Yoshikawa

An advantageous assortment where you can choose your favorite 3 items from the appetizer list below. Recommended for those who want to enjoy various flavors little by little.

A dish of spicy seasoned nori tsukudani (seaweed simmered in soy sauce). The aroma of the sea and the spiciness of chili peppers pair well with sake and shochu.

Kikurage (wood ear mushroom) and fish roe simmered in a sweet and savory sauce. Characterized by the chewy texture of kikurage and the popping texture of fish roe.

Raw squid dressed with spicy mentaiko (pollock roe). The sweetness of the squid and the salty spiciness of the mentaiko are a perfect match.

Lightly dressed raw squid and okra. A healthy dish with the enjoyable slimy texture of okra.

Octopus seasoned with shichimi togarashi (seven-spice blend) and yuzu. Features a spicy kick and a refreshing yuzu aroma.

A luxurious delicacy made by mixing scallops and kazunoko (herring roe). Enjoy the umami of the scallops and the unique chewiness of the kazunoko.

Whelk seasoned with wasabi. The chewy texture of the whelk and the pungent wasabi flavor stimulate the appetite.

Kelp with herring roe, marinated in a soy sauce-based sauce. Characterized by its thick texture and umami.

An assortment that allows you to enjoy a little bit of everything from the day's large plate dishes (side dishes) displayed at the counter. You can choose your favorite 3 items.

A representative Japanese home-style dish of beef, potatoes, and onions simmered in a sweet and savory soy sauce broth. A comforting flavor.

Shredded boiled chicken skin dressed with ponzu sauce. Refreshing and has a chewy texture.

Homemade pickles made by pickling seasonal vegetables in nukadoko (rice bran mash). Has the characteristic acidity and umami of fermented foods, perfect as a palate cleanser.

Raw tuna slices topped with grated yamato potato (Japanese mountain yam). Mix with soy sauce and wasabi before eating.

A combination of tuna slices and natto (fermented soybeans). The sticky texture and the umami of the tuna are a great match, and it is highly nutritious.

Finely chopped tuna mixed with a gochujang-flavored sauce and raw egg yolk, Korean-style.

A traditional dish of finely chopped tuna mixed with miso paste and other ingredients. Characterized by the sweet and sour taste of the miso.

Tofu topped with kimchi and a special green onion sauce. A spicy dish that stimulates the appetite.

Fresh vegetable salad. Choose from Japanese onion or sesame dressing.

A gently flavored dish of tofu and tomato stir-fried with egg. Often seasoned in a Chinese style, but can also be Japanese style.

Chilled whole tomato sliced and served. A simple dish to enjoy the natural sweetness and acidity of tomatoes.

Tofu topped with salted bonito viscera (shuto). The strong saltiness and umami of shuto pair well with tofu.

Small firefly squid marinated whole in soy sauce. An appetizer with the rich umami of the innards.

Crushed cucumbers, seasoned with spicy kelp and a spicy sauce. Good texture and a flavor that lingers.

Yomogi Namafu (mugwort gluten cake) Dengaku or Agedashi. Choose between Dengaku (grilled with miso paste) or Agedashi (served in dashi broth).

Thinly sliced raw yamato potatoes (Japanese mountain yams). Enjoy the crisp texture and stickiness. Served with soy sauce and raw egg yolk.

A classic Japanese dish of pork stir-fried in a special ginger-soy sauce. The aroma of ginger stimulates the appetite.

A Chinese-style dish of beef and vegetables stir-fried in oyster sauce, which is rich in oyster flavor. Rich and savory taste.

Thick-cut bacon seared until fragrant. Enjoy the aromatic scent and the deliciousness of the juicy fat.

Dried and grilled nodoguro (blackthroat seaperch), a high-grade fish. Very rich in fat and has a deep umami flavor.

Oily silver cod marinated in a sweet white miso (Saikyo miso) and grilled. The flesh is plump and has a refined sweetness.

Oily mackerel grilled with a sweet and savory sauce. The fragrant skin and fluffy flesh go well with both rice and drinks.

Grilled authentic shishamo from Hokkaido. Different from imported capelin, you can enjoy the true flavor of shishamo and the texture of the roe.

Esharet (young leeks) wrapped in pork and grilled. The crisp texture and the fat of the pork are a great match.

Dried stingray fin lightly grilled as an appetizer. Characterized by a sweet and salty seasoning and a unique chewy texture. Usually eaten with mayonnaise.

Yamato potatoes (Japanese mountain yams) fried until fragrant with butter. Crispy on the outside and fluffy on the inside.

Freshly fried homemade satsuma-age (fried fish cake). Available in three flavors: onion, edamame, and cheese.

Deep-fried shiso (perilla leaf) wrapped around cheese. The richness of the cheese and the refreshing aroma of the shiso are a perfect match.

Fried chicken topped with a sweet and sour sauce containing grated daikon radish. Enjoy juicy fried chicken with a refreshing taste.

Satsuma-age kneaded with tomato as an ingredient. A unique item with the acidity of tomato as an accent.

Tofu coated with potato starch, deep-fried, and then simmered in dashi broth. The outer coating absorbs the dashi, making it delicious, with a melt-in-your-mouth texture inside.

Natto and cheese wrapped in spring roll wrappers and deep-fried. The aroma of cooked natto and the melting cheese are exquisite.

Spring rolls filled with kimchi and cheese. A snack that combines the spicy kimchi with the mellow cheese.

Classic fried chicken. Chicken pieces marinated in soy sauce and garlic, then deep-fried to a crispy perfection. Juicy and flavorful.

Deep-fried chicken cartilage coated in a sweet and savory sauce. The chewy texture is addictive.

French fries made with yamato potatoes (Japanese mountain yams) instead of regular potatoes. Enjoy the crispy texture and the unique fluffy texture of yamato potatoes.

Mochi (rice cake) deep-fried and simmered in dashi broth. Crispy and fragrant on the outside, with a soft mochi texture on the inside.

A Japanese soul food made by forming rice into a triangle and wrapping it with nori seaweed. Choose from ume (plum), kombu (kelp), katsuobushi (bonito flakes), or salmon fillings.

A slightly luxurious onigiri. Choose from spicy mentaiko filling or grilled onigiri brushed with soy sauce and grilled until fragrant.

A gently flavored dish of rice simmered in dashi broth. Choose from egg or spicy kombu. Perfect for finishing a meal after drinking.

A dish of rice with hot tea or dashi poured over it. Easy to eat and goes down smoothly.

Ochazuke (rice soup) topped with mentaiko. A dish where the spiciness of mentaiko and the umami of the dashi harmonize.

Mixed rice with edamame, hijiki, and umeboshi. Colorful and refreshing with the tartness of ume.

A noodle dish with warm somen noodles topped with a thick, savory sauce containing minced chicken. A warming dish.

Plain White Rice.

A traditional Japanese soup made with fermented soybean paste (miso).

Eggplant deep-fried and then simmered in dashi broth. It absorbs the flavor well and you can enjoy the juicy texture of the eggplant.

A salad-like dish of lightly fried pumpkin and onion mixed with mayonnaise containing sesame seeds.

A home-style dish of pork and burdock root simmered in a sweet and savory sauce. The flavor of burdock root and the umami of pork are a good match.

A Chinese-style side dish of stir-fried glass noodles, pickled mustard greens, and minced meat. The saltiness and texture of the pickled mustard greens are a highlight.

A home-style dish of stir-fried lotus root and satsuma-age in a sweet and savory sauce. Characterized by the crispness of the lotus root.

Boiled chrysanthemum greens dressed with a sweet sesame sauce. Enjoy the unique aroma of chrysanthemum greens and the flavor of sesame.

Assortment of 3 kinds of fresh raw seafood. Includes tuna, kanpachi, and horse mackerel. Served with soy sauce and wasabi.

Fresh horse mackerel finely chopped and mixed with seasonings (green onions, ginger). You can directly taste the umami of the fresh fish.

Horse mackerel coated in breadcrumbs and deep-fried. Characterized by a crispy coating and a fluffy fillet.

Kanpachi sashimi marinated in a special sesame dressing. Rich in sticky texture and sesame flavor.

Pacific saury, a taste of autumn, simply grilled with salt. Oily and fragrant.

High-grade black cod grilled with a sweet and savory sauce. Rich in fat and tender.

Swordfish steak sautéed in butter. Satisfying like a fish steak.

Fried 'nodo niku' (neck meat), a rare cut of tuna. Has a rich, meaty umami flavor.

Scallops sautéed in butter. The rich umami of the scallops and the richness of the butter are a perfect match.

Oysters coated in batter and deep-fried. Crispy on the outside, juicy on the inside, with the rich flavor of 'sea milk'.

Deep-fried white shrimp, known as the 'Jewel of Toyama Bay', with shells on. Crispy texture and sweetness of shrimp.

Barley shochu from Fukuoka Prefecture. Characterized by a clean taste due to reduced pressure distillation.

Barley shochu from Miyazaki Prefecture. Fragrant aroma and mellow taste.

Sweet potato shochu from Kagoshima Prefecture. Enjoy the sweet aroma of sweet potato and its deep richness.

Sweet potato shochu from Kagoshima Prefecture. Characterized by a fruity aroma and refined sweetness.

Sweet potato shochu from Kagoshima Prefecture. Strong aroma and richness characteristic of black koji brewing.

Sweet potato shochu made on Hachijojima Island. Harmonizes the fragrance derived from barley koji with the sweetness of sweet potato.

A classic sweet potato shochu from Kagoshima Prefecture. Rich aroma from black koji and a crisp taste.

A popular sweet potato shochu from Kagoshima Prefecture. Mellow and easy to drink.

Aged sweet potato shochu. Characterized by its smooth sweetness and richness.

Sweet potato shochu made with a patented method. Light and smooth on the palate.

Brown sugar shochu from Amami Oshima. Aged with sound waves, it has a mellow and gentle sweetness.

One of Japan's most famous barley shochus. Smooth and easy to drink.

A classic sweet potato shochu made with black koji. Smooth sweetness and a crisp finish.

Sweet potato shochu made with the purple sweet potato 'Murasaki Masari'. Elegant aroma and sweetness.

Sweet potato shochu made with the orange sweet potato 'Tama Akane'. Characterized by a floral aroma like citrus.

Set charge for bottle orders (ice, water, hot water).

Niigata sake whose flavor is enhanced when served warm. Recommended for cold days.

Junmai sake from Niigata, enjoyed at room temperature. You can taste the original flavor of the rice.

Chilled sake from Yamanashi Prefecture. Characterized by a refreshing aroma and a light, crisp taste.

A world-renowned premium sake from Yamaguchi Prefecture. Has a floral aroma and a honey-like sweetness.

A special sake from Yamagata Prefecture. Has a fresh, fruity taste and a rich umami.

Sake from Yamagata Prefecture. Mellow and full-bodied flavor.

A representative sake from Nagano Prefecture. Well-balanced and easy to drink.

Freshly poured beer from the tap. Small size.

Freshly poured beer from the tap. Standard medium-sized mug.

Non-alcoholic beer-taste beverage with 0.00% alcohol content.

A refreshing cocktail made with shochu, soda water, and lemon.

A cocktail made with shochu, soda water, and grapefruit. Pleasant acidity and bitterness.

A sweet and sour chuhai made with yuzu, lemon, and honey.

Shochu mixed with oolong tea. Refreshing and pairs well with meals.

A crisp and sour chuhai made with shochu, soda water, and lime.

A chuhai with the fruity sweetness and aroma of green apples.

Glass of wine. Choose from white or red wine.

Full bottle of white wine.

Full bottle of red wine.

Half-size bottle of sparkling wine.

Fruit liqueur made by steeping green plums in alcohol and sugar. Sweet and sour taste.

Whiskey served by the glass (on the rocks or with water). Choose from Old (800 yen) or Royal (900 yen).

Whiskey soda. Price varies depending on the whiskey used.

Carbonated beverage.

Ginger-flavored carbonated beverage.

Cold Oolong Tea.

Warm hojicha (roasted green tea). Characterized by its fragrant aroma.

Mineral Water.

Sparkling water.