Fish Kagoshima Bontankuma

A distilled spirit primarily made from sweet potatoes. Characterized by its sweet aroma unique to sweet potatoes and a deep richness. Recommended served on the rocks or with hot water.

An imo shochu that allows you to enjoy the roasted aroma and sweetness of sweet potatoes. Clean aftertaste.

An imo shochu characterized by a roasted aroma like baked sweet potatoes. Mellow taste.

Imo shochu from Yakushima Island. Made with pure water and carefully selected sweet potatoes, it has a refreshing and easy-to-drink taste.

An imo shochu with an impactful name. Enjoy its rich sweet potato sweetness and clean finish.

Imo shochu made with black koji. Characterized by its robust body, roasted aroma, and heavy mouthfeel.

Imo shochu from Makurazaki, Kagoshima Prefecture. Rich aroma and traditional taste.

An imo shochu with a fruity and clean taste. Easy to drink even for those who don't usually like imo shochu.

Handmade imo shochu made in a kame (jar). A deep flavor harmonizing woody notes and the gentle sweetness of sweet potato.

An imo shochu from the same brewery as "Murao". It has a good balance of roasted aroma and sweetness, with a rich body.

A premium imo shochu. Its fruity aroma from aging and mild sweetness make it very easy to drink.

A distilled spirit made from rice. It has a gorgeous aroma like sake and a clean, light finish.

A barley shochu from Hachijo Island. It has the aroma and sweetness of barley, with a unique island sake flavor.

A barley shochu pursuing a deep flavor and mellowness. Aroma with a sense of aging.

A representative barley shochu from Oita Prefecture. Its clean taste, achieved through reduced-pressure distillation, pairs well with any dish.

Sake from Tochigi Prefecture. Enjoy the umami and sweetness of rice unique to nigori sake, with a thick, smooth mouthfeel.

Sake from Wakayama Prefecture. Soft on the palate, with a clean, dry finish.

A famous extra-dry junmai sake from Kochi Prefecture. It has excellent sharpness and the umami of rice, pairing well with fish dishes.

Sake from Toyama Prefecture. Fresh, fruity aroma and a clear, refreshing taste.

Sashimi of lightly seared fresh chicken, thinly sliced. Commonly eaten with ginger-soy sauce or garlic-soy sauce.

White fish sashimi. Light yet sweet, with a firm texture.

Sashimi of white fish with beautiful silver skin. Often lightly seared to enhance its aroma. Fatty and delicious.

Sashimi of naturally caught tuna (not farmed). Enjoy the rich umami of the lean red meat and its natural sweetness from the fat.

Squid stir-fried with butter and soy sauce until fragrant. The richness of the butter and the aroma of the soy sauce are appetizing.

Sashimi of bonito marinated in a special sauce. Its sticky texture and concentrated umami pair well with drinks.

A dish of boiled cod milt served with ponzu sauce. Creamy, rich flavor with a melt-in-your-mouth texture.

Kamaboko torn into bite-sized pieces. A simple snack eaten with shichimi togarashi and mayonnaise.

Fresh horse mackerel finely chopped with miso, green onions, ginger, etc., until sticky. Its rich umami is perfect as a snack with drinks.

A salad using seasonal wakame seaweed and chilled pork slices. Enjoy with a refreshing sesame dressing.

Chilled tomato slices. Refreshing and good as a palate cleanser.

Shiitake mushrooms steamed in aluminum foil. Topped with seaweed, enjoying the aroma of the sea and the umami of the mushrooms.

Sashimi of red-colored shellfish. Known for its chewy texture, strong aroma of the sea, and rich umami.

Sashimi of large bivalve. Characterized by its chewy texture and sweetness. Sometimes lightly blanched.

A clear soup with sardine paste balls. A gentle soup infused with the umami of blue fish.

Freshly cooked white rice.

A famous udon noodle from Himi City, Toyama Prefecture. Known for its firm texture and smooth finish achieved through hand-stretching.

A classic sushi roll with a tuna (akami) center. Enjoy the aroma of the nori and the umami of the tuna.

A thin roll sushi filled with kanpyo (simmered dried gourd strips). A simple and nostalgic flavor.

The meat from the base of the fin of flounder or similar white fish. It's fatty and popular for its unique chewy texture.

Tuna slices. For sushi topping or as a snack.

Sliced ark shell. Served in a small portion.

Sashimi of sweet red shrimp.

Deep-fried eggplant and tofu, served in warm dashi broth. The dashi broth soaks in, making it juicy.

A soup with conger eel and chicken meatballs. Enjoy the refreshing, slightly sour plum sauce.

Deep-fried chicken karaage generously topped with tartar sauce. The juicy chicken and rich sauce are a perfect match.

Thick omelet with spicy cod roe (mentaiko) and cheese. The sweetness of the egg, the spiciness of the mentaiko, and the richness of the cheese are exquisite.

Deep-fried hormone (offal) of beef or pork. Its springy texture and the sweetness of the fat pair well with drinks.

French fries made with Japanese yam instead of potatoes. Crispy on the outside and fluffy on the inside with a unique texture.

Deep-fried red sausage cut into octopus shapes. A nostalgic snack.

Tempura of chicken. Unlike karaage, the batter is fluffy and light. Eaten with ponzu or tempura sauce.

Grilled dried mackerel. Its concentrated umami and rich fat pair well with rice and sake.

Grilled dried Atka mackerel. A classic izakaya dish with thick, fluffy flesh and good fat content.

A delicacy of grilled bonito belly (toro). Very fatty with a rich flavor.

Salt-grilled fatty belly (harasu) of salmon. Characterized by its melt-in-your-mouth sweetness from the rich fat.

Japan's classic draft beer. Characterized by its creamy foam and malt flavor.

A historic lager beer affectionately known as "Akaboshi". A rich flavor unique to heat-treated beer.

Premium beer characterized by its rich body and aroma.

A beer-like beverage with 0.00% alcohol content. For those who are driving or cannot drink alcohol.

A classic highball made with Suntory's "Kakubin" whisky and soda. Refreshing and pairs well with meals.