Seafood Izakaya Uo no Tana WONTANA Kyodo

A platter of fresh seasonal seafood. By eating it raw with soy sauce and wasabi, you can directly experience the umami and texture of the fish. It pairs exceptionally well with sake and shochu.

Gyoza dumplings filled with pork and vegetables, grilled to a fragrant crisp. The special miso sauce and perilla leaf provide a refreshing yet rich accent. Perfect with beer.

Chicken cartilage seasoned with plum paste. Its crunchy texture and the plum's acidity stimulate the appetite. Recommended as a starter.

A lightly pickled, refreshing dish of Zha Cai (Sichuan preserved mustard stem). Characterized by its crisp texture and moderate saltiness. Perfect as a palate cleanser.

A creamy salad with a potato texture. It has a mayonnaise-based flavor and the sweetness of vegetables. While home-style, it offers a professional seasoning.

A seafood salad made with fresh seafood. Dressed with our special dressing, it's a refreshing way to enjoy vegetables and fish. A colorful and healthy dish.

Eggplant stir-fried with ginger and soy sauce until fragrant. The ginger flavor soaks into the tender eggplant, stimulating your appetite. Pairs well as a snack or a side dish for rice.

A Japanese dish of seasonal fish and large shrimp coated in batter and deep-fried. Enjoy the crispy batter, plump shrimp, and fluffy fish. Served with tentsuyu (tempura dipping sauce) or salt.

A Western-style dish where a rich white sauce with crab meat is coated in batter and deep-fried. Crispy on the outside, creamy and melty on the inside. The flavor of crab fills your mouth.

A steak made from grilled beef harami (diaphragm muscle). It's characterized by a rich umami similar to lean meat and a moderate sweetness from the fat. Enjoy its tender and juicy texture.

Chicken pieces marinated in soy sauce and ginger, then deep-fried. Crispy on the outside and juicy on the inside. Japanese-style seasoning that pairs well with both rice and drinks.

Fresh horse meat, thinly sliced and mixed with a sauce and egg yolk. Horse meat is not gamey, has a natural sweetness, and is light. Mixing with egg yolk creates a rich flavor.

Satsuma Jidori (local chicken from Kagoshima) lightly seared on the outside, leaving the inside rare. Characterized by its firm texture and rich umami unique to local chicken. Served refreshingly with ponzu sauce and condiments.

Dried stingray fin lightly grilled. Characterized by its sweet and salty flavor and umami that intensifies with chewing. Commonly eaten with mayonnaise or shichimi togarashi (seven-spice blend).

A kneaded paste of fish surimi mixed with onion, then fried. Enjoy the sweetness of the onion and the springy texture of the surimi. Recommended to eat with ginger soy sauce.

Spicy mentaiko (pollock roe) lightly seared and served with grated daikon radish. Searing enhances its aroma, and the inside remains rare. The grated daikon radish makes it refreshing.

A dish of dried whole squid, including its innards, grilled to perfection. The rich umami of the innards and the squid are concentrated. A perfect accompaniment to sake.

A fluffy tamagoyaki (rolled omelet) inspired by a specialty dish from Akashi City, Hyogo Prefecture. Similar to takoyaki but with a higher egg ratio, making it very soft. Served dipped in a mild dashi broth.

A dish of fatty Atka mackerel slowly grilled over charcoal. The flesh is fluffy, and even the skin is deliciously crispy. The richness of the fat is enhanced when eaten with grated daikon radish.

Momo meat from the premium "Seiryu" chicken, simply seasoned with salt and grilled over charcoal. Enjoy the aroma of charcoal and the natural umami of the chicken. It has a juicy and firm texture.

A dish of fatty mackerel (torosaba) grilled to perfection. Characterized by its juicy and rich flavor. The crispy skin and tender flesh pair well with both rice and drinks.

A spicy yakisoba with the umami of crab and scallops. A fusion of seafood flavor and spice, with an adult taste that's also suitable as a late-night meal.

A donburi bowl topped with a soft-boiled egg tempura and shirasu (whitebait). The melty egg yolk and salty shirasu mix with a sweet and savory sauce. A voluminous and satisfying dish.

Onigiri (rice ball) filled with salted suji-ko (salmon roe). The rich saltiness and umami of the suji-ko pair perfectly with warm rice. A simple yet luxurious flavor.

Fried rice with plump shrimp, shirasu (whitebait), and crisp lettuce. A refreshing salt-based flavor with a delightful textural contrast. Popular as a finishing dish.

Miso soup generously made with fresh seaweed. It has a rich aroma of the sea and a comforting taste. Perfect as a finishing touch to your meal.

A dish of lightly grilled eel and thinly sliced cucumber seasoned with vinegar. The vinegar cuts through the richness of the eel, and the cucumber adds a refreshing crunch. A perfect summer dish.

Unagi (plain grilled) served with condiments and ponzu sauce, without any tare sauce. Enjoy the original flavor of eel in a refreshing way. Wasabi and green onions enhance the umami.

Eel bones deep-fried until crispy. They are fragrant and can be eaten like snacks. Rich in calcium and pair well with beer.

Plain grilled eel without tare sauce. Eating it with wasabi soy sauce or salt allows you to fully enjoy the natural sweetness and aroma of the eel's fat. Recommended for pairing with sake.

Eel grilled to a fragrant finish with a soy sauce-based tare. Unlike the sweet kabayaki sauce, this features a crisp soy sauce flavor. The aroma of charcoal and charred soy sauce whets the appetite.

A luxurious set that allows you to enjoy eel with three different seasonings: shiro-yaki (plain grilled), shoyu-yaki (soy sauce grilled), and tare-yaki (kabayaki sauce grilled). You can compare the flavor differences of each cooking method. A must-try dish for eel lovers.

A traditional Japanese dish of eel, coated in a sweet and savory tare sauce, grilled over charcoal, and served over rice in an jubako (lacquer box). The fluffy eel and the rice soaked in sauce are exquisite. Served with Kimo-su (a clear soup made with eel liver).

An over rice dish topped with both plain grilled (shiro-yaki) and kabayaki (tare-yaki) eel. You can enjoy both the refreshing shiro-yaki and the rich kabayaki at once. A luxurious taste comparison.

A small unagi donburi with eel served over a light portion of rice. Recommended as a finishing dish after drinking or for those with a small appetite. You can easily enjoy the deliciousness of eel.

A draft beer with a pure, 100% malt flavor. It has a mild bitterness, a refreshing aroma, and a smooth finish. A beer that pairs well with any dish.

A classic Japanese lager beer. It has a good balance of maltiness and a refreshing aftertaste, making it a beer you can drink without getting tired of. Being a bottled beer, you can pour it into a glass and enjoy it slowly.

A refreshing non-alcoholic beer with a crisp taste. It offers a beer-like flavor and mouthfeel. Recommended when you want to reduce alcohol intake.

Sake made by mixing shochu with fragrant Shizuoka tea. The bitterness and umami of the tea pair well with shochu, making it a refreshing drink. It pairs well with meals.

A classic drink made by mixing shochu with oolong tea. It features the fragrant aroma of oolong tea and a clean finish. It's also perfect for cleansing your palate after oily dishes.

A drink made by mixing shochu with fragrant jasmine tea. It's refreshing and easy to drink, especially popular with women. Enjoy its relaxing aroma.

This might be a sour named after the area where the restaurant is located. Please ask our staff for details.

A refreshing drink made by mixing shochu with soda water and lemon juice. The acidity of the lemon is prominent, making it an excellent pairing with fried foods.

A sour made with "Calpis", a sweet and sour lactic acid drink. Enjoy its mellow sweetness and carbonated fizz. It's an easy-to-drink beverage.

A cocktail made by mixing whiskey with cola. The sweetness of cola and carbonation make whiskey easier to drink. Recommended for those who like sweet drinks.

A cocktail made by mixing whiskey with ginger ale. The ginger flavor and carbonation provide a refreshing sensation. Characterized by its clean sweetness.

A sour made with "Clamato", a tomato juice containing clam extract. It has a rich flavor with the acidity of tomato and the umami of seafood. It is salty and pairs well with meals.

Carefully selected local sake from various regions. Served in 1-go (approx. 180ml) portions. Enjoy the differences in aroma and taste of each brand.

Hot sake (atsukan) served warm. Warming it enhances the rice's umami and richness of aroma. Recommended during cold seasons or with warm dishes.

We offer various types of shochu, including sweet potato, barley, and awamori. Enjoy them as you like: on the rocks, with water, or with hot water. Savor the aromas and flavors derived from each ingredient.

A variety of alcoholic beverages including whiskey and fruit liquors. Features premium Japanese whiskies and fruity liqueurs.

Sparkling wine made using the same method as Champagne. Characterized by fine bubbles and a華やかな (hanayaka - gorgeous/brilliant) fruity flavor. Pairs well with seafood dishes and tempura.

A high-quality, long-aged premium sparkling wine. Made with 100% Pinot Noir, it offers creamy bubbles and a deep flavor. It pairs well with charcoal-grilled dishes and chicken dishes.

A white wine with fresh acidity and rich fruitiness. A blend of Chardonnay and Viognier. Its flavor pairs well with Japanese cuisine, especially tempura and sashimi.

A white wine with a gorgeous aroma like Muscat and a fresh, crisp, dry taste. Pairs well with salads and tartar sauce.

A rich white wine with aromas of tropical fruits and vanilla. It has a full-bodied character from barrel aging, making it satisfying to drink. It stands up well to strongly flavored dishes.

A premium white wine with a rich aroma reminiscent of nuts and honey. A blend of multiple grape varieties creates a complex and full-bodied flavor. It also pairs well with miso-flavored dishes such as saikyo-yaki.

A red wine characterized by its ripe fruit aromas and smooth mouthfeel. Not too astringent, it's very easy to drink. It pairs exceptionally well with sweet and savory dishes, especially unagi kabayaki.

An elegant red wine with a complex interplay of ripe fruit and spice aromas. Barrel aging adds notes of vanilla and cocoa, creating a long finish. It enhances the flavors of rich Japanese cuisine.

A limited edition red wine characterized by its fresh red fruit aromas and elegant mouthfeel. Aged in French oak barrels, it has a refined taste. Pairs well with meat dishes like steak and kabayaki, and richly flavored fish dishes.

A rare, long-aged premium red wine. It has a rich fruitiness and firm tannins, resulting in a very powerful flavor. Recommended for special occasions or a luxurious pairing with unagi kabayaki.