Taya

A rare delicacy made from fermented squid innards. It has a rich umami and strong saltiness, pairing well with sake.

Salt-boiled immature soybeans. A classic appetizer with a simple yet sweet bean flavor.

An appetizer combining ham and kimchi. The savory ham and spicy kimchi stimulate the appetite.

A traditional Japanese dish of grasshoppers simmered in soy sauce and sugar. It has a crispy texture and a savory aroma.

Boiled pig's trotters. Rich in collagen with a springy texture. Served with vinegar-miso or other sauces.

Dried stingray fin, grilled. It's sweet and savory, with increasing umami the more you chew.

A Japanese-style omelet baked with dashi and sugar. It has a gentle, homemade sweetness and a fluffy texture.

A dish combining tuna sashimi and Akita's specialty "tonburi" (field caviar). Enjoy the popping texture.

A dish combining squid sashimi and Akita's specialty "tonburi". The sweetness of the squid and the texture of tonburi are a good match.

A refreshing appetizer combining baby sardines and Akita's specialty, "tonburi" (field caviar).

Tuna sashimi topped with grated yam (tororo). Features a smooth texture and the umami of the tuna.

A dish of grated yam with a raw egg yolk, or an appetizer served with a raw egg. Enjoy the rich flavor.

Akita's specialty, pickled radish that has been smoked. Features a smoky aroma and a crispy texture.

Akita's mountain vegetable "Mizu"'s tubers, pickled in soy sauce and other seasonings. It has a viscous, sticky texture and a unique mouthfeel.

A watery eggplant with little bitterness and natural sweetness, so much so that it can be eaten raw. A refreshing taste unique to summer.

Assortment of pickles made with seasonal vegetables. Perfect as a palate cleanser.

Fresh cucumbers served with "moromi miso" (fermented soybean paste). The richness of the miso complements the freshness of the cucumber.

Cucumber served with plum paste. The tartness of the plum makes it refreshing.

Young scallions (similar to shimara-ssho) served raw with miso paste. Characterized by their spiciness and crispness. A Tohoku region specialty.

Well-chilled sliced tomatoes. Enjoyed simply with salt or mayonnaise.

Young rakkyo (similar to island scallions) eaten raw with miso paste. Characterized by its spiciness and crispness.

A basic Japanese tofu dish of cold tofu with toppings (green onions, ginger, bonito flakes) and soy sauce.

A summer-only menu item featuring cold tofu topped with energizing ingredients like garlic, kimchi, and okra.

Assortment of fresh vegetable salads.

Hoya (sea squirt), known as the "pineapple of the sea," dressed in vinegar. It has a unique oceanic aroma and umami.

Steamed anglerfish liver with ponzu sauce. Known as "foie gras of the sea" for its rich, creamy flavor.

Mozuku (a type of seaweed) dressed in vinegar. Its slippery texture and sourness are refreshing.

Myoga (Japanese ginger) pickled in sweet vinegar. It has a crisp texture and a refreshing aroma.

Tuna and green onions mixed with spicy vinegar miso (nuta). The sweetness of the miso and the slight kick of the mustard are a good match.

Squid and green onions mixed with spicy vinegar miso (nuta). The sweetness of the squid is enhanced by the vinegar miso.

Smoked mackerel, rich in fat, is the restaurant's signature dish. The smoky aroma and concentrated mackerel umami are exquisite.

Oysters coated in breadcrumbs and deep-fried. Crispy on the outside, juicy and creamy on the inside.

A cutlet made from ground meat and onions, deep-fried. Juicy and bursting with meat juices.

A croquette made with ingredients based on white sauce, deep-fried. Features a creamy, melted interior.

A classic Japanese dish of seasoned and fried chicken. Flavored with soy sauce and garlic.

Likely a dish of deep-fried boiled eggs or a deep-fried omelet. A unique item.

Small river prawns deep-fried whole. They can be eaten with the shells and are a crispy, snack-like treat.

Chopped octopus deep-fried. The octopus's chewiness and the batter's seasoning are a great match.

Deep-fried eggplant topped with a sweet miso glaze. The tender texture of the eggplant and the richness of the miso are enjoyable.

Tempura made with whiting, a white fish. It has a delicate flavor and a crispy batter.

Tempura made with conger eel. The flesh is plump and satisfying.

A classic tempura dish of shrimp. Enjoy the sweetness of the plump shrimp.

Fragrant tempura of maitake mushrooms. The mushroom's flavor and texture pair well with the crispy batter.

An assortment of tempura, including shrimp and vegetables. Suitable for sharing among multiple people.

A giant fried tofu from the town of栃尾, Niigata Prefecture. It's thick and flavorful when grilled and served with condiments and soy sauce, bringing out the soybean's umami.

Tofu coated in potato starch, deep-fried, and served in dashi broth. Crispy on the outside and tender on the inside.

A large fried fish cake. Lightly grilled and served with ginger-soy sauce.

Whole garlic cloves deep-fried. They have a fluffy texture and a savory garlic aroma.

Loach deep-fried whole. Soft enough to eat the bones, with a unique bitterness and umami that pairs well with sake.

A simple stir-fry of chives and eggs. The flavor of chives and fluffy eggs create a mild taste.

A popular dish of pork stir-fried in a soy sauce and ginger sauce, perfect with rice or drinks.

A hearty dish of beef stir-fried in a garlic-infused sauce.

Sardines and other small fish dried and grilled whole. Their concentrated bitterness and umami make them a favorite among connoisseurs.

Simply boiled whole squid. Served with ginger-soy sauce.

Whole or sliced squid, grilled. The savory soy sauce aroma is appetizing.

Grilled, fatty atka mackerel. Thick and juicy, a standard izakaya menu item.

Salt-grilled ayu (sweetfish), known as the "queen of clear streams." It has a fragrant aroma and a delicate flavor.

A red fish marinated in sake lees and then grilled. The flavor of the sake lees and sweetness enhance the fish's umami.

The part behind the gills of amberjack (kama), grilled. It's very fatty and the flesh is firm.

Sea bream kama (fish collar) salt-grilled. Enjoy its delicate fat and umami.

Amberjack kama (fish collar) simmered in a sweet and savory broth. It's well-seasoned and pairs well with rice and drinks.

Sea bream kama (fish collar) simmered in a broth. The plump flesh soaked in the broth is exquisite.

A popular Japanese dish of stir-fried Chinese noodles, vegetables, and meat with sauce.

Udon noodles stir-fried with ingredients in soy sauce. Enjoy the chewy texture of the udon.

Akita Prefecture's specialty thin, flat udon noodles. Served chilled and dipped in a sauce. They have a smooth texture.

Boiled Inaniwa udon noodles served hot with their cooking water. Enjoy with a warm dipping sauce.

A famous brand of hand-stretched somen noodles. Extremely thin yet firm, they are eaten refreshingly.

A staple of Japanese cuisine, curry rice. The spicy roux and rice are a perfect match.

A rice bowl dish with chicken and onions simmered with egg. The dashi broth and fluffy, soft-cooked egg are delicious.

Traditional Japanese snack, rice formed into triangles. Contains fillings inside.

Rice balls grilled with soy sauce until crispy. The savory aroma is irresistible.

White Rice

A set of rice and miso soup. Perfect to finish your meal.