Torinobu

An assortment of sashimi made with fresh seafood delivered today. Enjoy the natural umami and melt-in-your-mouth texture of the ingredients with soy sauce and wasabi.

An assortment of fresh jidori (local chicken) sashimi. It features the deep umami and chewy texture of the chicken, served with Kyushu's sweet soy sauce, ginger, and garlic.

Fresh raw oysters from Iwate Prefecture. They have a creamy, rich flavor and oceanic aroma, and are best enjoyed with a squeeze of lemon for a refreshing taste.

Daisen chicken thigh from Tottori Prefecture, lightly seared on the surface and rare inside. Enjoy the fragrant aroma, the chicken's umami, and its firm texture. Served with condiments and ponzu sauce.

Fresh sea squirt from Miyagi Prefecture, dressed with ponzu sauce. It features a unique oceanic aroma and umami, with a chewy texture that pairs excellently with sake.

White liver, carefully cooked at low temperature, served as sashimi-style seasoned with sesame oil and salt. It features a smooth texture and the rich umami of liver, with no gamey smell, making it easy to eat.

Fresh octopus from Hokkaido, served as sashimi. It has a unique chewy texture and a sweetness that spreads as you chew. Enjoy with wasabi and soy sauce.

Thinly sliced beef tongue, grilled to a fragrant finish. The unique chewy texture and concentrated umami of the tongue can be enjoyed, and it's refreshing with a squeeze of lemon.

Sashimi of fresh amberjack from the Seto Inland Sea, dressed with chives and sweet soy sauce. The amberjack has a good balance of firm flesh and fat, and the aroma of chives whets the appetite.

Chicken and konbu (kelp) simmered with sansho pepper. The umami of the chicken, the dashi of the konbu, and the refreshing aroma of sansho are exquisitely harmonized, creating a Japanese-style simmered dish that pairs well with both rice and drinks.

Fresh horse mackerel from Nagasaki Prefecture, served as sashimi. It has a rich yet refreshing taste and a firm texture. Served with condiments.

Chilled chawanmushi (savory egg custard) with an edamame flavor. It has a smooth texture and the gentle sweetness of edamame, making it a refreshing dish even in hot weather.

Live whelk from Hokkaido, served as sashimi. It has a unique chewy texture and an oceanic aroma that fills your mouth. Enjoy the fresh whelk's umami.

A refreshing appetizer of crisp spring cabbage and wakame seaweed tossed with salt kombu. It has a light texture that evokes the flavors of spring.

Fresh red squid from Okinawa, served as sashimi. It has a sticky sweetness and a soft texture, with an elegant umami that spreads in your mouth. Enjoy with ginger soy sauce if you like.

Fresh edamame harvested in season. Lightly salted, you can enjoy the natural sweetness and aroma of the beans. Perfect with beer.

A dish of whole scorpionfish fried until crispy, then coated in a sweet and sour sauce. It has a crispy exterior and a fluffy interior, with a sweet and sour sauce that whets the appetite.

Western-style dish of Wagyu beef and new potatoes simmered. The umami of the wagyu beef and the fluffy new potatoes are coated in a rich, Western-style sauce similar to demi-glace.

Whole dried squid, including its liver, grilled to a fragrant finish. It features the rich umami of the liver and the fragrant squid, pairing well with sake and shochu.

A dish of fluffy new potatoes topped with a special sauce made from katsuobushi (dried bonito flakes) and butter. The saltiness and umami of the katsuobushi and the richness of the butter are exquisitely matched with the potatoes.

A dish of smoked salmon tartare dip served on baguette. The salmon flavor and the creaminess of the tartare pair well with the baguette and wine.

A dish that can be chosen from two options: squid ink pasta or squid ink fried rice. Both feature the rich umami and depth of squid ink and have an impactful appearance.

A dish of yellowtail simmered lightly with grated daikon radish. The rich flavor of the yellowtail and the refreshing quality of the grated radish harmonize for a gentle taste.

A sweet parfait made with chocolate sauce and banana. A dessert with various textures and sweetness, perfect for the end of a meal.

A salad made with prosciutto and 8 types of fresh raw vegetables. It is colorful and allows you to enjoy the saltiness of the prosciutto and the crispness of the vegetables.

Potato salad containing smoked "Iburigakko" (pickled radish). The unique smoky flavor and crunchy texture of the Iburigakko blend perfectly with the creaminess of the potato salad.

Potato salad topped with a soft-boiled egg and mentaiko. The runny yolk and the spicy mentaiko add an accent to the gentle flavor of the potato salad.

A salad topped with a melty soft-boiled egg. The creaminess of the egg and the freshness of the vegetables combine for a satisfying light meal.

A salad-style dish of Miyazaki's specialty Chicken Nanban. Enjoy the chicken coated in a sweet and sour sauce and tartar sauce along with fresh vegetables.

A salad combining oboro tofu made with soy milk and tantan sauce. It is healthy yet the spiciness of the tantan sauce whets the appetite, and it features the smooth texture of the tofu.

A salad where avocado and natto are rolled in Korean seaweed. The creaminess of the avocado, the unique flavor of the natto, and the fragrance of the Korean seaweed create an unexpectedly enjoyable combination.

A Caesar salad luxuriously made with prosciutto and avocado. The rich Caesar dressing, the saltiness of the prosciutto, and the creaminess of the avocado blend perfectly.

An onion and tomato salad dressed with black sesame dressing. The crispness of the onion and the acidity of the tomato are complemented by the fragrant black sesame.

A salad combining lightly seared beef tongue and tororo (grated yam). The umami and fragrance of the beef tongue and the smoothness of the tororo are exquisitely matched, making it a healthy yet satisfying dish.

A simple snack of fresh tomato lightly sprinkled with salt. It brings out the natural sweetness and acidity of the tomato, making it refreshing.

A traditional snack combining moro miso (fermented soybean paste) and cucumber. It features the crispness of cucumber and the deep richness and sweetness of moro miso, pairing well with sake.

A refreshing dish of shirasu (whitebait), pounded cucumber, and ume (plum) paste. The acidity of the ume paste, the texture of the cucumber, and the umami of the shirasu whet the appetite.

Oboro tofu from the brand "Tofukko." It features a smooth and rich soybean umami, best enjoyed simply with condiments.

Homemade nukazuke (fermented rice bran) cucumber. Enjoy the deep umami and acidity unique to nukazuke, and the crisp texture of the cucumber.

A sweet and savory creative appetizer combining candied sweet potato with gorgonzola cheese. The sweetness of the candied sweet potato and the saltiness and flavor of the cheese create an unexpectedly addictive combination.

A dish of fried potatoes mixed with katsuobushi (dried bonito flakes) and butter. The umami of the katsuobushi and the richness of the butter coat the potatoes, creating a flavor that pairs well with drinks.

A platter of smoked "Iburigakko" (pickled radish) and Iburigakko cheese. The smoky flavor and texture of the Iburigakko, along with the richness of the cheese, pair well with sake and wine.

A dish of avocado and sujiko (salmon roe) rolled in seaweed. The creaminess of the avocado, the saltiness of the sujiko, and the fragrance of the seaweed create a exquisite harmony.

A luxurious dish of fresh amberjack prepared as carpaccio and infused with truffle aroma. The delicate umami of the amberjack and the rich aroma of truffle whet the appetite.

A refreshing appetizer of eggplant and wakame seaweed lightly rubbed with salt. It features the soft texture of eggplant and the oceanic aroma of wakame, perfect as a palate cleanser.

A snack of crisp nagaimo (Japanese yam) pickled with wasabi. Enjoy the refreshing spiciness of wasabi and the unique texture of nagaimo, which pairs well with sake.

A platter of marinated firefly squid and ume suimono. The rich umami of the firefly squid, the chewy texture of the ume suimono, and its refreshing acidity make it an ideal accompaniment to sake.

A dish of kohada (gizzard shad), gari (pickled ginger), and wakame seaweed mixed with a sweet miso dressing. The umami of the kohada, the refreshing quality of the gari, and the richness of the miso are exquisitely balanced.

An appetizer of crispy raw green peppers served with sweet and savory minced meat. The slight bitterness of the green peppers and the richness of the minced meat are a perfect match, making it a great accompaniment to drinks.

An assortment of various pickles made with seasonal vegetables. Perfect as a palate cleanser, you can enjoy the different flavors and textures of each pickle.

A garlic fried rice stir-fried with plenty of garlic. It features a tantalizing aroma and a punchy flavor that makes you want to eat more rice.

A fragrant fried rice generously made with flavorful seaweed. The oceanic flavor of the seaweed and the fragrant rice are perfectly matched, creating an addictive taste.

Fried rice stir-fried with shirasu (whitebait) and takana (mustard greens). The umami of the shirasu and the spiciness of the takana add an accent, and you can also enjoy the texture.

An adult-style omurice topped with demi-glace or special sauce. The fluffy, melty egg and the rice inside blend perfectly for an elegant taste.

Garlic-flavored risotto infused with the dashi of mussels. The umami of the mussels and the aroma of garlic permeate the rice, creating a rich flavor.

A rich cream risotto made with Gorgonzola cheese. Its unique flavor whets the appetite, and it has a creamy texture.

This is a traditional kissaten-style Napolitan. It features a sweet and sour ketchup-based sauce with classic ingredients like sausage, onion, and green pepper. Spice level can be adjusted.

Peperoncino stir-fried with shirasu (whitebait) and takana (mustard greens) in a Japanese-style broth. The umami of the shirasu and the flavor of the takana are added to the garlic and chili-infused pasta.

A jet-black pasta made with squid ink. It features the rich umami and depth of squid ink, with an impactful appearance and a seafood-rich flavor.

Pasta with prosciutto and gorgonzola cheese. The unique flavor of gorgonzola and the saltiness of prosciutto are exquisitely balanced, creating a rich and creamy taste.

A Bolognese pasta simmered in red wine, a specialty of our yakitori restaurant. The umami of the chicken and the richness of the red wine are deep, and the slowly simmered sauce coats the pasta well.

A Japanese-style cream pasta combining mentaiko (spicy cod roe) and pickles with a cream sauce. The saltiness and slight spiciness of the mentaiko and the texture of the pickles act as accents, harmonizing with the cream's mellowness.

Pasta with rich lobster sauce, luxuriously made with red shrimp. The sauce, concentrated with the rich umami of lobster, coats the pasta well, allowing you to fully enjoy the shrimp flavor.

A dish of Sichuan-style mapo tofu served over rice in a piping hot iron pot. The spiciness and numbing sensation of the mapo tofu blend with the rice, stimulating the appetite.

A sea bream rice dish made by flaking grilled sea bream and mixing it with rice. The fragrant flavor and elegant umami of the sea bream permeate the rice, creating a gentle taste.

A luxurious rice dish topped with fatty salmon belly and suji-ko (salmon roe). The rich flavor of the salmon belly and the saltiness of the suji-ko, along with their popping texture, pair well with the rice for a rich taste.

Classic sauce yakisoba. The fragrant sauce and ingredients coat the noodles well, offering a nostalgic flavor.

A jet-black yakisoba seasoned with squid ink and garlic butter. The richness of the squid ink and the flavor of the garlic butter whet the appetite, offering a unique taste unlike any other.

White yakisoba seasoned with white truffle soy sauce and parmesan cheese. The rich aroma of truffle and the richness of cheese create an elegant flavor, setting it apart from regular yakisoba.

Asahi Super Dry medium bottle beer. It's a Japanese staple beer characterized by its crisp, dry taste and refreshing throat feel.

Sapporo Lager Beer (Medium Bottle). Affectionately known as "Akaboshi," it's a 100% malt lager beer characterized by its rich aroma, body, and bitterness.

Asahi Draft Beer served in a mug. Enjoy the refreshing throat feel and crisp taste of cold, fresh draft beer.

Asahi Draft Beer served in a small glass. Perfect for when you want just a little or want to enjoy a light drink with your meal.

Heineken beer from the Netherlands. A world-famous lager beer characterized by its clean taste and fruity aroma.

A small bottle of Asahi Kuro Nama (Black Draft Beer). It's a black beer characterized by the fragrant flavor of roasted malt and its rich, mellow taste.

Asahi's non-alcoholic beer, "Dry Zero." Enjoy the beer-like refreshing throat feel and crisp taste with zero alcohol.

Shochu mixed with green tea. The bitterness and aroma of the green tea pair well with the shochu, allowing for a refreshing drink alongside meals.

Shochu mixed with oolong tea. The aroma and smooth texture of the oolong tea harmonize with the shochu, and it pairs well with Chinese cuisine.

A traditional, simple lemon highball. Shochu is mixed with the refreshing acidity of lemon and soda, creating a clean taste.

A sour drink made with ume vinegar. It features the gentle acidity and saltiness of plum, offering a refreshing taste that seems to permeate a tired body.

A lemon highball made by squeezing fresh lemon right in front of you. You can fully enjoy the fresh aroma and acidity of the lemon.

A sour drink containing citric acid. It features a refreshing acidity and a clean taste, and is said to be good for fatigue recovery.

A fresh lemon highball using frozen lemon. It features the refreshing lemon flavor and strong carbonation, offering a very clean and crisp drink.

A sweet and refreshing sour made with Calpis. It features the gentle sweetness and acidity of the lactic acid drink and is recommended for those who don't prefer alcohol.

A grapefruit highball made by squeezing fresh grapefruit right in front of you. It features the characteristic bitterness and refreshing acidity of grapefruit.

A refreshing shochu highball with lime. The refreshing aroma and acidity of lime harmonize with the shochu, creating a cooling taste.

A ginger highball with a rich ginger flavor. It features the pungent spiciness and aroma of ginger, and may also have warming effects.

Barley Shochu Highball

A shochu highball with pickled plum. The acidity and saltiness of the pickled plum dissolve into the shochu and soda, offering both a deep flavor and a refreshing sensation.

A shochu highball based on rice shochu. It features the mellow sweetness unique to rice shochu and a clean finish.

A shochu highball made with shikuwasa from Okinawa. It features the unique refreshing acidity and aroma of shikuwasa, allowing you to enjoy a taste of the tropics.

A shochu highball based on sweet potato shochu. It features the rich aroma and mellow richness unique to sweet potato shochu, and can also be enjoyed with hot water or on the rocks.

Shochu mixed with tomato juice. Similar to a "Red Eye," the tomato's umami surprisingly matches the shochu, and it's popular among health-conscious individuals.

A carbonated beverage characterized by its refreshing throat feel and unique sweetness. It pairs well with meals and is loved worldwide.

A soft drink characterized by the refreshing flavor of ginger and carbonation. It has a moderate sweetness and a clean aftertaste.

A national soft drink characterized by its sweet and sour taste unique to lactic acid drinks and its mellow texture. Can be enjoyed mixed with water or soda.

A fragrant and clean-tasting oolong tea. It pairs well with oily foods and refreshes the palate.

A refreshing green tea, familiar to Japanese people. Perfect for enjoying with a meal or for a relaxing moment after eating.

A warm tea that warms both body and soul. Recommended for relaxing after a meal or during the colder seasons.

Grapefruit juice characterized by its fresh acidity and sweetness. Rich in Vitamin C, it's perfect for a refreshing pick-me-up.

A traditional highball, said to have originated in Nippori. It has a clean taste and refreshing carbonation, and pairs excellently with meals.

Denki Bran, a specialty of Kamiya Bar in Asakusa. It's a unique blend with a distinctive flavor and alcohol content, based on brandy with additions of gin, wine, and herbs.

White and black Hoppy sets. They have a beer-like flavor but are low in alcohol, and you can adjust the strength by adding your own shochu (naka).

A classic highball made with Suntory Kakubin. It features the richness of whiskey and the refreshing fizziness of soda, and is a popular drink that pairs well with meals.

Shochu (Naka) used to mix with Hoppy. Order with Hoppy and enjoy at your preferred strength.

Wakattsuru Gen from Toyama Prefecture is a Junmai sake that, despite its dryness, has a solid rice umami. It has a clean taste and is versatile enough to pair with any dish.

Atama no Koma, made with domestic rice, is a dry Honjozo Nama-tsume sake. It has the rich flavor of rice and a clean finish, enhancing any meal.

Takaryu Aiban from Niigata Prefecture is a Honjozo raw sake. It has a fresh, rich aroma and a well-balanced taste with a solid rice umami.

Rakusei Masamune, made with domestic rice, is a Nakadori Honjozo sake. It has a clear taste with little杂味 (zatsumi - off-flavors) and the gentle sweetness of rice, making it a sake that can be enjoyed without tiring.

Buyū, a Tokubetsu Honjozo sake using Kōgawa yeast. It features a gorgeous aroma, a fine texture, and the solid umami of rice.

Daissetsukei from Nagano Prefecture is a Ginjo sake made with domestic rice. Enjoy the fruity aroma unique to Ginjo sake and its clean, elegant taste.

Tengu Mai Summer Limited Karakuchi Junmai from Ishikawa Prefecture. It has a crisp dryness and refreshing quality characteristic of summer sake, and is best enjoyed chilled.

Kuku from Wakayama Prefecture is a Junmai Ginjo sake with a good balance of umami and spiciness. It has a deep richness and a clean finish, making it a versatile sake that pairs well with various dishes.

Tatsuisen Summer Limited Chōkarakuchi Tokubetsu Junmai Nama-zake from Fukushima Prefecture. It has the freshness unique to nama-zake and the crispness of extra-dryness, making it a perfect sake for the hot season.

Koshi, a Ginjo sake from Chiba Prefecture, is a summer sake. It has a light, fruity aroma suitable for summer and a clean, refreshing taste.

Banshu Ikko Summer Sake Karakuchi Junmai from Hyogo Prefecture. While allowing you to feel the rice umami, it has a sharp dryness and a clean finish, making it easy to drink even in hot weather.

Kamoshokushin Summer Sake Junmai from Hiroshima Prefecture. It has a refreshing aroma and a light texture characteristic of summer sake, and is also recommended as a food-pairing sake.

Saku Enotsuchi from Mie Prefecture is a Junmai Ginjo sake. It has a transparent, elegant aroma and a mellow taste with spreading rice umami, making it a popular sake.

Takachiyo Yellow Label from Niigata Prefecture is an unfiltered raw sake. It has the freshness of freshly squeezed sake and a direct, rich rice umami.

Saga Prefecture's "Shichida" is a Junmai Unfiltered Raw Sake made with Yamada Nishiki rice. It features the rich aroma unique to Yamada Nishiki and a powerful taste with concentrated rice umami.

Denshu Fubuki from Aomori Prefecture is a Junmai Nama-tsume sake. It utilizes the characteristics of the Fubuki sake rice for a solid rice umami and a clean finish.

Dassai from Yamaguchi Prefecture is a Junmai Daiginjo sake made with Yamada Nishiki rice. It has a gorgeous aroma and a clear, elegant sweetness, making it a world-renowned sake.

Kokuryu from Fukui Prefecture is a Junmai Ginjo sake made with Gohyakumangoku rice. It features a delicate and elegant aroma and a well-balanced taste with spreading rice umami.

Yamamoto Kazuin from Akita Prefecture is a Junmai Ginjo sake. It has a gentle rice umami and a clean finish, making it a versatile sake that complements any dish.

Nabeshima from Saga Prefecture is a Junmai Ginjo sake made with domestic rice. It has an elegant aroma and a rich taste with spreading rice umami, making it a popular sake.

Kōeigiku from Saga Prefecture is an unfiltered raw sake made with domestic rice. It has the powerful taste unique to raw unfiltered sake and a concentrated rich rice umami.

Soga Pere from Nagano Prefecture is a Junmai Kimoto sake made with Miyama Nishiki rice. It features the complex taste unique to Kimoto brewing and a solid acidity.

Super Kudoki Shinnyo from Yamagata Prefecture is a Nama-tsume Junmai Daiginjo sake. It has a gorgeous and elegant aroma and a transparent, delicate taste, recommended as a special sake.

Kido Autumn Sake Junmai Ginjo from Wakayama Prefecture. It has a gentle aroma and a mellow taste with concentrated rice umami, making it a sake to enjoy with autumn flavors.

Ippaku Suisei from Akita Prefecture is a Tokubetsu Junmai sake made with domestic rice. It has a clean taste and the gentle umami of rice, making it a popular and versatile sake.

Raifuku Autumn Sake Junmai from Ibaraki Prefecture. It has solid rice umami and a calm aroma, making it a sake to be savored slowly on long autumn evenings.

The Night Walker from Gifu Prefecture is a dry Junmai Ginjo sake. It has a deep flavor reminiscent of the night sky and a crisp dryness, recommended for those seeking a unique sake.

A limited Junmai Ginjo Genshu (undiluted raw sake) from Manzaku no Hana in Akita Prefecture. It has the powerful taste unique to Genshu and a gorgeous aroma, making it a must-try for sake enthusiasts.

Tenpoichi from Hiroshima Prefecture is a dry Junmai Ginjo sake. It has a clear, elegant dryness and a good balance of rice umami, making it a versatile food-pairing sake.

Ura Tsukasa Botan Autumn Sake Karakuchi Junmai from Kochi Prefecture. It has the crisp dryness characteristic of Tsukasa Botan and the calm umami unique to autumn sake, and can also be enjoyed warm.

Kamoshokushin Autumn Sake Tokubetsu Junmai from Hiroshima Prefecture. It has a rich, full-bodied taste with solid rice umami and a calm, autumn-like aroma.

Chōyō Fukujo Autumn Sake Karakuchi Junmai from Yamaguchi Prefecture. It has a balanced taste where the rice umami and the crispness of dryness harmonize, and it pairs excellently with autumn flavors.

Jokigen Junmai Ginjo from Yamagata Prefecture. It has a gorgeous aroma and a mellow taste with spreading rice umami, making it a popular sake that is also well-received as a gift.

Tanaka Autumn Sake Junmai Ginjo from Akita Prefecture. It has an elegant and calm taste where the rice umami and ginjo aroma are harmonized, making it a sake to be enjoyed slowly.

Gassan from Shimane Prefecture is a dry Junmai Ginjo sake. While having a crisp dryness, it also has a solid rice umami, making it an excellent food-pairing sake.

Mimurosugi Autumn Sake Junmai Ginjo from Nara Prefecture. It features a gorgeous aroma and a rich taste with concentrated rice umami, evoking the deepening of autumn.

Nabeshima from Saga Prefecture is a Nama-tsume Junmai Daiginjo sake, polished to 44% using Yamada Nishiki rice. It has a gorgeous aroma and a transparent, elegant umami, making it a sake befitting a special occasion.

Isotsuru from Shizuoka Prefecture is a Junmai Ginjo sake made with Yamada Nishiki rice. It has a clear, transparent taste and the elegant umami characteristic of Yamada Nishiki, making it a beloved sake among connoisseurs.