Izakaya Rakusho

Japan's representative lager beer, characterized by its crisp, refreshing finish. Served in a chilled glass, it pairs well with any dish.

A large bottle of beer suitable for sharing. You can enjoy the taste of Japan's three major manufacturers.

A drink originating from the old downtown area of Tokyo, made by mixing shochu with a malt-fermented beverage. It has a taste similar to beer, is low in calories, and low in sugar. You can order additional 'naka' (shochu) and 'soto' (mixer).

A refreshing alcoholic beverage made by mixing whiskey with soda water. Enjoy the carbonation and the aroma of whiskey, which pairs excellently with fried foods.

A Japanese cocktail based on shochu. Mixed with fruit juice, soda, tea, etc., it is easy to drink and offers a variety of flavors.

A dish of fried fish paste mixed with squid. Enjoy the umami of the fish and the chewy texture of the squid. It is served with a refreshing ginger-soy sauce.

Kamaboko (steamed and solidified fish paste) that has been smoked. It has a smoky aroma and is perfect as a snack with drinks.

A classic yakitori dish of chicken thigh meat skewered and grilled. It is juicy, fatty, and has a tender texture.

Grilled chicken skin skewers. Crispy on the outside, chewy on the inside, with the deliciousness of the fat.

Chicken gizzard. It has a unique chewy texture and a light flavor.

Meat from around the tailbone of a chicken, one of the fattiest parts. It is characterized by its juicy and melt-in-your-mouth texture.

Chicken heart. It has a firm yet tender texture and a rich umami.

Skewered chicken breast cartilage. It has a chewy texture and some meat attached, providing a savory flavor.

Chicken liver. It has a rich, creamy flavor and a unique depth.

Pork belly meat grilled on skewers. It is fatty, juicy, and has a rich flavor.

Pork tongue meat. It has a chewy texture and its flavor intensifies with chewing.

A creative skewer dish of mochi and cheese wrapped in bacon and grilled. The melting cheese, the texture of the mochi, and the saltiness of the bacon are a perfect match.

A skewer dish of asparagus wrapped in bacon and grilled. The sweetness of the asparagus and the saltiness of the bacon pair well.

A delicacy of grilled eel intestines. It has a slightly bitter taste and a unique richness, pairing well with Japanese sake.

Salt-boiled soybeans. The most common appetizer in Japanese izakayas, the sweetness and saltiness of the beans pair well with beer.

A spicy dish of edamame stir-fried with garlic and chili peppers. The spicy seasoning is perfect with drinks.

A dish of pork or beef offal slowly simmered with vegetables in a miso-based soup. It has a tender and rich flavor.

Corn stir-fried with butter and soy sauce. The sweetness of the corn is enhanced by the richness of the butter and the savory aroma of the soy sauce.

Simply grilled sausage. The skin is crispy, and the inside is juicy, a classic appetizer.

Meatballs mixed with chicken cartilage. The chewy texture provides a pleasant accent.

A dish of deep-fried mochi (rice cake) soaked in a dashi-based broth. Enjoy the crispy exterior and the gooey interior.

A dish of cabbage stir-fried with anchovies (salted sardines). The saltiness of the anchovies enhances the sweetness of the cabbage.

A Chinese-style dish stir-fried with eggplant and minced meat in a spicy sauce. The spicy sauce soaks well into the tender eggplant.

A classic Chinese dish of tofu and minced meat simmered in a spicy sauce such as doubanjiang. It is characterized by its spicy kick and the smooth texture of the tofu.

A dish of offal and vegetables stir-fried over high heat. Enjoy the chewy texture and umami of the offal.

A spicy dish of stir-fried pork and kimchi. The sourness and spiciness of the kimchi pair well with the fat of the pork, making it enjoyable with both drinks and rice.

A dish of eggplant and minced pork stir-fried in a sweet and savory miso sauce. The richness of the miso coats the ingredients, resulting in a rich flavor.

A dish of stir-fried cabbage and pork in miso sauce. It has a flavor similar to Mapo Tofu (Hoi Ko Ro), with the sweetness of the vegetables and the saltiness of the miso.

A Western-style dish of potatoes baked with white sauce and cheese. It features fluffy potatoes and creamy sauce.

A dish made by using naan bread as a pizza base, topped with uniquely flavored blue cheese and basil, then baked. It pairs well with wine.

A dish of curry rice baked in the oven with cheese on top (similar to curry doria). The combination of melting cheese and curry is excellent.

A noodle dish of udon noodles mixed with mentaiko (spicy cod roe). The spicy kick and umami of the mentaiko coat the noodles well.

A dish of udon noodles stir-fried with vegetables and meat, seasoned with soy sauce and sauce. The savory aroma whets the appetite.

A classic Japanese street food dish of Chinese noodles stir-fried with vegetables and meat in a sauce. It is characterized by its sweet and savory sauce.

A salad of boiled macaroni and vegetables mixed with mayonnaise. It is a home-style, gently flavored appetizer.

A classic salad made by mixing boiled and mashed potatoes with vegetables and seasoning with mayonnaise.

This refers to Hiyayakko (chilled tofu). Cold tofu is topped with green onions, bonito flakes, and other seasonings, and served with soy sauce. It is a refreshing dish.

A dish of raw cucumber served with 'moro miso' (fermented soybean paste). The freshness of the cucumber and the richness of the miso complement each other well.

Raw cucumber served with ume paste (plum paste). The sourness of the plum makes it a refreshing dish.

A dish of grated daikon radish topped with shirasu (boiled baby sardines). Served with a little soy sauce.

A dish of grated daikon radish mixed with boiled nameko mushrooms. The slimy texture of the nameko and the spiciness of the daikon radish complement each other.

A preserved food made by fermenting squid meat with its internal organs and salt. It has a rich saltiness and umami, perfect as a snack with Japanese sake or as a side for rice.

A Hokkaido regional dish made by finely slicing dried squid and kelp and marinating them in a soy sauce-based sauce. It has a sticky and chewy texture.

Dried and grilled stingray fins. It has a sweet and savory flavor, and its umami comes out with chewing. It is commonly eaten with mayonnaise.

A Korean-style salted seafood made by marinating pollack intestines in spicy seasonings. It has a chewy texture and a garlic-infused spiciness.

Raw firefly squid marinated in a soy sauce-based dressing. The rich umami of the squid and the flavor of the soy sauce combine to make it a great accompaniment to drinks.

A Japanese egg dish made by adding dashi stock and sugar to beaten eggs and then grilling it. It is characterized by its fluffy texture and gentle sweetness.

An omelet with natto (fermented soybeans) wrapped in egg and grilled. Enjoy the savory aroma of cooked natto and the mellow flavor of the egg.

An omelet with mentaiko (spicy cod roe) and cheese. The melting cheese and the spiciness of the mentaiko perfectly complement the eggs.

French fries, potatoes deep-fried in oil. The crispy texture and saltiness pair well with beer.

Cheese coated in batter and deep-fried. Hot, melting cheese oozes out from the crispy coating.

Deep-fried small river shrimp. The shells are edible, and you can enjoy the savory flavor and umami of the shrimp.

A stamina-boosting dish of whole garlic cloves, peeled and deep-fried. Frying removes the spiciness, making them fluffy and sweet.

A dish made by sandwiching minced meat or other fillings between thinly sliced lotus root and deep-frying it. Enjoy the crisp texture of the lotus root.

A long, thin spring roll filled with shrimp. Easy to eat by hand, it features the plump texture of shrimp.

A popular appetizer of chopped octopus coated in batter and deep-fried. The octopus's umami spreads with each chew.

A croquette made by coating a white sauce containing crab meat in batter and deep-frying it. It has a creamy and rich flavor.

Oysters coated in breadcrumbs and deep-fried. The crispy coating is filled with the umami of oysters, known as 'sea milk'.

A dish of chicken thigh meat seasoned with soy sauce, garlic, etc., and deep-fried. It is juicy and substantial, an indispensable dish on the Japanese table.

Deep-fried chicken knee cartilage. The unique chewy texture is addictive as an appetizer.

Fresh sashimi of red striped fish. It is a white fish with a delicate yet elegant sweetness.

A dish using 'Burihira', a hybrid of yellowtail and greater amberjack. It combines the umami of yellowtail with the firm texture of greater amberjack.

Sashimi of swordtip squid, also known as the 'king of squid'. It is thick, has a strong sweetness, and a sticky texture.

Fukuoka's regional dish of raw mackerel sashimi mixed with soy sauce, ground sesame seeds, mirin, etc. The richness of the mackerel and the flavor of sesame go well together.

A Spanish dish of oysters simmered in garlic and olive oil. The oyster's umami dissolves into the oil.

A spicy Korean stew made with soft tofu (sundubu) and flavored with dashi from clams and other seafood.

Thinly sliced raw horse meat. It is low in calories and high in protein, with no gamey taste and a natural sweetness. Eaten with garlic or ginger soy sauce.

Raw horse liver sashimi. It has a rich flavor similar to beef liver and a chewy texture. It is traditionally eaten with sesame oil and salt.

An appetizer of cream cheese marinated in miso sauce. The combination of fermented foods is excellent, with a rich flavor that also hints at cheesecake.

A dish layered with smooth mashed potatoes and meat sauce, topped with cheese and baked.

A stamina-boosting dish of stir-fried beef skirt steak (diaphragm) and vegetables. The skirt steak is tender and has a rich meat flavor.

A dish of grated yam topped with mentaiko and cheese, then baked. Enjoy the crispy and fluffy texture of the yam with the rich flavor of mentaiko and cheese.

A dish originating from Osaka, made by baking batter with octopus inside into a ball shape. Served with sauce, mayonnaise, and bonito flakes.

A refreshing appetizer of thinly sliced boiled chicken skin mixed with ponzu sauce. Rich in collagen.

A dish of whelk marinated in a wasabi-flavored seasoning. The chewy texture of the shellfish and the pungent spiciness of wasabi are perfect for accompanying drinks.

A dish of thinly sliced sea cucumber in a vinegar dressing. It is characterized by its extremely hard, chewy texture and the aroma of the sea.

A Western-style appetizer of octopus and tomato mixed with a basil-flavored sauce. Pairs well with white wine.

A very large fried tofu from the Niigata prefecture specialty, Togi. It is thick and becomes crispy on the outside and fluffy on the inside when grilled.

Raw peanuts boiled whole in salted water. Unlike roasted peanuts, they have a moist and soft texture.

Fried rice made by stir-frying rice and ingredients in oil. It is a popular dish to finish a meal.

Salt-grilled salmon belly (harasu). This is the part equivalent to 'toro' in tuna, and it is very fatty.

Salmon marinated in Saikyo miso (a sweet white miso) and then grilled. The flavor and sweetness of the miso enhance the taste of the salmon.