Araku

Lightly salted immature soybeans. Sweet bean flavor with a hint of salt, a classic snack that pairs well with beer.

Fresh cucumber served with miso. Enjoy the crisp texture of the cucumber and the saltiness of the miso, a refreshing dish.

Chilled tofu served with toppings like green onions and ginger, and soy sauce. Simple, allowing you to enjoy the soybean flavor.

Sliced kamaboko (fish cake) served with wasabi and soy sauce. Features a chewy texture and fish umami.

Fermented and preserved squid, including its innards. Rich umami and strong saltiness, excellent with sake.

Assortment of seasonal pickled vegetables. Salty and sour, perfect as a palate cleanser.

Fermented Korean dish made from napa cabbage and other vegetables pickled with chili peppers, etc. Characterized by its spiciness, sourness, and umami.

Spicy salted cod innards, fermented with chili peppers, etc. Enjoy the unique chewy texture and spiciness.

Dried and grilled ray fin. Features a sweet and spicy flavor and umami that intensifies with chewing. Often eaten with mayonnaise.

Dim sum with a thin skin filled with hot soup. Soup bursts out when bitten.

Shaped and deep-fried fish paste. Characterized by its savory skin and elastic texture.

Fluffy omelet made with dashi broth. Enjoy the gentle dashi flavor and soft texture.

Thinly sliced potatoes deep-fried. Salty and pairs well with drinks.

Stir-fried wakame seaweed. Enjoy the oceanic aroma and chewy texture of wakame in this healthy dish.

Korean-style okonomiyaki made by mixing ingredients like chives and seafood into a flour batter and grilling it flat. Crispy on the outside, chewy on the inside.

Tender chicken breast meat mixed with plum paste. The plum's acidity makes it a refreshing dish.

Mochi made from potato dough with cheese inside. Chewy texture and melting cheese.

Spicy mentaiko (pollock roe marinated in chili peppers) skewered and grilled. Grilling enhances its aroma and texture.

Grilled pork belly (sanmai niku). Enjoy the sweetness of the fat and the juicy umami of the meat.

Cooked central part of chicken wings. Rich umami unique to bone-in meat.

Chicken pieces seasoned, coated, and deep-fried. Crispy on the outside, juicy on the inside, a staple of Japanese izakayas.

Chicken cartilage stir-fried with miso sauce. Enjoy the crunchy texture of the cartilage and the richness of the miso.

Coarsely ground meat sausage. Features a crispy skin and meaty texture.

Homemade chicken meatballs skewered and grilled. Fluffy texture and flavorful sauce.

Salad with fresh vegetables. Refreshing and perfect between fried or meat dishes.

Special salad named after the restaurant. The ingredients and dressing reflect the restaurant's unique touch.

Boiled and mashed potatoes mixed with vegetables and mayonnaise. Homestyle flavor.

Chilled sliced tomatoes. Served with salt or mayonnaise, a simple and refreshing dish.

Freshly sliced squid. Enjoy its unique chewy texture and sweetness.

Fatty salmon fillet. Melts in your mouth with a rich umami.

Tuna sashimi. Enjoy the refreshing taste of lean tuna and its iron-rich umami, a classic sashimi.

Tuna sashimi topped with grated yam (tororo). The stickiness of the yam and the texture of the tuna are a perfect match.

Korean-style sashimi made by mixing sliced raw squid with a sweet and spicy sauce (gochujang-based). Spicy and pairs well with drinks.

Stir-fried udon noodles with vegetables and meat, seasoned with soy sauce and sauce. Features a fragrant flavor.

Thick, white wheat noodle dish. Enjoyed with a refreshing, dashi-based broth.

Soba noodles infused with matcha. Features a subtle tea aroma and green color, with a smooth texture.

Dish with hot tea or broth poured over rice with toppings. Easy to eat, popular as a finisher after drinking.

Rice ball shaped into a triangle with filling inside, wrapped in nori. A Japanese portable food.

Cooked white rice.

Traditional Japanese soup made by dissolving miso in dashi broth. Warm and comforting.

Grilled dried Atka mackerel. The flesh is plump and fatty.

Dried small fish, grilled. Can be eaten whole, from head to tail, with a popping texture from the eggs.

Grilled dried fish, commonly eaten on the Sea of Japan coast. Characterized by its mild flavor.

Whole squid grilled and coated with sauce. The savory aroma and elastic texture are appetizing.

Grilled salmon belly (harasu). The fattiest part, with a melt-in-your-mouth rich flavor.

Sapporo draft beer. Medium mug size.

Sapporo draft beer. Small glass size.

Sapporo Black Label bottled beer. Medium bottle size (approx. 500ml).

Asahi Super Dry bottled beer. Known for its crisp, dry taste.

Yebisu bottled beer. A premium beer with a rich flavor and aroma.

Yebisu's dark beer. Enjoy the roasted malt aroma and deep richness.

Set of shochu (Naka) and beer-taste beverage (Soto). Mix yourself.

Order for Hoppy (Soto) mixer only.

Additional shochu for Hoppy (Naka).

Clear and crisp shochu. Easy to drink with no strong aftertaste.

Shiso shochu. Characterized by its refreshing perilla aroma, popular among women.

Barley shochu. Fruity aroma and light mouthfeel.

Sweet potato shochu made with black koji. Characterized by its thick sweetness and crisp finish.

Sweet potato shochu. Rustic and sweet aroma of sweet potato with a clean finish.

Oita barley shochu. A premium shochu with a mellow taste and rich aroma from long aging.

Okinawan Awamori. Fruity and easy to drink, a popular brand among women.

Wine served by the glass.

Wine served by the bottle. Perfect for sharing.

Traditional Korean rice wine. Milky white color made from rice, with sweetness and slight carbonation.

Whiskey Highball Set (Bottle)

Whiskey mixed with hot water. Enhances aroma and warms the body.

Simple cocktail made by mixing shochu with soda water. Refreshing and pairs well with meals.

Shochu mixed with water.

Shochu mixed with hot water.

Shochu mixed with oolong tea. Refreshing and easy to drink.

Shochu mixed with lemon-flavored soda or lemon juice. Refreshing acidity.

Chuhai with umeboshi. Crushing the plum as you drink adds saltiness and acidity.

Shochu mixed with green tea. Refreshing with the aroma and astringency of tea.

Shochu mixed with grapefruit juice and soda water. Refreshing citrus bitterness and acidity.

Cocktail made with cassis liqueur and grapefruit juice. Sweet, sour, and fruity.

Cocktail made with cassis liqueur and orange juice. Sweet and easy to drink.

Cocktail made with cassis liqueur and oolong tea. Low sweetness and refreshing.

Local sake from Akita Prefecture. One go (approx. 180ml). Crisp and dry, pairs well with food.

Local sake from Akita Prefecture. Two go (approx. 360ml). For those who want to drink plenty.

Unpasteurized sake. Enjoy its fresh aroma and flavor.

Fruit liqueur made by steeping plums in alcohol and sugar. Sweet, sour, and richly aromatic.

Water for mixing with shochu, etc.

Oolong tea for mixing with shochu, etc.

High-quality Japanese tea (Gyokuro) for mixing with shochu, etc.

Soda water for mixers.

Umeboshi (pickled plum) for drinks.

Lemon slices or wedges for flavoring shochu, etc.

Ice for drinks.

Carbonated soft drink.

Grapefruit juice drink.

Orange juice drink.

A type of Chinese tea. Helps digest fatty foods.

High-quality Japanese tea with strong umami and sweetness.