Yuhidaya

Chilled draft beer. Characterized by its fine foam and refreshing finish, it's perfect as a first drink. Pairs well with fried foods and salty dishes.

A sour made with freshly squeezed lemon. The tartness of the lemon and the fizziness of the soda create a refreshing and light taste.

A classic cocktail made with whiskey and soda. A crisp drink that pairs well with any dish.

Shochu mixed with oolong tea. The roasted tea aroma and clean aftertaste make it a popular choice to accompany meals.

Shochu mixed with unsweetened black tea. Rich in tea flavor and easy to drink, it doesn't interfere with the taste of your food.

This is our original house sour. Please ask our staff for details.

Shochu mixed with tomato juice and soda. A healthy and refreshing drink with the tartness and umami of tomato.

Tenderly cooked duck breast. Enjoy the rich, duck-specific flavor and moist texture.

Fresh horse sashimi. Lean meat offers a light, savory flavor, while marbled meat provides a sweet, melt-in-your-mouth richness. Served with garlic and ginger soy sauce.

Lightly seared fresh chicken sashimi. Enjoy both the fragrant aroma and the raw texture.

Japanese-style fried chicken made by seasoning and deep-frying chicken. Crispy on the outside and juicy on the inside.

A salad made by mashing boiled potatoes and mixing them with mayonnaise. Its simple, homemade taste is a classic accompaniment to drinks.

A local Akita dish, made by smoking and then pickling daikon radish. It has a smoky aroma and a crispy texture that pairs well with sake.

A delicacy made by mixing shark cartilage with plum paste. Enjoy the crunchy texture of the cartilage and the refreshing tartness of the plum.

Cream cheese pickled or mixed with sake lees. A rich flavor that fuses the creaminess of cheese with the mellow aroma of sake lees.

Assortment of seasonal vegetables lightly battered and fried. Enjoy the crispy texture and the natural sweetness of the vegetables.

Cucumbers are smashed to better absorb flavor, then mixed with sesame oil and salt dressing. Refreshing and perfect as a palate cleanser.

Yakisoba seasoned with Chinese soy sauce and oyster sauce. Unlike Japanese sauce yakisoba, it features a fragrant soy sauce flavor.

Salt-boiled soybeans. Simple yet flavorful, a classic snack to go with beer.

Deep-fried white fish coated in breadcrumbs. Crispy on the outside and fluffy on the inside.

A snack made by mixing minced tuna (toro) with chopped pickled daikon radish. The combination of fatty toro and the texture of takuan is exquisite.

A luxurious dish of cuttlefish mixed with rich sea urchin. The sweetness of the cuttlefish and the richness of the uni combine perfectly with sake.

A hearty salad that combines macaroni salad and potato salad.

Lightly pickled zha cai. Milder than regular zha cai, with a crispy texture.

A three-kind assortment of appetizers chosen by the chef. Recommended for those who want to try various flavors in small portions.

A highly popular premium sweet potato shochu. It has a fruity and mellow taste with less of the characteristic strong aroma of sweet potato shochu.

Wine from the Republic of Moldova, an Eastern European country. Produced in a historic wine region, it offers a rich aroma and flavor. Served by the bottle.

Sparkling wine from Moldova. It has good effervescence and is suitable for celebrations and toasts.

Sapporo Lager Beer, commonly known as "Akaboshi". A traditional beer characterized by its rich flavor, a result of heat treatment.

A fruit liqueur made by steeping plums in alcohol and sugar. It has a sweet and sour taste that is easy to drink and popular as an aperitif or dessert wine.

Sake from Nagano Prefecture. Known for its extremely dry and crisp taste, it enhances the flavors of your meal.

Junmai sake from Akita Prefecture. Enjoy the rich umami and fresh taste unique to genshu (undiluted sake).

Aged sake from Wakayama Prefecture. A rare sake with a deep richness and unique aroma from 20 years of long-term aging.

Junmai sake from Ishikawa Prefecture. A gentle and mild sake with a good balance of rice umami and acidity.

Sake from Yamanashi Prefecture. Features the acidity and richness characteristic of yamahai brewing, with a full-bodied and satisfying taste.

Sake from Okayama Prefecture. Made with Omachi sake rice, it features a rich umami and a soft mouthfeel.

Sake from Fukui Prefecture. An unrefined, nama sake with a subtle sweetness and a fresh effervescence.

Sake from Saitama Prefecture. Characterized by its fresh, floral aroma and youthful taste, typical of freshly brewed sake.

Sake from Gunma Prefecture. Features a fresh taste and a solid umami from the rice.

Sake from Yamagata Prefecture. A crisp, dry sake with a clean taste that doesn't overpower your meal.

Sake from Tochigi Prefecture. A summer sake characterized by a refreshing acidity like white wine and citrus aromas.

High-quality sake from Yamagata Prefecture. Polished to 30% of its original grain, it offers a clear taste free of impurities and elegant umami.

A limited summer sake from Toyama Prefecture. It has a fresh, transparent taste that is perfect for the hot season.

Sake from Fukushima Prefecture. A junmai sake brewed for summer, with a light and refreshing taste.

Sake from Hiroshima Prefecture. Made extremely dry, it offers exceptional crispness and freshness.

A seasonal sake from Shiga Prefecture. It has a mild aroma and gentle umami, with a good overall balance that makes it easy to drink.

A rare plum liqueur aged for 30 years. Enjoy its mellowed flavor and deep richness developed over many years.