吹溜

A stew made with chicken bone broth, salt, and sake lees. Contains tender offal. Rich and savory with the aroma of sake lees.

A famous thick fried tofu from Tochio, Niigata. Crispy on the outside and fluffy on the inside. Served with condiments like green onions.

Large fried chicken pieces made from Niigata local chicken breast. Healthy and crispy. Served as two large pieces.

Potato salad made without mayonnaise for a mature taste. Contains 'iburigakko' (smoked pickled radish) for a crunchy texture and smoky flavor.

Salt-roasted ginkgo nuts from Tokamachi. Simple and savory, perfect for snacking with sake.

Niigata's famous 'wet' rice crackers (nure-senbei) topped with cream cheese. A combination of savory soy sauce flavor and creamy cheese.

Seasonal salad served with a dressing made from 'Kanzuri', a traditional Niigata fermented chili paste. Spicy and refreshing.

Homemade bottarga (salted, cured fish roe). Carefully prepared over a month and a half. Rich, salty, and full of umami.

Ramen in a rich shijimi (freshwater clam) broth. Contains the essence of over 100 clams per bowl. Savory and comforting, often eaten to finish a meal.

Rice with hot shijimi clam dashi poured over it. Light and easy to eat, perfect for finishing a drinking session.

Chef's choice appetizer set designed to pair with sake. Available in 1, 2, or 3 dish combinations.

Today's sashimi selection. Fresh raw fish sliced and served with soy sauce and wasabi.

Pickled tofu appetizer. Tofu marinated to enhance flavor and texture.

Assortment of sausages. Served grilled.

Ultimate salt rice ball. Simple steamed rice shaped into a triangle and seasoned with high-quality salt.

Aged sake from Kiminoi brewery. Matured in an earthen storehouse for depth of flavor.

Sakatoyama Honjozo sake. Crisp and versatile.

Kinjosan Genshu (undiluted sake). Rich and full-bodied with higher alcohol content.

Midorikawa Honjozo. A clean and balanced sake from Niigata.

Sakurairo Junmai Nigori (cloudy) sake. Slightly sweet with rice sediments.

Kayama Muroka Nama Genshu (unfiltered, unpasteurized, undiluted). Fresh and vibrant flavor.

59 Takachiyo sake using Hanafubuki rice. Modern style sake.

Koshijinokoubai 'Usubeni'. A refreshing sake.

Musou Junmai Ginjo Nama Genshu. Aromatic and smooth.

Echigo Yukikoubai 'Sakura no Koro' Junmai Ginjo. Floral and delicate.

Tsukimizunoike Junmai Kasumizake. Slightly misty sake with a gentle texture.

Tenryohai Nakadori Junmai. Uses the middle cut of the press for pure flavor.

Ichijo Ikazuchi Junmai Nama Genshu. A bold and fresh unpasteurized sake.

Koshinohakugan Origarami Junmai Ginjo. Contains sake lees for a cloudy appearance and rich taste.

Takachiyo Junmai Daiginjo Nigori Nama Genshu. Premium cloudy sake with fruity aroma.

Utashiro Junmai Daiginjo Nama Genshu. Elegant and aromatic premium sake.

Hakuro 'Kashiwa no Hanakotoba'. Sparkling sake served in a 300ml bottle. Bubbly and refreshing.

Kiwami sake. A local Niigata selection.

Cowboy Yamahai sake. Designed to pair with meat dishes, with higher acidity and richness.

Yuki Otoko (Snowman) sake. Dry and crisp.

Echigo Ryu sake. Traditional Niigata style.

Recommended sake tasting set. A flight of three different sakes chosen by the shop.

Wine produced in Niigata. Available in red or white.

Kirin Ichiban Shibori draft beer. A popular Japanese lager made from 100% malt.

Whisky highball. Whisky mixed with soda water.

Niigata Sake Highball. Local sake mixed with soda for a refreshing drink.

Shochu mixed drinks. Choose from plain Chu-hi, Lemon, Calpis, or Tea mixers.

Niigata shochu or fruit wine. Choose from Rice, Soba, Sake Lees Shochu, or Plum Wine.

Non-alcoholic beer taste drink.

Soft drinks. Selection includes Oolong tea, Gyokuro tea, Cola, Ginger Ale, and Calpis.