Ebisu Tachiaigawa

Cucumbers are smashed with a stick and soaked in a sauce. It has a flavor of sesame oil and salt, and a crispy texture. It's refreshing and perfect as a palate cleanser.

A type of edamame that is rich in aroma and sweetness. Boiled and simply seasoned with salt, allowing you to taste the natural umami of the beans. A classic accompaniment to beer.

Freshly caught horse mackerel pounded with seasonings like miso, green onions, and ginger until sticky. The rich miso flavor and the fish's umami are integrated, pairing well with Japanese sake.

Chilled sliced tomatoes. Simply served with salt or mayonnaise. They are juicy and refresh the palate.

Cod innards pickled in a salt-cured style with chili peppers and garlic. It has a unique chewy texture and spiciness, making it a taste that goes well with drinks.

Pollock roe pickled in a chili pepper-based seasoning. It is concentrated with a spicy kick and the umami of fish roe. Delicious on its own or served over rice.

A Japanese omelet made by layering and grilling eggs. It is soaked in dashi broth, giving it a juicy and fluffy texture. It has a slight sweetness.

A classic thick-rolled omelet topped with spicy mentaiko sauce. The gentle sweetness of the dashi broth and the saltiness and spiciness of the mentaiko are exquisitely matched.

Clams steamed in sake. The soup, infused with the clams' umami, is deeply flavorful, and the clams themselves are plump. You can enjoy the aroma of the sea.

A type of kamaboko (fish cake) made from ground fish, deep-fried. It has a fragrant exterior and a springy texture inside. Dipping it in ginger soy sauce enhances its flavor.

Japanese beef offal slowly simmered in a spicy miso-based soup. The sweetness of the fatty offal and the spicy soup blend together for a rich flavor.

A dish made by pounding fresh fish with special miso and seasonings. It has a rich flavor and is popular as a snack with drinks.

Namelao with green chili added for a spicy kick. The richness of the miso and the sharp spiciness of the green chili are stimulating.

Sashimi of fresh white fish of the day. It has a delicate yet elegant sweetness and umami. Served with soy sauce and wasabi.

Fresh horse mackerel sashimi. You can enjoy the springy texture unique to morning catches and the umami characteristic of blue fish.

Sashimi of Kanpachi (greater amberjack), characterized by its moderate fat content and firm texture. It has a clean and elegant flavor.

Hakata's regional dish of Kanpachi sashimi mixed with a special sesame dressing. The fragrant sesame flavor enhances the fish's umami.

Fresh raw mackerel sashimi. It is fatty and has a rich flavor. You can enjoy the texture of raw, un-vinegared mackerel.

Sashimi from the fattiest part of salmon. It has a melt-in-your-mouth texture and rich sweetness.

Cod milt (testicles) blanched and served with ponzu sauce. Enjoy the creamy, rich flavor with the refreshing tang of ponzu.

Steamed anglerfish liver, a delicacy also known as "foie gras of the sea." It has a rich, mellow, and deep flavor. Served with grated momiji oroshi (spicy radish) and ponzu sauce.

A luxurious assortment allowing you to enjoy both rich cod milt and monkfish liver at once. The perfect combination as a snack with drinks.

Grilled kama (gill collar) of fatty mello (Patagonian toothfish). The flesh is plump and juicy, with a melt-in-your-mouth sweetness from the fat.

Rice cooked in a clay pot with plenty of fresh seafood. The seafood broth soaks into each grain of rice, and you can also enjoy the fragrant scorched rice.

Whole garlic cloves deep-fried. Frying removes the pungent flavor, bringing out a fluffy texture and sweetness.

Nagaimo (Japanese mountain yam) pickled in rich Ttmarishoyu. The crisp texture and soy sauce flavor are a great match, perfect as a snack with drinks.

An appetizer combining Akita's specialty smoked daikon radish, "Iburigakko," with cream cheese. The smoky aroma, the texture of the daikon, and the creaminess of the cheese are exquisitely matched.

Fried mountain yam wrapped in nori seaweed. It has a crispy nori exterior and a fluffy, slightly sticky mountain yam interior.

A dish of rich avocado generously topped with spicy green chili nori tsukudani (seaweed simmered in soy sauce). The creamy avocado and the seaweed's oceanic aroma are a great match.

Croquette made with a rich béchamel sauce packed with crab flavor, coated and deep-fried. Crispy on the outside and creamy and melty on the inside.

Grilled salmon harasu (belly flap). This is the fattiest part, offering a juicy and rich flavor.

A luxurious dish of delicate white fish mixed with rich monkfish liver. A delicacy that pairs exceptionally well with Japanese sake.

A dish made by wrapping plenty of green onions in pork and grilling it over charcoal. The smoky aroma of the charcoal, the sweetness of the green onions, and the umami of the pork fill your mouth. Served with our special sweet and sour soy sauce for a refreshing taste.

Enjoy creamy鱈 (cod) milt, either as crispy tempura or fragrant grilled. Its rich, melt-in-your-mouth texture is its charm.

Thinly sliced fish prepared carpaccio-style, with a refreshing flavor enhanced by the tartness of sudachi lime.

Fried surimi (ground fish paste) mixed with burdock root and raw seaweed. You can enjoy the flavor and texture of burdock root and the oceanic aroma of raw seaweed.