Yatai Hamachan

Fresh raw sea urchin sashimi. Enjoy its melt-in-your-mouth rich sweetness and the aroma of the sea. Serve with a little soy sauce.

Seared bonito tataki. Characterized by its fragrant seared skin and rich red meat flavor. Typically eaten with ponzu or soy sauce along with condiments (garlic and green onions).

Korean-style okonomiyaki with shrimp, chives, and cheese. Crispy on the outside, gooey with cheese inside. Perfect with drinks.

Tuna sashimi dressed with a sweet and sour vinegar miso. It has a refreshing taste that enhances the umami of the tuna.

Salad of thinly sliced seasonal new onions. Mildly sweet and crisp. Enjoy with bonito flakes and ponzu sauce for a refreshing taste.

A small dish of seaweed (mozuku) seasoned with vinegar. Its smooth texture and sourness stimulate the appetite. Perfect as a palate cleanser.

An appetizer of crunchy jellyfish dressed with plum paste, served with cucumber. The sourness of the plum and the texture of the jellyfish are refreshing.

Classic tuna sashimi. Enjoy the rich umami of the lean meat and its moist texture. Serve with wasabi soy sauce.

Red sea bream sashimi, the king of white fish. It has a delicate yet elegant sweetness and a moderate chewiness.

Fatty yellowtail sashimi. Enjoy the melt-in-your-mouth sweetness of the fat and its rich flavor.

Greater amberjack sashimi, characterized by its firm flesh and elegant fat. It has a crunchy texture and a refreshing umami.

Tataki of 'Hatsu-gatsuo' (first bonito of the season), seared on the surface. Characterized by its refreshing taste and savory aroma. Enjoy with condiments.

Horse mackerel sashimi, or 'tataki' where the flesh is finely chopped and mixed with condiments. The umami of the blue fish and the ginger blend well.

Boiled octopus sashimi. Enjoy the octopus's umami and elastic texture that spreads with each chew.

Mackerel cured in vinegar. The sourness of the vinegar tightens the flavor of the fatty mackerel, making it refreshing.

Fatty salmon sashimi. It is tender, melts in your mouth with a sweet flavor, and is a popular dish.

Assortment of various fresh fish cut into chunks. Recommended for those who want to enjoy various flavors at once.

Assortment of 3 recommended sashimi of the day.

Assortment of 5 recommended sashimi of the day. For those who want to enjoy a luxurious meal.

Live scallops grilled in their shells, finished with butter and soy sauce. The aroma of butter and the sweetness of the scallops are exquisite.

Large clams grilled on a net. The abundant clam broth is rich and delicious.

Smelt roe fish grilled to a crisp. The popping texture of the roe and the ease of eating it whole are popular.

Dried stingray fin, grilled. It has a sweet and salty flavor and a unique chewy texture, traditionally eaten with mayonnaise.

Salt-grilled salmon belly (harasu). The fattiest part, it's juicy and melts in your mouth.

A classic izakaya dish of grilled mackerel fillet. It is thick, fluffy, and rich in fat.

A whole grilled squid, a hearty dish. Enjoy the fragrant soy sauce aroma and the squid's elasticity. Served with mayonnaise.

Fatty mackerel simply grilled with salt. The skin is crispy, and the flesh is juicy, pairing well with rice and drinks.

Grilled fish collar (kama). The flesh is firm and fatty, making it very delicious. The type of fish varies daily.

Cod milt (testicles) grilled on kelp. The kelp imparts its flavor to the milt, resulting in a creamy and rich taste.

Clams steamed in sake. Enjoy the rich soup flavored with the clams and their plump meat.

Offal (motsu) from pork or beef, slowly simmered with vegetables and miso. Tender and flavorful, a classic izakaya dish.

A healthy salad featuring tofu as the main ingredient. Enjoy it with vegetables and dressing for a refreshing taste.

Salad made with plenty of seasonal new onions. Mildly sweet and crisp. Enjoy its refreshing taste.

Mackerel seasoned with soy sauce and mirin, coated in potato starch and fried. Crispy on the outside, juicy on the inside.

Thick-cut ham coated and deep-fried. A hearty and nostalgic snack.

Classic french fries. Freshly fried and fluffy, perfect with beer.

Shrimp tempura, a classic. Enjoy its plump texture and sweetness.

Fluffy tempura of conger eel.

Whiting tempura, a delicate and elegant white fish.

Tender and elastic squid tempura.

Squid leg (geso) tempura. Enjoy the crunchy texture.

Sweet scallop tempura.

Sweetened green onion tempura.

Mentaiko (spicy cod roe) wrapped in seaweed and fried. Its spicy kick pairs well with drinks.

Crispy bamboo shoot tempura.

Shishito pepper tempura, characterized by its slight bitterness.

Perilla leaf (shiso) tempura with a refreshing aroma. Light and crispy.

Chikuwa (fish cake) tempura. Typically served as 'isobe-age' with nori seaweed mixed into the batter.

Tofu tempura. Crispy on the outside, fluffy on the inside.

Red ginger tempura. A specialty of Osaka, its sourness and spiciness add a nice accent.

Tomato tempura. Its sweetness increases when heated, making it juicy.

Pork tempura. Hearty and juicy.

Thick and fragrant shiitake mushroom tempura.

Maitake mushroom tempura with good aroma and texture.

Quail egg tempura.

Sweet onion tempura.

Eggplant tempura, which pairs well with oil. It becomes tender and melts in your mouth.

Melting cheese tempura.

Garlic sprout tempura with a pleasant aroma.

Crispy and fluffy yam tempura.

Crispy lotus root tempura.

Sweet and fluffy pumpkin tempura.

Sweet potato tempura. Can also be enjoyed as a dessert.

Whole asparagus stalk tempura. Tender and juicy.

A delicacy of small firefly squid marinated in soy sauce. The rich flavor of the innards pairs well with sake.

A refreshing dish of boiled whitebait served on grated daikon radish. Drizzle with a little soy sauce.

A small dish of fresh raw seaweed served with ponzu sauce. Enjoy the aroma of the sea and its chewy texture.

A delicacy of shark cartilage dressed with plum paste. The crunchy texture and the sourness of the plum are addictive.

Crab miso (innards). Its rich and savory flavor is perfect with sake.

Cod stomach marinated in chili peppers and garlic, a Korean-style salted delicacy. Characterized by its crunchy texture and spiciness.

Salmon roe marinated in soy sauce. The popping texture and rich umami fill your mouth.

An appetizer combining chopped fatty tuna (toro) and pickled daikon radish. Eaten wrapped in seaweed. Topping with salmon roe is also popular.

A simple dish of white rice topped with spicy mentaiko.

Rice topped with plenty of boiled whitebait.

A seafood bowl with various seafood marinated and served over rice. Enjoy it heartily.

Oshizushi (pressed sushi) made with mackerel cured in vinegar. The umami of the mackerel and the vinegared rice are a perfect match.

Tuna roll (hosomaki).

Sushi with toppings so abundant they threaten to spill over.

Rice topped with dashi or tea and ingredients. A popular dish to finish a meal. Please choose your ingredients.

Miso soup with fresh raw seaweed. Rich in oceanic aroma.

Miso soup made with dashi from fish bones and heads. Rich fish umami is infused.

Salt-boiled edamame. A classic beer snack.

Cold tofu topped with green onions, ginger, and bonito flakes. Served with soy sauce.

A delicacy of squid body and innards, salted and fermented. It is rich and salty, pairing well with sake.

Raw squid marinated in wasabi. Characterized by the pungent spiciness of wasabi.

Well-chilled sliced tomatoes. Enjoy with mayonnaise or salt for a refreshing taste.

Cucumber with plum paste. A refreshing appetizer.

Chopped cabbage with salt dressing. Crispy texture that keeps you coming back for more.

One of Japan's leading lager beers. Characterized by its creamy foam and malt flavor.

Sapporo Lager, Japan's oldest brand beer. Its thick flavor, unique to heat-treated beer, is popular. Served in a large bottle.

Non-alcoholic beer-taste beverage.

A cocktail made with Bacardi rum and cola.

A cocktail made with Bacardi rum and ginger ale.

Bacardi rum with grape flavor.

Bacardi rum with soda water.

A blend of barley shochu. It has a clean and easy-to-drink taste.

Mugi shochu from Fukuoka Prefecture. Enjoy the fragrant barley aroma and deep richness.

Sweet potato shochu from Miyazaki Prefecture. Characterized by its syrupy sweetness from black koji fermentation and a crisp finish.

Sweet potato shochu from Kagoshima Prefecture. Characterized by its floral aroma reminiscent of citrus fruits, recommended on the rocks or with soda.

Okinawan Awamori. Enjoy the rich rice flavor and clean taste.

A set of shochu and Hoppy (beer-taste beverage). Mix it yourself. Popular for being low in purines and calories.

Hoppy bottle refill only (for mixing).

Shochu Refill

Shochu with green tea. Refreshing and pairs well with meals.

Shochu with Oolong Tea

Shochu mixed with high-quality Uji matcha.

Chilled sake served in a glass.

Sake served in a tokkuri (flask). Approx. 180ml. Served chilled or hot.

A 2-go size tokkuri (sake flask). Approximately 360ml.

Whiskey mixed with soda water. Refreshing with strong carbonation.

Lemon-flavored highball.

Grapefruit-flavored highball.

Grapefruit-flavored highball.

Highball with the sweet and sour taste of yuzu honey.

Fruity highball. Sweet and easy to drink.

Shochu mixed with soda water and various flavors. Please choose your preferred flavor.

A sour with plenty of frozen and fresh fruits. Fruity and visually appealing.

Refill for Chunky Fruit Sour (liquor and soda).

Local sake from various regions of Japan. Please ask our staff for the brands.

Sweet and sour plum liqueur. Popular among women.

Non-alcoholic beverages.