Daitengu Daitabashi Branch

Freshly poured draft beer from the tap. Characterized by its fine foam and refreshing finish. Pairs well with fried foods and yakitori.

Bottled beer. Large bottle size, suitable for sharing.

Sake. A traditional Japanese alcoholic beverage made by brewing rice. Commonly served warm (kan) or at room temperature.

Chilled sake. A crisp taste, served in the bottle.

Shochu mixed with green tea. Not sweet, refreshing, and pairs well with meals.

Shochu mixed with oolong tea. Easy to drink with the fragrant tea flavor.

Shochu mixed with soda water and lemon juice. A refreshing drink with a tart flavor.

Shochu mixed with soda water and lime juice. Refreshing citrus aroma.

Shochu mixed with tomato juice. A healthy and refreshing drink.

A sour cocktail made with fresh grapefruit juice. Fruity and fresh taste.

A chuhai made with 'shikuwasa', a citrus fruit native to Okinawa. Has a unique tartness and aroma.

A brewed alcoholic beverage made from grapes. Pairs well with meat dishes and richly seasoned food.

A shochu-based drink served by the glass.

A fruit liqueur made by steeping plum fruits in alcohol and sugar. Enjoyed on the rocks with ice. Sweet and sour taste.

A type of cocktail made by mixing shochu with a sour carbonated beverage.

Whiskey mixed with soda water. A clean taste that doesn't interfere with the flavor of food.

A luxurious sake infused with roasted tiger pufferfish fins in hot sake. Enjoy the fragrant aroma and rich umami.

Chicken skewers grilled over an open flame. A staple at Japanese izakayas. Seasoned with sauce or salt.

Grilled chicken skin skewers. Crispy on the outside, with rich, savory fat flavor when chewed.

Grilled chicken liver skewers. Rich and creamy flavor. High in iron.

A lean, white meat cut from chicken. Tender and light in flavor.

Minced meat formed into balls and grilled. Fluffy and easy to eat.

Part of a chicken's gizzard. Characterized by its unique chewy texture.

The wing part of a chicken. Enjoy the savory skin and the juicy meat around the bone.

Chicken cartilage. A chewy snack that's addictive.

Skewers made from fatty cuts of pork. Juicy and rich flavor.

Whole or individual cloves of garlic, grilled. Grilling brings out a sweet flavor and a fluffy texture.

Boiled chicken skin tossed with ponzu sauce. Refreshing with a chewy texture.

Chicken skin mixed with kimchi and spicy sauce. A spicy appetizer that pairs well with drinks.

Octopus mixed with kimchi. The chewy texture of octopus and the spiciness of kimchi complement each other.

Octopus and cucumber salad dressed with vinegar. A refreshing dish with a prominent sourness.

A simple side dish of wakame seaweed dressed with vinegar. Healthy and perfect for cleansing the palate.

Sashimi-grade tuna topped with grated yam (tororo). Eaten with soy sauce.

Tuna sashimi mixed with natto. Features a sticky texture and rich umami flavor.

Sashimi-grade squid mixed with natto. The sweetness of the squid and the flavor of natto pair well.

Tofu topped with natto. Simple yet rich in protein and healthy.

Simple dish of chilled tofu topped with green onions, ginger, bonito flakes, and other condiments, served with soy sauce.

Raw cucumber served with 'moromi miso' (fermented soybean paste). Eaten by dipping the cucumber in the miso. Refreshing and popular as a snack.

Chilled sliced tomatoes. Served with mayonnaise or salt.

Shredded yam. Has a crisp texture and a sticky consistency. Eaten with soy sauce or ponzu.

Boiled whitebait served on grated daikon radish. Refreshing and good for digestion.

Thinly sliced onions, rinsed in water to remove pungency. Served with bonito flakes and ponzu sauce.

Assortment of lightly pickled vegetables and pickles. Suitable as a palate cleanser or snack.