Daimasu Nihonmachi

Boiled spinach steeped in dashi soy sauce, a refreshing Japanese dish. Topped with bonito flakes for a rich flavor.

Deep-fried eggplant topped with grated yam (tororo). The smooth texture of the tororo and the umami of the eggplant pair well with the tentsuyu (tempura dipping sauce).

Salt-boiled immature soybeans (edamame). A classic beer snack, offering the sweetness and saltiness of the beans.

A dish combining slimy ingredients such as natto, okra, and mekabu. It's healthy and offers a unique texture.

A simple dish of spinach mixed with salted kelp. The umami of the salted kelp enhances the spinach.

Cold tofu topped with a spicy Korean-style gochujang sauce. The mild spiciness adds an accent to the bland taste of the tofu.

A salad-like dish of boiled broccoli topped with mayonnaise sauce mixed with spicy cod roe.

Cold tofu topped with shirasu (whitebait). The saltiness and texture of the shirasu pair well with the tofu.

Thick-cut, deep-fried homemade tofu. Crispy on the outside and fluffy on the inside. Served with ginger soy sauce.

A dish of fragrant grilled shiitake mushrooms served with grated radish flavored with yuzu. It has a refreshing taste.

Fresh cucumbers dressed in a special sauce. The sesame oil flavor is prominent, making it an irresistible dish.

A simple salad of fresh cabbage with a flavorful dressing. Enjoy the crisp texture.

Korean-style seasoned bean sprouts with sesame oil and salt. Characterized by its crunchy texture.

Assortment of namul using seasonal vegetables. Enjoy various flavors and textures at once.

Edamame stir-fried in a spicy garlic sauce. The garlic aroma whets the appetite and pairs well with beer.

A traditional Japanese sunomono (vinegared dish) made with daikon radish and carrots pickled in sweet vinegar. It's refreshing and perfect for cleansing the palate.

Romaine lettuce lightly seared for a smoky aroma, topped with Caesar dressing and cheese.

Spicy cod roe lightly seared on the surface. Crispy on the outside, rare on the inside, perfect as a snack with drinks.

A delicacy of dried stingray fin, lightly grilled. It has a sweet and salty flavor, and is even better with mayonnaise.

A famous Osaka "monjayaki" dish made by mixing squid into a flour-based batter and grilling it. It features a chewy batter and squid texture.

Deep-fried tofu coated in potato starch, served in a warm dashi broth. Crispy on the outside and melt-in-your-mouth on the inside.

An okonomiyaki-style dish using plenty of green onions and sakura shrimp. Enjoy the fragrant flavor of the sakura shrimp.

A Japanese rolled omelet generously filled with green onions. The gentle flavor of the dashi and the aroma of the green onions complement each other.

Motsuni (Stewed Offal) - Offal (pork or beef intestines) simmered in a miso or soy sauce-based soup. It's tender and flavorful.

Chewy gizzards boiled and dressed with a refreshing ponzu sauce.

Chawanmushi (savory egg custard) steamed with dashi and egg, then grilled for added aroma.

Hakata's local specialty: fresh yellowtail sashimi dressed in a special sesame sauce. The rich sesame flavor enhances the fish's umami.

Tuna sashimi marinated in a sweet and savory sauce, topped with a raw egg yolk, served yukke-style. Mix and eat for a rich flavor.

Tuna marinated in a soy-based sauce, served with chopped wasabi. The refreshing spiciness of the wasabi is a great accent.

Simple sashimi of boiled, chopped octopus. Enjoy the natural sweetness and elastic texture of the octopus.

Aホルモン (offal) dish made by boiling beef tripe (senmai and hachinosu) and dressing them in sauce. Characterized by its unique chewiness.

A premium delicacy of shark cartilage mixed with plum paste. The crunchy texture and the sourness of the plum pair well with sake.

Salted and fermented squid pieces with their innards. It has a rich salty taste and umami, perfect with drinks.

A spicy delicacy made by dressing raw octopus with wasabi stems and other ingredients. The pungent spiciness and the texture of the octopus are addictive.

An appetizer of scallop tendons and other ingredients seasoned with a spicy Chinese-style sauce.

Seaweed salad seasoned in a Chinese style with sesame oil and chili peppers.

A small seafood bowl topped with salmon sashimi and ikura (salmon roe) over sushi rice. A luxurious combination like a親子丼 (oyakodon).

A mini bowl topped with salmon and avocado. The creaminess of the avocado complements the richness of the salmon.

An inside-out roll sushi with imitation crab, avocado, cucumber, etc. Topped with tobiko (flying fish roe) for a popping texture.

A hosomaki (thin roll) sushi with red meat tuna as the core. Simple yet allows you to savor the tuna's umami.

A sushi roll with squid and spicy cod roe. The sweetness of the squid and the spiciness of the cod roe are an exquisite combination.

A roll sushi with salmon mixed with a spicy sauce. It has a rich and spicy flavor.

A hosomaki (thin roll) sushi with cucumber as the core. It's refreshing and popular as a palate cleanser.

A sushi roll with spicy cod roe and cucumber. The crunchiness of the cucumber balances the richness of the cod roe.

A roll sushi with tuna marinated in a spicy sauce.

A hosomaki (thin roll) sushi wrapped with minced natto. A must-try for natto lovers.

A sushi roll with squid and shiso (perilla leaf). The aroma of the shiso is refreshing and enhances the sweetness of the squid.

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

Chicken wing tips skewered and grilled. Crispy skin, juicy meat, and rich in collagen.

Meat from the base of the chicken's tail. It's fatty, melts in your mouth, and has a rich umami.

The yolk part of a chicken's egg before the shell forms. Enjoy the popping texture and rich flavor.

Chicken breast. Low in fat with a bland taste, it's a light option.

Grilled chicken skin. Crispy on the outside, juicy on the inside, with a sweetness that spreads with every bite.

A part of the chicken's gizzard. It has very little fat and is popular for its unique, chewy, elastic texture.

Chicken liver. Rich and creamy in taste, abundant in iron and other nutrients.

A classic yakitori with alternating pieces of chicken and green onion on a skewer. The sweetness of the green onion and the umami of the chicken go well together.

Chicken heart. It has a plump, elastic texture and a mild flavor that's easy to eat.

Extra thick cut beef tongue. Juicy and chewy, allowing you to fully enjoy the meat's umami.

Thinly sliced beef tongue seasoned with salt sauce. Served with a squeeze of lemon for a refreshing taste.

Beef small intestine (like maruchou) with plenty of fat. It becomes sweet and fluffy when grilled.

Beef large intestine. Characterized by its striped appearance, it has a moderate amount of fat and a firm texture, making it a representative offal cut.

Beef's first stomach. It's thick and has a chewy texture with a light flavor.

Muscle from the diaphragm of a cow. It looks like red meat but is tender and has a rich umami.

Beef's second stomach. Named after its honeycomb-like appearance, it has a unique chewy texture and flavor.

Beef's third stomach. It has folds and a satisfyingly crisp texture.

Beef liver. Rich in vitamins and iron, it has a deep flavor.

Beef heart. It has fine muscle fibers and a crisp, easily biteable texture.

Classic french fries made from thinly cut potatoes.

Crispy fried chicken wings. Spicy seasoning makes it a great accompaniment to drinks.

Deep-fried chopped octopus with a coating. The octopus's umami is concentrated, and it's delicious with every chew.

Deep-fried shrimp shumai. Crispy skin and plump shrimp inside.

Deep-fried squid legs (geso). It has a chewy texture and is a classic izakaya menu item.

Chikuwa (fish cake) stuffed with cheese and deep-fried in a nori (seaweed) coating. The melting cheese is exquisite.

Fried corn that brings out its sweetness. Enjoy its fragrant and sweet taste.

A local specialty from Ehime Prefecture, made by grinding small fish with bones and deep-frying them. Rich in calcium and fish flavor.

A representative Japanese beer. It features a dry and crisp taste.

Kirin Lager Beer (Large bottle). Enjoy the hop-forward bitterness and richness.

Asahi Super Dry (Large bottle).

A cocktail originating from Asakusa, Tokyo, based on brandy. It has a unique herbal aroma and sweetness, and a high alcohol content.

A highball made by mixing Denki Bran with soda. Enjoy the refreshing flavor of Denki Bran.

A potent cocktail made by dropping a shot glass of Denki Bran into draft beer.

A classic highball made by mixing Suntory Kakubin whiskey with soda.

A sweet and easy-to-drink highball made by mixing whiskey with cola.

A highball with plum wine or plum syrup added. Characterized by its sweet and sour flavor.

Details unknown, but likely a highball made with a specific whiskey or liqueur.

A cocktail made by mixing whiskey with ginger ale. The spiciness of ginger is a great accent.

A fruity highball with Kyoho (grape) syrup.

A sweet highball with a lychee aroma.

A refreshing and sweet-and-sour highball with green apple syrup.