直季 九州地酒&長崎中華

Lightly salted boiled soybeans in the pod. Nutty and savory. Squeeze the beans out of the pod directly into your mouth.

Chilled tofu topped with crispy tempura scraps (tenkasu). A combination of soft creamy tofu and crunchy texture. Served with soy sauce seasoning.

Pork stomach tossed with ponzu (citrus soy sauce). Chewy, crunchy texture with a refreshing sour taste. Perfect accompaniment for beer.

Century egg served over tofu. The rich, creamy preserved egg complements the mild tofu. Savory and distinct flavor.

Grilled dried stingray fin. Sweet and salty with a chewy jerky-like texture. Dip in mayonnaise and chili powder.

Fresh eggplant served with ginger. Refreshing and light. A simple vegetable appetizer.

Stir-fried pea sprouts. Crunchy texture with a garlic savory flavor. A healthy green side dish.

Homemade pickled cucumbers. Crisp and refreshing. A classic palate cleanser.

Chicken skin served with ponzu sauce. Chewy texture with a citrusy kick. Popular izakaya snack.

Pickled daikon radish from Kagoshima. Crunchy, salty, and slightly sweet. Great with rice or alcohol.

Spicy cucumber. Crisp cucumber dressed with chili oil or spicy sauce. Stimulates the appetite.

Zha cai (pickled mustard plant stem). Salty, savory, and crunchy. A standard Chinese-style side dish.

Japanese fried chicken (Karaage), sold per piece. Marinated in a special sauce for deep flavor. Juicy inside and crispy outside.

Homemade french fries. Hot and crispy potato wedges or strips. Lightly salted.

Deep-fried chicken gizzards. Crunchy and chewy texture. Savory snack that pairs well with drinks.

Chicken cutlet (katsu), sold per piece. Breaded and deep-fried chicken breast or thigh. Crispy panko coating.

Deep-fried river shrimp. Small whole shrimp eaten shell and all. Savory, crispy, and full of calcium.

Mapo Tofu. Tofu cooked in a spicy chili and bean-based sauce with minced meat. Rich, spicy, and savory.

Mapo Eggplant. Similar to Mapo Tofu but using soft eggplant instead. Spicy and flavorful.

Eggplant stir-fried with miso paste. Sweet and savory miso flavor coats the soft eggplant. Goes very well with rice.

Shrimp in chili sauce. Plump shrimp cooked in a sweet and spicy tomato-based sauce. A popular Chinese-Japanese dish.

Stir-fry of green peppers and zha cai (pickled mustard stem). Salty and crunchy. A savory vegetable dish.

Sweet and sour pork made with aged domestic pork and black vinegar. Rich tangy flavor with tender meat.

Stir-fried water spinach (Morning Glory). Garlic and salt seasoning. Crunchy stems and soft leaves.

Thick-sliced liver stir-fried with garlic chives. Rich iron flavor, savory and stamina-boosting. Served with bean sprouts.

Stir-fried tomato and eggs. Fluffy eggs with juicy tomato chunks. A comforting, slightly sweet and savory dish.

Stir-fried garlic chives and eggs. Simple but savory. The strong flavor of chives pairs well with mild eggs.

Stir-fried bitter melon (goya) and eggs. The bitterness of the vegetable is balanced by the egg. A classic summer dish.

Japanese savory egg custard steamed in a cup. Served in a large bowl. Silky smooth texture with dashi flavor.

Hatoshi (Shrimp Toast). Minced shrimp paste sandwiched in bread and deep-fried. Crispy outside and fluffy inside.

Braised pork belly (Dongpo Pork). Steamed with spices for hours until tender enough to cut with chopsticks. Rich, savory, and melt-in-the-mouth.

Deep-fried horse mackerel (Aji). Breaded and fried until golden and crispy. Made with fresh fish from Nagasaki.

Horse mackerel spring rolls. Crispy fried wrapper filled with fish. A unique seafood twist on spring rolls.

Fried fish cake made from Eso (lizardfish) paste. Fluffy and hot. Known locally as 'tempura' in Nagasaki.

Nagasaki Champon. Noodle soup with pork, seafood, and vegetables in a rich chicken and pork bone broth. The noodles are cooked in the soup for extra flavor.

Sara Udon. Crispy fried noodles or soft thick noodles topped with a thick, savory starch sauce containing meat, seafood, and vegetables. Serve with vinegar or worcestershire sauce.

Spicy Nagasaki Champon. The classic noodle soup with a spicy kick. You can adjust the spice level.

Additional toppings for noodles. Choose from spicy miso, garlic, or chopped ginger.

Lunch portion of Nagasaki Champon. Creamy seafood and pork broth noodle soup.

Nagasaki Champon with half portion of noodles. Lighter option for lunch.

Spicy version of the Nagasaki Champon.

Lunch portion of Sara Udon. Choice of crispy thin noodles or soft thick noodles topped with thick sauce.

Sara Udon with half portion of noodles.

Fried Chicken (Karaage) Set Meal using Daisen chicken. Fist-sized large pieces. Comes with rice and soup (refills free).

Chicken Cutlet (Katsu) Set Meal using Daisen chicken. Palm-sized pieces. Comes with rice and soup (refills free).

Mixed Set Meal with both Fried Chicken (Karaage) and Chicken Cutlet (Katsu). Enjoy both textures. Comes with rice and soup.

Deep-fried Horse Mackerel Set Meal. Crispy breaded fish served with rice and soup.

Ginger Pork Set Meal using fresh domestic pork. Savory ginger sauce. Served with rice and soup.

Mapo Tofu Set Meal. Sichuan style spicy tofu. Served with rice and soup.

Mapo Eggplant Set Meal. Spicy Sichuan style eggplant. Served with rice and soup.

Eggplant Miso Stir-fry Set Meal. Uses an original blend of aged miso. Served with rice and soup.

Stir-fried Liver, Chives, and Bean Sprouts Set Meal. Thick cuts of liver 'steak'. Served with rice and soup.

Homemade ice cream dessert. Sweet and cold.

Draft Beer.

Mini Draft Beer.

Whisky mixed with soda water.

Whisky mixed with Cola.

Original Lemon Highball.

Shochu mixed with Oolong Tea.

Shochu mixed with Gyokuro Green Tea.

Original Lemon Sour cocktail.

Shikuwasa (Okinawan citrus) Sour cocktail.

Grapefruit Sour cocktail.

Salty Plum (Otokoume) Sour cocktail.

Shochu Highball with Kishu Plum.

Berry enzyme Sour cocktail.

Red Wine from Chile.

White Wine from Chile.

Barley Shochu 'Seiippatsu' from Minamishimabara, Nagasaki.

Sweet Potato Shochu 'Gotonada' from Goto Islands.

Approx. 20 kinds of Authentic Shochu available. Please ask staff for details.

Sake 'Hiran Nikomaru' from Hirado, Nagasaki.

Over 10 kinds of Sake available. Please ask staff for details.

Plum Wine (Umeshu). Can be served on the rocks, with hot water, or with soda.

Shaoxing Rice Wine (Guandi 5 Years Old).

Cassis cocktail. Mixed with Oolong tea, Orange juice, or Soda.

Soft drinks. Choose from Oolong tea, Gyokuro green tea, Cola, Orange juice, or Berry enzyme juice.