DEBAYASHI

A regional dish from Kochi Prefecture where a whole cucumber is stuffed into a chikuwa (fish cake tube). Enjoy the umami of the chikuwa and the crisp texture of the cucumber. It's a simple dish that pairs well with drinks.

The surface of fresh young chicken breast is lightly seared and served as sashimi. Enjoy the smoky aroma and rare texture. Please enjoy with the spicy yuzu pepper.

A refreshing dish of grilled eggplant topped with grated daikon radish and ponzu sauce. The melty texture of the eggplant and the sourness of the ponzu are a great match.

A namul dish made by mixing zha cai and new ginger with sesame oil. The saltiness of the zha cai and the refreshing spiciness of the ginger are addictive, making it a perfect appetizer.

A dish combining potato salad with shredded mackerel. The umami and saltiness of the mackerel enhance the sweetness of the potatoes, creating a rich flavor.

Tender chicken ham drizzled with a sweet and sour sauce and aromatic vegetables, in a "Yurinchi" (Chinese-style fried chicken) style. It's refreshing yet satisfying.

An appetizer combining "Iburigakko," a smoked radish specialty from Akita, with cream cheese. The smoky aroma and the mellowness of the cheese are a perfect match, pairing well with sake and wine.

Menma pickled in soy sauce with a kick of green chili. The spicy accent makes it a flavor that goes well with drinks.

A Japanese-style carpaccio made with thinly sliced fresh sea bream, topped with a sauce based on miso vinegar (nuta). The mild flavor of the white fish pairs well with the rich miso vinegar.

A dish of fatty amberjack sashimi marinated in our special sesame sauce. The nutty aroma and richness of the sesame enhance the umami of the amberjack.

Seared bonito tataki served with ponzu and mayonnaise. This is a popular way to enjoy bonito in Kochi Prefecture and other regions. The refreshing ponzu and the rich mayonnaise are a perfect match.

A dish where "namelao" (pounded fresh bonito with miso and seasonings) is seasoned like yukke. Its rich flavor pairs well with drinks.

A dish of shishamo with roe, grilled until fragrant. Please enjoy with mayonnaise mixed with flavorful seaweed.

A classic appetizer of lightly seared dried ray fin. Characterized by its sweet and savory seasoning and unique chewy texture, the more you chew, the more umami is released.

A famous fried fish cake from Susaki City, Kochi Prefecture. Made by grinding small fish bones and all into a paste and then frying it. Enjoy the rich umami and fragrant flavor of the fish.

Japanese-style fried chicken made by seasoning chicken and deep-frying it until crispy. Crispy on the outside and juicy on the inside, this is a classic popular menu item.

Shrimp paste sandwiched between eggplant slices and deep-fried. Enjoy the melty texture of eggplant and the springy texture and umami of shrimp.

A spring roll filled with horse mackerel fillet, perilla leaves, and ginger, wrapped in a skin and deep-fried. The umami of the blue fish is complemented by the refreshing flavor of the aromatic vegetables, making it a light dish.

Crispy fried potatoes. You can enjoy flavors like sansho salt or anchovy butter for an additional charge.

Tempura made with sweet corn kernels coated in batter and deep-fried. The crispy texture and natural sweetness of the corn fill your mouth.

A colorful salad combining seasonal fresh fruits, rich avocado, and edamame. Enjoy the sweetness of the fruits and the richness of the avocado.

A hearty salad made with boiled and chilled pork and fresh summer vegetables. The light dressing makes it easy to eat even in hot weather.

A dish where negitoro (minced tuna and green onion) is served on a baguette. The combination of Japanese ingredients and French bread is novel.

A dish of baked buttered potato topped with "shuto" (fermented fish innards), creating a rich flavor with the butter and the strong saltiness and umami of shuto, making it highly drinkable.

A classic Japanese izakaya dish of simmered motsu (offal) from pigs or cows, slow-cooked with vegetables in miso or soy sauce. The tender, simmered offal is deeply flavorful.

A creative dish featuring a fluffy omelet filled with eel, topped with plenty of Parmesan cheese. The combination of Japanese eel and Western cheese and eggs creates a exquisite harmony.

A dish of sweet Awaji Island new onions, baked in the oven with rosemary. Enjoy the sweetness of the onions and the aroma of the herbs.

Gnocchi made with fragrant Aosa Nori from Shimanto River, Kochi Prefecture, and a rich Gorgonzola cheese sauce. A dish where the aroma of the sea and the flavor of cheese merge. Served with baguette to dip in the sauce.

A platter of homemade ginger-flavored sausages and creamy mashed potatoes. The juiciness of the sausage and the stimulation of ginger whet your appetite.

A dish made by mixing grated nagaimo (mountain yam) with mentaiko (spicy cod roe) and grilling it. Enjoy the crispy exterior and fluffy, melty interior.

Deep-fried tofu topped with spicy mapo sauce and fragrant Niyodo River sansho pepper. Features the mild taste of tofu, the richness of mapo sauce, and the refreshing tingle of sansho.

A dish of crunchy nagaimo (mountain yam) pickled in kimchi flavor. The mild taste of nagaimo and the spiciness are a good match.

Rich crab miso from snow crab. It has a flavor of the sea and a deep umami, making it the perfect accompaniment to sake. Savor it slowly, as if licking it.

A delicacy made by mixing shark cartilage with pickled plum paste. The crunchy texture of the cartilage and the sourness of the plum are refreshing, perfect for a break between drinks.

A dish of pounded cucumbers, seasoned with pickled plum paste. It's refreshing and perfect as a palate cleanser.

Flavorful seasoned nori from Tokushima Prefecture. With its crispy texture and sweet and savory seasoning, it can be eaten on its own or with rice.

Thick-cut, fresh zha cai that has not been salted, served as a lightly pickled dish. Unlike regular zha cai, you can enjoy the fresh, crisp texture and vibrant green color of the vegetable itself.

Chanja made by mixing chewy whelks with spicy Korean miso. The spicy and rich flavor is perfect with drinks.

Homemade pickles made with seasonal vegetables. Simply enjoy the taste of seasonal vegetables.

A rich cream sauce udon with the umami of bacon and the saltiness of shuto (fermented fish innards). A dish with a deep flavor where Japanese and Western fermented ingredients merge.

A mixed rice dish with flaked bonito and pickled takana. The umami of the bonito and the texture of the takana are accents, making it perfect for finishing a meal.

Melt-in-your-mouth homemade nama chocolate. Choose from matcha or Earl Grey flavors.

Sweet potato tempura, a specialty of Kochi Prefecture. Thick-cut sweet potatoes are coated in a sweet batter and deep-fried, enjoyable like a snack. Adding ice cream is also recommended as an option.

A dessert popular in Kochi Prefecture, somewhere between a frozen treat and ice cream. Characterized by its refreshing sweetness and icy texture.

Freshly poured beer from the tap. Enjoy the fine foam and refreshing throat feel.

A large draft beer for those who want to drink plenty.

A large bottle of beer, suitable for sharing.

A cocktail made by mixing beer with ginger ale. The bitterness of the beer is softened, and it becomes easier to drink with the sweetness and ginger flavor.

A classic highball made with Suntory's "Kakubin" whisky and soda. It has a dry finish that pairs well with food.

A highball made with Kirin's "Riku" whisky. Characterized by its rich aroma and clear taste.

A highball made with whisky and homemade ginger ale. An adult taste with the spiciness and flavor of ginger.

A Japanese single malt whisky made in a forest distillery. Characterized by a refreshing aroma like young leaves and a light taste.

A representative single malt whisky of Japan. Enjoy its gorgeous aroma and deep, complex flavor.

A Japanese grain whisky characterized by its light taste and subtle sweet aroma. The aroma is enhanced when served as a highball.

A highly acclaimed Japanese venture whisky. Enjoy its unique and robust flavor.

A fresh sour made with plenty of seasonal fruits. A luxurious drink where you can enjoy the natural sweetness and aroma of the fruits.

A drink made with our restaurant's special ginger syrup. You can choose to have it as a shochu-based sour, a white wine-based Operator, or a red wine-based Kir Royale.

A sour combining yuzu, with a refreshing citrus aroma, and spicy sansho pepper. A unique flavor with Japanese spices.

A sour made with "Sudachi," a specialty citrus fruit from Tokushima Prefecture. Characterized by its unique refreshing acidity and aroma.

A sour made with shiso from Kochi Prefecture. It has a vibrant red color and a rich shiso flavor, with a refreshing finish.

A simple cocktail made by mixing gin with soda water. The botanical aroma of the gin stands out, creating a dry and refreshing taste.

A classic lemon-flavored sour. The sourness of the lemon and the carbonation make it pair well with any dish.

A sour made with tomato juice. It has the umami and acidity of tomatoes, making it a healthy and refreshing drink.

A sour with whole pickled plums. By crushing the plum as you drink, you can adjust the sourness and saltiness to your liking.

A sweet and sour sour made with the lactic acid beverage Calpis. It's easy to drink and can be enjoyed as a dessert.

A simple, unsweetened chu-hai made by mixing shochu with soda water. It doesn't interfere with the taste of food and is refreshing.

Shochu mixed with Tosa tea from Kochi Prefecture. The aroma and astringency of the tea pair well with the shochu, making it a refreshing drink.

An oolong tea highball made with Chiran black tea from Kagoshima Prefecture. Enjoy the gorgeous aroma and subtle sweetness of the black tea.

A shochu highball mixed with fragrant black bean tea. Characterized by the rich flavor of black beans and a clean aftertaste.

An oolong tea highball with the sweet and fragrant aroma of corn. It is easy to drink and has a gentle flavor.

A shochu highball made with a blend of matcha and genmaicha. You can enjoy the richness of matcha and the fragrance of genmaicha at the same time.

Refill for shochu oolong tea highball (spirit only)

An oolong tea highball with the fragrant aroma of roasted hojicha. It pairs well with meals.

A classic oolong tea highball. It cleanses the palate.

A jasmine tea highball with a refreshing jasmine floral aroma. The gorgeous aroma allows for a relaxing drink.

An imo shochu made with black koji. Characterized by its thick, sweet taste and a clean, crisp finish.

An imo shochu from Miyazaki Prefecture. It has a refreshing and light mouthfeel, making it an easy-to-drink shochu.

An innovative imo shochu with a fruity aroma reminiscent of lychee. Highly recommended with soda.

A pale and crisp imo shochu from Kagoshima Prefecture. Popular for its gorgeous aroma and smooth mouthfeel.

An imo shochu with a refreshing aroma reminiscent of citrus fruits. It has less of the typical strong smell of imo shochu and is good on the rocks or with hot water.

A representative barley shochu from Oita Prefecture. With its rich aroma and mellow taste, it is a classic sake that you won't get tired of.

A barley shochu from Hachijo Island. It has the characteristic flavor of island sake, with the aroma and richness of barley.

A rice shochu with a gorgeous aroma like ginjo sake and a soft mouthfeel. It has an elegant taste that is recommended even for those who are not fond of shochu.

A chestnut shochu made with plenty of Kochi Prefecture's specialty chestnuts. Enjoy the subtle sweetness and fragrant aroma derived from the chestnuts.

An Awamori from Okinawa Prefecture. Known affectionately as "Zanshiro," it has a fruity, clear, and easy-to-drink flavor.

Red wine served by the glass.

White wine served by the glass.

An organic sparkling wine from Italy. It has a fresh, fruity, and dry taste.

A world-renowned French champagne. Enjoy the rich fruitiness and elegant maturity.

A dry champagne that combines power and delicacy. It is a representative brand known as "Yellow Label."

A set of Hoppy (barley shochu) and shochu. Popular for being low-calorie and low-sugar.

Additional order for Hoppy bottle (mixer only).

Refill for Hoppy (barley shochu)

A fruit liqueur with a sweet and sour plum flavor. Enjoy it on the rocks or with soda.

A non-alcoholic beer-like beverage. Recommended for those driving or unable to drink alcohol.

Homemade ginger ale with a strong ginger spiciness and flavor.

A classic carbonated drink characterized by its stimulating fizz and sweetness.

A refreshing oolong tea.

Jasmine tea with a gorgeous aroma.

A healthy tea with the fragrant aroma of roasted black beans.

Black tea from Kagoshima Prefecture. It has a less bitter, easy-to-drink flavor.

A non-caffeinated tea with the sweet aroma of corn.

A lactic acid beverage with a sweet and sour, refreshing taste.