Daikokuya

A set meal featuring grilled sockeye salmon pickled in sake lees, served with grated yam soup and barley rice. The salmon has a rich, fermented umami flavor. Mix the sticky grated yam with the barley rice to enjoy.

A set meal with pan-fried young yellowtail (warasa) seasoned with lemon butter, accompanied by grated yam soup and barley rice. The fish is savory with a citrusy kick. Pour the yam soup over the rice for a traditional Japanese texture.

A simple set focused on the grated yam soup and barley rice experience, served with small side dishes and miso soup. A light and healthy meal. Enjoy the slippery texture of the yam combined with the hearty barley.

A single serving of grated yam soup, seasoned with bonito and kelp dashi stock. Sticky and flavorful. Typically poured over rice or eaten as a side dish.

A hearty pork and vegetable miso soup filled with many ingredients. Savory and warming. Served as a substantial soup side dish.

Thick grilled rolled omelet. Slightly sweet and savory, with a fluffy texture. A classic Japanese side dish.

Simmered dried daikon radish strips. Savory and slightly sweet with a crunchy yet tender texture. A traditional home-style side dish.

Simmered hijiki seaweed with vegetables. Savory, sweet soy sauce flavor. A healthy, mineral-rich side dish.

Simmered pumpkin (kabocha). Sweet and savory, with a soft, creamy texture. Japanese comfort food.

Sautéed and simmered root vegetables, typically burdock and carrot. Sweet and savory with a slight chili kick and crunchy texture.

Blanched green vegetables soaked in a dashi broth. Light, savory, and refreshing. Served chilled.

Mozuku seaweed served in vinegar. Slimy texture with a tart, refreshing flavor. Eaten as a palate cleanser or appetizer.

Fermented soybeans (natto) mixed with pickled plum (ume). Sticky, pungent, and sour. A distinct Japanese flavor combination.

Japanese-style potato salad. Creamy mashed potatoes often mixed with vegetables like cucumber and carrot. Mild and comforting.

Fresh salad topped with crab meat. Light and refreshing with a seafood sweetness.

Traditional Japanese vegetables pickled in fermented rice bran. Salty, sour, and savory with a crisp texture.

A serving of steamed rice. Choose from white rice, barley rice, or 16-grain rice. A staple accompaniment to the meal.

Traditional Japanese soybean paste soup. Savory and warming.

Miso soup with pork and plenty of vegetables. Richer and heartier than standard miso soup.

Frozen custard dessert similar to crème brûlée. Creamy, sweet, and served cold.

Ice cream flavored with roasted green tea (hojicha). Smoky, nutty, and sweet with a refreshing tea aroma.

Sapporo Lager Beer 'Red Star' in a medium bottle. A traditional Japanese lager with a crisp, slightly bitter taste.

Sapporo Black Label draft beer. Smooth, creamy foam and a balanced malt flavor.

Suntory Kaku Whisky mixed with soda water. Refreshing and fizzy with a mild whisky flavor.

Sweet potato shochu from Kagoshima. A distilled spirit with a distinct earthy and sweet aroma.

Barley shochu from Nagasaki. Smooth and mild, easy to drink.

Barley shochu from Oita. A popular brand known for its clean and crisp taste.

Japanese craft gin produced by Komasa Jyozo. Aromatic with botanicals.

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

Shochu mixed with Oolong tea. Savory tea flavor with a kick of alcohol.

Shochu mixed with green tea. Refreshing and non-sweet.

Plum wine (umeshu). Sweet, fruity, and slightly tart. Can be enjoyed with soda or water.

Iced Oolong tea. Roasted tea flavor, unsweetened.

Carbonated soft drink with ginger flavor.

Japanese lemon-lime soda in a distinctive codd-neck bottle. Sweet and bubbly.

Apple juice carton for children.

Sparkling water.

Red wine, Merlot. Smooth and fruity.

Red wine bottle. A balanced varietal wine from a renowned producer.

White wine, Sauvignon Blanc. Crisp and aromatic.

White wine bottle, Chardonnay. Rich and elegant.

Japanese dry white wine made from Koshu grapes in Yamanashi. Delicate citrus notes.

Red wine glass. Mas de Janiny Rouge. Organic wine.

Red wine bottle, Cabernet Sauvignon from Chile.

White wine glass. Mas de Janiny Blanc. Organic wine.

White wine bottle, Tormaresca Chardonnay from Italy.

Sparkling wine bottle. Cava Brut from Spain. Crisp bubbles and dry finish.

Premium Daiginjo sake. Smooth, fragrant, and clear. Often contains gold leaf flakes.

Junmai Ginjo sake. Fruity aroma with a clean finish. Made in Yamagata.

Dry Honjozo sake from Hokkaido. Crisp and sharp, goes well with food.

Extra dry sake. Very clean taste with minimal sweetness.

Famous Ginjo sake 'Kubota Senju'. Elegant, refined, and smooth.

Extra dry Junmai sake. Full-bodied with a sharp finish. Named after a famous historical plan.

Junmai Ginjo sake made with Omachi rice from Fukushima. Rich umami and gentle sweetness.

Yamahai Nama Genshu sake. Unpasteurized and undiluted. Bold acidity and rich flavor.

Junmai Ginjo sake. Clean and refreshing with a slight bitterness, perfect for summer.