Adan

Gingko nuts skewered and grilled until fragrant. Enjoy the chewy texture and unique slightly bitter taste.

Skewered meat wrapped with perilla leaves (shiso) and grilled. The refreshing aroma of shiso enhances the meat's flavor.

Skewered asparagus wrapped in meat. The crisp texture of the asparagus and the juiciness of the meat complement each other.

Shiitake mushrooms skewered and grilled. Enjoy the mushroom's umami and aroma that bursts when bitten.

Skewered and grilled thick-cut green onions. Grilling enhances their sweetness and creates a fragrant flavor.

Pork meat from the temple and cheek area. Fatty with a firm texture and rich umami.

Pork intestines (hormone). Characterized by its chewy, springy texture and the sweetness of the fat.

Chicken liver. Characterized by its rich, thick consistency and smooth texture.

Pork tongue. Low in fat, with a unique crisp and tender texture.

Chicken heart. Has a plump, elastic texture and is a mild, easy-to-eat part.

A classic skewer of chicken and green onions. The umami of the chicken and the sweetness of the onion are a perfect match.

Ground chicken formed into balls and grilled. Fluffy texture and juicy flavor.

Part of the chicken's gizzard. Characterized by its unique firm, crunchy, and crisp texture.

Tip of the chicken wing. Crispy skin and juicy inside, rich in collagen.

Grilled chicken skin. Crispy and fragrant on the outside, with a sweet, fatty flavor when chewed.

An economical set of 5 recommended yakitori skewers. Enjoy various parts at once.

Sashimi of fresh horse mackerel. Has the unique umami of blue fish, delicious with ginger and green onions.

Sashimi of tuna's red meat. A classic sashimi with a moist texture and rich fish flavor.

Sashimi of boiled octopus. Characterized by its firm texture and sweetness that emerges with chewing.

A platter of assorted fresh fish recommended for the day. Enjoy seasonal fish.

Thinly sliced sashimi of tiger pufferfish (tessa). Translucent beauty with a delicate yet elegant sweetness and firm texture.

Deep-fried pufferfish pieces. Juicy like chicken, with strong flavor around the bones.

A hot pot dish (tecchiri) of pufferfish pieces and vegetables simmered in kombu dashi. Enjoyed with ponzu sauce for a refreshing taste.

Sake with grilled pufferfish fin steeped in hot sake. The fragrant aroma and pufferfish essence infuse the sake, creating a deep flavor.

Pouring hot sake into the cup after finishing hire-zake.

Dried and grilled stingray fin. A sweet and salty snack with a satisfyingly chewy texture.

Dried Japanese flying squid. A classic accompaniment to sake, its squid flavor spreads in your mouth the more you chew.

A Japanese-style omelet made by rolling layers of egg. Characterized by its dashi flavor and gentle sweetness.

Clams sautéed and steamed in butter. A rich flavor combining clam broth and butter.

Boiled wontons topped with plenty of green onions and sauce. Smooth texture, perfect as a snack.

Pork offal and vegetables simmered for a long time in a miso or soy sauce-based broth. Flavors are well-infused and the meat is tender.

Thick-cut tofu, deep-fried. Lightly seared and served with grated ginger and soy sauce, a simple appetizer.

Chilled tofu topped with green onions, ginger, bonito flakes, etc. Served with soy sauce for a refreshing taste.

Finely shredded raw mountain yam. Enjoy its crisp texture and sticky consistency.

Grated daikon radish topped with boiled whitebait. Refreshing and perfect as a palate cleanser.

Tuna sashimi topped with grated mountain yam (tororo). Mix with soy sauce before eating.

Cucumbers mixed with plum paste. The sourness of the plum complements the freshness of the cucumber, making it refreshing.

A dish of cucumbers served with "moromi miso". The sweetness and richness of the miso pair well with the cucumbers.

Assortment of pickled seasonal vegetables. Salty and sour, good as a palate cleanser or with drinks.

A Korean fermented food made by pickling napa cabbage and other vegetables with chili peppers and seasonings. It is spicy and sour.

A dish combining tuna sashimi and natto. The stickiness and umami blend together, pairing well with both sake and rice.

A course meal featuring pufferfish, including sashimi and hot pot. Enjoy the luxurious flavors of winter.

Chilled sliced tomatoes. Enjoyed simply with mayonnaise or salt.

A salad mainly featuring shredded daikon radish. It has a crisp texture and is refreshing.

A salad using mountain yam. The crispness and stickiness of the yam blend with the vegetables and dressing.

A salad of fresh, assorted vegetables. An ideal dish for vitamin intake.

Chicken seasoned and deep-fried. Crispy on the outside and juicy on the inside, a classic dish.

Tofu coated in flour, deep-fried, and served in dashi broth. The gentle flavor comes from the broth-soaked coating and the tofu.

Deep-fried squid legs (geso). Features a chewy texture and concentrated squid flavor.

Thinly sliced potatoes, deep-fried into french fries. The saltiness makes them irresistible.

Grilled shishamo with roe. Enjoy the popping texture of the roe inside.

Grilled dried Atka mackerel. Thick and fatty, it's a substantial dish.

Steamed white rice.

A Japanese snack of rice formed into a triangle and wrapped in nori seaweed. You can choose your filling.

Rice ball brushed with soy sauce and grilled until fragrant. Delicious with its crispy texture.

Rice dish with hot tea or dashi poured over it. Easy to eat and perfect for finishing a meal.

Soba noodles kneaded with matcha. Characterized by its vibrant green color and tea aroma.

Chow mein stir-fried with vegetables and meat in sauce. The fragrant sauce aroma stimulates the appetite.

Udon noodles stir-fried with ingredients like vegetables. Often seasoned with soy sauce or Japanese dashi.