Gin-no-Tora

Lightly salted immature soybeans. Characterized by the sweetness of the beans and moderate saltiness, perfect with beer. Shell the beans before eating.

Cold tofu topped with "Yamagata-dashi," a finely chopped mixture of summer vegetables and herbs seasoned with soy sauce. It has a refreshing taste.

A luxurious dish of cold tofu topped with a rich blend of sea urchin and squid. Pairs well with sake.

Raw green peppers served with "Kanayama-ji miso," a sweet seasoned miso with vegetables. The bitterness of the green pepper and the sweetness of the miso are exquisite.

Deep-fried eggplant steeped in a dashi-rich broth. It is flavorful and juicy.

Tomatoes pickled in a sweet and sour vinegar. Refreshing and perfect as a palate cleanser.

Wood ear mushrooms and asparagus seasoned with fermented chili peppers. Enjoy the fun texture and the spicy flavor that goes well with drinks.

A snack combining "Iburigakko" (smoked pickled daikon radish) from Akita and cream cheese. The smoky aroma and richness of the cheese pair well.

Lightly grilled dried stingray fin. It is thick and becomes more flavorful as you chew. It is commonly eaten with mayonnaise.

Freshly caught raw slices of seafood. Served with soy sauce and wasabi.

Carpaccio made with fresh fish and flavorful Kujo leeks. Refreshing with lemon acidity.

Octopus and myoga seasoned with the pulp of pickled plums. It has a refreshing taste with a prominent sourness.

Fresh sea urchin from Hokkaido. Soaked in saltwater, it has no additives like alum, allowing you to enjoy the natural sweetness of the sea urchin.

Salmon roe (ikura) marinated in soy sauce. It is characterized by its popping texture and rich umami.

Black turban shells simmered in a sweet and savory dashi broth. The umami of the shells is concentrated, making it ideal as a sake snack.

Thinly sliced wagyu beef lightly seared, served with spicy sansho pepper. The sweetness of the meat and the stimulation of the sansho pepper complement each other well.

Tempura made with sweet corn coated in batter. Enjoy the crispy batter and the sweetness of the corn.

A plate of five types of snacks to pair with drinks. Recommended for those who want to enjoy various flavors in small portions.

Thinly sliced sea bream carpaccio generously topped with watercress and myoga. The aroma of the herbs enhances the flavor of the fish.

Fresh whale sashimi. It is commonly eaten with ginger soy sauce or garlic soy sauce and is characterized by its rich flavor.

A salad made with crisp mizuna and boiled whitebait. Served with a citrus dressing for a refreshing taste.

Potato salad mixed with smoked salmon. The smoky aroma and saltiness pair well with the potato salad.

A specialty sesame tofu from Koyasan. It has a rich sesame flavor and a chewy texture. Served with wasabi soy sauce.

Sashimi-grade tuna marinated in a soy sauce-based sauce. It is flavorful and has a sticky texture.

A traditional Japanese dish of scallops and green onions mixed with sweet and sour miso paste. The flavor of the miso enhances the ingredients.

A simple dish of boiled komatsuna and maitake mushrooms steeped in dashi broth. It has a gentle and elegant flavor.

Small turban shells simmered in a sweet and savory soy sauce. The aroma of the sea and the bitterness of the liver pair well with sake.

Fresh cucumbers served with "Kanayama-ji miso," a seasoned miso with vegetables. A simple and popular snack.

An assortment of Japanese simmered dishes including daikon radish, fish cakes, and eggs, cooked in dashi broth. It has a warm and gentle flavor.

Oily silver cod marinated in sweet Saikyo miso and grilled. It is fragrant and the flesh is fluffy.

Pork bacon and young corn stir-fried with salt kelp. The umami of the salt kelp is the key to the flavor.

Deep-fried lotus root slices with minced pork filling. Enjoy the crispy texture of the lotus root and the savory flavor of the meat.

Thick-cut ham coated in batter and deep-fried. It is hearty and has a nostalgic taste.

Pickled red turnip. It has a moderate acidity and a crisp texture, perfect as a palate cleanser.

A delicacy made by salting and fermenting squid meat and innards. It has a salty and rich taste that pairs well with sake.

Akita Prefecture's pickled daikon radish, smoked and then pickled in rice bran. Characterized by its unique smoky aroma and crispy texture.

A platter of three recommended cheeses. Perfect as a snack with wine or sake.

Octopus and thick fried tofu stir-fried in dashi soy sauce. The umami of the dashi coats the ingredients, and the fragrant aroma stimulates the appetite.

Grilled silver cod marinated in Saikyo miso. The sweetness of the miso and the umami of the fish complement each other well.

Oven-baked smoked sardines in oil. Fragrant and a great accompaniment to drinks.

An egg dish made with crab-flavored kamaboko and Kujo leeks. The sweetness and texture of the Kujo leeks add a nice accent.

Charcoal-grilled chicken thigh meat. It is juicy and has a chewy texture.

Charcoal-grilled chicken neck meat (seseri). The meat is firm and becomes more flavorful as you chew.

Pork ribeye grilled over charcoal. It has a good balance of fat and lean meat, and the charcoal aroma stimulates the appetite.

Deep-fried chicken thigh seasoned with soy sauce and ginger, coated in batter. Crispy on the outside, juicy on the inside.

Deep-fried chicken scraps (seseri). Enjoy its unique chewy texture.

Thinly cut potatoes deep-fried and seasoned with salt. A classic snack.

A rice bowl generously topped with freshly boiled whitebait. The soft texture and saltiness of the whitebait pair well with the rice.

A rice bowl topped with tuna marinated in a special soy sauce.

A rice bowl topped with sashimi of sea bream and condiments such as green onions and myoga. It is refreshing and aromatic.

A simple rice ball seasoned with salt. You can directly taste the deliciousness of the rice.

A rice bowl dish with a daily changing topping. Please ask the staff for details.

One of Japan's representative beers. It has a balanced taste and is easy to drink.

A beer characterized by its pure 100% malt flavor. It has little bitterness and a clean finish.

A cocktail made by mixing shochu with soda water and adding lemon. It is refreshing with a prominent acidity.

A sweet and sour cocktail made by adding honey to lemon sour.

Barley shochu mixed with soda. Enjoy the fragrant aroma of barley and the refreshing sensation of carbonation.

Sweet potato shochu mixed with soda. Enhances the sweet aroma of the sweet potato.

A fruit liqueur made with yuzu juice. Enjoy the refreshing aroma and acidity of yuzu.

A traditional Japanese liqueur made by steeping plums in alcohol and sugar. It has a sweet, sour, and mellow taste.

A barley shochu characterized by its fragrant malt aroma and deep richness.

Sweet potato shochu made with traditional handmade methods. Enjoy the rich flavor of the sweet potato itself.

A rare shochu made primarily from chestnuts. Characterized by the faint sweet aroma of chestnuts.

Awamori, a distilled spirit produced in Okinawa Prefecture. It has a unique aroma and richness.

Awamori aged for over 10 years. It has a mellow and rich flavor.

Whiskey mixed with soda. Pairs well with meals.

A highball made with your choice of whiskey. Uses 45ml of whiskey.

A sake from Miyagi Prefecture. It has a dry, clean taste and pairs well with fish dishes.

A sake made to pair with sushi and sashimi. It has an elegant aroma and umami.

A sake from Miyagi Prefecture. Characterized by its clean, refreshing taste suitable for summer.

A sake from Fukushima Prefecture. It is popular for its exquisite balance of fruity sweetness and acidity.

This is a sake from Niigata Prefecture. It is light, dry, and has a refreshing quality perfect for the hot season.

A sake from Ibaraki Prefecture. Made with the rare sake rice "Tankan Watari-bune," it has a rich flavor.

A popular sake from Mie Prefecture. It is characterized by its juicy, fresh sweetness and umami.

A sake from Fukui Prefecture. It has a citrus-like acidity and a light, refreshing taste.

A sake from Shimane Prefecture. Like a summer sake, it has a smooth mouthfeel and is suitable for pairing with meals.

A sake from Kochi Prefecture. It is extremely dry with a clean finish and a refreshing aftertaste.

A sake from Oita Prefecture. It is an "Orikara-mi" (cloudy unfiltered) sake with a slight effervescence and gentle sweetness.