Izakaya Mi Mata

Dried stingray fin, grilled. It is fragrant, and the more you chew, the more umami is released. Often eaten with mayonnaise or shichimi togarashi (seven-spice blend).

A simple dish of stir-fried chives and eggs. You can enjoy the flavor of chives and the fluffy texture of the eggs. A home-style dish.

A refreshing pickle made by pickling turnips in vinegar. Characterized by its crisp texture and moderate acidity. Perfect as a palate cleanser.

Mozuku (a type of seaweed) dressed with sanbaizu (a three-part vinegar sauce) or similar. It has a smooth, slippery texture and a unique sliminess. A mineral-rich and healthy side dish.

Boiled broccoli served with a vinegared miso dressing. The sweetness of the broccoli matches the sourness and richness of the vinegared miso. Simple yet deeply flavorful.

Sliced chilled tomatoes. A simple dish to enjoy the natural flavor of the ingredients. Often eaten with salt or mayonnaise.

A delicacy made by fermenting squid with its internal organs and salt. It has a rich saltiness and umami, with a unique aroma. It pairs exceptionally well with sake.

Crispy fried horse mackerel topped with a generous amount of vegetable sauce. The aroma of the horse mackerel and the thick sauce blend well. A hearty dish.

Fried dumplings topped with a vegetable-based thick sauce. The crispy texture of the skin and the juicy filling harmonize with the sauce. It can be enjoyed as a snack or a side dish.

Chilled tofu served with toppings and soy sauce. You can directly taste the flavor of soybeans. It is refreshing and easy to eat even when you don't have much appetite.

Potatoes cut into sticks and deep-fried. The crispy texture and saltiness are addictive. A classic accompaniment to beer.

Small horse mackerel marinated in mirin and soy sauce, then dried. When grilled, you can enjoy its sweet and savory taste and aroma. Often eaten whole, including the head.

Chinese dish of tofu and minced meat simmered in a spicy sauce with chili peppers and doubanjiang. Characterized by its spicy kick and the smooth texture of the tofu. It's a dish that goes well with rice and drinks.

A traditional dish of scallions mixed with vinegared miso. The sweetness of the scallions and their unique texture pair well with the sweet and sour vinegared miso. Suitable as a snack with sake.

A dish of eggplant and minced meat stir-fried in a spicy sauce (Mapo Nasu). The eggplant, having absorbed the oil, becomes tender and delicious. The spiciness and umami stimulate the appetite.

A refreshing dish made by mixing cucumbers with plum paste and shiso. The crispness of the cucumber, the sourness of the plum, and the aroma of shiso are refreshing. It cleanses the palate.

A rice bowl dish with Happosai (stir-fried vegetables and meat in a thick sauce) served over rice. It is hearty and nutritionally balanced. The thick sauce makes the rice very palatable.

A hearty dish with tonkatsu (deep-fried pork cutlet) topping on curry rice. The combination of crispy cutlet and spicy curry is popular.

A dish that can be called Japan's national food, with thick curry poured over rice. The aroma of spices and the umami of vegetables and meat are blended in.

Fried rice made with pickled takana (mustard greens) and chirimenjako (small dried sardines). The saltiness of takana and the texture of the sardines are accents. Fragrantly stir-fried.

Onigiri (rice ball) made with pickled takana (mustard greens). It can be wrapped in takana leaves or chopped and mixed in. It is delicious with its savory saltiness.

Onigiri grilled with plum and shiso mixed in or placed on top. The charred aroma of soy sauce matches the sourness of plum and shiso.

A classic onigiri with pickled plum as the filling. The sourness enhances the sweetness of the rice. Served wrapped in nori seaweed.

Onigiri with flaked grilled salmon. The moderate saltiness and the umami of salmon go well with the rice. One of the popular fillings.

Onigiri with 'okaka' (bonito flakes mixed with soy sauce). The flavor of bonito and soy sauce permeates the rice, making it delicious.

A dish of hot rice topped with a raw egg (Tamago Kake Gohan). Eaten by mixing with a little soy sauce. The rich flavor of the egg and rice are a perfect match.

Grilled mochi brushed with soy sauce and wrapped in nori seaweed (Isobe-yaki). The fragrant soy sauce and nori aroma stimulate the appetite.

Boiled or grilled mochi coated with kinako (roasted soybean flour) mixed with sugar. Enjoy the simple sweetness and the fragrant flavor of kinako.

A local champon from Hita City, Oita Prefecture. A noodle dish with plenty of ingredients such as vegetables and meat. The soup is light yet rich.

Udon noodles served in a soup made with Japanese dashi and curry powder. It is thick and coats the noodles well. A spicy and warming dish.

Chuka noodles stir-fried with meat and vegetables in sauce. The fragrant aroma of the sauce stimulates the appetite. A popular flavor often found at food stalls.

Udon noodles topped with sweet and savory simmered aburaage (fried tofu pouch). The aburaage, soaked in the dashi broth, is juicy and delicious.

Udon noodles stir-fried with meat and vegetables. Seasoned with soy sauce or sauce. You can enjoy the chewy texture of the udon.

Fried noodles topped with a thick sauce containing vegetables, meat, and seafood. The change in texture as the crispy noodles soften in the sauce is enjoyable.

Soba noodles kneaded with matcha green tea. Characterized by its vibrant green color and faint tea aroma. It is refreshing and has a good mouthfeel.

A dish where very thin noodles (somen) are dipped in cold broth. It has a smooth texture and is easy to eat even on hot days.

Boiled udon noodles, chilled in cold water and served with cold broth. You can directly taste the chewy texture and smoothness of the udon.

Boiled soba noodles, chilled in cold water and served on a bamboo sieve. Eaten by dipping in cold broth. A basic way to enjoy the aroma of soba.

Warm soba noodles topped with sweet and savory simmered aburaage (fried tofu pouch). The richness of the aburaage dissolves into the broth, pairing well with the soba.

Asahi Beer in pitcher size. A large capacity beer suitable for sharing among multiple people.

Asahi Beer in a mug size. A crisp, dry beer suitable for sharing.

Warmed sake. Warming it enhances the rice's umami and enriches its aroma.

Fresh sake that has not undergone heat treatment. Characterized by its refreshing aroma and crisp taste.

Sake mixed with soda water or other carbonated beverages. It is refreshing and pairs well with meals.

A drink made by mixing whiskey with soda. It is refreshing and pairs well with fried foods.

Shochu made from brown sugar. It has a sweet aroma and richness, yet a clean aftertaste.

Shochu made from sweet potatoes. You can enjoy the natural sweetness and aroma of the sweet potato.

Shochu made from barley. Characterized by its fragrant aroma and light mouthfeel.

Aged barley shochu. It is mellow and easy to drink, pairing well with any dish.

An imo (sweet potato) shochu with a fruity aroma. It has a smooth mouthfeel and is recommended served on the rocks or with water.

One of Japan's most famous barley shochus. It has a clean taste with no strong character, making it easy to drink without getting tired of it.

Traditional imo (sweet potato) shochu. Characterized by the sweetness and richness unique to black koji fermentation, and a strong sweet potato aroma.

Shochu sold by the decanter or similar, available in barley or sweet potato. You can choose between barley or sweet potato.