Asari

Tofu coated in potato starch, deep-fried, and served with a dashi-based broth. Crispy on the outside, melty on the inside.

A frozen dessert made with yuzu juice. The refreshing citrus aroma and tartness cleanse the palate.

Clams steamed or sautéed in butter. The rich flavor of the clams and the richness of the butter blend intensely.

Udon noodles stir-fried with meat and vegetables, seasoned with soy sauce or sauce. The fragrant aroma whets the appetite.

Diced yam, deep-fried. Enjoy the crispy batter and the fluffy texture of the yam after cooking.

A thick rolled omelet cooked by layering eggs. Characterized by its fluffy texture and gentle sweetness.

A classic Japanese dish of seasoned and fried chicken. Characterized by juicy meat and fragrant batter.

Sausage made with coarsely ground pork. Enjoy the crispy skin and juicy meat flavor.

A dish of battered and deep-fried tomatoes. The sweetness and juiciness of the cooked tomatoes are enhanced.

Simple dish of stir-fried eggplant. The melty texture of the oil-soaked eggplant is delicious.

A salad mainly featuring thinly sliced daikon radish. Known for its crisp texture and typically served with a light dressing.

Thick-cut ham coated and deep-fried. The crispy batter and the saltiness of the ham pair well with drinks.

An appetizer combining cucumber and cheese. The refreshing crispness of cucumber and the richness of cheese are a perfect match.

A simple dish of chilled, sliced tomatoes. Served with salt or mayonnaise.

A simple dish of chilled tofu topped with green onions and bonito flakes, served with soy sauce.

Burdock root seasoned and deep-fried. Enjoy the unique aroma and chewy texture of burdock.

An appetizer of cucumber served with plum paste. The tartness of the plum enhances the flavor of the cucumber.

A dish of whole Aomori Prefecture garlic, deep-fried. Fluffy texture with a mild sweetness, not pungent.

Grilled salmon belly (harasu). Very fatty, with a melt-in-your-mouth texture and rich umami.

A dish of stir-fried noodles topped with a thick, savory sauce containing vegetables and meat. The hot sauce coats the noodles well.

A dish where beef offal (innards) are slowly simmered with vegetables and konjac in a miso or soy sauce-based soup.

Fried squid legs (geso). Thick and chewy with a rich squid flavor.

Beef and tofu simmered in a sweet and savory broth. The combination of well-infused tofu and meat is exquisite.

Deep-fried gyoza. The wrapper is crispy, offering a different texture than pan-fried gyoza.

Fresh beer poured from the tap. Fine foam and a refreshing finish.

100% malt, 100% aroma hops Pilsner beer. A simple and warm taste that brings out the natural flavors of the ingredients.

A highball made with Japanese whisky "Ocean Lucky Gold." Fragrant and mellow taste.

A highball characterized by the aroma of oak barrels. Fragrant and deeply flavorful.

A classic Japanese izakaya drink made by mixing a beer-flavored carbonated beverage with shochu. Low calorie, low sugar.

A honjozo sake brewed by Toji in Tanba. A crisp, dry sake with a light, refreshing taste that you won't tire of.

Sake infused with the aroma of cedar barrels. The woody scent is refreshing, with a mellow taste.

A cocktail made with shochu and tea. Refreshing and pairs well with meals.

A drink made by mixing shochu with lime juice and soda water. Refreshingly tart.

A classic drink made by mixing shochu with lemon juice and soda water. Refreshingly tart and invigorating.

A drink made by mixing shochu with plum syrup or juice and soda water. Sweet and sour taste.

A sour with apricot flavor. Fruity sweetness.

A sour with apple flavor. Refreshing sweetness.

A sour with acerola flavor. A tartness and sweetness that evokes vitamins.

A fruit liqueur made by steeping green plums in shochu and rock sugar. Sweet and sour, with a rich aroma.

A fruit liqueur steeped with apricots. Sweet and fruity taste.

Acerola liqueur. Sweet, sour, and refreshing flavor.

A sweet potato shochu from Miyazaki Prefecture. Characterized by a thick sweetness from black koji fermentation and a crisp, clean finish.

A sweet potato shochu from Nagashima Town, Kagoshima. A blend of nguyên liệu from five breweries, it is mellow and easy to drink.

A barley shochu from Oita Prefecture. Known as "Napoleon of the Downtown," it is smooth, fruity, and easy to drink.

A shochu from Mie Prefecture. Pure and free of impurities, it enhances the flavor of mixers, making it popular as a base for Hoppy and sours.

A sweet potato shochu made with purple sweet potato "Murasaki Masari." Fruity aroma and sweetness, with a wine-like taste.

Hot water for diluting shochu.

Ice for on the rocks or with water.

Carbonated water for diluting shochu.

Lemon-flavored carbonated water.

Oolong tea for diluting shochu.

Green tea for diluting shochu.