酒場たいよう｜下北沢のグルメ居酒屋

Beef or pork tripe simmered in a savory salted broth. The texture is chewy and tender. A classic Japanese pub staple that pairs well with alcohol.

Pickled Napa cabbage flavored with refreshing yuzu citrus zest. Crunchy and palate-cleansing. Enjoy as a light starter or side.

The house signature salad featuring fresh vegetables. Light and crisp. Served as an appetizer to share.

Cold pasta salad tossed with creamy spicy cod roe (mentaiko) from Fukuoka. Savory with a mild kick. A popular Japanese side dish.

Chicken skin cooked until plump and tossed in citrus-based ponzu sauce. Chewy texture with a refreshing tart flavor. Excellent with beer.

Fresh avocado slices topped with salty kelp strips (shio kombu). Creamy texture contrasted by the savory, umami-rich kelp.

Tofu served with a specialized dashi stock. Soft and silky texture with a savory, umami-rich broth. A light and healthy option.

Shredded cabbage salad with a crispy texture. Fresh and creamy. Likely a larger portion meant for sharing or refilling.

Whisky mixed with soda water. Crisp, refreshing, and bubbly. A standard Japanese bar drink.

Whisky mixed with Coca-Cola. Sweet with caramel notes and a kick of whisky. Easy to drink.

A highball infused with coffee flavors. Aromatic and slightly bitter. A unique twist on the classic.

Highball made with house-made ginger syrup. Spicy ginger flavor adds zest to the whisky. Refreshing and warming.

Highball mixed with homemade lemonade. Sweet, sour, and citrusy. Very approachable for those new to whisky.

Highball flavored with cinnamon. Sweet spice notes complement the whisky barrel flavors. A warm and aromatic drink.