夢酒渋谷店

An assortment of premium fresh sashimi, beautifully arranged like a jewelry box. Features high-quality seasonal fish. Served raw with soy sauce and wasabi.

Grilled beef skirt steak (harami) prepared with a recipe passed down from a famous yakiniku restaurant. Tender, juicy, and packed with savory umami.

Fresh fish of the day grilled using the 'warayaki' straw-firing technique. The high heat sears the surface while imparting a distinct smoky aroma.

Silken tofu served in a rich, savory sauce made with plenty of green laver (aonori). Aromatic and flavorful.

A unique pizza made with sake lees (sakekasu) from the famous Dassai Junmai Daiginjo sake. The sake lees add a creamy, slightly fruity, and deep savory flavor.

Fresh avocado battered and deep-fried into tempura. Crispy on the outside and creamy, melt-in-the-mouth soft on the inside.

A fried rice ball (yaki-onigiri) served in a rich fish broth (ochazuke). A comforting and savory dish to finish your meal.

Brown edamame beans boiled in salted water. A classic appetizer with a richer flavor than standard edamame.

Raw octopus chunks marinated in wasabi. slimy, crunchy, and spicy. A perfect companion for sake or beer.

Nagaimo (Chinese yam) pickled in tamari soy sauce. Crisp texture with a deep soy sauce flavor.

Smoked daikon radish pickles from Akita prefecture. Crunchy with a strong smoky aroma, often paired with cream cheese.

Fermented squid guts. Salty, funky, and rich in umami. A traditional delicacy that pairs exceptionally well with sake.

An assortment of Japanese pickles. Typically includes cucumber, daikon, or eggplant. A refreshing palate cleanser.

Pickled Nozawana greens. Crunchy and slightly salty, a traditional pickle from Nagano prefecture.

Crab tomalley (miso) grilled in a crab shell. Rich, creamy, and intense seafood flavor.

Seaweed rolls filled with minced fatty tuna and pickled radish (takuan). A delicious combination of soft tuna and crunchy pickles.

Firefly squid marinated in soy sauce and dashi. Salty and smooth, eaten whole.

Shark cartilage tossed with sour plum pulp. Crunchy texture with a refreshing tart flavor.

Roasted duck breast, lightly seared. Tender meat with a savory fat layer.

Dried stingray fin, lightly grilled. Sweet and savory with a chewy texture. Often dipped in mayonnaise.

Spicy cod roe (mentaiko) lightly seared on the outside. Savory, spicy, and rich.

Cream cheese marinated in Saikyo miso (sweet white miso). A perfect fusion of Western dairy and Japanese fermented flavors.

Cream cheese dressed with 'shuto' (fermented bonito guts). The rich cheese balances the salty, funky umami of the shuto.

Camembert cheese drizzled with honey. A sweet and savory appetizer.

Homemade Japanese-style potato salad. Creamy mashed potatoes mixed with vegetables.

A dish featuring homemade potato salad as a topping.

Caesar salad topped with a soft-boiled egg (ontama). Creamy dressing and egg yolk make for a rich salad.

Salad topped with crispy sakura shrimp, served with Japanese-style dressing.

Bonito (skipjack tuna) seared over a straw fire. Smoky aroma and savory taste. Served with condiments like garlic or ginger.

Fresh fish of the day grilled with salt. Simple preparation that highlights the natural flavor of the fish.

Grilled Atka mackerel. Oily, juicy, and flavorful fish.

A tasting set of 3 different kinds of raw oysters. Compare the flavors and textures of oysters from different regions.

Fresh raw oyster served in the shell. Enjoy the creamy texture and taste of the sea.

Deep-fried river shrimp. Crunchy and savory, eaten whole with the shell.

Japanese-style fried chicken (karaage). Marinated chicken thighs deep-fried until crispy and juicy.

Breaded and deep-fried oysters. Crispy coating with a creamy, briny oyster center.

Standard french fries. Crispy and salted.

Soba noodles topped with mountain vegetables (sansai). Available hot or cold.

Ramen in a savory fish broth (arajiru) with aromatic sesame. Rich seafood flavor.

Rice topped with spicy cod roe (mentaiko) and hot tea or dashi broth poured over it.

Plain steamed white rice.

Miso soup made with fish scraps (ara). Deep seafood umami from various types of fish.

Sherbet made with Hououbiden sake. Fruity and refreshing with a gentle sake aroma.

Classic vanilla ice cream.

Warabimochi (jelly-like mochi covered in soybean powder) served with vanilla ice cream.

A tasting flight of fruity sake recommended for women or beginners.

A tasting flight of dry sakes with high alcohol content or sharp finish.

A sake flight curated to pair perfectly with sashimi.

Juyondai (Yamagata). Extremely famous and rare 'cult' sake. Known for its elegant aroma and balanced sweetness.

Dassai 'Beyond'. The pinnacle of the Dassai line, exceeding the quality of their famous Junmai Daiginjo 23.

Sake from Tottori prefecture. Known for its dry and robust flavor.

Sake from Shimane prefecture. Typically has a soft water profile and gentle umami.

Sake from Ishikawa prefecture. Famous for its Yamahai brewing style, offering rich color and bold, acidic flavor.

Sake from Wakayama prefecture. Known for a soft mouthfeel and gentle fruitiness.

Sake from Aomori prefecture. A famous brand known for its full body and rice umami.

Highball made with Jim Beam bourbon and soda.

Highball made with Suntory Kaku whisky. The standard Japanese highball.

Suntory The Premium Malts draft beer.

Shochu mixed with soda and lemon. Refreshing and tart.

Oolong tea. Served cold.