Himarido

Our original potato salad. A classic dish where you can enjoy the sweetness of potatoes and the texture of the ingredients. Perfect as a snack with drinks.

A salad topped with plenty of shirasu (whitebait) and Korean seaweed. Served with a salty dressing with a flavorful sesame oil dressing for a refreshing taste.

Pickles that pair well with sake and shochu. Choose from "Iburigakko" (smoked daikon radish) or "Shibazuke" (eggplant pickles).

Fresh cucumber served with a special miso paste and green onions. The richness of the miso and the refreshing taste of the cucumber are addictive, a classic quick menu item.

A dish of fresh green peppers topped with a flavorful minced meat and miso paste. The bitterness of the green pepper and the sweet and savory taste of the meat miso are a perfect match.

A refreshing appetizer made by mixing boiled chicken skin with ponzu sauce. The crunchy texture and acidity stimulate the appetite.

Tsukudani (simmered condiment) made by simmering ginger in soy sauce and sugar until sweet and savory. The sharp spiciness pairs well with sake and rice.

An appetizer made by seasoning menma (pickled bamboo shoots) with spicy tabasco. The spiciness adds an accent and pairs well with drinks.

A dish of lightly fried eggplant steeped in dashi broth. Enjoy the juicy eggplant that has absorbed plenty of dashi.

A delicacy made by mixing shark cartilage with plum paste, characterized by its crunchy texture. The plum's acidity is refreshing and it pairs excellently with sake.

Peeled tomatoes steeped in cold dashi broth. A refreshing dish where the umami of the dashi enhances the sweetness of the tomatoes.

A simple appetizer made by mixing creamy avocado with salted kelp and sesame oil. The umami of the salted kelp pairs well with the richness of the avocado.

A homemade dish made with cream cheese to achieve a tofu-like texture. It has a rich and smooth mouthfeel and pairs well with wine and sake.

A platter of assorted pickles. Perfect as a palate cleanser or with drinks.

Butter mixed with dried figs. The sweetness of the figs and the saltiness of the butter are exquisite, and it's enjoyed on crackers or bread.

A Chinese-style appetizer of boiled chicken topped with a spicy sauce made with chili oil and Sichuan pepper. Named because it's so delicious you'll drool.

An appetizer made by arranging "Chitara" (cod surimi sandwiching cheese). It may be flavored by grilling or smoking.

A delicacy made by mixing sweet shrimp sashimi with shuto (salted fermented fish innards). The sweetness of the shrimp and the saltiness of the shuto combine for a flavor that pairs well with sake.

A dish combining fatty tuna (toro) and takuan (pickled daikon radish) with a smoked flavor. Enjoy the contrast in textures and the smoky aroma.

A local Kyushu dish of fresh amberjack sashimi dressed with a special sesame sauce. The rich sesame flavor enhances the umami of the fish.

Ebi Chili adapted to pair with drinks. Plump shrimp and spicy sauce are mixed, pairing well with beer and sours.

A creamy gratin with tender, slow-cooked beef tendon. A piping hot dish where the rich white sauce, cheese, and beef tendon umami come together.

Ajillo made by simmering mentaiko and shirasu in garlic-infused olive oil. Dip the baguette in the oil, which is infused with umami.

Toast baked with plenty of garlic and butter. An addictively delicious, almost sinful taste with an intense aroma.

Additional bread to enjoy with ajillo or stewed dishes.

A dish of seared chicken tataki topped with plenty of green onions, myoga, and other condiments. Served with a refreshing ponzu sauce.

Sashimi of "Satsuma Kiwami Dori", a brand chicken from Kagoshima Prefecture. Enjoy the sweetness and firm texture of fresh chicken. Typically eaten with sweet soy sauce or garlic ginger.

A dish of fresh wagyu beef thinly sliced and mixed with a sweet and savory sauce and egg yolk. Enjoy the sweetness of the fat and the melt-in-your-mouth texture unique to wagyu.

Fried chicken marinated for a long time in a special sauce. Crispy on the outside and juicy on the inside.

A Miyazaki specialty of fried chicken coated in sweet and sour sauce, topped with plenty of homemade tartar sauce. The rich sauce and sweet and sour glaze are exquisite.

A dish of freshly fried french fries with butter and soy sauce flavor. The fragrant aroma whets the appetite, and the taste is undeniably delicious.

Deep-fried chicken cartilage (Yagen cartilage) with black pepper. The crunchy texture and spicy flavor pair well with beer.

A rich cream croquette packed with the flavor and richness of crab miso. Enjoy the crispy exterior and creamy interior.

A dish of yamaimo (mountain yam) simmered in dashi broth and then fried. Crispy and fragrant on the outside, with the umami of dashi spreading from the fluffy interior.

A large mentaiko coated in batter and fried, leaving the center rare. Enjoy the crispy batter and the rich, melty mentaiko.

Oden with dashi-soaked daikon radish topped with flavorful dried kelp.

A slightly luxurious oden ingredient made by simmering beef with tender, slow-cooked daikon radish. The umami of the meat soaks into the daikon.

Dashimaki tamago (rolled omelet) soaked in dashi broth, further simmered in oden broth, and served with coarsely grated daikon radish (oni-oroshi).

An oden ingredient combining the sticky tororo of yamaimo (mountain yam) with fragrant mitsuba (Japanese parsley), offering a gentle flavor.

An oden dish made of yuba (tofu skin) condensed with the umami of soy milk. Enjoy its smooth texture and the sweetness of soybeans.

Homemade chicken tsukune with cartilage. The crunchy texture and chicken umami pair well with oden broth.

Oden stewed until the onions are meltingly soft. The natural sweetness of the onions stands out.

Hiryuto (ganmodoki) made by mixing tofu with vegetables and frying. Characterized by its fragrant fried exterior and juicy interior soaked in dashi.

Konjac simmered and flavored, topped with sweet and savory dengaku miso. Enjoy the chewy texture and miso flavor.

An oden dish of seasoned soft-boiled eggs with a runny yolk. The rich yolk mixes with the oden broth.

A thick, famous fried tofu from Tochio, Niigata Prefecture. It absorbs plenty of dashi like a sponge and is very filling.

A hearty, large sausage. The combination of meat juice and oden broth is surprisingly good, and it's popular with children and beer lovers alike.

An economical set of 4 recommended oden ingredients.

A set of 6 recommended oden ingredients. Suitable for sharing.

A "Tamago Kake Gohan" (egg over rice) made with fragrant grilled onigiri. A satisfying finishing dish with the aroma of soy sauce and the mellowness of egg.

Rice topped with homemade chicken soboro, seasoned sweet and savory. A simple yet satisfying dish that goes well with rice.

A portion-sized tonkotsu ramen, perfect for finishing your meal. The rich soup warms your body.

A simple soup with the umami of beef tendon dissolved in it. Recommended for cleansing your palate lightly at the end of a meal.

Daily changing ice cream. Please ask staff for flavors.

A Japanese-style pudding with the fragrant flavor of roasted green tea. It has a smooth texture and elegant sweetness.

A rich chocolate terrine with salt to enhance its sweetness. Pistachio gelato can be added as an option.

An ice cream dessert combining sweet potato and mascarpone cheese. Enjoy the natural sweetness of sweet potato and the richness of cheese.

A refreshing sherbet made with citrus fruit juice. Perfect for cleansing your palate after a meal.

A classic Italian dolce with beautiful layers of coffee and mascarpone cream.