Toritaka

Beer served in a bottle. To be poured into a glass and enjoyed.

A drink made by mixing whiskey with soda water. It has a clean taste.

A classic Japanese izakaya drink made by mixing a beer-flavored carbonated beverage with shochu. White is crisp, black is rich.

Additional shochu for Hoppy set.

A refreshing alcoholic drink made by mixing shochu with soda water and lemon juice.

A vibrant pink, sweet and sour highball made with shiso extract, apple juice, and other ingredients.

A sour drink mixed with Javanese tea (unsweetened black tea). A refreshing taste that pairs well with meals.

A simple, plain sour made by mixing shochu with soda water.

Shochu mixed with matcha (green tea). Enjoy the aroma and bitterness of the tea.

A drink made by mixing shochu with tomato juice.

A traditional Japanese brewed alcoholic beverage made from rice.

A Japanese distilled spirit. Barley is fragrant and crisp, while sweet potato has a distinct sweet aroma.

Salted plum. A topping to add to sours or shochu and crush while drinking.

A selection of skewers recommended by the chef.

Chicken liver. Characterized by its rich, creamy flavor and tender texture.

Rolled meatballs made from minced chicken. Finished with our special salt seasoning.

Thigh meat from a chicken. It has moderate fat, is juicy, and has a rich flavor, making it a classic cut.

A cut from the inner part of the chicken breast. Low in fat, with a light flavor and tender texture.

Cartilage from the tip of the chicken's sternum. Offers a unique, crunchy texture.

Meat from the chicken's neck. This part is well-exercised, resulting in firm meat with rich fat and intense flavor.

Chicken skin. Crispy and fragrant on the outside, with a sweet, fatty flavor when bitten into.

A part of the chicken's gizzard. It has almost no fat and offers a crunchy, crisp texture.

Meat from around the chicken's tailbone. It's the fattiest part of the chicken, resulting in a juicy and melt-in-your-mouth texture.

Quail eggs. Crispy on the outside and fluffy on the inside.

The heart (hatsu) grilled whole without turning the inner membrane inside out. It has more fat than regular hatsu, is juicy, and has a firm, springy texture.