Suikoro

A type of horse mackerel, known as a high-quality fish. Sashimi characterized by moderate fat and solid umami.

Sashimi of Hiramasa, one of the three great fish of the Buri family. The flesh is firm, and you can enjoy its light fat and elegant flavor.

Fresh mackerel lightly cured in vinegar. The acidity of the vinegar enhances the umami of the mackerel's fat, making it a perfect accompaniment to sake.

Squid grilled with its innards (wata). Characterized by the rich flavor and saltiness of the innards, it pairs exceptionally well with sake.

Grilled dried Atka mackerel. The flesh is plump, fatty, and juicy.

Grilled head part of sea bream. The collar and cheek meat are fatty, and you can enjoy the umami around the bones.

Salmon marinated in sweet Saikyo miso and then grilled. The flavor of the miso and the fat of the salmon pair well.

Beef tendon simmered for a long time in a soy sauce or miso-based broth until tender. Melts in your mouth with a rich flavor.

Bamboo shoots gently simmered in dashi broth. Enjoy the unique crispy texture of bamboo shoots and the aroma of spring.

Simmered Kinki (Redbanded Rockfish), a high-quality fish. It is very fatty, with a melt-in-your-mouth texture and rich umami.

Simmered cut collar of Silver Muto (Mero). It is very fatty, and the rich umami and sweet-savory sauce blend well.

A Japanese omelet, grilled after being soaked in dashi broth. A home-style taste with a gentle sweetness and the flavor of dashi.

Chicken and green onions alternately skewered and grilled. A classic yakitori where you can enjoy the chicken's umami and the sweetness of the green onions together.

The thigh meat of a chicken. It has a moderate amount of fat, and has a juicy and rich flavor.

Ground chicken meat formed into balls. It has a fluffy texture and pairs well with sauce.

A part of the chicken's gizzard. Characterized by its unique chewy and firm texture, usually grilled with salt.

Chicken liver. Rich and creamy taste. Rich in iron.

The wing part of a chicken. The skin is crispy, the inside is juicy, and it is rich in collagen. Often served with bones.

Pufferfish meat seasoned and deep-fried. It has a chewy texture similar to chicken and a light, elegant umami.

Japanese fried chicken made by seasoning and frying chicken. Crispy on the outside and juicy on the inside, a classic dish.

A dish made by sandwiching meat filling or other ingredients between slices of lotus root and frying it. Enjoy the crispy texture of the lotus root and the umami of the filling.

A salad made by mixing boiled and mashed potatoes with vegetables and mayonnaise. A standard izakaya menu item.

Soba noodles in warm dashi broth with chicken and green onions. The chicken's umami dissolves into the broth.

A type of ramen where noodles and rich soup are served separately. Eat by dipping the noodles into the soup.

Onigiri (rice ball) brushed with soy sauce or miso and grilled until fragrant. The outside is crispy, and the savory aroma stimulates the appetite.

Sake carefully selected from all over Japan. Enjoy a variety of flavors that bring out the characteristics of rice and water from each region.

Chilled beer poured from a tap. Characterized by a refreshing throat feel and creamy foam.

Barley shochu and sweet potato shochu. Barley is fragrant and crisp, while sweet potato has a sweet and rich aroma. These are Japanese distilled spirits.