Hanasen

Chilled noodles served with sweet-savory stewed beef and vegetables. The dish features a cold dashi soy sauce broth poured over the ingredients. Enjoy by mixing the toppings with the noodles and sauce.

Cold noodles topped with crispy fried chicken tempura and refreshing plum paste. Served with a chilled soy-based dashi broth. The plum adds a tart kick to the savory dish.

Chilled noodles served with boiled pork slices and spicy fermented kimchi. The cold dashi broth balances the richness of the pork and the spice of the kimchi. A refreshing fusion dish.

Cold noodles topped with crispy shrimp tempura and grated daikon radish. Served with a chilled dashi soy sauce. The grated daikon adds a refreshing texture that cuts through the fried tempura.

A spicy and numbing sauce made with Sichuan peppercorns and chili. Adds a distinct tingling heat to any dish.

A rich and creamy sauce made from ground sesame seeds. Nutty, slightly sweet, and savory.

A creamy mayonnaise-based sauce with chopped pickles and herbs. Tangy and rich, perfect for fried items.

A slow-cooked egg with a custard-like yolk and soft white. Adds creaminess when mixed into noodles or rice bowls.

Japanese horseradish paste with a pungent, sinus-clearing heat. Used to add a sharp kick to dishes.

Freshly grated ginger root. Adds a zesty, warm spice and aroma.

A chilled sauce made from dashi stock and soy sauce. Savory and umami-rich, used as a base for cold noodles.

Grated mountain yam with a unique slippery, sticky texture. Mild in flavor, it adds body and a smooth mouthfeel to noodle dishes.

A refreshing Japanese sake from Hiroshima. Namachozoushu means it is stored unpasteurized until bottling, preserving a fresh flavor profile. Crisp and clean.

A versatile sake from Fukui prefecture. It features a soft texture with a crisp finish. Designed to pair well with a variety of foods.

A premium Junmai Ginjo sake from Mie. Notable for its fruity aroma resembling pears and flowers. The taste balances sweetness with a pleasant acidity.

A pure rice sake from Ishikawa. It has a smooth character with balanced acidity. Can be enjoyed chilled, room temperature, or warmed.

A crisp and refreshing sake from Fukuoka. Known for its sharpness and drinkability, typical of the Junmai Ginjo style. Light and clean on the palate.

A renowned sake from Fukushima made using the traditional Kimoto method. This labor-intensive process results in a rich, complex flavor with deep umami. Full-bodied and robust.

A Japanese plum liqueur from Hiroshima. Made with local plums and shochu. Sweet, tart, and fruity.

An additive-free plum wine from Kagoshima. Made with authentic shochu, offering a pure and natural plum flavor. Smooth and rich.

A rich plum wine from Wakayama using famous Kishu Minamitaka plums. 'Nigori' implies it is unfiltered, providing a thicker texture and deeper fruit taste.

A luscious plum wine from Nara. Made with sun-ripened plums, giving it a viscous texture and intense sweetness. Sip slowly to enjoy the melting mouthfeel.

A very thick, cloudy plum wine from Nara containing fruit pulp. It feels almost like eating fresh plums. Highly textured and rich in flavor.

A premium plum wine from Akita using aged sake as a base. It has a complex, deep profile and rich color. An elegant drink for savoring.

An ultra-rich plum wine from Fukuoka. Made with green plum puree, it has a thick nectar-like consistency. intensely fruity and luxurious.

A citrus liqueur made from Yuzu fruit. It balances tartness and sweetness with a thick, flavorful profile. Refreshing and aromatic.

A refreshing yuzu liqueur made with a sake base. It combines the floral citrus notes of yuzu with the smooth body of sake. Sweet, sour, and easy to drink.

A sweet peach liqueur from Nara. It captures the lush aroma and juicy flavor of ripe peaches. Mellow and dessert-like.

A citrus liqueur made from Oita's famous Kabosu fruit, similar to a lime or yuzu. Tart and refreshing with high acidity. Often enjoyed on the rocks.