Chanko Edosawa

A salad with crab miso and tobiko. It features a rich crab flavor and the popping texture of tobiko, making it a perfect accompaniment to drinks.

A refreshing dish made by stuffing finely chopped fish paste into cucumber. The crispness of the cucumber and the umami of the fish harmonize, making it a perfect palate cleanser.

A side dish combining fresh ginger and tomatoes. The refreshing spiciness of ginger and the sweet and sourness of tomatoes are perfectly matched, stimulating the appetite.

Lightly seared herring mixed with cucumber in a sweet and sour sauce. It features the rich flavor of herring and the refreshing taste of the sweet and sour sauce, pairing well with sake.

A refreshing dish of pickled mackerel (shime saba) mixed with grated daikon radish and plum sauce. The umami of the mackerel, the sourness of the plum, and the lightness of the grated daikon radish combine to stimulate the appetite.

Fluffy rolled omelet baked with plenty of special broth. It's slightly sweet, and the aroma of the broth fills your mouth. A staple of Japanese home cooking.

Freshly boiled edamame. Characterized by a slight saltiness and the sweetness of the beans, they are perfect with beer. A popular classic snack in Japan.

Pickled cucumbers marinated in special seasoning. Characterized by their crisp texture and moderate saltiness, they are perfect as a palate cleanser. Refreshing and appetite-stimulating.

A delicacy made by finely chopping fresh octopus and mixing it with a pungent wasabi-flavored seasoning. It features the crunchy texture of octopus and the spiciness of wasabi, making it a dish that pairs well with drinks.

A traditional Japanese delicacy made by fermenting fresh squid with salt and its innards. It is characterized by its unique rich umami and saltiness, and is popular as a side dish for rice or as a snack with drinks.

An assortment of pickled seasonal vegetables. You can enjoy the flavor of each vegetable and the sourness and saltiness of the pickles. An essential palate cleanser for Japanese cuisine.

Pickled eggplant carefully marinated in a special pickling liquid. It features the unique texture of soft eggplant and a light flavor. A popular palate cleanser in Japanese cuisine.

Yam (mountain yam) kimchi mixed with yangnyeom sauce. The stickiness of the yam, its crisp texture, and the spiciness of the yangnyeom are exquisitely balanced. Goes well with rice or drinks.

A delicacy of shark cartilage mixed with plum sauce. It features the crunchy texture of cartilage and the refreshing sourness of plum sauce. Popular as a snack with drinks.

A Japanese delicacy made by salting and fermenting sea cucumber intestines. It has a unique oceanic aroma and rich umami, making it an excellent pairing with sake. It's a dish to be savored in small amounts.

Marinated tuna seasoned with a special sauce, served yukke-style. The rich tuna umami and spicy sauce intertwine, and mixing with the egg yolk creates a mellow flavor. Perfect with rice.

A dish of mackerel lightly seared after being cured in vinegar. Searing enhances its aroma and brings out the rich flavor of the mackerel's fat. Enjoy with ginger and green onions, paired with sake.

A simple tofu dish simmered in warm broth. Soft, steaming tofu is served with condiments. It has a gentle flavor that warms you from the inside out.

A dish of pork offal and chicken grilled with a special sauce. Pork is served with grated daikon radish, and chicken is flavored with ginger. Enjoy the savory aroma and diverse textures.

A luxurious dish with fluffy dashi-maki tamago (rolled omelet) wrapped around savory grilled eel. The gentle sweetness of the egg and the rich umami of the eel are exquisitely balanced. Goes well with both drinks and meals.

A smooth-textured homemade potato salad. Characterized by the sweetness of potatoes and the richness of mayonnaise, it's a classic dish loved by all ages. Perfect as a palate cleanser or snack.

A salad with fresh lettuce, rich Caesar dressing, and a topped soft-boiled egg. The runny egg yolk, crisp vegetables, and cheese flavor are appetizing. Recommended as an appetizer.

A Japanese-style salad with fresh green salad luxuriously topped with salted squid and shirasu (whitebait). The umami of the salted squid and the flavor of the shirasu spread throughout the salad, pairing well with the Japanese dressing.

A colorful salad with fresh seafood and dashi-maki tamago (rolled omelet). The umami of the seafood and the gentle flavor of the dashi-maki tamago harmonize with the fresh vegetables. It's visually appealing and offers a variety of textures.

A chanko hot pot stewed with chicken, chicken tsukune (meatballs), and plenty of vegetables. Choose from three soup options (salt broth, soy sauce, miso) to enhance the chicken's umami. Finish with rice or noodles to enjoy until the end.

A chanko hot pot stewed with fresh white fish, scallops, shrimp, and other abundant seafood and vegetables. The umami of the seafood melts into the soup, creating a deep flavor. For the finishing touch, we recommend the zosui (rice porridge) or noodles infused with seafood broth.

A sukiyaki-style hot pot stewed with carefully selected domestic beef loin and fresh vegetables. You can choose between a sweet and savory sukiyaki flavor or a spicy miso flavor. The umami of the beef and the sweetness of the vegetables blend together, making it a dish that goes well with rice.

A traditional Japanese finishing dish made by simmering rice and egg in the leftover hot pot broth. The umami of the hot pot is concentrated, warming both body and soul. It has a gentle flavor and allows you to enjoy the lingering taste of the hot pot.

Ramen noodles enjoyed with the leftover hot pot soup. The hot pot broth and noodles intertwine, offering a rich umami flavor. Especially recommended for finishing off meat-based hot pots.

Chewy udon noodles simmered in the leftover hot pot soup. The thick noodles absorb plenty of the hot pot broth, making them very satisfying. Recommended for those who want a substantial finish.

A popular champon noodle for finishing off hot pot. It has a unique thickness and chewiness, and it mixes well with the hot pot soup. It pairs exceptionally well with soup infused with the umami of various ingredients.