Izaki

Salt-boiled edamame. A classic accompaniment to sake.

A simple side dish of boiled spinach soaked in dashi soy sauce.

A dish of chilled tofu topped with various seasonings. Please enjoy with soy sauce.

A dish made by simmering okara (soy pulp) with vegetables.

A refreshing dish of sliced myoga (Japanese ginger). Perfect as a palate cleanser.

A salad made from mashed boiled potatoes mixed with mayonnaise.

Chilled fresh tomatoes. A refreshing taste.

A chilled seaweed snack. Enjoy its oceanic aroma.

Nagaimo (mountain yam) cut into strips. Characterized by its crisp texture.

Tenderized nagaimo (mountain yam) mixed with mentaiko (spicy cod roe).

Fresh squid mixed with mentaiko (spicy cod roe) as a snack.

A traditional dish of squid and Kujo negi (green onion) dressed in miso vinegar.

Pollock roe pickled in chili. Known for its spicy kick.

A high-quality delicacy made from salted and dried mullet roe. Rich umami.

An assortment of various smoked ingredients. The smoky aroma pairs well with sake.

Steamed dumplings (shumai) made with squid paste. They have a fluffy texture.

A signature dish of deep-fried fish paste mixed with lotus root. A restaurant specialty.

Fried crackers with a shrimp flavor. They have a crispy, light texture.

Assortment of Japanese traditional pickles.

A refreshing dish of plain chicken breast mixed with tangy plum paste.

Salmon roe (ikura) marinated in soy sauce.

Burdock root and carrot stir-fried and simmered in a sweet and savory sauce. A traditional Japanese home-style dish.

A signature dish of whelks cooked in garlic butter, escargot-style.

Kelp with herring roe, pickled in soy sauce, offering a delightful popping texture.

Assortment of 3 kinds of sashimi recommended for the day.

Assortment of 5 kinds of sashimi recommended for the day. A restaurant specialty.

A luxurious assortment of 8 types of carefully selected high-quality seafood sashimi.

Premium bluefin tuna sashimi.

Red meat tuna sashimi. A light and refreshing taste.

Medium fatty tuna sashimi.

Toro (fatty part) tuna sashimi. Melts in your mouth.

Thinly sliced tuna served with a Western-style sauce.

Fatty yellowtail (buri) sashimi.

Thinly sliced yellowtail (buri) sashimi.

Sea bream aged between kombu seaweed to enhance its umami.

A signature dish of sea bream wrapped with kombu and herring roe, offering a delightful texture.

Flounder sashimi, a representative white fish. It has a light and elegant taste.

Thinly sliced flounder sashimi. Enjoyed with ponzu sauce, etc.

Lightly seared edges of flounder (muscle at the base of the fin). The sweetness of the fat stands out.

Mackerel cured in vinegar.

Rich and sweet sea urchin sashimi.

A luxurious dish combining squid sashimi and sea urchin.

Fresh squid sashimi. Characterized by its sweetness and firm texture.

A refreshing dish of squid sashimi mixed with plum paste.

Lightly seared scallop sashimi. Enjoy its sweetness and aroma.

A signature dish of bottarga and mochi sandwiched and deep-fried. The saltiness and chewy texture are exquisite.

A luxurious dish of scallops and monkfish liver sandwiched and deep-fried.

Scallops deep-fried in nori seaweed.

A deep-fried dish resembling chestnuts. Enjoy the texture of the batter.

Assortment of shrimp and vegetable tempura.

Shrimp tempura. Characterized by its crispy batter and plump shrimp.

Assortment of various vegetable tempura.

Sweet potato tempura.

Tempura made with Manganji peppers, a Kyoto vegetable. It has a mild sweetness and little spiciness.

Assorted Mushroom Tempura

A signature dish of corn kakiage (mixed fried corn). It has a strong sweetness and is very popular.

A deep-fried dish combining myoga (Japanese ginger) and mentaiko (spicy cod roe).

Deep-fried lotus root with a mustard kick.

Fried Squid Geso (Legs) Tempura

Seasoned and deep-fried squid legs (geso). Perfect as a snack.

Deep-fried small shrimp, eaten whole with the shell.

Deep-fried small white fish (shirauo). Delicate flavor.

Juicy deep-fried chicken. A classic Japanese dish.

Deep-fried soft-shell crab (molted crab) with the shell.

Pork cutlet coated and deep-fried.

A famous sake from Niigata Prefecture. Known for its clean and crisp taste. 300ml bottle.

Junmai Daiginjo sake from Akita Prefecture. Has a rich aroma and umami. 300ml bottle.

Junmai sake from Aomori Prefecture. The umami of the rice is clearly felt. 300ml bottle.

World-famous sake from Yamaguchi Prefecture. Known for its fruity aroma and sweetness. 300ml bottle.

Nama-zake (unpasteurized sake) from Hiroshima Prefecture. Enjoy its fresh taste. 300ml bottle.

Junmai Ginjo sake from Hyogo Prefecture. Served at a Nobel Prize banquet. 300ml bottle.

Yamahai-jikomi (traditional fermentation method) Junmai sake from Ishikawa Prefecture. Known for its rich, full-bodied flavor and acidity. 720ml bottle.

Special Junmai sake from Saga Prefecture. A sake with a good balance of elegant aroma, sweetness, and acidity. 720ml bottle.

A crisp, dry sake from Niigata Prefecture. You can choose the size.

Taruzake (Cask-aged sake) from Hyogo Prefecture. A refreshing sake with the aroma of Yoshino cedar. You can choose the size.

Sake drunk from a wooden masu (square cup). The aroma of the wood transfers to the sake, allowing you to enjoy its flavor.

Sake with a grilled pufferfish fin added. Known for its fragrant aroma and rich flavor.

Additional hot sake to refill Hire-zake.