Ikedaya

Fresh cucumber served with our special miso paste. Enjoy the crisp texture of the cucumber and the richness of the miso. Perfect as a starter dish.

A snack made by mixing chopped cabbage with our special miso paste. The sweetness of the cabbage and the saltiness of the miso are a good match, stimulating the appetite. Perfect as a side with drinks.

Thinly sliced onions. The pungent flavor has been removed, and you can enjoy their crisp texture. It's refreshing and good as a palate cleanser.

A simple dish of chilled tofu topped with condiments. It features the flavor of soybeans and a smooth texture. Served refreshingly with soy sauce.

Salt-boiled immature soybeans. They have a natural sweetness and a pleasant saltiness. A classic snack that pairs very well with alcoholic beverages like beer.

A delicacy made by salt-curing and fermenting sliced squid with its innards. It has a rich umami, strong saltiness, and a unique aroma. Popular as a companion to sake.

Thinly sliced, chilled tomatoes. Enjoy the natural sweetness and acidity of the tomatoes. They are simply enjoyed with mayonnaise or salt.

A delicacy made by mixing shark cartilage with plum paste. It features the crunchy texture of the cartilage and the sourness of the plum. It's refreshing and pairs well with drinks.

Fresh bell peppers chilled in ice water for a crispy texture. The bitterness is reduced, and the freshness stands out. Often eaten with miso or meat miso.

A mix of chopped octopus and kimchi. It combines the chewy texture of the octopus with the spiciness and umami of the kimchi. It's slightly spicy and pairs well with drinks.

Seasonal vegetables pickled in salt, rice bran, etc. The umami of the vegetables is concentrated, and it has a refreshing taste. Suitable as a palate cleanser or a drink to finish a meal.

A salad with boiled pork placed on top of vegetables. Enjoy the umami of the pork and the crispness of the vegetables. Served refreshingly with dressing.

A salad with a generous pile of finely chopped cabbage. It's simple yet allows you to taste the sweetness of the cabbage. Healthy to eat at the beginning of a meal.

A snack combining Korean seaweed and cheese. The saltiness of the seaweed and the flavor of sesame oil are complemented by the richness of the cheese. It's simple but has a lingering deliciousness.

Edamame pods grilled over an open flame. Grilling enhances the sweetness and aroma of the beans. It has a richer flavor than regular boiled edamame.

A dish of grilled beef offal such as small intestines. It features the sweetness of the fat and a plump, chewy texture. Enjoy it with your preferred seasoning.

Nikujaga (meat and potato stew) made with the brand pork "Hayashi Pork." The umami of the pork permeates the potatoes and vegetables. It's a representative taste of Japanese home cooking.

A dish made by simmering 100% domestic beef hamburger steak in sauce. It's juicy and full of meat juices. The rich sauce enhances the umami of the meat.

Seasoned egg simmered in a soy sauce-based sauce. The flavor permeates even the yolk, giving it a rich taste. Suitable as a snack or a topping for dishes.

A dish of tofu grilled over an open flame to create char marks. It adds a roasted flavor and a firm texture due to the removal of moisture. It has a simple taste.

A mix of minced tuna and green onions. It combines the umami of the tuna's fat with the refreshing flavor of green onions. Eat it wrapped in seaweed or as is with soy sauce.

A dish combining fatty tuna (toro) and takuan (pickled daikon radish). The richness of the toro and the saltiness and texture of the takuan are a perfect match. Popular as a snack with drinks.

A dish of large clams steamed in Japanese sake. It has a rich clam broth and an elegant umami. The clams are plump.

A dish made with lightly blanched fresh chicken tenderloin seasoned with soy sauce and wasabi. The surface is white, and the inside has a rare texture. It has a refreshing taste.

Tori-wasa (chicken sashimi) combined with Hokkaido's specialty yam wasabi (horseradish). The unique pungent spiciness of yam wasabi enhances the sweetness of the chicken.

A dish made by lightly searing fresh chicken tenderloin and mixing it with plum paste. The mild flavor of the chicken tenderloin pairs well with the sourness of the plum. It has a refreshing flavor and is easy to eat.

This is a yukke-style dish made with finely sliced fresh chicken tenderloin, seasoned with a salt-based sauce and egg yolk. It has a rich sesame oil flavor and a sticky texture.

Fresh liver cut into thick slices like a steak. Customers can grill it themselves to their desired doneness using a hot stone. It's commonly eaten with sesame oil and salt.

Extremely tender liver finished with low-temperature cooking. It features a melt-in-your-mouth texture and rich umami. It's easy to eat with no gamey smell.

A dish of Kuroge Wagyu beef lightly seared on the surface and finished with a refreshing ponzu sauce. The sweetness of the meat's fat and the acidity of the ponzu are exquisitely balanced.

Yukke made with lightly seared Kuroge Wagyu beef. You can enjoy both the roasted aroma and the texture of raw meat. Mix with egg yolk for a rich flavor.

A dish made by slowly simmering high-quality Kuroge Wagyu beef tendon. The melt-in-your-mouth soft tendon and the soup infused with its umami are exquisite.

A dish of Kuroge Wagyu beef offal (motsu) simmered in a miso or soy sauce-based soup. Enjoy the sweetness of the offal's fat and its plump, chewy texture. A flavor that pairs well with drinks.

A dish of pork belly stir-fried with our special ginger sauce. The sweetness of the pork fat and the flavor of ginger are a great match. A classic dish that goes well with both rice and drinks.

Boiled pork served refreshingly with ponzu sauce. Excess fat is removed, allowing you to enjoy the umami of the pork healthily.

Fried Hayashi Pork. Unlike chicken karaage, it has the rich umami and juiciness unique to pork.

Whole青森-grown high-quality garlic deep-fried. Cooking removes the pungent flavor of garlic, resulting in a fluffy, potato-like texture and sweetness.

A classic snack of deep-fried potatoes. Crispy on the outside and fluffy on the inside. The salty flavor makes it irresistible.

A croquette mixed with Wagyu beef tendon. The sweetness of the potato is accented by the umami and texture of the beef tendon.

A dish that's like a croquette made by mashing the ingredients of nikujaga (meat and potato stew). It has the sweet and savory flavor of the stew, so it's delicious even without sauce.

Atsuage (thick fried tofu) fried to order. The surface is crispy, and you can enjoy the hot, soft tofu texture inside. Served with ginger soy sauce, etc.

A hot pot dish made by simmering fresh offal and plenty of vegetables. The special broth enhances the umami of the ingredients. A warming dish.

A spicier version of our motsunabe (offal hot pot). The spiciness of the chili peppers stimulates the appetite, creating a perfect balance with the sweetness of the offal's fat.

Steamed white rice. Goes well with any side dish.

Handmade onigiri (rice balls). You can choose your filling. Perfect for finishing a meal or when you're a little hungry.

A Korean-style porridge made by adding rice to a soup simmered with beef tendon. The umami of the beef tendon dissolves into the soup, providing a gentle and warming taste.

A simple drink made by mixing shochu with soda water. It's unsweetened and refreshing, and goes well with any dish.

A drink made by mixing shochu with oolong tea. It features the fragrant aroma of oolong tea and a refreshing aftertaste.

A drink made by mixing shochu with green tea. Enjoy the aroma and astringency of green tea, which pairs well with meals.

A drink made by mixing shochu with jasmine tea. It has a gorgeous jasmine aroma and is easy to drink.

A shochu highball with a pickled plum. Crushing the plum as you drink releases its sourness and saltiness, making it refreshing.

A sweet sour made with Calpis, a lactic acid drink. Its mellow sweet and sourness makes it easy to drink and popular among women.

A pink sour containing perilla extract. It has a sweet and sour taste similar to plum and is popular as a downtown flavor.

A sour with a strong sourness due to added citric acid. Its sourness is refreshing for a tired body.

A sour made with shikuwasa, a specialty citrus from Okinawa. It has a unique refreshing aroma and tartness.

A sour made with tomato juice. It has the tanginess and umami of tomato, with a refreshing taste.

A luxurious sour made with freshly squeezed sudachi. Enjoy its fresh aroma and elegant tartness.

A drink made by mixing shochu with fragrant Ise matcha. It features the rich flavor and slight bitterness of matcha.

A drink made by mixing shochu with fragrant Ise roasted green tea. The aroma of the roasted tea leaves spreads, giving it a refreshing taste.

A refreshing sour made with lemon juice. A classic popular item that pairs well with fried foods.

A craft gin-based lemon sour. It has an adult taste combining the botanical aroma of gin with the tartness of lemon.

A lemon sour with added black tea flavor. It tastes like lemon tea and is easy to drink.

A famous sake from Hyogo Prefecture. It has a balanced taste and is a versatile sake that pairs well with any dish.

A fruit liqueur made by steeping plums in alcohol and sugar. It has a sweet and sour, fruity taste and can be enjoyed on the rocks or with soda.

A representative Japanese lactic acid drink. It has a sweet and sour, mild taste and is popular with everyone from children to adults.

A refreshing beverage with the stimulating carbonation and sweetness.

A juice made with orange juice. It has the tanginess and sweetness of citrus.

A refreshing tea drink.

A non-alcoholic beer-taste beverage. Enjoy the smooth throat feel and crispness of beer without getting drunk.