Uoshin Nogizaka

Fish scraps (head and bones) after filleting, simmered in a sweet and savory soy sauce-based broth. Although bony, it's fatty and rich in flavor.

A dish made with the stem part of wakame seaweed. It has a unique crunchy texture and a refreshing seasoning that pairs well with alcoholic beverages.

Fresh cucumbers served with a flavorful "moromi miso" (fermented soybean paste) with visible soybean grains. Simple yet the richness of the miso enhances the cucumber.

Spicy cod roe (mentaiko) mixed with grated daikon radish. The refreshing taste of daikon radish and the saltiness and spiciness of mentaiko are in perfect balance.

A simple salad mainly consisting of shredded cabbage. Perfect as a palate cleanser.

A delicacy made by mixing shark cartilage with plum paste. The crunchy texture of the cartilage and the sourness of the plum are characteristic, and it pairs well with sake or shochu.

A Japanese omelet, fluffy and baked with plenty of dashi broth. Enjoy its gentle flavor and juicy texture.

Fish paste mixed with onions and deep-fried. Packed with the sweetness of onions and the umami of fish.

Chicken pieces seasoned with soy sauce and ginger, then deep-fried. Crispy on the outside and juicy on the inside, a classic Japanese snack.

A dish of seaweed (mozuku) dressed with vinegar. Characterized by its slimy texture, smooth swallow, and refreshing acidity.

A snack made by slowly deep-frying fish bones at low temperature until crispy. Rich in calcium and has a savory flavor.

Chilled tofu (hiyayakko) topped generously with boiled shirasu (young sardines). Served with a little soy sauce.

Assortment of seasonal vegetable pickles. Refreshing and perfect as a palate cleanser.

A dish made by mixing fermented soybeans (natto) with finely chopped sashimi and other seafood. A rich flavor combining stickiness and the umami of seafood.

Thickly sliced tofu deep-fried. Crispy on the outside, with the soft texture of tofu remaining inside. Usually eaten with ginger soy sauce.

A snack made by lightly grilling dried stingray fins. Sweet and savory seasoning with a unique chewy texture, eaten with mayonnaise and chili powder.

Assortment of fresh seafood sashimi recommended for the day. Available for order from one person.

Assortment of sashimi offered at a special price. Contents vary daily.

Hairy crab packed with meat. A luxurious ingredient where you can enjoy the rich crab miso and sweet meat.

A Japanese noodle dish stir-fried with Chinese noodles, vegetables, and meat in sauce. The aroma of the savory sauce whets the appetite.

Fried rice luxuriously made with crab meat. The crab flavor and fluffy rice are a perfect match.

A salad made by mixing mashed boiled potatoes with vegetables and mayonnaise. A standard izakaya menu item.

Fresh water eggplant, rich in moisture, cut and served raw. Fruity and juicy taste.

Beer made with "Sorachi Ace", a legendary hop from Hokkaido. Characterized by its unique aroma reminiscent of cypress and lemongrass.

A premium taste made with 100% malt. A beer with no impurities, made only with the first press wort.

Japan's most historic beer brand. Characterized by its rich flavor, unique to heat treatment.

Non-alcoholic beer-taste beverage.

A drink made by mixing Scotch whisky "Dewar's" with soda. Smooth taste.

A highball made with Suntory's classic "Kakubin" whisky. Its dry finish complements meals.

A type of original sour or highball from the restaurant.

Cocktails based on shochu. Can be enjoyed with various mixers such as fruits and tea leaves.

Non-alcoholic refreshing drinks and teas.