Iroha

Draft beer with creamy foam and maltiness. A well-balanced flavor that complements the taste of food.

The oldest beer brand in Japan, affectionately known as "Akaboshi." A rich flavor unique to heat-treated beer.

A half & half using fragrant and rich Yebisu Premium Black.

A lager beer with a robust flavor and prominent hop notes.

A local sake from Aizu, Fukushima Prefecture. A sake characterized by the umami of the rice and a clean aftertaste.

A Japanese sake characterized by its cloudy white appearance. A seasonal sake with the sweetness of rice and a rich mouthfeel.

Distilled spirit made from sweet potatoes. Has the sweet aroma of sweet potatoes and a rich body.

Shochu with a clear, neutral taste. Usually enjoyed mixed with other beverages.

A refreshing drink made by mixing whiskey with carbonated water. Pairs well with fried or meat dishes.

Skewers of chicken and green onions alternately grilled. A classic dish harmonizing the umami of chicken and the sweetness of green onions.

Ground chicken formed into balls. Fluffy texture and great with sauce.

The fatty part of the chicken. Crispy on the outside, juicy on the inside with a sweet fatty flavor.

Chicken cartilage. Enjoy the unique crunchy texture.

Pork cheek and temple area. Fatty and with a springy texture.

Chicken heart. Firm and chewy with a mild flavor, easy to eat.

Chicken gizzard (part of the stomach). Low in fat, with a crunchy, crisp texture.

Pork large intestine. Softly simmered or grilled, with a chewy texture and rich fatty flavor.

Chicken liver. Rich and creamy flavor. Rich in iron.

Meat from around the tail bone of a chicken. The fattiest part of the chicken, with a juicy, melt-in-your-mouth texture.

Mushrooms whose aroma and umami are enhanced by grilling. Simply enjoyed with soy sauce or salt.

A green vegetable whose sweetness is enhanced by grilling. A slightly bitter accent.

Grilled eggplant with a melt-in-your-mouth texture. Fragrant and pairs well with sauce or ginger soy sauce.

Deep-fried tofu. Crispy on the outside and fluffy on the inside. Typically eaten with ginger soy sauce.

Fragrant grilled sausage. Perfect as a snack with drinks.

Whole or skewered garlic, grilled. Fluffy texture and strong aroma stimulate the appetite.

Steamed or skewered dish filled with ground pork.

Lightly pickled seasonal vegetables. Refreshing and perfect as a palate cleanser.

A delicacy made by fermenting squid with its internal organs. Strong saltiness and umami, pairs well with sake.

Cold tofu topped with green onions, bonito flakes, ginger, and other condiments. Eaten with soy sauce.

Fresh cucumber served with plum paste. The sourness of the plum and the crispness of the cucumber are refreshing.

Bean sprouts seasoned with sesame oil and seasonings. Enjoy the crisp texture.

Eggplant seasoned with a refreshing ponzu sauce.

Canned mackerel in water mixed with mayonnaise. A rich flavor that pairs well with drinks.

A simple dish of chikuwa mixed with fragrant shiso leaves.

Shirasu (whitebait) mixed with spicy green chili peppers. An adult spicy flavor that pairs well with drinks.

Boiled spinach dressed with a sweet and savory sesame sauce. A home-style taste.

A refreshing dish of komatsuna steeped in dashi broth.

Steamed potato topped with butter. The combination of fluffy potato and melted butter is excellent.

Corn stir-fried with butter. Enjoy the sweetness and aroma.

Steamed or fried potatoes topped with salted squid guts. A popular combination in Hokkaido and other regions.

Salad with eggs.

A dish of "nikumiso" (ground meat stir-fried with miso) served with vegetables and tofu.

A small side dish that changes daily.

A daily special small hot pot dish. A single-serving warm pot.

A dish of deep-fried tofu coated in potato starch, served with warm dashi broth.

Whole peeled garlic, deep-fried. Fluffy and sweet.

A classic Japanese dish of seasoned and deep-fried chicken. Juicy and fragrant.

Crispy fried or boiled chicken skin served with grated daikon radish and a refreshing ponzu sauce.

Chicken skin tossed in chili sauce, a spicy dish.

Whole or sliced sardines, deep-fried. Sometimes edible down to the bones.

Dish with eggplant slices stuffed with ground meat and other ingredients, then deep-fried.

Fried or tempura-fried corn. Its sweetness is enhanced.

Chicken cutlet with plum paste and shiso leaves inside. Characterized by its refreshing flavor.

French fries. A staple appetizer.

A classic Western-style croquette made with béchamel sauce containing crab meat, coated and deep-fried.

A dish where daikon radish, eggs, and processed fish cakes are simmered for a long time in dashi broth. The flavors are well-infused and warming.