Ikki Ariake Bettei

A traditional Japanese dish of thinly sliced fresh seafood. Enjoy the natural flavor and texture of the fish with soy sauce and wasabi. Also popular as a side dish for rice.

A classic home-style dish of stir-fried pork with a soy sauce and ginger-based sauce. The refreshing ginger aroma and sweet-savory sauce stimulate the appetite and pair very well with rice.

Gyoza with ground meat and vegetables, pan-fried until crispy. The skin is crisp and the inside is juicy. Served with soy sauce or chili oil.

Steak made with domestic beef diaphragm (harami). It has a savory flavor similar to lean meat but is not too fatty, with a tender texture.

A bowl of rice topped with sweet and savory braised pork (chashu) that has been flame-grilled. The fragrant aroma and melt-in-your-mouth fat blend perfectly with the rice.

A dish where natto, fresh sashimi, okra, takuan pickles, and other ingredients are mixed and served over rice. The sticky texture and diverse flavors come together. Best enjoyed when thoroughly mixed.

Stir-fried meat and vegetables in a garlic-infused sauce. Its punchy flavor goes well with rice. Recommended when you need energy.

Ginger pork made with domestic pork. Characterized by its tender meat and ginger flavor, it's a classic Japanese lunch dish.

A hearty set meal featuring tender motsuni (stewed offal) simmered for a long time, served with two types of fried food. The miso-based stew has a rich flavor.

A set meal featuring oysters, known as the 'milk of the sea,' and fried horse mackerel. The crispy coating and special Japanese-style tartar sauce are a great match.

Japanese-style fried chicken marinated in a soy sauce-based sauce. Juicy and flavorful.

Thinly sliced beef, slowly roasted at low temperature, served over rice. Breaking the onsen tamago (soft-boiled egg) and mixing it in creates a richer flavor.

A set meal featuring hot soba noodles with meat topping and a small tuna bowl. A satisfying menu that allows you to enjoy both noodles and rice.

A set meal generously featuring fresh, seasonal seafood. Enjoy the bounty of Japan's seas.

A set meal where you can choose 2 main dishes. You can combine various options such as sashimi, fried foods, and stir-fries.

A luxurious set meal where you can choose 3 main dishes. Recommended for those who want to enjoy a variety of flavors.

A classic Japanese stall dish of steamed potatoes topped with plenty of butter. The fluffy potatoes and melted butter's saltiness are exquisite.

A classic Japanese izakaya dish where pork or beef offal is simmered in miso or soy sauce until tender. Its rich and deep flavor pairs perfectly with drinks.

An appetizer made by mixing natto, sashimi, okra, egg, etc., and serving it wrapped in seaweed. Features a sticky texture and the aroma of the sea.

Juicy and flavorful pork belly skewers, grilled and seasoned with salt or sauce.

Fresh raw green peppers. They have a slight bitterness and a crisp texture, making them a perfect side dish for meat or a palate cleanser.

Chicken meatballs served with a sweet and savory sauce and raw egg yolk. Mixing in the egg yolk creates a rich and mellow flavor.

Pork neck (tontoro) grilled with plum paste and shiso (Japanese herb). The acidity of the plum and shiso cuts through the richness of the meat, making it refreshing.

Thinly sliced fresh horse meat, seasoned with sauce and egg yolk. Horse meat has a mild flavor and sweetness. 'Sakura' is another name for horse meat.

A simple appetizer of pan-fried kamaboko (fish cake) with butter. The butter flavor complements the mild kamaboko.

Minced tuna (negitoro) seasoned with sauce and egg yolk in a yukke style. Enjoy its melt-in-your-mouth texture and rich flavor.

A cold dish of boiled pork and cucumber tossed in a spicy sauce. It's refreshing and perfect as a snack with drinks.

A dish combining 'Ume-Sui' (shark cartilage with plum paste) and minced tuna. Features a crunchy texture and sourness.

A healthy dish of low-fat chicken breast mixed with flavorful Korean seaweed and sesame ponzu sauce. It has a refreshing taste.

Napa cabbage lightly pickled in salt or other seasonings. Its crisp texture and mild salty taste make it a perfect palate cleanser.

Boiled garland chrysanthemum with a unique aroma, steeped in dashi broth. It's refreshing and allows you to enjoy the natural flavor of the ingredients.

Stir-fried komatsuna (Japanese spinach) and pork with garlic butter and ponzu sauce. The richness of the butter and the acidity of the ponzu stimulate the appetite.

Boiled shirako (fish milt, mainly cod) served with ponzu sauce. A winter delicacy with a creamy and rich flavor.

Tempura of shirako (fish milt). Crispy on the outside and creamy on the inside.

A Japanese hot pot dish where ingredients like daikon radish, eggs, and fish cakes are simmered in dashi broth for a long time. The flavors are deeply infused, warming the body.

A creative dish combining garland chrysanthemum, kimchi, and cheese. The spiciness and the mellowness of the cheese are a perfect match.

Salt-grilled 'kama' (collar) of yellowtail. This cut is fatty, tender, and very flavorful.

Grilled salmon 'harasu' (belly part), the fattiest cut. Characterized by its melt-in-your-mouth fatty sweetness.

Classic fried chicken, seasoned and deep-fried. Crispy on the outside and juicy on the inside, it pairs well with beer.

Fried onions. The sweet onions and rich tartar BBQ sauce are a great match.

Tempura of pickled red ginger (pickled in plum vinegar). Its sharp spiciness and sourness are addictive, making it a popular snack in the Kansai region.

Fried small river shrimp, including the shells. They are fragrant and crispy, perfect for snacking.

Gyoza with chicken skin instead of dough, deep-fried. The rich flavor of the chicken skin is enhanced by spicy homemade chili oil.

Fried tofu and eggplant served in a warm dashi broth. The coating soaks up the broth, and the tender eggplant offers a gentle flavor.

Croquette made with crab meat in a white sauce, coated and deep-fried. Creamy and rich.

Mackerel seasoned with soy sauce and other ingredients, coated in potato starch and deep-fried. The rich flavor of mackerel is concentrated, pairing well with alcoholic beverages.

Bite-sized pieces of octopus, deep-fried. Enjoy the chewy texture and the flavor of the octopus.

Fried chicken cartilage. Its unique crunchy texture makes it a popular snack.

Classic french fries. Their hot, fluffy texture and saltiness pair well with beer and highballs.

Whole fried pond smelt. They are not bitter and can be eaten whole, from head to tail, with a crispy texture.

Oysters coated and deep-fried. The rich oyster flavor bursts from the crispy coating. Served with special sauce.

Deep-fried monkfish. The white meat is light yet firm, finished with a refreshing yuzu ponzu sauce.

Fried rice with tobikko (flying fish roe). The popping texture adds a unique accent to the stir-fried rice.

Yakisoba stir-fried with vegetables and noodles in a salt-based sauce. Lighter than the sauce-based version, it highlights the flavors of the ingredients.

A simple fried rice with egg and rice. The combination of fluffy egg and fragrant rice creates a timeless flavor.

A hearty yakisoba made with plenty of garlic and meat. Its robust flavor makes it popular as a meal or a late-night snack.

A classic Japanese stall-style yakisoba with sauce. The rich, fruity sauce coats the noodles and vegetables.

Rice dish where toppings are placed on rice, and hot dashi or tea is poured over it. Eaten as a light finish to a meal.

A triangular-shaped Japanese comfort food rice ball, often filled with ingredients and wrapped in nori seaweed.

A traditional Japanese soup made with dissolved miso (fermented soybean paste). The aroma of dashi and the flavor of miso are calming.

A smooth pudding made with mango pulp and puree. Its fruity sweetness and cold texture are perfect for cleansing the palate after a meal.

A Japanese-style dessert with ice cream topped with kuromitsu (brown sugar syrup) and kinako (roasted soybean flour). Enjoy its fragrance and rich sweetness.

Simple and classic vanilla ice cream. Its cold and sweet taste complements any meal.

Imo (sweet potato) shochu from Koshikijima Island, Kagoshima Prefecture. It has a strong, original sweet potato aroma and a rich flavor with a clean finish.

Mugi (barley) shochu from Miyazaki Prefecture. It has a refined, light aroma and a smooth taste.

Brown sugar shochu made in the Amami Islands. Enjoy its subtle sweetness from brown sugar and a clean finish.

Imo (sweet potato) shochu from Kagoshima Prefecture. Its rich sweet potato aroma and smooth texture are best enjoyed with hot water or on the rocks.

Mugi (barley) shochu from Miyazaki Prefecture. It has a rich barley aroma and a deep flavor.

Awamori, a traditional distilled spirit from Okinawa Prefecture. It has a aged quality like 'kusu' (aged awamori) and a unique, rich flavor.

A brand of imo (sweet potato) shochu. Its flavor highlights the characteristics of the ingredients and pairs well with meals.

Sake from a brewery in Saga Prefecture (included in the shochu menu). Features ginjo sake lees shochu and other varieties with a gorgeous aroma.

Imo (sweet potato) shochu made with a special brewing method. The sweetness and aroma of the sweet potato are well-balanced.