Beer Jyuku MARIBANA Sangenjaya

A Florentine-style tripe stew made with beef abomasum (gira) simmered in a salt-based broth. No gamey smell, with a melt-in-your-mouth tender texture and a light, savory flavor. Enjoy with baguette or drinks.

A salad made with spaghetti. Mixed with a mayonnaise-based dressing, it has a familiar and nostalgic taste. Creamy texture, perfect as a starter.

Boiled pork tripe (guts) prepared sashimi-style. Known for its firm, chewy texture. Lightly seasoned, it's a perfect snack with drinks.

A creative appetizer of lightly pickled vegetables mixed with yogurt. The saltiness of the pickles and the tanginess of the yogurt create a very refreshing and light flavor. Recommended as a palate cleanser.

Kkakdugi-style kimchi made with diced daikon radish marinated in a spicy sauce. Offers a crunchy texture and a pleasant spiciness that stimulates the appetite.

A simple appetizer of chilled tofu topped with condiments. Smooth texture that allows you to taste the soybean flavor. Drizzle with soy sauce before eating.

Fresh, shell-on raw oysters. Enjoy the rich, creamy taste of "sea milk" and their plump texture. Squeeze lemon and eat in one bite.

Freshly pickled sardines in vinegar. The richness of the oily sardines is balanced by the refreshing acidity of the vinegar. Its distinct blue fish flavor pairs well with sake.

Sashimi of fresh seafood sourced daily. Enjoy the umami and firm texture of seasonal fish. Contents vary daily.

Fresh sardines marinated in vinegar. The richness of the oily sardines is balanced by the refreshing acidity of the vinegar. Its distinct blue fish flavor pairs well with sake.

Simple sashimi of boiled octopus cut into chunks. Features a chewy texture and a sweetness that spreads as you chew.

A Western-style sashimi dish using seasonal seafood. Seasoned with olive oil, herbs, and a special sauce, it has a vibrant flavor that pairs well with wine and beer.

Deep-fried octopus pieces coated in batter. Enjoy the crispy texture of the batter and the firm, springy bite of the octopus. The concentrated umami makes it a great beer companion.

Atsuage made by frying tofu in-house. Crispy and savory on the outside, with a fluffy tofu texture on the inside. Best enjoyed piping hot.

A dish of fermented soybeans stuffed into deep-fried tofu pouches and then grilled until fragrant. Enjoy the contrast between the crispy fried tofu and the sticky natto. Features a savory soybean flavor.

Small river shrimp deep-fried whole. Enjoy the crispy texture of the shells and the savory aroma of the shrimp. Lightly salted, they can be eaten like snacks.

Thick-cut ham cutlets. The crispy coating and the savory saltiness of the juicy ham are exquisite. Typically served with sauce.

Small fish like sardines, dried whole and then grilled. Features a slightly bitter taste from the innards and concentrated fish flavor. Ideal with sake or shochu.

Fried sardine fillets coated in batter. Features a crispy coating and the rich flesh of the oily sardines. The fish is plump and full of flavor.

Chicken gizzards deep-fried without batter. Highlights their unique crunchy texture. Simple salt flavor that pairs well with drinks.

French fries made with skin-on potatoes. Crispy on the outside, fluffy on the inside, enjoying the potato's natural texture and flavor.

A classic oden dish: thick-cut daikon radish. The broth permeates to the core, making it tender and juicy. The gentle broth flavor fills your mouth.

Oden-style stewed beef tongue. Tender yet retaining a unique texture, it's juicy from simmering in dashi broth.

Oden-style chicken wing tips. So tender they fall off the bone after simmering. The chicken's umami also infuses the broth.

Boiled egg oden. The white is firm, and the yolk is moist and infused with the broth's flavor. An essential oden item.

Oden-style oysters lightly simmered in broth. Simmering concentrates their flavor, offering a plump texture. A dish with a hint of the sea.

Noodle-like ingredient made from konjac yam. Tied for easy eating, its chewy texture pairs well with broth. Low in calories and healthy.

Oden-style stewed grilled chikuwa (fish cake). Features the umami of fish paste and the savory flavor of the grilled skin. It becomes plump after absorbing the broth.

Oden-style deep-fried tofu. The fried skin absorbs plenty of broth, releasing a burst of flavor when bitten. A substantial dish.

Stir-fried kashira (pork cheek meat) with vegetables. Kashira is fatty and firm, with a rich flavor. A dish packed with energy.

Pea sprouts quickly stir-fried over high heat. Enjoy their crisp texture and unique aroma. A simple and healthy dish.

Okinawa's representative regional dish. Stir-fried bitter melon (goya), tofu, egg, and pork. The bitterness of the goya and the flavor of bonito flakes are appetizing.

A salad of steamed chicken and plenty of cilantro. An ethnic-style dish where the unique aroma of cilantro matches the light flavor of the chicken.

A Thai-style salad (som tum) made with shredded unripe papaya. Features a crisp texture and a dressing that balances sour, spicy, and sweet flavors.

A salad made with glass noodles (made from mung beans, etc.). It has a smooth texture and is dressed with a tangy dressing for a refreshing taste. Similar to Thai Yam Woon Sen.

Skewers of fresh liver, seared on the outside and rare on the inside. Seasoned with sesame oil and salt, offering a melt-in-your-mouth rich flavor.

Skewers of beef diaphragm (harami). Looks like lean meat but has moderate fat, making it tender and juicy. You can really taste the beef's umami.

Skewers of pork or chicken liver. Known for its unique flavor and sticky texture. Rich in iron, enjoyed with sauce or salt.

Garlic cloves skewered and grilled. Grilling makes them fluffy and transforms their spiciness into sweetness. A dish that boosts stamina.

Grilled green peppers. Grilling brings out their sweetness and adds a savory aroma. Perfect as a palate cleanser between meat dishes.

Grilled liver skewers topped with plenty of chopped green onions. The rich flavor of the liver and the crisp texture and aroma of the green onions are a perfect match.

Skewers of chicken meatballs. Features a fluffy texture and juicy meat. Pairs well with sweet and savory sauce.

Skewers of pork cheek meat. Muscular with fat, offering a chewy texture and rich flavor. Enjoy the juicy meat.

Skewers of pork or chicken hearts. Low in fat, with a crisp, clean texture. Mild flavor and easy to eat.

Pork tongue skewers. Offers a unique chewy texture and a light, savory flavor. Typically eaten with salt.

Pork large intestine skewers. Thick and chewy, with a unique springy texture. Enjoy the rich flavor of the fat.

Thailand's representative stir-fried noodles. Made with rice noodles and stir-fried in a sweet and sour tamarind sauce. Features nutty aroma and chewy noodles.

Carbonara made with rigatoni, a thick, tubular short pasta. The rich egg and cheese sauce coats the pasta well. Accented with black pepper.

A unique take on Gapao Rice (Thai basil stir-fry with rice), served as a grilled rice ball. Enjoy the fragrant grilled rice and spicy minced meat.

Rice stir-fried with garlic. The fragrant aroma of garlic and the flavors of butter and soy sauce are appetizing. Perfect as a finishing dish.

A set of white rice and miso soup. Perfect for creating a set meal with your main dish.