Aoi

An assortment of 4 kinds of fresh sashimi. Features raw fish sliced into bite-sized pieces. Served with soy sauce and wasabi.

Seared bonito (skipjack tuna) sashimi. The exterior is lightly grilled while the inside remains raw. Savory and smoky, typically served with ginger, garlic, and ponzu sauce.

Greater Amberjack sashimi. A white-fleshed fish with a firm texture and rich, balanced fat. Sweet and savory flavor.

Whelk (sea snail) sashimi. Crunchy texture with a sweet, oceanic flavor. distinctive and refreshing.

Monkfish liver, known as the foie gras of the sea. Steamed and served with ponzu sauce. Rich, creamy, and savory.

Grilled yellowtail collar with salt. This part of the fish is very fatty and juicy. Savory and tender, eaten by picking the meat from the bone.

Grilled fresh Pacific saury seasoned with salt. A seasonal autumn delicacy. The meat is savory with a slight bitterness from the innards if eaten.

Deep-fried sakura shrimp. Small, pink shrimp fried until crispy. Savory, aromatic, and eaten whole as a snack.

Grilled Atka mackerel. A large fish with oily, flaky flesh. Rich in umami and very juicy.

Vinegar-dressed beef or pork tripe (stomach), a specialty of Hakata. Thinly sliced with a chewy texture. Refreshing and tangy.

Okinawan stir-fry with bitter melon, tofu, egg, and pork. A balance of bitterness and savory flavors.

Pork fried with ginger and soy sauce. Savory, slightly sweet, and aromatic. A classic hearty dish.

Stir-fry of garlic chives (nira), bacon, and fluffy eggs. Savory and garlicky.

Omelette filled with natto (fermented soybeans). The fluffy egg balances the sticky, pungent natto. Savory and unique.

Grilled ginkgo nuts served in the shell. Chewy texture with a distinct, slightly bitter flavor. Crack the shell to eat.

Squid meat dressed with squid liver (guts). Very rich, salty, and full of umami. A strong flavor that pairs well with sake.

Deep-fried eggplant served in a dashi broth. The eggplant absorbs the savory broth and becomes creamy inside. Topped with bonito flakes or grated daikon.

Bottled beer. A standard lager served in a bottle to share or pour into a glass.

Draft beer. Fresh and cold, served in a mug. Crisp and refreshing.

Fresh lemon sour. Shochu mixed with soda and fresh lemon juice. Tart and refreshing.

Oolong tea highball. Shochu mixed with oolong tea. Non-carbonated and smooth with a tea flavor.

Lime sour. Shochu mixed with soda and lime flavor. Citrusy and crisp.

Ramune sour. Shochu mixed with Ramune (Japanese soda) flavor. Sweet and nostalgic.

Gyokuro tea split. Shochu mixed with high-quality green tea. Savory and fragrant.

Calpis sour. Shochu mixed with Calpis (a lactic acid drink) and soda. Sweet, creamy, and tangy.

Turmeric tea split. Shochu mixed with turmeric tea. Often drunk for its supposed health benefits.

Salted plum (umeboshi) sour. Shochu and soda with a whole pickled plum. Salty and sour, mash the plum to adjust flavor.

Homemade plum wine sour. Sweet plum liqueur mixed with soda. Fruity and rich.

Sake served in a large flask (tokkuri). Rice wine that can be served hot or room temperature.

Sake (1 go, approx 180ml). Traditional rice wine.

Chilled sake. Refreshing and crisp rice wine served cold.

Whisky highball. Whisky mixed with soda water. Crisp and carbonated.

Sweet potato shochu by the bottle. A distilled spirit with a distinct aroma and rich flavor. Order mixers separately.

Bidan (Korean Soju) bottle. A clean, neutral distilled spirit. Smooth and easy to drink.

Kinmiya shochu bottle. A popular brand of shochu made from sugar cane. Clean taste, perfect for mixing.

Non-alcoholic soft drinks.

Mixers and extras for bottle orders.

Table charge that includes a small appetizer served upon seating.