Fukumimi Shinjuku

A whole onion bloomed and deep-fried until crispy. Sweet, savory, and visually impressive. Pull apart the petals to eat.

Mackerel fillet cured in vinegar and then lightly seared with a torch. The searing brings out the rich oils of the fish. Served with condiments like wasabi or ginger.

Fried chicken soaked in a sweet and sour nanban sauce, topped with a rich golden tartar sauce. A hearty and flavorful dish originating from Miyazaki prefecture.

Deep-fried tofu served in a savory dashi-based broth. The tofu has a crispy skin and soft interior. Garnished with toppings like grated daikon and green onions.

Tender chicken cooked to a soft texture and served with a special secret sauce, typically savory and slightly sweet.

Fried potato wedges tossed with savory anchovy flavor. A salty and addictive snack that pairs well with alcohol.

Japanese-style rolled omelet (dashimaki tamago) filled with spicy cod roe (mentaiko). Savory, fluffy, and slightly spicy.

Creamy potato salad topped or mixed with smoked egg, adding a rich smoky flavor to the classic side dish.

Fresh salad greens tossed in a savory sesame-based dressing (choregi style), topped with Korean seaweed and shirasu (young sardines).

Refreshing cucumber slices and young sardines dressed with sour plum paste (ume). A light palate cleanser.

Shark cartilage (and sometimes chicken cartilage) tossed with sour plum paste. Known for its crunchy texture and tart flavor.

Boiled bean sprouts seasoned with sesame oil and chili. A crunchy and slightly spicy Korean-style side dish.

A whole cucumber pickled in brine, served on a stick or sliced. Crisp, salty, and refreshing.

Parboiled chicken skin with a firm, chewy texture, served with grated radish and ponzu sauce. Light and savory.

Lightly salted boiled soybeans in the pod. Pop the beans out of the pod to eat. The classic izakaya starter.

Rice porridge cooked in a rich, concentrated chicken broth with egg and chicken. A comforting way to finish a meal.

A deluxe rice bowl topped with grilled chicken (yakitori), a raw egg yolk, and mayonnaise for extra creaminess.

Rice bowl topped with grilled chicken glazed in a special secret tare sauce.

A ball of rice grilled with soy sauce until crispy on the outside and savory.

A simple but rich clear chicken broth.

A combo set featuring a grilled rice ball and a cup of chicken soup.

A rich and creamy homemade custard pudding with caramel sauce.

Warm chocolate cake with a molten center, served with vanilla ice cream.

Fresh draft beer from Suntory. Crisp and refreshing.

Beer mixed with ginger ale. Slightly sweet and easy to drink.

Alcohol-free beer taste drink.

Standard highball made with whisky and soda water.

Highball with a squeeze of lemon for freshness.

Whisky mixed with ginger ale.

Whisky mixed with Coca-Cola.

Highball made with Suntory AO World Whisky.

Highball made with Suntory Kaku whisky, the standard for Japanese highballs.

Highball made with Maker's Mark bourbon.

Maker's Mark bourbon whisky.

Suntory World Whisky AO.

Suntory Kaku whisky.

Shochu and soda served with frozen lemon chunks instead of ice. Very refreshing.

Shochu soda with frozen raspberries.

Shochu soda with frozen kiwi.

Shochu soda with frozen mango.

Shochu mixed with oolong tea. Non-carbonated and easy to drink.

Shochu highball with sweet yuzu honey flavor.

Shochu highball with a salted plum (umeboshi) for a sour and salty kick.

Japanese plum liqueur (umeshu) served with a salted plum.

Thick and rich plum wine with fruit pulp.

Sweet fruit wine made from Japanese mandarin oranges.

Rich and sweet peach wine.

Popular sweet potato shochu. Aromatic and smooth.

Premium sweet potato shochu with fruity, floral notes.

Barley shochu. Light, crisp, and nutty.

Rice shochu known for its ginjo-like floral aroma.

Red wine bottle. Cabernet Sauvignon.

White wine bottle. Chardonnay.

A glass of house wine.

Non-alcoholic frozen mango drink.

Non-alcoholic frozen berry drink.

Japanese sake served in a traditional carafe (tokkuri). Choose your preferred brand.

Premium Junmai Daiginjo sake. Rice is polished down to 23%.

Sparkling sake. Light, sweet, and low alcohol.

Mineral water bottle.

Plain warm water.