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A refreshing drink made with whiskey and soda. A clean taste that pairs well with any dish.

An extra-large highball served in a 1-liter mug. Recommended for those who want to drink a lot.

Cold draft beer poured from the tap. Enjoy the refreshing throat feel of Kirin Beer.

Kirin Lager Beer, characterized by its traditional bitterness and richness. Served in a large bottle.

Black Label, with a good balance of barley's richness and a clean finish. Medium bottle size.

A beer-flavored carbonated drink. Typically mixed with shochu (naka).

A mellow and smooth "korui" shochu (distilled spirit). Served in a small 180ml bottle.

A popular shochu with a refreshing taste. Comes in a 360ml bottle for immediate consumption.

A classic cocktail made with shochu and lemon-flavored soda water. Tart and refreshing.

Shochu mixed with oolong tea. Refreshing and pairs well with meals.

Shochu mixed with matcha (green tea). Enjoy the aroma and bitterness of the tea.

A sour made with shochu and plum vinegar. Characterized by the plum's sourness and saltiness, it has a refreshing taste.

A sour made with freshly squeezed sudachi. Enjoy the fresh aroma and tartness unique to citrus.

A distilled spirit made from barley. Characterized by its fragrant aroma and light taste.

A distilled spirit made from sweet potatoes. Has a unique sweet aroma and rich flavor.

Sake made from traditional Japanese rice. Served warm (kan) or at room temperature.

Sake served chilled. Enjoy a smooth throat feel and delicate flavor.

Recommended cold sake served daily. A delightful surprise for the day.

Sake poured generously into a glass placed inside a wooden masu (square box). The aroma of the wood imparts a rustic charm.

Bottle of wine. Available in red or white.

A Korui shochu with a clear and pure taste. For bottle keeping.

A classic barley shochu. Smooth and mellow, with a taste that you won't get tired of. Served in a 1.8L bottle.

A fragrant barley shochu. Served in a 1.8L bottle.

Sweet potato shochu made with black koji. Characterized by its syrupy sweetness and crisp finish. Served in a 1.8L bottle.

An easy-to-drink sweet potato shochu. Served in a 1.8L bottle.

Bottle keep option for shochu.

Bottle keep option for sake.

Meat from the pig's temple or cheek area. Characterized by its fatty richness and elastic texture.

Pork tongue. Has a unique chewy texture and a light flavor.

Pork intestines (Shiro). Tender when simmered or grilled, offering a chewy texture and rich fatty flavor.

Grilled chicken liver. Rich and creamy flavor, excellent with tare sauce.

A classic yakitori skewer with chicken and scallions alternating. The chicken's flavor and the scallions' sweetness complement each other well.

Grilled chicken skin. Crispy on the outside, juicy on the inside with a sweet fatty flavor.

A part of the chicken's gizzard. Low in fat, with a firm, crunchy texture.

The tip of the chicken wing. The skin is crispy, and the meat inside is juicy and full of flavor.

Asparagus wrapped in thinly sliced pork and grilled. Enjoy the texture of the vegetables and the richness of the meat simultaneously.

Boiled green vegetables (like spinach) in dashi broth. Perfect as a refreshing palate cleanser.

A salad of boiled macaroni and vegetables mixed with mayonnaise. A home-style taste.

A simple dish of cold tofu topped with condiments (scallions, ginger, bonito flakes) and soy sauce.

A dish of tofu topped with crispy chirimenjako. Enjoy the textural contrast.

Tamagoyaki (rolled omelet) baked with natto mixed in. A snack combining the flavor of natto with the gentleness of egg.

Chilled tomatoes, sliced. Enjoy with salt or mayonnaise for a refreshing taste.

A simple dish of eggs cooked in a pan. Simple yet a great snack with drinks.

Thick-cut deep-fried tofu. Seared on the surface for a fragrant finish, served with condiments.

A hearty dish of grilled atsuage topped with natto. A good combination of soy products.

Atsuage topped generously with chirimenjako (small dried sardines) and scallions. Enjoy the fragrant crispness and the flavor of the condiments.

Chikuwa (fish cake) coated with batter mixed with aonori (seaweed flakes) and deep-fried. The aroma of the seaweed whets the appetite.

Half size of Chikuwa Isobe-age. Suitable for a small snack.

Boiled white mots (pork intestines) mixed with scallions and ginger. Free of gamey odor and can be eaten refreshingly.

Whole garlic cloves, deep-fried. Fluffy texture and a powerful aroma that's full of stamina.

Grilled beef skirt steak, deliciously charred on the grill. Tender, juicy, and rich in beef flavor.

Grilled chicken neck meat (seseri). This part is well-exercised, so the meat is firm and flavorful.

A dish combining tomatoes, cheese, and bacon. Western-style flavor that pairs well with wine.

Kakiage tempura with red pickled ginger as the main ingredient. The sourness and spiciness pair well with the oil, making it a great accompaniment to drinks.

Deep-fried eggplant. The eggplant, having absorbed the oil, becomes meltingly tender and delicious.

Asparagus coated in batter and deep-fried. Enjoy the crispy batter and the sweetness of the asparagus.

A classic Japanese noodle dish stir-fried with Chinese noodles, pork, and vegetables in sauce. Characterized by the fragrant aroma of the savory sauce.