Izakaya Tsugumi Higashiazabu (tsugumi)

Monaka filled with pork rillettes, simmered beets, and salted lemon. A bite-sized appetizer with a balance of saltiness and sweet-sourness. Please enjoy holding it by hand.

Assortment of sashimi made with fresh seafood procured daily. The types of fish and preparation methods vary daily. Please enjoy with soy sauce and condiments.

A Western-style kinpira (braised dish) made by stir-frying and simmering new potatoes and snap peas. Characterized by its crisp texture and the sweetness of the vegetables. A gently flavored small dish.

A combination of fermented foods, featuring tofu marinated in miso with a rich, cheese-like texture, and refreshing pickled red onions. Perfect as a snack with drinks.

A dish of tender simmered taro root served with shiokara (fermented salted seafood) made from squid innards. The sticky texture of the taro and the umami of the shiokara are a great match.

A Japanese appetizer featuring mountain vegetables (udo) pickled in vinegar, topped with a miso paste that highlights the bitterness of fuki (butterbur). Enjoy the spring aroma and adult bitterness.

A creative dish combining tomato and cheese, similar to Caprese, with healthy okara (soy pulp). The aroma of basil adds a nice accent.

A dish of juicy Kiyomi oranges and asparagus wrapped in a white dressing made from tofu. Characterized by its fruity acidity and creamy tofu flavor.

A combination of sardines simmered until tender and fuki (butterbur) simmered with pickled plums for a refreshing taste. The sweet and savory seasoning pairs well with sake.

A refreshing dish of snow crab meat, thinly sliced turnip, and mitsuba (Japanese parsley) dressed with vinegar. The sweetness of the crab and the acidity of the vinegar stimulate the appetite.

Rich zaru tofu served with a special miso made from tart rhubarb. Enjoy the contrast between the sweetness of the soybeans and the acidity of the miso.

A salad featuring flavorful Tokachi mushrooms and peppery watercress. Simply seasoned to bring out the natural flavors of the ingredients.

A dish of tender chicken white liver simmered in a sweet and savory sauce with fresh sansho peppers. The creamy liver and the refreshing tingle of sansho are perfect with drinks.

A rustic French pâté made from minced pork and liver, baked in a mold. It is packed with rich meat flavor and pairs exceptionally well with wine.

Potato salad served warm and freshly made. The fluffy texture and warmth of the potatoes offer a different deliciousness than regular cold potato salad.

Pork belly with skin, slow-cooked in soy sauce, sugar, and spices until tender. So tender it can be cut with chopsticks, it features a rich, sweet fatty flavor.

A savory steamed egg custard with fragrant sakura shrimp and sweet white asparagus. A gentle and elegant warm dish made by steaming a flavorful egg mixture.

A dish of large clams and chingensai steamed with Shaoxing wine. The soup, infused with the umami of the clams, is fragrant and has a Chinese flavor.

A dish of roasted 'Inca no Mezame' sweet potatoes topped with shiokara and sour cream. Enjoy the complex harmony of sweetness, saltiness, and sourness.

A Spanish-style dish of mushrooms and octopus simmered in garlic oil with aonori (sea lettuce). The oil, with its oceanic aroma, is also delicious with baguette.

Daily special glass wine. Red, white, rosé, etc. Our staff will guide you through the recommendations of the day.

A Japanese lager beer characterized by its pure 100% malt taste. It has a low bitterness and a refreshing finish.

A variety of unique craft beers. Choose from our daily and seasonal lineups.

A highball made with Irish whiskey post-aged in white wine barrels. Characterized by its fruity and floral aroma.

A highball made with whiskey aged in cherry wood barrels. Enjoy its unique sweet aroma and spicy notes.

A highball made with Scotch whiskey meticulously aged in sherry casks. A luxurious drink characterized by its deep, rich flavor and long finish.

A junmai sake made using traditional methods from Ishikawa Prefecture. It has a rich umami and acidity unique to yamahai brewing, complementing the flavors of food.

A special junmai sake from Miyagi Prefecture. It's a fresh, robust undiluted sake crafted to be enjoyed on the rocks.

A junmai ginjo sake from Saga Prefecture. A summer-only brand characterized by its refreshing Muscat-like aroma and light, crisp mouthfeel.

A junmai ginjo sake from Mie Prefecture. Made with 'Omachi' sake rice, it's a popular brand with an exquisite balance of fruity sweetness and elegant acidity.

A sake from Kumamoto Prefecture. It has a slight effervescence and a fresh taste like freshly picked fruit, making it easy to drink even for sake beginners.

A barley shochu from Miyazaki Prefecture. With its fragrant barley aroma and light mouthfeel, it's an easy-drinking shochu that won't interfere with your meal.

A sweet potato shochu from Kumamoto Prefecture. Made with yellow koji, it has a floral aroma reminiscent of citrus and is recommended served on the rocks or with soda.

A barley shochu from Fukuoka Prefecture. Enjoy its mellow taste from long aging and the vanilla-like sweet aroma derived from the barrels.

A sweet potato shochu from Kumamoto Prefecture. Made with sweet Annou imo (sweet potato), it is aged further to create a rich, thick sweetness and deep flavor.

A chaser for shochu made with hojicha (roasted green tea) from a local tea garden. The fragrant roasted tea aroma fills your mouth, offering a refreshing drink.

A classic lemon sour. The refreshing sourness of lemon and the stimulation of carbonation cut through the richness of the food.

A rich plum wine made with plenty of ripe plum pulp. Characterized by its thick, fruity texture and rich sweet and sour taste.

A French herbal liqueur. Its unique flavor, with a complex blend of herbs and spices, is popular as a digestif.

A craft gin made in Fukagawa, Tokyo. Using botanicals such as cypress and ginger, it offers a refreshing aroma reminiscent of being in a forest.

An additive-free mikan (mandarin orange) juice from Ito Farm in Wakayama Prefecture. It has a rich flavor as if you were eating the mikan itself.

A non-alcoholic beer-like beverage with 0.00% alcohol content. Enjoy the mouthfeel and atmosphere of beer.

Chilled hojicha (roasted green tea) using tea from a local specialty tea shop. The roasted aroma and clean aftertaste pair well with meals.

A premium ginger ale made with carefully selected ginger. It has an authentic taste with a pungent ginger kick.

A drink made by mixing our restaurant's special peach syrup with soda. The natural sweetness of peach and the fizzy carbonation are refreshing.