savory flavor.

Freshly fried potato fries served with tartar sauce mixed with sakura shrimp. A rich flavor with added shrimp aroma.

Bite-sized pieces of octopus coated in batter and deep-fried. Chewy and the octopus's flavor fills your mouth.

A dish where fried chicken and deep-fried eggplant are tossed with grated daikon radish and ponzu sauce. It's filling yet refreshing.

A dish where tenderly stewed pork belly is deep-fried. Enjoy the contrast between the crispy exterior and the melt-in-your-mouth interior.

Tempura made by sandwiching plum paste and shiso leaves between lean chicken tenderloin. An elegant dish with the acidity of plum and the aroma of shiso as accents.

An appetizer combining smoked daikon pickles "Iburigakko" and cream cheese. The compatibility between Japanese and Western fermented foods is excellent.

Spicy mentaiko lightly seared on the surface. Adds a smoky flavor and allows you to enjoy a rare texture inside. Pairs well with sake.

An assortment of several types of Japanese pickles. They are refreshing and perfect as a snack with drinks or as a palate cleanser.

Dried and grilled stingray fin. It has a sweet taste and is typically eaten with mayonnaise or ichimi chili pepper.

A quick dish made by tossing roughly chopped cucumber with a salt-based sauce. It has a strong sesame oil flavor and is so crispy you can eat it endlessly.

A snack that tastes like candy, made by frying broad beans and coating them with brown sugar. The rich sweetness of brown sugar pairs well with shochu.

Thinly sliced lotus root fried into chips and seasoned with mustard. Characterized by its crispy texture and pungent spiciness.

A Japanese soul food made by forming rice into a triangle. You can choose the filling. Perfect for the end of a meal.

A dish of rice balls brushed with soy sauce and grilled until fragrant, seasoned with shichimi chili pepper. The surface is crispy and fragrant.

A dish where ingredients are placed on rice and hot dashi broth is poured over it. It's easy to eat and popular as a finishing dish after drinking.

A doria dish with beef tendon stew and cheese on top of rice, baked in the oven. The combination of Japanese-style beef tendon and Western-style cheese is rich.

A donburi dish with shrimp tempura on top of rice, drizzled with a sweet and savory sauce. The crispy tempura and the sauce-soaked rice are exquisite.

Warm udon noodles with pork and kimchi. The spiciness of kimchi whets the appetite and warms you from the inside.

A luxurious fried rice topped with large pieces of braised pork belly. A popular, filling, and satisfying menu item.

A sour that adds the refreshing aroma of perilla (shiso) to the sweet and sour taste of lemonade. Characterized by the aroma of Japanese herbs.

A highball made with sake, soda, and citrus. A cocktail that retains the flavor of sake while being refreshing and easy to drink.

A luxurious sour made with freshly squeezed pineapple. A summer-limited drink that allows you to enjoy the natural sweetness and juiciness of the fruit.

A brand of sweet potato shochu with a fruity and gorgeous aroma, reminiscent of citrus. Recommended on the rocks or with soda.

A soda highball of bourbon whiskey "Jim Beam". Its mild taste and refreshing carbonation pair well with food.

A classic highball made with Suntory's Kakubin. Characterized by a dry finish.

A highball made with "Ichiro's Malt," a world-renowned Japanese whiskey. It has a gorgeous aroma and complex flavor.

A highball made with Suntory's grain whiskey "Chita." Characterized by a light and subtly sweet aroma.

A beer served by the Danish Royal Court. Clean and mild taste. Draft beer poured from a tap.

Various types of craft beer offered in small bottles. You can choose your favorite from the showcase.

A beer cocktail made by mixing beer with mango juice. It has a fruity sweetness and is recommended for those who dislike the bitterness of beer.

A cocktail made by mixing beer with tomato juice. Refreshing and easy to drink.

A cocktail made by mixing beer with ginger ale. The ginger flavor and carbonation are pleasantly stimulating.

A barley shochu characterized by its fragrant barley aroma. Enjoy it on the rocks, with water, or with soda.

A sweet potato shochu made from sweet potatoes. It has a unique sweet aroma and richness.

A shochu from Amami Oshima made from brown sugar. Characterized by a sweet aroma like rum and a mellow taste.

A classic drink made with shochu, sparkling water, and lemon juice. Refreshing with a good kick of acidity.

A sour that allows you to enjoy the sweetness and acidity of mandarin oranges. Fruity and easy to drink.

A sour with the flavor of "Ramune," a Japanese carbonated drink. Characterized by its nostalgic sweetness.

A sour made with tomato juice and liqueur. Refreshing taste.

A sour with whole pickled plums. Adjust the saltiness and acidity by crushing the plum while drinking.

A chuhai made with sushi's gari (pickled ginger). The sweet and sour taste and the spiciness of ginger are addictive.

Shochu mixed with black oolong tea. It has a richer flavor than regular oolong tea and is refreshing.

Shochu mixed with tea. Enjoy the fragrant flavor of tea leaves.

Shochu mixed with jasmine tea. Easy to drink with the gorgeous aroma of jasmine.

Shochu mixed with unsweetened oolong tea. It is refreshing and does not interfere with the taste of food.

A fruit liqueur made with yuzu and lemon juice. Enjoy the refreshing citrus aroma and acidity.

A drink containing mandarin orange pulp. Characterized by its thick texture, like eating a mandarin orange, and its rich sweetness.

A drink made with plenty of peach pulp. A dessert-like drink that allows you to enjoy its smooth texture and sweet peach aroma.

Wines from Chile. Red is a spicy Syrah, and white is a fruity Chardonnay.