Izakaya restaurant

Fresh whelk sashimi. Characterized by its unique chewy texture and the subtle sweetness that spreads as you chew. Enjoy with wasabi soy sauce for a refreshing taste.

Carefully deboned pike conger. It is a white fish with a light and elegant flavor. It is commonly enjoyed tempura-style or seared, served with plum paste.

Sashimi of fatty salmon. Enjoy the melt-in-your-mouth texture and rich flavor. Please eat with soy sauce.

A fisherman's dish made by pounding fresh horse mackerel with miso, green onions, and ginger. Its sticky texture and the aroma of the seasonings are perfect with sake. Please enjoy as is.

Fresh horse meat sashimi. It has no gamey smell and is characterized by the tender red meat's flavor. Typically eaten with garlic and ginger soy sauce.

Fresh Hokkigai clam sashimi. Thick and sweet with a firm, chewy texture. Pairs well with sake.

A cut with a good balance of fat and lean meat. Enjoy the melting sweetness of the fat and the original flavor of the tuna.

A particularly fatty cut of salmon. Characterized by its rich and creamy taste.

A dish made with a whole horse mackerel. You can choose between savory salt-grilled or crispy fried. Enjoy the full flavor of the horse mackerel.

Whelks stir-fried with garlic butter. The richness of the butter and the aroma of garlic whet the appetite and pair well with drinks.

Assortment of seasonal vegetable tempura. Enjoy the natural sweetness of the vegetables and the crispy texture of the batter. Served with tempura sauce or salt.

Kakiage (mixed tempura) made with plenty of white shrimp. Characterized by the elegant sweetness and fragrance of white shrimp, with a crispy texture.

Beef tendon and daikon radish simmered slowly in a sweet and savory broth. The tendon becomes melt-in-your-mouth tender, and the daikon radish absorbs the flavor perfectly.

A unique gyoza using horse mackerel paste as filling. Lighter than meat gyoza and packed with the flavor of fish.

Seasonal bamboo shoots simmered in a delicate dashi broth. Enjoy the unique crispness and aroma of bamboo shoots.

Deep-fried flathead fish. The flesh is plump, and the fins and edges are crispy and fragrant.

Amberjack teriyaki with added butter flavor. The sweet and savory sauce and the richness of the butter pair well with the fatty amberjack.

Tempura of deboned pike conger. Enjoy the fluffy texture of the white fish and its elegant flavor. Served with salt or tempura sauce.

Fresh oysters baked with Western-style seasoning. The rich umami of the oysters is concentrated.

Large rock oysters grilled in their shells. Grilling enhances their flavor and provides a creamy taste.

Homemade croquette. Enjoy the crispy coating and the gentle sweetness of the fluffy potatoes.

Simply grilled beef steak. Enjoy the direct flavor of the meat.

Simply stir-fried wakame seaweed. The aroma of the sea and flavors like sesame oil whet the appetite.

Vinegared wakame seaweed. The refreshing sourness is perfect for cleansing the palate.

Round Japanese eggplant baked with cheese on top. The creamy eggplant and rich cheese are a perfect match.

Scallops sautéed in butter. The sweetness of the scallops and the flavor of the butter are a perfect match.

A cold dish of tofu topped with century egg (a fermented duck egg product). The rich flavor of the century egg combined with the refreshing taste of tofu makes for a great appetizer.

Grilled Hokkigai clam. Grilling enhances its sweetness and brings out a fragrant aroma.

A grilled tofu dish. Shaped like a pinecone, it's a feast for the eyes as well.

Tempura made with fish bones and scraps. The meat around the bones, rich in flavor, is fried and is perfect with drinks.

Mackerel simmered in miso, a Japanese home-style dish. The richness of the miso and the aroma of ginger enhance the savory flavor of the mackerel.

Sea bream fried until crispy, then coated in a simmering sauce. The fragrant batter and the sweet and savory sauce complement the sea bream well.

Gyoza made with eggplant, or dumplings sandwiched with eggplant. Enjoy the juiciness of the eggplant and the flavor of the filling.

Fried chicken. Chicken seasoned with soy sauce and ginger, fried to a crisp. Juicy and a classic popular menu item.

Natto wrapped in seaweed and deep-fried. The aroma of the seaweed and the flavor of the natto pair well, making it an ideal appetizer.

A classic Japanese egg dish. Characterized by its delicate sweetness from dashi broth and fluffy texture.

A dish where chives are gently cooked with egg. A home-style flavor harmonizing the aroma of chives and the mildness of egg.

Tempura of pickled ginger. When cooked, the pickled ginger becomes sweeter and has a fluffy texture.

Deep-fried small horse mackerel marinated in a sweet and sour sauce with vegetables. Soft enough to eat the bones, and refreshing.

Chicken liver simmered in a sweet and savory sauce. The rich flavor of the liver pairs well with drinks.

Chicken liver coated and deep-fried. Enjoy the crispy exterior and moist interior of the liver.

An omelet with natto as a filling. The fluffy texture of the egg and the sticky natto surprisingly complement each other.

Handmade chicken meatballs, grilled. Made in-house and characterized by their juicy flavor.

An appetizer made with pickled ginger and myoga. Its crisp texture and refreshing aroma are perfect for cleansing the palate.

Pork and onion deep-fried in a crispy batter. Enjoy the sweetness of the onion and the savory flavor of the pork.

Assortment of fried seasonal vegetables. A dish where you can easily enjoy seasonal vegetables.

Stir-fried chicken hearts and cabbage. Enjoy the chewy texture of the hearts and the sweetness of the cabbage.

Lotus root simmered in a sweet and savory broth. A dish where the lotus root retains its crisp texture.

Chicken skin simmered and solidified by its own collagen when chilled (nikogori). Characterized by its melt-in-your-mouth flavor.

A traditional Japanese side dish of burdock root and carrots simmered in a sweet and savory sauce. Enjoy the aroma and crispness of the burdock root.

Winter melon simmered in a sauce made with minced meat. The winter melon becomes tender and is coated in the flavorful sauce.

Taro stems lightly simmered in vinegar or other seasonings. Characterized by their unique crisp texture.