越後屋 助五郎

A whole Ayu (sweetfish) grilled with salt over charcoal. The fish is prized for its sweet, melon-like aroma and delicate, flaky flesh. Typically eaten with the skin.

Strips of eel grilled over charcoal until savory and aromatic. The meat is rich and fatty with a soft texture.

A skewer of salmon fillet grilled over charcoal. The flesh is flaky, juicy, and savory with crispy skin.

Grilled Horse Mackerel (Aji). It has a distinct savory flavor and firm texture, enhanced by the smokiness of the grill.

Grilled Mackerel (Saba). A rich, oily fish with a deep savory taste. The grilling process crisps the skin while keeping the inside moist.

Grilled Red Rockfish (Akauo). A mild white fish with tender, flaky flesh that pairs well with the charcoal aroma.

Grilled Yellowtail (Buri). Known for its rich fat content and melt-in-the-mouth texture. Savory and satisfying.

Grilled Red Sea Bream (Madai). A premium white fish with a clean, sweet flavor and firm texture. Served simply to highlight its natural taste.

A large Kuruma Ebi (tiger prawn) grilled whole. The meat is sweet and firm with a smoky charcoal scent. Peel the shell before eating.

Eel grilled using the traditional 'Genshiyaki' method, where skewers are placed vertically around the fire. This produces exceptionally crispy skin and fluffy meat.

Plump scallops grilled in the shell. Sweet, tender, and juicy, capturing the essence of the ocean.

Grilled sea snail. It has a firm, crunchy texture and a briny, savory flavor.

Grilled octopus. Chewy and flavorful, seasoned simply to allow the charcoal smoke to enhance the taste.

Grilled soft shell crab. The entire crab is edible, shell and all. Crunchy on the outside and juicy on the inside.

Thick-cut grilled ham from the Unzen region. Salty, smoky, and juicy with a rich meat flavor.

Grilled chicken sourced from Daisen. The meat is tender and juicy with a robust chicken flavor.

A rice ball (Onigiri) paired with crispy crab tempura. A savory combination of soft rice and crunchy fried crab.

A rice ball containing tender scallop pieces. Offers a sweet and savory seafood taste.

A simple rice ball seasoned only with salt and wrapped in seaweed. Highlights the natural sweetness of the Japanese rice.

Rice ball mixed with whitebait (tiny young fish called Shirasu). Mildly salty with a gentle ocean flavor.

Rice ball filled with Umeboshi (pickled plum). The tart and salty flavor provides a refreshing contrast to the plain rice.

Rice ball filled with grilled Coho salmon flakes. A classic and savory choice.

Rice ball filled with Mentaiko (spicy cod roe). Rich in umami with a spicy kick.

Rice ball filled with salmon. Savory and comforting, a staple onigiri flavor.

Rice ball featuring a whole prawn tempura. A luxurious version often called Ten-musu, combining fried shrimp with rice.

Rice ball served with savory Unzen ham. A hearty option with a rich, meaty taste.

Rice ball filled with flakes of grilled mackerel. Savory and oily fish flavor.

Rice ball topped or filled with Ikura (cured salmon eggs). Bursts with salty, oceanic flavor in every bite.

A deluxe rice ball containing both grilled salmon flakes and salmon roe. Rich and double the salmon flavor.

Rice ball mixed with fine salmon flakes. Provides a consistent savory taste throughout.

Rice ball made from rice cooked with sea bream (Tai-meshi). Aromatic and delicate fish flavor.

Rice ball filled with savory grilled eel. Rich, fatty, and slightly sweet from the sauce.

A value set menu allowing you to choose one alcoholic drink and one snack item. A perfect quick starter.

Japanese premium lager beer. Features a rich malt flavor and floral hop aroma. Served chilled.

Whisky mixed with soda water. A refreshing, bubbly cocktail that pairs excellently with grilled foods.

A popular Japanese cocktail made with Shochu, soda water, and lemon juice. Tart, refreshing, and slightly sweet.

Barley shochu from Oita Prefecture. Known for its distinctive roasted, nutty aroma reminiscent of toast or coffee.

Sweet potato shochu from Miyazaki. Mild, smooth, and easy to drink with a subtle sweetness.

Sweet potato shochu from Kagoshima made with black koji. It has a rich, robust, and full-bodied earthy flavor.

A premium sweet potato shochu from Kagoshima. Famously smooth, fruity, and mellow, making it very popular.

A rare premium sweet potato shochu from Kagoshima. Offers a deep, complex flavor with notes from traditional clay pot brewing.

One of the most prestigious sweet potato shochus. Exceptionally smooth and elegant, often referred to as a 'phantom shochu' due to its rarity.

Dry Junmai sake from Shimane. Features a crisp, clean finish that pairs very well with seafood.

Junmai sake from Shiga Prefecture. Offers a balanced rice flavor with a refreshing aftertaste.

Dry Junmai sake from Nara. Characterized by fresh acidity and a sharp, dry finish.

Junmai Ginjo sake from Fukushima. Has a gentle sweetness, fruity aroma, and soft mouthfeel.

Junmai Ginjo sake from Niigata. Represents the 'Tanrei Karakuchi' style—light, crisp, dry, and very refreshing.

Junmai Daiginjo sake from Saga. Aromatic and elegant with complex fruit notes and a smooth texture.