Izakaya Restaurant Ebisu Kichinoza

Sashimi of Sujiara (a type of high-grade grouper). It's a white fish with a delicate sweetness and firm texture. Served with wasabi soy sauce.

Sashimi of yellowtail from Amakusa, rich in fat with a melt-in-your-mouth texture and deep umami. Eaten with soy sauce.

Amberjack sashimi dressed with a special sesame soy sauce. The nutty aroma of sesame and the richness of soy sauce enhance the fish's umami.

A refreshing dish of fresh sea bream mixed with plum paste. The plum's acidity and the sea bream's sweetness are perfectly balanced.

Fresh fish slices mixed with creamy avocado. A rich and mellow taste.

A simple dish of grilled Iwate prefecture-grown bell peppers. Grilling enhances their sweetness and brings out a fragrant flavor.

A traditional small dish combining persimmon and cucumber with a tofu-based dressing. The sweetness of the persimmon harmonizes with the mellowness of the tofu.

A dish of various autumn mushrooms sautéed and served as a salad. Enjoy the umami and aroma of the mushrooms.

Potato salad made with two types of potatoes from Hokkaido. Topped with a seasoned egg, which is meant to be mixed in.

Turnip from Yamagata Prefecture pickled in a soy sauce-based sauce. The crunchy texture and soy sauce flavor make it a good palate cleanser.

A dish seasoned with three-vinegar dressing, made with thick mozuku seaweed from Okinawa. Characterized by its smooth texture and refreshing acidity.

Grilled red eggplant, a specialty of Kumamoto. Its flesh is soft and juicy, with a characteristic strong sweetness.

Salt-grilled authentic shishamo from Hokkaido. The fish is plump and has a deep umami, representing autumn flavors.

Tsubodai (Spotbelly rockfish) is dried overnight to concentrate its flavor, then grilled. It's fatty and the flesh is firm.

Salt-grilled saury from Hokkaido. The skin is crispy, the flesh is juicy, and it's a representative autumn delicacy.

Salt-grilled collar (part behind the gills) of the day's fish. It's fatty and the meat is tender.

Homemade satsuma-age (fried fish cake) kneaded with onions and small shrimp. Enjoy the fragrant taste of freshly fried cake and the sweetness of the ingredients.

Fried manju (dumplings) made with lotus root and shrimp. Crispy on the outside and chewy on the inside.

Sweet naganaga peppers, which are not spicy, are deep-fried and then simmered in dashi broth. The dashi broth's flavor permeates, resulting in a gentle taste.

Fried Jin-goemon imo (a type of taro), a traditional vegetable from Yamagata. Characterized by its unique stickiness and fluffy texture.

Fried tsukune (chicken meatballs) made from minced Daisen chicken. Concentrated chicken flavor and a generous portion.

The signature "Kichino" fried chicken. A classic chicken dish, fried to be crispy on the outside and juicy on the inside.

A dish of small fish dried into flat sheets and lightly grilled. The crispy texture and the aroma of the sea pair well with sake.

A regional dish called "Heshiko," made by pickling mackerel in salt and rice bran. It has a strong saltiness and umami, pairing exceptionally well with sake.

Natto aged with koji and salt. It has a stronger umami than regular natto and a sticky texture.

A type of kamaboko (fish cake) made by grinding small fish whole and frying them. Rich in fish flavor and calcium.

Smoked and pickled daikon, a specialty of Akita. Characterized by its smoky aroma and crispy texture.

Burdock root pickled in tamari soy sauce. Enjoy the flavor of burdock and the richness of the soy sauce.

Fresh cucumbers served with our special spicy miso. A simple yet addictive dish with the umami of the miso.

Cream cheese marinated in sweet Saikyo miso. The rich cheese and miso flavors blend together, pairing well with wine and sake.

Braised Kumamoto black pork belly, simmered until tender and topped with a light, flavorful gin-an (clear sauce).

Gratin made with chewy namafu (wheat gluten) and rich crab miso. A creamy, warm dish that fuses Japanese and Western ingredients.

Local sake from Shimane Prefecture. A junmai sake with a strong sense of rice umami and acidity. Also suitable for warm sake.

Local sake from Ehime Prefecture. A well-balanced junmai sake made to complement meals.

Local sake from Miyagi Prefecture. Characterized by its refreshing aroma and clean taste.

Local sake from Akita Prefecture. Sake with a gentle aroma and a soft mouthfeel.

Local sake from Miyagi Prefecture. A junmai sake with the complex flavor and richness characteristic of kimoto brewing.

Local sake from Fukui Prefecture. A "male sake" characterized by its dry and robust flavor.

A popular local sake from Fukushima Prefecture. It has a refreshing, fruity aroma and a clear taste.

Local sake from Fukushima Prefecture. A rich flavor that brings out the umami of the rice.

Local sake from Yamaguchi Prefecture. A well-balanced sake with acidity and umami, with a clean finish, suitable for meals.

Local sake from Kumamoto Prefecture. It has a gorgeous aroma and a fruity sweetness.

Rice shochu made with rice from Amakusa. A clean taste.

Barley shochu made with barley from Amakusa. Characterized by its fragrant aroma.

Sweet potato shochu made with a commitment to craftsmanship. It has the original sweet aroma of sweet potato and a deep richness.

A traditional rice shochu from the Kuma region of Kumamoto Prefecture. It is said to have a floral aroma.

Rice shochu from the Kuma region. Made with hot spring water, it has a mellow mouthfeel.

Japanese wine made in Ajimu, Oita Prefecture. A red wine with rich fruitiness and a delicate flavor.

White wine made by a winery in Yamagata Prefecture. A crisp, dry wine.

Red wine made with Merlot grapes. Enjoy moderate tannins and fruitiness.

Classic draft beer. Characterized by the richness of malt and a refreshing aftertaste.

Premium beer characterized by its rich body and bitterness. Served in a bottle.

A sour made with luxuriously freshly squeezed Binkan (citrus fruit) directly from Amakusa. A juicy and refreshing taste.

A juicy sour made with freshly squeezed grapefruit.

A refreshing sour made with fresh lemon juice.

A sour with a strong shikuwasa citrus kick.

Shochu mixed with Gyokuro tea. Enjoy the sweetness and aroma of the tea.

A classic drink made by mixing shochu with oolong tea. Refreshing and pairs well with meals.

A health-conscious drink made by mixing shochu with turmeric tea.

Whiskey mixed with soda. Enjoy the carbonation and the aroma of the whiskey.

A drink originating from the old downtown area of Tokyo, made by mixing shochu with a beer-flavored carbonated beverage.

Plum wine based on sake. Characterized by its refreshing sweetness and sake flavor.