Izakaya wagamama Okusawa

A sashimi platter featuring 3 types of recommended fresh fish of the day. Served in thick slices, allowing you to fully savor the fish's umami. Enjoy with wasabi and soy sauce.

A luxurious sashimi platter featuring 5 types of recommended fresh fish of the day. Enjoy the differences in taste and texture of various types of fish. It also pairs excellently with sake.

Today's recommended sashimi made with seasonal fish. The contents change daily. Please enjoy the original taste of fresh fish.

Cream cheese marinated in our special soy sauce marinade. The richness of the cheese and the flavor of the soy sauce fuse into a rich taste, perfect as a snack with sake.

Mackerel is smoked to give it an aroma. The smoky scent and the richness of the mackerel are a perfect match, spreading a deep umami flavor in your mouth.

A Miyazaki-origin dish featuring fried chicken coated in sweet and sour sauce, topped with homemade tartar sauce. Enjoy its rich and creamy flavor.

Mackerel simmered in miso sauce, a Japanese home-style dish. Made with our homemade blended miso, it's simmered until tender and flaky.

Avocado marinated in our special blended miso. The creaminess of the avocado and the saltiness of the miso are a great match, creating a rich flavor.

Small taro (koimo) is seasoned with soy sauce, coated in potato starch, and deep-fried. Enjoy the crispy exterior and sticky interior.

A salad made with plenty of shirasu (young sardines). Served with a refreshing homemade plum dressing.

A unique pickle made from Tottori's specialty watermelon. It has a distinctive flavor combining a slight sweetness with the saltiness of pickles.

Mackerel is lightly seared after being cured in vinegar. The searing process melts the fat, enhancing its aroma and umami.

Steamed anglerfish liver served with ponzu sauce. Also known as "foie gras of the sea," its rich and creamy flavor pairs well with sake.

A rolled omelet baked with plenty of dashi (broth) and fresh seaweed mixed in. Enjoy the gentle flavor of dashi and the aroma of seaweed.

Tatsuta-age (deep-fried marinated meat) made from tuna tail. It has a firm texture and is fried with a soy sauce-based seasoning.

Octopus legs cut into bite-sized pieces, coated in batter, and deep-fried. The more you chew, the more the octopus's umami overflows. Squeeze lemon over it.

A fish cake specialty from Shimane Prefecture. It contains chili peppers, giving it a spicy kick. Lightly grilled before serving.

Okra deep-fried as is. The crispy batter and the slimy texture of the okra are addictive.

Fried chicken cartilage. It has a unique crunchy texture and pairs well with beer and highballs.

A thick-cut ham steak coated in breadcrumbs and fried. The crispy coating and the juiciness of the ham make it a satisfying dish.

Fry made with fresh horse mackerel landed in Sakaiminato, Tottori Prefecture. The flesh is plump and the fish's umami is fully evident.

Fries made with large Hiroshima oysters. The rich and creamy oyster umami fills your mouth.

Onigiri (rice ball) simply seasoned with rice and salt. We use sea salt, which contains the umami of seaweed, to enhance the sweetness of the rice.

Freshly cooked rice from Tottori Prefecture.

Miso soup made by simmering dashi (broth) from fish bones and scraps for a long time. The rich seafood umami is infused into the soup.

A dish where hot dashi (broth) is poured over rice. You can choose between plum or kelp as a topping. Perfect for finishing your meal.

A premium beer characterized by its beautiful amber color and deep richness. Enjoy its fragrant aroma and mellow taste.

Sapporo Lager Beer, commonly known as "Akaboshi." A bottled beer with a solid, full-bodied taste characteristic of heat-treated beer.

A classic highball made with Suntory whisky "Kakubin" and soda. Its dry finish complements the flavors of food.

A fragrant lemon sour made with grated lemon zest. The salt acts as an accent, enhancing the sweet and sour taste of the lemon.

Shochu produced by a sake brewery in Tottori. You can choose between barley or sweet potato and enjoy it with your preferred method of drinking.

A cocktail made by mixing shochu with oolong tea. It's refreshing and goes well with meals.

A cocktail made by mixing shochu with green tea. The green tea flavor makes the shochu easier to drink.

A sweet fruit liqueur made by pickling plums. You can choose to have it with soda, on the rocks, or with hot water.

A beer-like beverage without alcohol.

Various soft drinks.

Sake from Tottori Prefecture. A rich sake with a full-bodied flavor that allows you to fully appreciate the umami of the rice.

Sake from Tottori Prefecture. It's dry and crisp, yet has a good balance of gentle aroma and rice umami.

Sake from Shizuoka Prefecture. Pronounced "Katana." True to its name, it's an extra-dry sake characterized by a sharp, clean finish like a Japanese sword.

Sake from Miyagi Prefecture. Made with traditional methods, it features a balanced taste of richness and acidity.

Sake from Ibaraki Prefecture. Its crisp taste and gentle flavor that complements meals are its appeal.

Sake from Hiroshima Prefecture. "BAILA" means "to dance" in Spanish, and it's a unique sake characterized by its light acidity and umami that dance in your mouth.