Hokkaido Sushi Izakaya EZOYA ANNEX

Hokkaido-style fried chicken. Chicken pieces are seasoned thoroughly with soy sauce, ginger, and garlic before being fried, resulting in a crispy exterior and juicy interior. It's characterized by a stronger flavor than typical fried chicken.

A dish of small shrimp deep-fried with their shells on. They have a fragrant, crispy texture and the concentrated flavor of shrimp. Perfect as a snack with drinks.

Classic side dish of thinly sliced potatoes fried to a golden crisp. Simply seasoned with salt, it offers a satisfying crunch.

A classic Hokkaido dish of steamed potatoes topped with butter and squid salt-cured innards. The richness of the butter and the saltiness of the innards are a perfect match.

A dish made by slicing onions into rings, coating them in batter, and frying them. You can enjoy the sweetness of the onions and the crispy texture of the batter.

A platter of assorted Japanese pickles. You can enjoy the texture of the vegetables and the umami of fermentation, making it a great palate cleanser.

Fresh cabbage seasoned with a salt-based dressing. It has a rich sesame oil flavor and a satisfying crunchy texture.

A processed fish cake made by shaping and frying ground fish paste. It has a chewy texture and the sweetness of fish, and is enjoyed with soy sauce and ginger.

A spicy appetizer made by lightly pounding cucumbers to absorb flavor, then dressing them with chili oil containing various ingredients.

Salt-boiled soybeans. Simple yet flavorful with the sweetness of the beans, they pair very well with alcoholic beverages like beer.

A simple dish of well-chilled sliced tomatoes. Enjoy the natural sweetness and acidity of the tomatoes with mayonnaise or salt.

A salad made by mashing boiled potatoes and vegetables with mayonnaise. It has a creamy and mild flavor.

A Japanese-style dessert of vanilla ice cream drizzled with rich black sugar syrup and fragrant kinako (roasted soybean flour).

A sorbet made with the juice of yuzu, a Japanese citrus fruit. Its refreshing aroma and tartness cleanse the palate.

Miso soup made with dashi broth from the "ara" (bones and head) left after preparing fish. The rich flavor of the fish is deeply infused.

A traditional Japanese soup made with tofu. It features the aroma of miso and the gentle texture of tofu.

A rolled omelet filled with mentaiko (spicy cod roe) and cheese. The sweetness of the egg, the saltiness of the mentaiko, and the richness of the cheese combine perfectly.

A rolled omelet made with natto, a Japanese fermented food. Its unique flavor and sticky texture pair well with the egg.

A dish of rolled omelet topped with a thick, savory sauce containing aosa (a type of seaweed). The aroma of the sea whets the appetite.

A sweet and firm rolled omelet in the style of a sushi restaurant. Unlike dashimaki tamago, it can also be enjoyed as a dessert.

Thick-cut bacon and Brussels sprouts stir-fried until fragrant. The savory flavor of the bacon permeates the vegetables.

A popular dish of fried shrimp tossed in a special mayonnaise sauce. The plump shrimp and mellow sauce are a perfect match.

A simple dish of clams steamed with Japanese sake. It has a rich dashi broth from the clams and an elegant flavor.

A spicy Korean hot pot dish filled with plenty of seafood. The soup is characterized by the fusion of chili spiciness and seafood umami.

Creative sushi designed to be an "ate" (snack) for drinks. Toppings are placed on rolled sushi, making it suitable for enjoying with alcohol.

A luxurious version of Ate Sushi, generously topped with high-quality sea urchin and salmon roe. The rich flavor of the seafood fills your mouth.

An appetizer sushi generously made with shredded crab meat. The balance between the sweetness of the crab and the vinegared rice is exquisite.

A luxurious dish of Crab Appetizer Sushi with added sea urchin and salmon roe.

A visually impressive dish with a crab shell generously filled with crab meat and topped with salmon roe.

A treasure box of seafood, topped with both sea urchin and salmon roe on the Kani Daruma.

Pressed sushi made by placing vinegared mackerel slices on a rectangular block of sushi rice. Lightly grilling the surface melts the fat and adds a fragrant aroma.