Daruma-ya

Freshly sliced sardines. They are rich in fat and offer a melt-in-your-mouth texture and deep umami. Typically eaten with ginger soy sauce for a refreshing taste.

Finely chopped sardines mixed with seasonings such as ginger, green onions, and perilla leaves. The aroma of the seasonings enhances the umami of the sardines, making it perfect as a snack with drinks.

Sardines and green onions mixed with vinegared miso. The sweet and sour miso flavor pairs well with the fat of the sardines.

A vinegared dish using sardines. Characterized by its refreshing sourness, it refreshes the palate.

A type of fisherman's dish, made by mixing chopped sardines with miso and seasonings. Characterized by its rich flavor.

Sardines thinly sliced crosswise with the bone still attached. Enjoy the unique crunchy texture of the bones.

Sardine sashimi topped with tororo (grated yam). The smooth texture of the tororo blends with the umami of the sardines.

A tofu dish using sardines, or a dish of sardine dumplings and tofu. Characterized by its gentle flavor.

Raw sardines mixed with a special sauce and topped with a raw egg yolk, a Korean-style dish. It has a rich and deep flavor.

Whole sardines simmered. The bones are cooked until tender, and the sweet and savory seasoning pairs well with rice and drinks.

Sardines simply grilled with salt. The skin is crispy, the flesh is fluffy, and you can enjoy the original flavor of the ingredients.

Sardines simmered in water or a light dashi broth. It is light and allows you to enjoy the delicate flavor of the sardines.

Sardines mixed with natto. The sticky texture and the combination of fermented foods are excellent, and it is a highly nutritious dish.

Sardines seasoned with curry powder and other spices. The spicy aroma stimulates the appetite.

Sardines grilled with a sauce flavored with garlic, etc. It has a punchy flavor and is an energizing dish.

Grilled sardines seasoned to be spicy using a large amount of ichimi chili pepper. Characterized by its stimulating spiciness.

Dried sardines (e.g., overnight dried) served with ponzu, or a special dried fish dish. The umami is concentrated.

Vegetable salad using sardines (sashimi, deep-fried, etc.). Can be eaten refreshingly with fresh vegetables.

Sardines coated in batter and deep-fried. The exterior is crispy, the interior is fluffy, and you can enjoy the fragrant flavor.

Opened sardines grilled with a sweet and savory sauce. The fragrant soy sauce aroma and rich sauce stimulate the appetite.

Sardines coated in tempura batter and deep-fried. It has a crispy, light texture and the umami of the sardines. Eaten with salt or tentsuyu (tempura dipping sauce).

A gratin dish using sardines. Baked with white sauce and cheese, it has a creamy and rich flavor.

Sardines with plum paste and perilla leaves sandwiched inside and deep-fried. The sourness of the plum and the aroma of the perilla make the fried dish refreshing.

Sardines rolled with cheese and cooked. The combination of melted cheese and sardines is excellent.

Sardines rolled in bacon and grilled. The saltiness and fat of the bacon enhance the umami of the sardines.

A dish made by combining sardines and natto and deep-frying them. A unique dish with natto flavor as an accent.

Salt-dried sardines, grilled. The flavor deepens with chewing and pairs well with Japanese sake.

Shirasu (baby sardines) dried into a sheet. Lightly grilling it allows you to enjoy its crispy texture and aroma.

A delicacy of sardines pickled in miso or other seasonings. It has a rich, salty taste similar to shiokara (fermented seafood), and goes well with drinks.

Sardine rib bones deep-fried until crispy. Can be eaten like a snack and is rich in calcium.

Sardine surimi formed into dumplings and deep-fried. It has a texture similar to satsuma-age (fried fish cake) and is packed with sardine flavor.

Sardine surimi dumplings grilled. They are grilled to a fragrant finish and have a fluffy texture.

A hearty dish of sardine surimi grilled in a steak style. Served with sauce.

A gratin dish containing sardine dumplings. Enjoy the combination of Japanese-style dumplings and Western-style cheese and sauce.

A hot pot dish made by simmering sardine dumplings and vegetables. The excellent broth from the sardines seeps into the vegetables, warming the body. A winter-only menu.

A hot pot dish served in a spicy soup. A seasonal limited menu.

A clear soup or miso soup containing sardine dumplings. A gentle soup with the umami of sardines dissolved in it.

A rice porridge made by simmering sardine dumplings and rice. It is finished with egg, making it easy to digest and a warm dish.

Opened sardines simmered in a sweet and savory sauce with shredded burdock root, and finished with egg. This is an arrangement of Yanagawa hot pot using sardines instead of loach.

A bowl of rice topped with grilled sardine kabayaki in a sweet and savory sauce. A satisfying set that includes tsumire soup and pickles.

A dish of deep-fried sardines pickled in sweet and sour vinegar with vegetables. It has a refreshing taste perfect for summer.

A simple dish of chilled tofu topped with green onions, ginger, bonito flakes, and other seasonings. Served with soy sauce.

Raw cucumber served with moromi miso. The freshness of the cucumber and the saltiness of the miso pair well.

Tofu topped with natto. The combination of soy products is good, and it's a healthy snack.

A dish of cucumber with plum paste, either served alongside or mixed in. Enjoy the refreshing sourness.

A dish of wakame seaweed and cucumber mixed with vinegar. The aroma of the sea and the sourness stimulate the appetite.

Tempura made by coating chikuwa (fish paste tube) in batter and deep-frying it. Perfect as a snack with drinks.

Deep-fried tofu coated in potato starch, served with warm dashi broth. Enjoy the crispy exterior and melt-in-your-mouth interior.

Spicy mentaiko (pollack roe). It has a spicy kick and the umami of fish roe, eaten as is as a snack or with rice.

A simple snack of sliced kamaboko (fish cake) served with wasabi soy sauce.

Assortment of seasonal pickled vegetables. Perfect as a palate cleanser or a snack with drinks.

A dish made with chicken and miso. Likely a grilled or stewed dish.

A healthy gratin primarily using tofu. The richness of the cheese and the lightness of the tofu are exquisite.

Grated daikon radish topped with boiled whitebait. It is refreshing and eaten with a little soy sauce.

Grated daikon radish mixed with or topped with mentaiko. It is spicy and goes well with drinks.

A dish topped with a raw egg yolk (tsukimi). Generally refers to adding an egg to tororo or natto.

Fresh vegetable sticks and salad. Often eaten with mayonnaise or miso.

Well-chilled slices of ripe tomato. Simple, but perfect for cleansing the palate.

Freshly cooked white rice. Served with pickles.

A dish of rice with hot tea or broth poured over it. Popular as a finishing dish after drinks. You can choose your ingredients.

A warm dish made by simmering rice in dashi broth and finishing with egg. It has a gentle flavor and warms the body.

Chilled bottled beer.

Traditional Japanese rice wine. Served in a tokkuri (sake flask).

Shochu mixed with water or hot water.

A representative Japanese lactic acid beverage. It has a sweet, sour, and refreshing taste.

Alcohol made by mixing shochu with soda water or other mixers. It is refreshing and easy to drink.

Shochu mixed with oolong tea. It is refreshing and pairs well with meals.

A barley shochu from Oita Prefecture. A bottle with a rich aroma and mellow taste.

A famous barley shochu. It is smooth and easy to drink, with a clean taste. A bottle.

A sweet potato shochu from Satsuma. A bottle with the sweetness and deep richness characteristic of black koji fermentation.

Local sake from Okutama, Tokyo. A Japanese sake with a refreshing and rich flavor.

Bottled wine.

Ice for bottled drinks.

Various soft drinks.