Yasumiya

A luxurious lunch set featuring freshly fried tempura and fresh sashimi. Served with rice, miso soup, and a small side dish for a well-balanced meal.

A set meal featuring crispy fried pork loin cutlet, served with grated radish ponzu sauce and sliced onions for a refreshing taste. It's a hearty yet refreshing meal.

A set meal featuring cold dipping udon and freshly fried tempura served as tendon (tempura bowl). Recommended for those who want to enjoy both noodles and rice, offering a satisfying meal.

Sashimi of white fish, characterized by its moderate fattiness and firm texture. An elegant umami spreads in your mouth.

Sashimi of white fish, in season from early to mid-summer. It is light yet sweet and has a refreshing taste.

Slightly seared, fatty mackerel to bring out its aroma. The exquisite balance of sesame flavor and mackerel umami.

Sashimi made with natural red sea bream. Compared to farmed sea bream, the flesh is firmer, and its sweetness and umami increase with each bite.

A healthy salad made with plenty of young sardines and tofu. Served with a refreshing dressing.

Salt-boiled edamame. Perfect as a snack with beer, enjoy the natural sweetness of the beans.

Fresh cucumbers served with homemade meat miso. The richness of the meat miso complements the texture of the cucumber.

A vinegared dish of junsai, known for its unique slippery texture. It is refreshing and perfect as a palate cleanser.

A tempura-style dish made from sweet corn, fried into a fritter. Enjoy the crispy batter and the popping texture of the corn.

A classic dish of freshly fried horse mackerel. Characterized by its crispy exterior and tender, flaky interior.

A dish of delicately flavored harengusa (filefish) fried to a crisp. The mild flavor of the fish is enhanced by the aroma of the batter.

A creative dish of fried cod roe sandwiched and fried. The crunchy texture of the cod roe and the freshly fried batter are a perfect combination.

Chicken simply salt-grilled and finished with a refreshing grated radish ponzu sauce. You can directly taste the chicken's umami.

Tender and juicy duck loin. Enjoy the unique richness and sweetness of the fat from the duck.

Grilled shishamo (smelt) from Hokkaido or other regions. The popping sensation of the roe and the flavor of the fish pair well with sake.

Rolled omelet baked with plenty of dashi broth. Characterized by its fluffy texture and gentle dashi flavor.

Black cod marinated in Saikyo miso and then grilled. The sweetness and aroma of the miso enhance the fish's umami.

Ayu (sweetfish) dried overnight to concentrate its flavor, then grilled to a fragrant finish. It can be eaten whole, including the head, and has a unique aroma.

Salt-grilled conger eel without any sauce. Enjoy its natural flavor with wasabi soy sauce or salt.

A dish of fried harengusa (filefish) simmered or dressed with grated daikon radish and dashi broth. The umami of the harengusa and the refreshing quality of the grated radish are a great match.

Chilled chawanmushi (savory egg custard). Its smooth texture makes it a refreshing dish perfect for hot weather.

A dish of shelled clams simmered in a sweet and savory dashi broth, then lightly cooked with egg. The clam's umami permeates the egg.

Sardines simmered with plum. The sourness of the plum eliminates the fishy odor, and the bones become soft enough to eat.

A warm, shabu-shabu style dish where pork belly and vegetables are dipped in dashi broth. The broth, infused with the flavors of meat and vegetables, is also delicious.

Cream cheese marinated in Saikyo miso. The richness of the cheese and the flavor of the miso blend well with wine and sake.

A refreshing small dish of seaweed (mozuku) dressed with vinegar. Its smooth texture and sourness stimulate the appetite.

AAssortment of pickles made with seasonal vegetables. Perfect as a palate cleanser or with drinks.

Simple blanched seasonal greens steeped in dashi broth. Enjoy the natural flavor of the vegetables and the gentle taste of the dashi.

A Japanese home-style dish of simmered dried daikon radish. Characterized by the sweetness and texture of the daikon, it has a nostalgic flavor.

Tofu pickled in miso for a long period, creating a rich, cheese-like flavor. Best enjoyed slowly with drinks.

A classic salad based on potatoes. A dish where you can enjoy the different ingredients and seasonings of each restaurant.

Rice topped with umeboshi (pickled plum) and served with hot tea or dashi broth. The sourness of the plum makes it refreshing.

Chazuke (rice with tea) generously flavored with fragrant seaweed. The aroma of the sea spreads, making it a perfect dish to finish your meal.

A thin, flat hand-stretched udon noodle, a specialty of Akita Prefecture. Characterized by its smooth texture and firm chewiness.

A small bowl of rice topped with tempura. Perfect for when you want a small portion of rice.

A mini version of oyakodon, with chicken and egg simmered in dashi broth and served over rice. The creamy egg and dashi flavor pair well with the rice.

An essential miso soup for the Japanese table. The aroma of dashi and the flavor of miso create a comforting taste.

A small beer, easily enjoyed during lunch or other times.

A premium beer made with carefully selected ingredients and long-term aging. Characterized by its deep flavor and high-quality aroma.

A representative Japanese bottled beer, characterized by its refined, clear taste and crisp, dry finish.

A refreshing drink made with whisky and soda. The carbonation and whisky aroma enhance the flavors of the food.

A representative Japanese blended whisky. Enjoy its mellow taste with water or on the rocks.

Non-alcoholic beverages. Enjoy with your meal or as a refreshing drink afterward.

A non-alcoholic beer-like beverage with 0.00% alcohol. Enjoy a beer-like taste without the alcohol.

Local sake from Yamagata Prefecture. Famous for its Junmai Daiginjo, which has a gorgeous aroma and a clear, clean taste.

Famous sake from Niigata Prefecture. A dry yet mellow sake with a clean finish.

Barley shochu from Kagoshima Prefecture. Aged in a kame (earthenware jar), it offers a rich aroma and deep flavor.

A sweet potato shochu made from purple sweet potatoes. It has a fruity aroma and a sweet, easy-to-drink flavor.

Shochu mixed with oolong tea. The astringency of the oolong tea makes it refreshing and pairs well with meals.

Fruit liqueur made with yuzu and lemon juice. Enjoy the refreshing citrus acidity and aroma.

Brewed alcoholic beverage made from grapes. Red is for meat dishes, white for fish dishes, choose according to your preference.