Sanzoku Kaizoku

A localized savory pancake similar to Okonomiyaki, sized for snacking. Made with batter, cabbage, and egg, topped with sauce and mayo. Soft, savory, and rich in umami. Perfect with beer.

Whole grilled squid served sliced. Chewy texture with a smoky char from grilling. Savory and slightly sweet soy-based glaze. Eat with mayonnaise if provided.

Seasoned beef or pork offal (intestines) grilled or stir-fried. Chewy texture and rich fatty flavor. Savory and often spicy. A classic accompaniment to alcohol.

A 'do-it-yourself' potato salad where you mash the boiled egg and potatoes yourself. Creamy and savory. Fun to prepare at the table to your preferred texture.

Minced fatty tuna (negitoro) mixed with chopped pickled daikon radish (takuan). A mix of soft, fatty fish and crunchy, salty pickles. Often eaten wrapped in seaweed.

Chicken liver topped with generous chopped green onions. Creamy, rich liver texture with fresh onion bite. Seasoned with sesame oil and salt.

Edamame soybeans boiled in kelp (kombu) dashi stock. Lightly salty with subtle umami from the kelp. Pop the beans out of the pods to eat.

Cut mountain yam (nagaimo) pickled with wasabi. Crisp and slightly slimy texture with a refreshing wasabi kick. A light palate cleanser.

Fresh celery sticks or pickles. Crisp and refreshing vegetable snack.

Shrimp and avocado salad or mixture. Creamy avocado pairs with plump shrimp. Mild and savory flavor.

'Mouth-watering chicken' – steamed chicken with spicy chili oil and Sichuan pepper sauce. Tender cold chicken with a numbing, spicy kick.

Salted and fermented squid guts (shiokara/shuto). Very intense, salty, and ocean-like flavor. An acquired taste that pairs exceptionally well with sake.

Smoked daikon pickles (Iburigakko) paired with cream cheese. Crunchy, smoky pickles meet creamy cheese. A perfect fusion snack for wine or sake.

Spicy fermented cabbage kimchi. Tangy, spicy, and crunchy side dish.

Firefly squid pickled in soy sauce and sake. Small, whole squid with a rich, salty burst of flavor. Smooth texture. Eat whole.

Fresh cucumber served with your choice of dip or seasoning: Plum (sour), Salt sauce (savory), or Miso (rich bean paste).

Japanese rolled omelet (dashimaki) steamed in a bamboo basket with eel (unagi). Fluffy egg infused with dashi broth and savory eel.

Steamed rolled omelet with Matsutake mushrooms. Aromatic and earthy mushroom flavor combined with soft egg.

Steamed rolled omelet topped with salmon roe (ikura). Savory egg contrasted with salty, popping fish eggs.

Assorted platter of 5 kinds of fresh raw fish (sashimi). Selection varies daily. Dip in soy sauce with wasabi.

Individual servings of fresh sashimi. Choose from Tuna, Salmon, Sweet Shrimp, Octopus, Baby Scallops, or Squid Noodles.

Hot pot with beef or pork offal (motsu) and vegetables like cabbage and chives. Rich, savory broth. Minimum order of 2 servings required.

Hot pot topped with a large amount of grated mountain yam (tororo). Creates a fluffy, creamy texture in the soup.

Oyster hot pot. Plump oysters cooked in a savory broth with vegetables. Rich seafood umami.

Grilled tuna collar (kama). The meat around the gill is fatty, juicy, and tender. Pick the meat from the bone.

Grilled salmon belly (harasu). The fattiest part of the salmon, grilled until skin is crisp and meat is meltingly soft.

Rice bowl topped with fresh salmon slices and salmon roe (ikura). Rich and savory.

Greedy seafood bowl. A generous variety of fresh sashimi toppings on rice.

Rice bowl topped with Korean-style fried chicken coated in sweet and spicy sauce.

Rice bowl topped with high-quality bluefin tuna sashimi.

A luxurious rice bowl topped with sea urchin (uni) and salmon roe (ikura). Creamy and salty ocean flavors.

Rice bowl topped with slices of fresh salmon.

Luxury 3-color bowl with salmon roe, shrimp, and abalone. Premium seafood selection.

Breaded and deep-fried pork cutlet served with rice, soup, and cabbage.

Assorted nigiri sushi platter featuring fresh seafood.

Chirashi sushi: a bowl of sushi rice topped with scattered sashimi pieces and vegetables.

Rice bowl topped with minced fatty tuna (negitoro) and salmon roe (ikura).

Rice bowl topped with grilled eel (unagi) glazed with sweet soy sauce.

'Oni' (Demon) Mandarin Sour. Shochu-based cocktail with coarse-grated mandarin orange. Fruity and refreshing.

Shochu-based cocktail with coarse-grated red grapefruit. Tart and sweet.

Shochu-based cocktail with coarse-grated pineapple. Tropical and sweet.

Cloudy (nigori) fruit wine made with mango. Rich and sweet. Can be drunk on rocks, with water, soda, or hot water.

Cloudy berry fruit wine. Sweet and tart.

Cloudy apple wine made with plenty of apple juice. Sweet and fruity.

House signature highball (whisky and soda).

Whisky highball.

Whisky highball.

A special sour cocktail, likely with a black and white theme or specific flavor (Panda). Ask staff for details.

Tequila shots (Cuervo). Served for partying.

Set of 5 tequila shots.