Takenouchi

Chilled draft beer. Refreshing throat feel and bitterness. Perfect for a toast.

Chilled bottled beer. Can be poured into a glass to share. Classic taste.

A drink made by mixing shochu with Hoppy. Beer-like taste and low calorie. Available in white and black flavors.

Refill shochu for Hopping set. Served as a glass only.

Hopping mixer bottle only. Order when you have shochu remaining.

Whiskey mixed with soda water. Refreshing taste with carbonation.

Whiskey mixed with cola. Sweet and easy to drink.

Whiskey mixed with ginger ale. Has a ginger flavor and sweetness.

Highball made with premium bourbon. Fragrant and mellow.

Cup sake. Simple sake served at room temperature or chilled.

Liqueur made by steeping plum fruits. Sweet, sour, and fragrant.

Apricot liqueur. Fruity and sweet taste.

Sour made with freshly squeezed orange. Enjoy the fresh fruit juice.

Sour made with fresh lime. Strong acidity and refreshing.

Pink sour with plum and shiso flavor. A taste loved in Tokyo's downtown.

Green apple flavored sour. Sweet and refreshing aroma.

A sour with strong acidity. Recommended for fatigue recovery.

A sour with a combination of saltiness and the sweet and sour flavor of mandarin oranges.

A sweet and sour plum-flavored sour.

A sour with a salty plum flavor. Punchy acidity.

A sweet pineapple-flavored sour.

Plain shochu with soda water. Not sweet and pairs well with meals.

Sour made with freshly squeezed lemon. Classic refreshing taste.

Sour made with freshly squeezed grapefruit. Good balance of sweetness and bitterness.

Shochu mixed with tomato juice. Healthy and refreshing taste.

Shochu mixed with barley tea. Fragrant and easy to drink.

Shochu mixed with black tea. Refreshing and pairs well with meals.

Shochu mixed with jasmine tea. Fragrant and refreshing.

Shochu mixed with oolong tea. Bitter and savory, calming taste.

Shochu mixed with oolong tea. Pairs well with greasy dishes.

Hot water mixed with shochu. Warms the body.

Shochu with water. Simple and easy to drink.

Shiso-flavored shochu. Refreshing and easy to drink.

Grated daikon radish topped with shirasu. Served with soy sauce.

Grated daikon radish. Perfect as a palate cleanser.

Boiled chives with soy sauce. Often topped with egg yolk.

Eat raw eschalots with miso. The pungent spiciness pairs well with alcohol.

Salad made with fresh tomatoes.

Mixed salad with various vegetables.

Chilled sliced tomatoes. Served with mayonnaise or salt.

Nukazuke (rice bran pickles) with various vegetables. Unique sourness and umami of fermented food.

Chikuwa (fish cake tube) filled with cucumber. Simple snack.

Set of grated daikon radish with miso (moromi miso).

Spicy napa cabbage pickles.

Chilled tofu with toppings and soy sauce.

Sliced kamaboko (fish cake). Served with wasabi soy sauce.

Salted squid guts. Rich flavor that pairs well with sake.

Chinese pickles. Crunchy texture.

Fried potato dish. Crispy and fluffy.

Fried minced meat (menchi katsu). Juicy and satisfying.

Fried horse mackerel. Flaky flesh.

Thick fried ham. Nostalgic taste.

Whole deep-fried garlic. Fluffy and sweet.

French fries. A classic snack.

Deep-fried whole eggplant. Melts in your mouth.

Stir-fried bean sprouts and egg. Crispy texture.

Stir-fried cabbage and egg. Sweet.

Stir-fried green vegetables. Often flavored with garlic.

Omelet or stir-fry with chives.

Simple fried egg.

Fried squid legs. Chewy and rich in flavor.

Fried octopus. Plump and chewy texture.

Lotus root sandwich with minced meat. Good crunchy texture.

Fried burdock root. Enjoy the earthy flavor and crunchy texture.

Fried pork. Thin cutlet or snack size due to price.

Cheese wrapped in spring roll skin and deep-fried.

Deep-fried small river shrimp. Can be eaten with shells.

Stir-fried pork offal. Flavorful and energizing.

Stir-fried eggplant. Delicious eggplant that has absorbed oil.

Sauce yakisoba. Can be a meal or a snack.

Steamed potato with butter.

Eringi mushroom butter saute.

Enoki mushroom butter saute.

Shimeji mushroom butter saute.

Boiled pig's feet. Rich in collagen.

Raw beef tripe (senmai). Crunchy texture.

Fried fish paste. Served with ginger soy sauce.

Grilled thick fried tofu. Fragrant.

Grilled fried tofu. Crispy texture.

Chicken thigh meat. Juicy and tender.

Skewers of chicken and green onion.

Chicken skin. Fatty and fragrant.

Chicken mince ball. Fluffy.

Chicken gizzard. Unique crunchy texture.

Meat around the tailbone of a chicken. Fatty and juicy.

Chicken neck meat. Springy and rich in flavor.

Chicken meatball with cartilage. The crunchy texture is a highlight.

Chicken breast cartilage. Some meat attached, good texture.

Pork temple meat. Good balance of fat and lean meat.

Pork diaphragm. Tender and juicy.

Pork large intestine. Chewy texture.

Pork liver. Rich flavor.

Pork heart. Crispy and tender texture.

Pork cartilage. Enjoy the firm, crunchy texture.

Vessel near the heart. Fatty and a rare cut.

Pork belly. Fatty and sweet.

Pork tongue. Chewy texture.

Grilled shishito peppers. Some can be spicy.

Grilled shiitake mushrooms. Fragrant.

Grilled long green onion. Sweetness develops.