Tanbo Yoyogi Main Store

Steamed Japanese white rice. Short-grain rice that is sticky and fluffy, serving as the staple food of the meal. Mild and slightly sweet in flavor.

A traditional Japanese soup made from dashi stock and fermented soybean paste. Savory and warming, often containing tofu, seaweed, or green onions.

Rice pressed into a triangular shape, wrapped in nori seaweed. It contains a savory filling inside. A classic Japanese comfort food.

Tamagoyaki, a Japanese rolled omelette. Layers of egg are cooked and rolled together. It has a fluffy texture and a slightly sweet and savory dashi flavor.

Boiled spinach dressed with a nutty, savory sesame sauce. A healthy and refreshing side dish.

Tsukemono, assorted Japanese pickles. Crisp and tangy, they serve as a palate cleanser to balance the meal.

Hiyayakko, fresh chilled soft tofu. Served with simple toppings like grated ginger and green onions. Add soy sauce to taste. Smooth and refreshing.

Dark, fibrous seaweed simmered in a sweet and savory soy-based sauce. Earthy flavor with a slight chewiness.

Nozawana is a Japanese leafy vegetable, pickled and then stir-fried. Salty, crunchy, and savory.

Mentaiko, marinated roe of pollack and cod. Salty and packed with umami. Usually eaten in small bites with rice.

Tororo, grated mountain yam. It has a sticky, slimy texture. Mix with a little soy sauce and pour over rice.

Seaweed simmered in soy sauce and sugar until intensely flavored. Sweet and salty, a perfect companion for plain white rice.

Salted and pickled plum. Very sour and salty. Eaten in small amounts with rice or used for its digestive properties.

Daikon oroshi, finely grated white radish. Refreshing and slightly spicy. Often used as a condiment or eaten to aid digestion.

Tiny dried fish (chirimen jako). Salty and calcium-rich. Chewy texture, often sprinkled over rice.

Fresh raw egg, safe to eat in Japan. Mix with soy sauce and pour over hot rice to make 'Tamago Kake Gohan'.

Sweet simmered kidney beans. Soft texture and dessert-like sweetness, often served as a side dish in traditional meals.

Thick kelp (konbu) simmered in savory-sweet soy sauce. Chewy and rich in umami.

Fermented soybeans known for their strong smell and sticky, stringy texture. A probiotic superfood, usually eaten with mustard and soy sauce over rice.

A savory miso paste mixed with aromatic shiso (perilla) leaves and grains. Salty and fragrant, used as a relish for cucumber or rice.

Salt-grilled salmon fillet. Crispy skin and flaky, savory flesh. A classic breakfast or lunch main dish in Japan.

Mackerel fillet simmered in a rich, sweet miso sauce. The fish is tender and flavorful, pairing perfectly with white rice.

Spicy marinated cod roe (mentaiko). Served raw/chilled, it has a granular texture and a spicy, salty, sea-like flavor.

Tender strips of grilled chicken breast. Lean and healthy, lightly seasoned to let the natural flavor shine.

Fresh raw tuna (nakaochi - scraped tuna). Soft, melt-in-the-mouth texture. Mix with soy sauce or sesame sauce.

Katsuo no Tataki. Skipjack tuna that is briefly seared on the outside while remaining raw inside. Served with aromatics like ginger and green onion.

A special Junmai sake from Hida Takayama. It is very dry yet full-bodied. Enjoyable both cold and hot.

A rich and full-bodied sake brewed with a traditional ratio of equal parts rice and water. It has a rounded sweetness and depth.

A Junmai sake with 80% polishing ratio, retaining the savory umami of the rice. Slightly fizzy and pairs excellently with food. Served in a 300ml bottle.

Traditional Chinese tea with a woody, roasted flavor. Refreshing and unsweetened.

A popular Japanese uncarbonated soft drink with a milky, yogurt-like flavor. Sweet and tangy.

Carbonated water. Crisp and refreshing.

A premium Japanese beer with a rich malt flavor and clean finish. 100% malt.

Non-alcoholic beer-taste beverage. Zero calories and zero sugar.

A highball made with Ichinokura Himezen sake. It has a sweet and sour flavor profile, similar to white wine, made sparkling with soda.

Soda mixed with rich plum liqueur (Umeshu) made from ripe plums and Ooyama 'Tomizu' sake. Sweet, fruity, and aromatic.

A Japanese-style highball made with rice shochu aged for 3 years in oak barrels, giving it a whisky-like depth. Mixed with soda.

Shochu (distilled spirit) mixed with soda and lemon. Crisp, dry, and citrusy.

Shochu mixed with oolong tea. A non-carbonated alcoholic drink with a refreshing tea flavor.

Sweet plum liqueur mixed with soda water. Fruity and easy to drink.