Himitsukichi

Sashimi-style dish made from chicken white liver. It has a rich, creamy texture often compared to foie gras. Typically served with sesame oil and salt to enhance the flavor.

Lightly seared chicken breast served with wasabi. The outside is cooked while the inside remains rare and tender. Provides a refreshing kick from the wasabi.

A rich mixture of creamy avocado and cream cheese dressed with wasabi soy sauce. The sharp wasabi balances the heaviness of the cheese and avocado.

Dried and grilled stingray fin. It has a sweet and savory flavor with a chewy texture. Usually served with mayonnaise and shichimi pepper.

Fresh cucumber strips served with plum (ume) paste. Crisp, refreshing, and tart. A light appetizer to cleanse the palate.

Lightly pickled assorted vegetables. Crunchy and salty with a mild vinegar flavor. A classic Japanese side dish.

Spring rolls filled with gyoza dumpling filling. Deep-fried to a crisp golden brown. Combines the flavor of gyoza with the crunch of a spring roll.

Japanese-style fried chicken (karaage). Marinated chicken thigh deep-fried until crispy on the outside and juicy inside. Savory with hints of soy sauce and ginger.

Breaded and deep-fried horse mackerel. Features a crunchy panko crust and flaky fish inside. Often enjoyed with Worcestershire sauce.

Deep-fried chicken soft cartilage. Distinctively crunchy and addictive texture. A popular snack to pair with beer or highballs.

Minced meat cutlet, breaded and deep-fried. Similar to a hamburger steak but with a crispy crust. Juicy and savory.

A generous portion of french fries. Crispy, salted potato sticks. A universal side dish for snacking.

Salad featuring potherb mustard (mizuna) and fatty pork neck (tontoro). Dressed with spicy and citrusy yuzu kosho. A refreshing yet savory dish.

Rich salad with tuna chunks and avocado. The creamy avocado and fresh tuna create a satisfying texture. Likely dressed with a creamy or soy-based sauce.

A standard mixed green salad. Contains fresh seasonal vegetables. A simple and healthy option.

Brown edamame beans boiled in salt water. They have a deeper, nuttier flavor than standard edamame. Served in the pod.

Chilled sliced tomatoes. Often served with a side of salt or mayonnaise. Simple, fresh, and juicy.

Spicy salted cod entrails, a delicacy of Korean origin. Chewy texture with a strong umami and chili kick. Excellent with sake or beer.

Boiled chicken skin tossed in ponzu (citrus soy sauce). Chewy and savory with a refreshing citrus acidity. Often garnished with scallions.

Chilled soft tofu served with toppings like green onions, ginger, and bonito flakes. Pour soy sauce over it to eat. Smooth and light.

Shark cartilage tossed with sour plum (ume) meat. Crunchy texture with a tart and refreshing flavor. A popular delicacy for sipping drinks.

A grilled dish featuring melted Cheddar and Parmesan cheese. Crispy on the edges and gooey in the middle. Very rich and savory.

Thick-cut roasted pork (chashu) covered in chopped green onions. The pork is savory and tender, complemented by the fresh crunch of the onions.

Hiroshima-style savory pancake layered with batter, cabbage, pork, noodles, and egg. Topped with sweet and savory sauce. Filling and hearty.

Grilled grated yam (tororo) steak. Fluffy inside with a seared exterior. A lighter, healthier option with a unique texture.

Stir-fry of beef tendon and cabbage. The rich, collagen-heavy beef contrasts with the crisp cabbage. Seasoned for a lighter, non-greasy taste.

Scallops sautéed with butter and soy sauce. The scallops are tender and sweet, enhanced by the rich butter and savory soy sauce.

Ginger pork made with high-quality Iwanaka pork. Stir-fried with a sweet and savory ginger sauce. A classic dish that goes well with alcohol.

Stir-fry of tomato, pancetta (cured pork belly), and soft scrambled eggs. Savory, salty, and slightly acidic from the tomato. Comforting texture.

Seared duck breast (tataki), sliced thin. The meat is pink and tender inside. Served with condiments to enhance the rich duck flavor.

Grilled beef offal (hormone). Chewy texture with rich, fatty umami flavor. Grilled on an iron plate for a smoky char.

Daily special Kuroge Wagyu (Japanese Black Beef). Details and price are on a separate menu.

Clams cooked in garlic oil, similar to Spanish ajillo. Savory and aromatic. Comes with baguette slices for dipping in the oil.

Fried or roasted potatoes tossed with anchovies. The salty, savory anchovy flavor pairs perfectly with the starchy potatoes.

Seared chicken liver steak. Cooked to be tender and creamy inside. Rich flavor, often seasoned with sesame oil and salt.

Chicken meatball (tsukune) topped with cheese and served with a raw egg yolk. Dip the savory meatball in the yolk for a creamy, rich taste.

Toasted baguette slices spread with garlic butter. Crispy and aromatic. Good as a side or a snack.

Hiroshima-style savory pancake layered with cabbage, noodles, and toppings. A filling main dish or shared plate.

Rice dish with salmon and salmon roe (ikura), seasoned with butter and soy sauce. Rich, savory, and luxurious.

Classic fried udon noodles. Stir-fried with vegetables and meat in a savory soy-based sauce. Thick, chewy noodles.

Rice bowl topped with minced fatty tuna (negitoro) and green onions. The menu claims a unique twist to the flavor. Smooth and savory.

Rice submerged in hot green tea or dashi broth. Choose your topping. A comforting and warm way to finish a meal.

Okinawan-style noodle soup. Features wheat noodles in a light pork and bonito broth. Typically topped with pork belly and pickled ginger.

Deep-fried Dorayaki (red bean pancake sandwich) served with vanilla ice cream. Hot and crispy outside meets cold and creamy ice cream.

Parfait with matcha ice cream and shiratama (chewy rice dumplings). Sweet, slightly bitter from the tea, and chewy.

Simple scoop of ice cream. Choose from Vanilla or Matcha (Green Tea).

Popular sweet potato shochu. Smooth and easy to drink.

Aromatic sweet potato shochu known for its lychee-like scent.

Sweet potato shochu with a mellow flavor.

Unfiltered sweet potato shochu with a strong, earthy potato flavor.

Premium sweet potato shochu from Yakushima. Crisp and refreshing.

Sweet potato shochu with fruity, citrusy notes. Very popular.

White koji sweet potato shochu. Soft and gentle mouthfeel.

Black koji sweet potato shochu. Rich, robust, and punchy flavor.

Barley shochu. Light, savory, and easy to drink.

Barley version of the famous Sato brand. Nutty and toasted barley flavor.

Chestnut shochu. Unique sweet aroma and mild nutty taste.

Kinmiya shochu bottle. Very clean taste, often used as a base for mixers.

Bottle of Mitake sweet potato shochu.

Bottle of Akakirishima sweet potato shochu. Known for sweetness and floral notes.

Bottle of Kurokirishima sweet potato shochu.

Bottle of Chingu barley shochu.

Famous sake from Niigata. Crisp, dry, and clean.

Super dry sake. Sharp finish.

Modern sake with fruity aroma and balance.

Junmai Ginjo sake from Fukushima. Juicy and umami-rich.

Sake from Nara. Often has a slight spritz and refreshing acidity.

Classic sake from Niigata. versatile and balanced.

Rich and deep plum wine (umeshu).

Cloudy plum wine containing plum pulp. Sweet and textural.

Red wine infused with plum flavor.

White wine infused with plum flavor.

Pineapple liqueur with a pulpy texture. Sweet and tropical.

White Zampa, a famous Awamori from Okinawa. Clean and crisp.

Draft beer (Medium mug). Asahi Super Dry.

Draft beer (Small mug).

Medium bottle of beer.

Non-alcoholic beer. Asahi Dry Zero.

Hoppy set including the mixer bottle and a glass of shochu. Choose White or Black type.

Refill of shochu (alcohol) for the Hoppy set.

Refill of Hoppy mixer bottle.

Shochu mixed with jasmine tea.

Shochu mixed with oolong tea.

Shochu mixed with green tea.

Sour cocktail with Calpis (yogurt-flavored drink).

Green apple sour.

Acerola fruit flavored sour. Tangy and sweet.

Sour cocktail made with fresh squeezed grapefruit.

Sour cocktail made with fresh lemon.

Sour cocktail made with fresh lime.

Ramune (Japanese soda) flavored sour.

Sour cocktail containing a pickled plum (umeboshi).

Shochu mixed with tomato juice.

Standard whisky soda highball. Made with Black Nikka.

Whisky highball mixed with ginger ale.

Whisky highball mixed with Coca-Cola.

Jack Daniel's Tennessee Whiskey.

Nikka Session blended whisky.

Yamazaki Single Malt Japanese Whisky.

Various cocktails available. Base spirits include Gin, Vodka, Rum, Tequila, and Liqueurs (Cassis, Malibu, Peach, Amaretto). Mix with soda, juice, or tea.

House wine available by the glass or decanter.

Bottle wine. Santa Helena Siglo de Oro Cabernet Sauvignon. Medium body red wine from Chile.

Bottle wine. Santa Helena Siglo de Oro Chardonnay. Dry white wine from Chile.

Sparkling wine. Gran Reale Brut from Italy. Dry and crisp.

Orange juice.

Grapefruit juice.

Tomato juice.

Coca-Cola.

Ginger Ale.

Jasmine tea.

Oolong tea.

Green tea.

Calpis (yogurt-flavored soft drink).

Ramune (Japanese soda).

Add a scoop of ice cream to any soft drink to make it a float.