Metohananosaki

Minced raw chicken mixed with miso and herbs, a variation of a traditional fisherman's dish usually made with fish. It has a sticky texture and rich savory flavor. Tastes lighter than the fish version and pairs perfectly with sake.

Japanese fried chicken (Karaage) featuring four different cuts of meat. Seasoned with salt and lemon for a refreshing finish. Crispy on the outside and juicy on the inside.

Smoked chicken liver and hearts seasoned with salt and sesame oil. Rich and creamy flavor with a pleasant smoky aroma. A great appetizer for drinking.

Celery pickled in black vinegar. Specially prepared to be enjoyable even for those who typically dislike celery. Crisp texture with a sweet and sour flavor.

Seared squid (Surume-ika) from Aomori. Offers a smoky aroma and chewy texture. Recommended to be eaten while sipping warm sake.

Deep-fried horse mackerel and summer vegetables marinated in a sweet and sour vinegar sauce (Nanbanzuke). A refreshing cold dish perfect for hot weather.

Stir-fry of chicken tenderloin (sasami) and pickled mustard plant stem (zha cai). A fusion dish combining Japanese and Chinese flavors. Savory and slightly salty.

Daily meat special. Dishes vary each day, such as braised pork belly (Kakuni), meat and potato stew (Nikujaga), or stewed chicken wings. Home-style savory flavors.

Boiled spinach dressed with sesame sauce. Includes a touch of mustard (karashi) for a spicy accent. Nutty, savory, and healthy.

Mashed potato salad made with Taro root (Satoimo) instead of regular potatoes. Offers a unique sticky and creamy texture unlike standard potato salad.

Cheese marinated in soy sauce based sauce. Specifically created to pair well with sake. Rich, salty, and umami-packed.

Grilled fish of the week. Simple salt-grilled preparation that highlights the fish's natural flavor. Goes well with both sake and steamed rice.

Sardines simmered with plums (Ume). The sourness of the plum cuts through the richness of the fish, making it tender and refreshing.

Udon noodles in a spicy sesame chicken broth (Tantan style). Served in a smaller portion perfect for one person to finish a meal.

A set including steamed rice, miso soup, and pickles. Combine with a main dish to create your own set meal.

Steamed seasoned rice cooked with seaweed (Nori) and bacon. A savory carbohydrate dish that can be eaten as a starter or to finish the meal.

Flounder fin muscle (Engawa) marinated in a spicy Korean-style sauce (Changja) with a Japanese twist. Crunchy texture with a spicy kick.

Pressed rod-shaped sushi (Bo-sushi) topped with seared mackerel. Two pieces per order. Savory and rich.

Fried chicken combo featuring chicken thigh and gizzard. Enjoy two different textures in one dish.

Smoked daikon radish pickles from Akita prefecture. Crunchy with a strong smoky flavor, often paired with cheese or sake.

Homemade pickled water eggplant. Juicy and refreshing with a light salty taste.

Mackerel pickled in rice bran paste (Heshiko). A traditional preserved food with an intense salty and umami flavor. Eat in small bites with sake.

Marinated and seared ray fin (Ei-hire). Chewy and sweet-salty, a classic izakaya snack.

Spicy cod roe (Mentaiko) marinated in Saikyo miso and grilled. A rich blend of spicy and sweet savory flavors.

Salt-grilled sardine. Simple preparation that brings out the fatty, savory taste of the fish.

Japanese-style Fish and Chips. Deep-fried fish and potatoes served together.

Deep-fried small Shiba shrimp. Crunchy and can be eaten whole with the shell. Great with beer.

Dried daikon radish strips pickled in plum vinegar. Crunchy texture with a refreshing sour taste.

Smoked chicken giblets. Chewy and flavorful with a deep smoky aroma.

Miso soup with Asari clams. The shellfish adds a rich and briny depth to the dashi broth.

Rice with dashi broth poured over it (Ochazuke). Choose your topping from spicy cod roe, mackerel, or heshiko. A comforting way to end a meal.

Sōhomare. A Japanese sake made with traditional Kimoto method, polished to 60%. Features a balance of umami and acidity with a fresh finish.

Tōyō Bijin. Sake with an apple-like aroma, juicy sweetness, and deep richness. It has a light acidity and a crisp, refreshing finish.

Gōhō (Suisei Junmai Ginjo). Gentle mouthfeel with a harmony of moderate acidity and umami. Features a fruity aroma and a slightly dry taste.

Nakajima-ya. Unpasteurized sake (Nama-zake) with a refreshing aroma. It has a rich mouthfeel with moderate sweetness despite being undiluted. Pairs excellently with grilled chicken skin.

Asahi Maruefu. A premium Japanese draft beer known for its smooth and mellow taste.

Japanese distilled spirit (Shochu). Choose between sweet potato (Imo) or barley (Mugi) base.

Whisky soda highball. Refreshing carbonated alcoholic drink.

Monthly fruit liquor. Sweet and fruity alcoholic drink.

"My Lemon Sour". A signature cocktail made with shochu, lemon, and plum vinegar. Tangy and refreshing.

Nigori-nger (Alcoholic). A cocktail made with sweet sake (Amazake), ginger ale, and shochu. Sweet and spicy.

Nigori-nger (Non-Alcoholic). A mocktail made with sweet sake (Amazake) and ginger ale.

Japanese Wine (Red or White). Selection changes monthly.

"Me" (Eye) Course. Includes 3 kinds of today's sake, all-you-can-drink standard menu, and 6 seasonal small appetizers. 2-hour limit.

"Hana" (Nose) Course. Includes 6 kinds of today's sake, all-you-can-drink standard menu, and 10 seasonal small appetizers. 2-hour limit.