Izakaya KONE

A small dish served as a seating charge at izakayas. A simple, daily changing appetizer.

Chilled offal stew. Cooked to prevent fat from solidifying, it has a refreshing taste that pairs well with alcohol.

A light, salt-based offal stew. The umami of the offal is dissolved in the soup.

Okinawan stewed pork trotters. Rich in collagen with a jiggly texture.

Stir-fried pork heart and vegetables. Enjoy the crunchy texture of the heart and the crispiness of the vegetables.

A mountain of stir-fried bean sprouts. Features a punchy seasoning with garlic and spices.

Edamame fragrantly grilled with garlic. An appetizer whose aroma whets the appetite.

Kansai-style teppanyaki where pork is wrapped in egg and grilled. Seasoned with sauce and mayonnaise.

Saba (mackerel) firmly cured with vinegar. The acidity is pronounced and it's perfect as a snack with drinks.

Chopped Octopus. Sashimi to simply enjoy the fresh octopus's elasticity and umami.

Gyoza filled with the umami of pork. You can choose between crispy pan-fried gyoza or boiled gyoza in soup.

Lightly seared beef, served like sashimi. Enjoy with ponzu sauce and condiments for a refreshing taste.

A salad generously topped with fresh seafood. Voluminous and visually appealing.

Gyoza luxuriously made with shrimp. Features the plump texture and flavor of shrimp.

Rice stir-fried with beef tongue and garlic. The fragrant garlic aroma and the umami of the beef tongue whet the appetite.

Classic sauce-flavored yakisoba. A dish of noodles and vegetables stir-fried in fragrant sauce.

Assorted pickles. Perfect as a palate cleanser between meals.

Chilled eggplant topped with freshly shaved bonito flakes. Refreshing and brings out the sweetness of the eggplant.

Assortment of delicacies that go well with alcohol. Enjoy several types such as shiokara and okizuke.

Fermented and salted squid innards. Rich umami and saltiness pair well with sake.

Firefly squid marinated in a soy sauce-based sauce. Popping texture and rich flavor.

Akita specialty smoked pickled daikon radish. Features a smoky aroma and crispy texture.

Lightly grilled dried stingray fin. Fragrant and sweetens as you chew.

Okinawan specialty mozuku seaweed prepared in kimchi flavor. A spicy and smooth texture.

Spicy appetizer of menma seasoned with chili oil. The texture and spiciness are addictive.

Okinawan specialty seaweed. Also known as "green caviar" due to its unique popping texture.

Okinawan traditional dish, Okinawa soba. Characterized by its pork bone and bonito broth and thick noodles. You can choose toppings and soup richness.

Okinawan-style mixed rice. The umami of pork and vegetables is infused into the rice, and it's a classic to eat with soba.

A well-balanced draft beer. Enjoy the creamy foam and the umami of malt.

Sapporo Lager Beer. Characterized by its solid, rich flavor unique to heat-treated beer.

Dewar's Whisky Highball. Smooth taste and floral aroma.

Suntory Kakubin Highball. Its sweet aroma and dry finish pair well with meals.

Suntory World Whisky "Ao" Highball. A complex and rich flavor blending the world's five major whiskies.

Soda highball of Japanese craft gin "ROKU". Enjoy the delicate aroma of Japanese botanicals like cherry blossoms and yuzu.

Shochu with Jasmine Tea. Refreshing to drink with the floral aroma of jasmine.

Shochu with Kuro Oolong Tea. The rich oolong tea flavor pairs well with greasy dishes.

Sour made with seasonal citrus fruits. Enjoy the fresh fruitiness and acidity.

Sour made with healthy plum vinegar "Biwamin". Sweet and sour, easy-to-drink flavor.

Original alcoholic beverage using tea. Details available at the store.

A blue sour inspired by the Okinawan sea. Refreshing taste and visually cool.

Sour made with tomato. Has the acidity and sweetness of tomato, with a refreshing taste.

Tropical sour made with pineapple. Fruity and sweet and sour.

Sweet potato shochu. Features a refreshing citrus aroma, recommended with rocks or soda.

Sweet potato shochu from Kokubu Brewery. Enjoy the original sweet potato flavor and richness.

Mugi shochu made with a special brewing method. Features a roasted aroma and deep flavor.

Okinawa's representative awamori. Fruity and easy to drink, recommended for awamori beginners.

A series of fruit liqueurs. Liqueurs that allow you to enjoy the rich flavors of ripe plums and fruits.

Red wine from Yamagata Prefecture. A fruity and easy-to-drink Japanese wine.

White wine made from Yamagata Prefecture's Delaware grapes. Features fresh acidity and sweetness.

Various soft drinks. Sanpincha is the classic Okinawan jasmine tea.

Famous Okinawan turmeric supplement. Said to be good to drink before or after alcohol consumption.