Unagi Kushiyaki Umaboshi (Eel Skewer)

A simple drink made by mixing shochu with soda water. It has a plain, dry taste and pairs well with any dish. A pure chuhai without lemon or other flavors.

Fresh draft beer. Cold with a smooth finish, allowing you to enjoy the malt's aroma and bitterness. A classic choice for your first drink.

A cocktail made by mixing beer with tomato juice. The beer's bitterness is reduced, and the tomato's tartness and umami are added, making it easy to drink. Characterized by its red appearance.

An extra-large size of draft beer, much larger than a regular mug. For those who want to drink a lot.

Extra-large size of 'Red Eye', a cocktail of beer and tomato juice.

Shochu mixed with soda water, garnished with chili peppers and shiso leaves. Named because the chili peppers resemble goldfish and the shiso leaves resemble aquatic plants. Enjoy the spicy kick and the refreshing aroma of shiso.

Shochu mixed with oolong tea. It's refreshing and washes away the richness of fatty foods, making it a good pairing with meat dishes.

Shochu mixed with green tea. The astringency and aroma of the tea mellow the alcohol, making it light and easy to drink.

A vibrant pink sour popular in Tokyo's old town. Contains perilla and apple juice, with a plum-like tartness and refreshing sweetness.

Sour made with the juice of 'Shikuwasa', a citrus fruit native to Okinawa. Characterized by its refreshing tartness and citrus aroma.

A drink style where shochu is mixed with Hoppy (a barley fermented beverage). It tastes similar to beer but is low in calories and purines. Adjust to your preferred strength.

Chuhai with added spices like chili peppers. The stimulating spiciness accentuates the drink and whets the appetite.

Shochu sour with a whole pickled plum. Crushing the plum as you drink releases its saltiness and tartness, creating a refreshing taste.

Whiskey mixed with soda water. A classic drink where you can enjoy the aroma of whiskey and the refreshing fizz of soda.

Shochu mixed with Guaraná drink. It has the unique sweetness and herbal flavor of Guaraná, tasting like an energy drink.

Shochu mixed with plum syrup, a high-alcohol drink. Often has a limit on servings due to its low price and ease of intoxication.

A classic sour made with shochu, soda water, and lemon juice. The lemon's tartness makes it refreshing and easy to drink.

Extra shochu for refills, such as Hoppy sets. Order when you still have mixer left.

Soft drink oolong tea. Perfect beverage to accompany your meal.

Tomato fruit juice drink. Healthy and refreshing.

Wine poured into a glass. A style that allows you to enjoy wine casually.

A traditional Japanese brewed alcoholic beverage made from rice. Kikumasamune is a famous brand known for its dry and crisp taste.

Liver skewer. Rich and distinctive flavor, high in iron. Grilled with sauce or salt.

Haram (diaphragm muscle) marinated in brown rice koji and grilled. The koji tenderizes the meat, enhancing its umami and aroma.

Chicken skin skewer. Crispy on the outside, juicy on the inside, with a sweet fat flavor.

Pork belly (sankaku) skewer. High in fat, which becomes sweet and fragrant when grilled. Hearty portion.

Pork fillet skewer. Low in fat, with a fine, tender texture and a light taste.

Thinly sliced eel wrapped around a skewer and grilled. The eel's fat and sauce blend together for a fragrant taste.

Eel scraps wound spirally around a skewer and grilled. Named because it resembles the dragon Kurikara wrapped around a sword. Crispy on the outside, juicy on the inside.

Eel slices cut into strips, skewered, and grilled. Allows you to easily enjoy the eel meat. Choice of salt-grilled or with sauce (kabayaki).

Assortment of 5 recommended skewers. Perfect when you can't decide or want to try various parts in small portions.

Eel grilled without sauce. Often eaten with wasabi soy sauce or salt, allowing you to directly savor the natural sweetness and aroma of the eel's fat.

A traditional dish of eel grilled with a sweet and savory sauce. The fluffy texture and the flavor of the sauce are exquisite.

Assortment of 3 skewers of pork offal (motsu).

Assortment of 5 skewers of pork offal (motsu).

A simple small dish with boiled whitebait served over grated daikon radish. Drizzle with soy sauce. It's refreshing and good as a palate cleanser.

Pork uterus (kobukuro) sashimi (low-temperature cooked or boiled). Crisp, light, and mild flavor. Enjoy with ponzu sauce for a refreshing taste.

Pork stomach (gatsu) sashimi (boiled). Chewy texture, with umami that develops as you chew. No gamey smell, easy to eat.

A dish where offal (motsu) is slowly simmered in a salt-flavored broth with vegetables. It's lighter than miso-simmered offal and highlights the umami of the offal.

Macaroni salad. A classic appetizer mixed with mayonnaise.

Lightly pickled napa cabbage. Its crisp texture and saltiness are perfect between drinks.

A preserved food made by simmering eel in soy sauce and sugar until sweet and savory. Richly flavored, it's a dish that goes well with rice and drinks.

Homemade macaroni salad.

Homemade pickled napa cabbage.

Myoga and burdock root pickled in sweet vinegar. A refreshing dish where you can enjoy the aroma of myoga and the texture of burdock.

A style where sweet and savory simmered eel is served on raw green pepper. The bitterness and crisp texture of the green pepper complement the rich simmered eel.

Fresh liver sashimi (processed through low-temperature cooking, etc.). Enjoy a melt-in-your-mouth texture and rich umami flavor.

A dish made by mixing grilled eel slices with vinegared cucumber. The vinegar balances the richness of the eel, making it a popular refreshing appetizer, especially in summer.

Smoked eel. The smoky aroma concentrates the eel's umami, offering an adult taste that pairs well with whiskey or shochu.