Yunwa

A dish made with fresh raw seaweed. It has a strong oceanic aroma and a smooth texture. Enjoy it refreshingly with ponzu or soy sauce.

Cod milt (shirako) blanched and dressed with ponzu sauce. It has a rich and creamy taste and pairs excellently with sake.

A Japanese stew made by simmering daikon radish, fish cakes, and other ingredients in dashi broth for a long time. The gentle dashi flavor permeates the ingredients. A warming dish for cold weather.

Fresh, unfrozen natural bluefin tuna. The lean meat has a rich umami, and the medium fatty tuna has a pleasant sweetness from the fat. Served with wasabi soy sauce.

Large red shrimp sashimi. Features a melt-in-your-mouth sweetness and a firm, springy texture. The miso in the head can also be enjoyed.

Sashimi of yuba (tofu skin), a film formed when heating soy milk. Enjoy the sweetness of soybeans and its delicate texture. Served refreshingly with wasabi soy sauce.

Sashimi of fresh chicken tenderloin. It is low in fat, has a bland and elegant taste. Served with soy sauce or ponzu and condiments.

Dried horse mackerel, opened and grilled fragrantly. Its umami is concentrated, and the flesh is plump. Delicious with grated daikon radish.

A whole small dried fish, eaten from head to tail. If it contains roe, you can enjoy the popping texture of the eggs. Its fragrant flavor pairs well with sake.

Salt-grilled salmon belly (harasu). It is very fatty, with a melt-in-your-mouth texture and rich umami.

A classic dish of fatty mackerel grilled with salt. The skin is crispy, and the flesh is juicy. The saltiness enhances the sweetness of the fat.

Salad of shredded daikon radish and steamed chicken tenderloin. Enjoy the crisp daikon and bland tenderloin with a refreshing dressing.

Fresh raw vegetables cut into sticks. A simple appetizer served with dipping sauces like miso or mayonnaise.

Long yam pickled in a wasabi-flavored seasoning liquid. Its crisp texture and wasabi's spiciness are perfect with drinks.

Spicy cod roe with added kelp umami. The spicy kick and kelp flavor pair well with both rice and drinks.

A combination of fermented foods: cream cheese pickled in miso. Its rich and sticky texture has a richness comparable to cheesecake.

Mozuku seaweed dressed in Sanbaizu (three-vinegar dressing). Its smooth texture and tanginess are refreshing and perfect as a palate cleanser.

Boiled whitebait seasoned with sesame oil and sauce, topped with a raw egg yolk. Breaking and mixing the egg creates a rich flavor.

Preserved food made by pickling squid in sake lees. A delicacy where the rich aroma of sake lees and the umami of squid fuse, pairing excellently with sake.

Shark cartilage mixed with plum paste, a delicacy. Features the crunchy texture of cartilage and the sourness of plum. A refreshing appetizer.

A combination of smoked pickled daikon (iburi-gako), an Akita specialty, and cream cheese. The smoky aroma and the richness of the cheese are a perfect match.

Rolled omelet baked with plenty of dashi broth. It is fluffy and soft, and when you bite into it, the gentle dashi flavor spreads in your mouth.

White fish topped with a thick, savory sauce containing aosa seaweed. The sauce, with its oceanic aroma, enhances the fish's flavor.

Crisply fried firm tofu topped with grated daikon radish. A unique dish named after the wordplay of 'agedashi' (fried tofu) and 'oroshi' (grated radish).

A traditional dish of chopped tuna mixed with grated yam (tororo) and seasoned with miso. The sweet and sour miso flavor enhances the tuna's umami.

Tuna slices grilled like a steak. Crispy on the outside and rare on the inside, giving it a satisfying, steak-like texture.

Sliced tuna topped with grated yam (tororo). Enjoy the sticky texture of tororo and the tuna.

Yellowtail slices grilled and coated in a sweet and savory sauce. The fatty yellowtail and rich sauce pair well with rice and drinks.

A classic Japanese dish of pork stir-fried in a sauce of soy sauce, mirin, and ginger. The ginger flavor whets the appetite.

Chicken thigh meat grilled fragrantly with garlic. Features juicy chicken and a punchy garlic flavor.

Beef tongue stewed until tender in demi-glace sauce. Features meat that falls apart easily.

A set of recommended dishes chosen by the owner (Miya-san). Dishes using the day's recommendations and seasonal ingredients are served.

A Japanese-style pasta generously made with mentaiko (spicy cod roe). The flavors of butter and seaweed pair well with the saltiness of the mentaiko.

Pasta topped with a sauce made from minced meat and vegetables simmered in tomato sauce. A popular classic flavor for all ages.

Pasta with a tomato sauce made with pancetta (or bacon) and onions. Features the umami of the meat and the acidity of the tomato.

Pasta with a rich cream sauce infused with the umami of clams. A creamy and luxurious taste.

Penne (short pasta) with a cream sauce using Gorgonzola cheese. Enjoy the unique aroma and rich body of blue cheese.

A Japanese-invented spaghetti with a ketchup-based sauce. It has a nostalgic flavor with ingredients like sausage, bell pepper, and onion.

An appetizer version of Neapolitan pasta without the noodles (ingredients and sauce only). The ketchup-flavored ingredients are perfect with drinks.

A Tokyo specialty dish made by mixing ingredients into a flour-based batter diluted with dashi broth and grilling it. It has a gooey texture and is eaten hot with a small spatula.

A Japanese noodle dish stir-fried with pork and vegetables in sauce. The aroma of the savory sauce whets the appetite.

A rice bowl topped with frozen beef tataki flakes over hot rice. The beef fat melts from the heat of the rice, creating a rich flavor.

Pizza topped with plenty of whitebait. The saltiness of the whitebait and the cheese are a great match, and it can be eaten like a light snack.

A classic pizza with tomato sauce, mozzarella cheese, and basil. Simple yet allows you to enjoy the taste of the ingredients.

Sake with the umami of rice and a clean finish.

Sake with a fruity aroma and a clear taste.

Local sake from Shimane Prefecture. It has a rich aroma and a solid rice umami.

A famous sake from Hyogo Prefecture. Known for its robust flavor and crisp finish.

A dry sake from Kochi Prefecture. It has a clean finish that doesn't interfere with the taste of food.

Sake from Niigata Prefecture. Features a gorgeous aroma and a beautiful sweetness.

A new popular brand from Yamaguchi Prefecture. It is fresh with a slight effervescence and has the charm of the sweet and sour taste of white grapes.

Sake from Wakayama Prefecture. It has a soft mouthfeel, is fruity, and easy to drink.

Sake from Gifu Prefecture. It has a good balance of umami and acidity, making it excellent as a food-pairing sake.

Japan's representative beers. Choose from the crisp 'Super Dry', the well-balanced 'Kuro Label', or the historic 'Aka Star' (Sapporo Lager).

Korean shochu (soju). It has a clean taste and pairs well with various mixers.

Barley shochu from Oita Prefecture. It has a fragrant barley aroma and a mellow taste.

A sweet potato shochu from Miyazaki Prefecture. It has a thick sweetness unique to black koji fermentation and a crisp, clean finish.

A representative Japanese whiskey. It has a sweet aroma and a rich body, and is well-suited for highballs.

Cassis (blackcurrant) liqueur. It has a sweet and sour berry flavor and is drunk mixed with soda or orange juice.

Coffee liqueur. It has a sweet and rich coffee flavor, and is commonly mixed with milk.

German black tea liqueur. Enjoy the rich aroma of Darjeeling tea leaves. Milk or soda mixers are recommended.

A drink made by mixing shochu with lemon juice and soda water. Its refreshing acidity pairs well with fried foods and meat dishes.

Suntory grain whiskey. It has a light and subtly sweet aroma. Highball is recommended.

Glass of wine. Red pairs well with meat dishes, white with fish dishes.

Non-alcoholic beverages. Such as oolong tea and juices.

Bottle for keeping Jinro.

Bottle for keeping Nikaido.

Bottle for keeping Kuro Kirishima.

A brand of Ishikawa Prefecture sake, "Tedarugawa". A bottle of fresh and modern-tasting sake.

A bottle of barley shochu from Oita Prefecture, offering a mellow and deep flavor from long-term aging.

Bottle of Suntory Kakubin.

A bottle of American Tennessee whiskey. It has a sweet aroma reminiscent of vanilla and caramel.

Bottle of Chita Whiskey.

A bottle of single malt whiskey made in a forest distillery. It has a refreshing aroma like young leaves and a crisp taste.

Water, soda, tea, etc., for diluting shochu or whiskey. Ice is provided free of charge.