Yamadaya

The most common alcoholic beverage in Japan. Primarily made from malt, hops, and water. Characterized by its light finish and refreshing bitterness. Usually drunk chilled and pairs well with various dishes.

A dish made by drying and concentrating the flavor of mackerel. Roasted to a fragrant finish with a fluffy texture. A classic izakaya menu item that pairs well with rice and sake.

Cod fillet simmered in a sweet and savory miso sauce. The flesh is fatty and tender, infused with the rich flavor of miso. A dish that goes well with rice.

Grilled and dried Atka mackerel. The flesh is juicy with a unique umami and aroma. Typically eaten with grated daikon radish.

Thinly sliced sashimi of fresh squid. Characterized by its chewy texture and sweetness that spreads as you chew. Typically eaten with soy sauce and wasabi.

Fresh scallop sashimi. Characterized by its strong sweetness and plump texture. Enjoy the natural flavor with a little soy sauce.

Fresh red tuna sashimi. Characterized by its melt-in-your-mouth texture and delicate umami. One of Japan's representative sashimi dishes, served with soy sauce and wasabi.