Sumibi Izakaya Komazawa Daigaku no Himono-ya (Charcoal Grill Izakaya Komazawa University's Dried Fish Shop)

A classic Japanese set meal featuring simply salt-grilled, fatty mackerel. The skin is crispy, the flesh is fluffy and juicy, and the saltiness enhances the fish's umami. It pairs perfectly with white rice.

Mackerel is marinated in a sweet and savory sauce of mirin and soy sauce, then dried. The sweet and salty seasoning becomes fragrant when grilled, making it a great accompaniment to rice. It has a richer flavor than salt-grilled mackerel.

A classic Japanese breakfast or lunch dish made from split and dried horse mackerel. Its umami is concentrated, and it is characterized by its moderate saltiness. Eat by flaking the flesh, being careful of the bones.

This is a dried, fatty mackerel caught in the northern seas. It is characterized by its thick flesh, flaky texture, and rich umami. Half a fish is a generous portion.

Dried red fish marinated in a soy sauce-based sauce. It is characterized by its plump, firm white flesh and refreshing taste. It is recommended to eat with ponzu sauce.

This dish features the fatty part of the salmon's belly (harasu) grilled to perfection. It is extremely juicy and has a melt-in-your-mouth texture. Topped with negi-shio sauce, the balance of the fat's sweetness and saltiness is exquisite.

A dish originating from Miyazaki Prefecture, featuring fried chicken coated in a sweet and sour sauce and topped with tartar sauce. The crispy coating, juicy chicken, and rich sauce create a harmonious blend. A hearty dish.

A popular Japanese dish of chicken marinated in soy sauce and ginger, then deep-fried until crispy. The outside is crispy, and the inside is so juicy that the meat juices overflow. It's also popular to eat with a squeeze of lemon for a refreshing taste.

A combination set for those who want to eat both fish and meat. You can enjoy a small salt-grilled mackerel, two pieces of fried chicken, and an onsen tamago all at once. Recommended for those who want to enjoy rice with various side dishes.

This is a dried, high-quality alfonsino. It is characterized by its refined sweetness, fatty flesh, and fluffy white meat. The skin is also delicious, offering a luxurious taste.

White fish marinated in sake lees and then grilled. The rich aroma and sweetness of the sake lees permeate the fish, creating a flavorful dish. The flesh is firm and makes an excellent side dish for rice.

A fresh assortment of tuna and octopus sashimi. A representative Japanese dish where you can enjoy the natural flavors of raw seafood. Please enjoy with soy sauce and wasabi.

Fermented soybeans with a unique sticky texture and aroma. It is highly nutritious and an essential part of a Japanese breakfast. Mix with soy sauce and mustard, and eat over rice.

Enoki mushrooms simmered in a sweet and savory soy sauce and mirin sauce. It has a thick consistency and pairs well with rice. Enjoy the texture and rich flavor of the mushrooms.

Fresh raw chicken egg. It is commonly eaten by cracking it over hot rice and drizzling with soy sauce, resulting in a mild and rich flavor.

This is the roe of a pollock, seasoned with chili peppers and other spices. It has a popping texture and a spicy kick. It's popular as a side dish for rice or as a snack with drinks.

Chilled tofu topped with green onions, ginger, bonito flakes, and other condiments. It's simple yet allows you to enjoy the flavor of the soybeans. Drizzle with soy sauce for a refreshing taste.

A fermented food made by pickling vegetables like napa cabbage with chili peppers and garlic. It has a good balance of spiciness, sourness, and umami. It can be enjoyed as a side dish with rice or as a snack.

One of Japan's representative draft beers. It is characterized by its malty richness, refreshing throat feel, and creamy head. Served chilled.

This is a bottled Sapporo Lager beer. It is characterized by its rich flavor, unique to heat-treated beer. It is familiar with its old-fashioned label.

A non-alcoholic beer-like beverage. It allows those who are driving or cannot drink alcohol to enjoy the atmosphere of beer.

A drink made by mixing Suntory's Kakubin whisky with soda water. Its clean taste and carbonation pair well with fried foods.

A highball made by mixing whisky with ginger ale. The spicy ginger flavor and sweetness make it easy to drink.

A representative Japanese single malt whisky. It is characterized by its gorgeous aroma and sweet, smooth taste. Enjoy it on the rocks, with water, or as a highball.

A drink made by mixing shochu with soda water and fresh lemon juice. Enjoy the fresh acidity and aroma for a refreshing drink.

A sour made with fresh grapefruit. It is full of fruit pulp, and its citrusy sweetness and bitterness make for a refreshing drink.

Shochu mixed with various mixers. You can choose from sweet fruit-flavored sours to refreshing ones mixed with tea, according to your preference.

A drinking method originating from the old downtown area of Tokyo, where shochu is mixed with Hoppy, a beer-like beverage. You can adjust the strength yourself. 'Naka' refers to the shochu, and 'Soto' refers to the mixer.

A single malt whisky produced at a distillery in the forest. It is characterized by its refreshing aroma, reminiscent of new greenery, and its light taste. It is particularly popular as a highball.

A famous sake from Yamaguchi Prefecture. This Junmai Daiginjo is characterized by its華やかな (gorgeous) aroma, honey-like sweetness, and clean aftertaste. It is also popular worldwide.

A sake from Yamagata Prefecture, characterized by its fruity ginjo aroma. It is refreshing and easy to drink, making it an excellent food pairing sake.

A sake from Miyagi Prefecture. It has a good balance of rice umami and acidity, with a calm flavor. It pairs well with fish dishes.

A crisp, dry sake. It has little sweetness and a clean finish, so it doesn't interfere with the taste of food. It can be enjoyed chilled or warm.