Sangenchaya Sancha | Izakaya specializing in Ate Maki Sushi and Seafood

An experiential cocktail where you whisk matcha or tea yourself and mix it with shochu. Features the fragrant flavor of Japanese tea.

Perfect Suntory Beer, zero sugar. Its crisp taste pairs well with meals.

A 633ml large bottle of beer. Choose between Sapporo Kuro Label or Sapporo Lager (Akaboshi).

A non-alcoholic beer-like beverage with 0.00% alcohol content.

A refreshing cocktail made with shochu, soda water, and fresh lemon juice.

A fruity cocktail made with shochu, soda water, and grapefruit juice.

A sour with a characteristic sourness and saltiness, made by crushing pickled plums.

A shochu highball with soda. Low calorie and low sugar, you can adjust the strength yourself.

Shochu (naka) or mixer (soto) for adding to Hoppy.

A Japanese distilled spirit. Different flavors can be enjoyed depending on the ingredients (sweet potato, barley, rice).

Craft gin using Kyoto botanicals. Characterized by the aroma of tea.

A Japanese-style vodka infused with kelp for umami. It has a deep, dashi-like flavor.

Whiskey infused with the umami of kelp. A unique drink where the aroma of the sea matches the richness of whiskey.

Carbonated soft drink.

Orange juice beverage.

A grapefruit juice beverage. Sweet, sour, and refreshing.

A local sake from Chiba Prefecture. Enjoy the flavor of fresh raw sake and the umami of Tokubetsu Junmai. Served in 5 shakus (approx. 90ml).

A local sake from Kanagawa Prefecture. Characterized by a clean taste and the umami of rice. Served in 5 shakus (approx. 90ml).

A local sake from Shimane Prefecture. Extremely dry and crisp, offering the rich taste of Nama Genshu (raw undiluted sake). Served in 5 shakus (approx. 90ml).

A local sake from Kochi Prefecture. Features a fruity ginjo aroma and a clean finish. Served in 5 shakus (approx. 90ml).

A local sake from Fukushima Prefecture. Made with natural rice, it offers a powerful umami and sweetness of the rice itself. Served in 5 shakus (approx. 90ml).

A local sake from Shimane Prefecture. Characterized by the acidity and deep flavor from traditional Kimoto brewing. Served in 5 shakus (approx. 90ml).

A local sake from Ishikawa Prefecture. A dry, crisp Junmai sake brewed in the cold season. Served in 5 shakus (approx. 90ml).

A local sake from Kyoto Prefecture. Made with ancient rice (red rice), it has a rosé wine-like red color and a sweet and sour taste. Served in 5 shakus (approx. 90ml).

A sushi roll generously filled with crisp sprout green onions. Refreshing and perfect between drinks.

A rich, thin roll combining fermented squid guts (shiokara) and cream cheese. Pairs exceptionally well with sake.

A luxurious dish featuring lightly seared Iki beef tataki rolled and served with a rich egg yolk sauce.

A roll sushi with a refined taste using yuba (tofu skin). Enjoy its gentle texture.

A snack sushi combining fatty tuna (toro) and pickled daikon radish, infused with a smoky aroma.

A flavorful thin roll with simmered sweet and savory shellfish and herbs.

A roll sushi with a sweet, savory, and mellow flavor, combining teriyaki sauce and egg.

A healthy roll sushi combining sticky ingredients like okra and natto.

A roll sushi generously filled with wasabi, offering a tear-jerkingly spicy and stimulating experience.

A luxurious roll sushi combining lightly seared salmon and salmon roe, similar to an Oyako-don (parent-and-child rice bowl).

A roll sushi with a punchy flavor, combining rich meat miso and spicy kimchi.

A roll sushi finished with a refreshing yuzu kosho dressing, featuring chewy chicken neck meat (seseri) and shishito peppers.

A daily changing roll sushi made with the recommended ingredients of the day.

A roll sushi made with seasonal fish marinated in a soy sauce-based tare. The absorbed flavor pairs well with drinks.

Assortment of seasonal fresh fish. Contents vary daily.

A traditional Japanese pickle made by fermenting vegetables in rice bran. The sourness and saltiness pair well with drinks.

A black macaroni salad mixed with squid ink. It has a rich flavor and a unique appearance.

Sashimi with lightly seared mackerel, cured in vinegar, with added fragrance.

Boiled offal (motsu) lightly dressed with ponzu sauce for a refreshing appetizer.

A stew made with Iki beef from Nagasaki Prefecture and tofu. The beef is finished to be tender and rare.

Juicy fried chicken made with chicken from Kagoshima Prefecture.

A warm dish made by steaming an egg mixture infused with dashi, topped with a thick gravy.

Seasonal fish simmered in a sweet and savory soy sauce-based sauce. Contents vary daily.

A noodle dish served in a rich chicken paitan soup. As the name "Jigokudaki" (hell boil) suggests, it is served piping hot.

A daily changing soup, perfect as a final dish.

A local sake from Fukuoka Prefecture. Made with Yamada Nishiki, it has a good balance of rice umami and acidity, making it a great food-pairing sake. Served in 5 shakus (approx. 90ml).

A local sake from Oita Prefecture. Characterized by the rich umami and gentle sweetness unique to Omachi rice. Served in 5 shakus (approx. 90ml).

A local sake from Kyoto Prefecture. A Junmai sake with a refreshing taste, perfect for summer. Served in 5 shakus (approx. 90ml).

A local sake from Nagasaki Prefecture. Brewed by a brewery near the sea, it harmonizes minerality with the umami of rice. Served in 5 shakus (approx. 90ml).

A local sake from Tochigi Prefecture. Characterized by a gorgeous aroma and a fresh, juicy taste unique to unfiltered raw sake. Served in 5 shakus (approx. 90ml).

A local sake from Saga Prefecture. Made using the "vertical drop" method without pressing, it offers a clear umami free of impurities. Served in 5 shakus (approx. 90ml).