Kaizen Izakaya Uofuji Shibuya Branch

Fresh cucumbers, lightly smashed for better flavor absorption. Seasoned with sesame oil and a savory sauce, offering a refreshing texture and aroma. A classic appetizer that pairs well with your first drink.

Seasoned quail eggs pickled in a soy sauce-based marinade. Flavored throughout, with a rich yolk taste. Bite-sized and easy to eat, pairs well with sake and beer.

Crispy Japanese yam pickled with wasabi. The refreshing spiciness of wasabi enhances the sweetness of the yam. It's light and perfect as a palate cleanser.

A traditional Japanese delicacy of raw octopus seasoned with wasabi and other seasonings. Features the octopus's firm texture and the pungent spiciness of wasabi. Pairs exceptionally well with sake.

Tsubugai (Whelk) with Wasabi

Chilled tomatoes steeped in dashi broth, served with sushi ginger (gari). A creative dish where the tomato's acidity, dashi's umami, and the ginger's sweet and sour notes harmonize refreshingly. A light dish that can be enjoyed like a salad.

Shark cartilage seasoned with plum paste. Features a unique crunchy texture and a spicy, sour plum flavor. Named for its translucent appearance resembling crystal.

A Korean-style salted fermented dish made from salted cod stomach seasoned with chili peppers and garlic. Features a crunchy texture and a spicy, rich umami. Pairs well with drinks and rice.

Simple boiled garland chrysanthemum steeped in dashi broth. Enjoy the unique slightly bitter taste and aroma of garland chrysanthemum. The gentle dashi flavor enhances the vegetable's umami.

An appetizer combining 'Iburigakko' (smoked pickled radish from Akita) and cream cheese. The smoky aroma, the radish's saltiness, and the cheese's creaminess blend perfectly. A popular menu item that pairs well with wine and sake.

A set of three recommended appetizers. Perfect for those who want to try a variety of flavors. Contents may vary daily.

Classic french fries, deep-fried until crispy on the outside and fluffy on the inside. Lightly salted and perfect with beer.

Fried octopus pieces served with a refreshing ponzu sauce. The octopus's firm texture and the crispy batter are complemented by the ponzu's acidity for a clean finish.

Fried tofu coated in potato starch, served in a warm dashi broth. Enjoy the umami of the dashi absorbed by the coating and the melt-in-your-mouth texture of the tofu inside. Adding grated daikon radish and ginger enhances the flavor.

Fried white fish coated in a sweet and sour sauce, topped with plenty of tartar sauce. The fish's umami, the sauce's acidity, and the creamy tartar blend richly. A satisfying and substantial dish.

Japanese fried chicken marinated in soy sauce and garlic. Crispy on the outside, juicy on the inside with overflowing meat juices. One of the most popular dishes in Japanese izakayas.

Crab Cream Croquette

A selection of tempura featuring shrimp and seasonal vegetables coated in a light batter. Enjoy the crispy texture of the batter and the sweet, plump shrimp. Served with tempura dipping sauce or salt.

A luxurious salad topped with slices of fresh seafood. Enjoy the crisp vegetables and the seafood's umami with a refreshing dressing. A healthy dish that combines seafood with vegetables.

A luxurious dish of creamy potato salad topped with a generous amount of ikura (salmon roe). The sweetness of the potatoes and the saltiness and popping texture of the ikura create a perfect accent. Visually appealing and appetizing.

A hot pot dish where high-quality Wagyu beef and vegetables are simmered in a sweet and savory soy sauce-based broth. Enjoy the sweetness of the Wagyu fat and its tender texture. Typically eaten by dipping into a raw egg mixture.

A hot pot dish where slices of fresh seasonal fish are briefly dipped in hot dashi broth. The fish's surface becomes semi-raw, concentrating its umami and providing a unique texture. Served with ponzu or sesame sauce for a refreshing taste.

A luxurious sushi dish with overflowing seafood piled high on a sushi roll. Lavishly uses uni, ikura, crab, etc., offering both visual impact and exceptional taste. Suitable for sharing.

Negitoro Takuan Roll

Sushi roll with sweet simmered conger eel and cucumber. The contrast between the fluffy conger eel and the crisp cucumber is delightful. The sweet and savory sauce is the key.

Seared Wagyu Beef Nigiri Sushi. The melt-in-your-mouth sweetness and umami of the beef fat spread through your mouth. A luxurious taste different from fish sushi.

A set of 6 pieces of recommended nigiri sushi. Enjoy a balanced selection of fresh toppings such as tuna, white fish, and salmon, depending on the day's catch. Perfect as a finishing touch to your meal.

A simple dish of rice topped with ingredients, served with hot dashi broth or tea. It's easy to eat and popular in Japan as a finishing dish after drinking. Choose from salmon, plum, or spicy cod roe.

A gentle-flavored dish made by simmering rice in dashi broth, then adding crab meat and beaten egg. The crab's umami dissolves into the broth, creating a heartwarming taste. Easy to digest and warming.

A seafood bowl generously topped with diced sashimi of various types of fish over rice. Enjoy the flavors and textures of multiple fish at once. Recommended to mix with wasabi soy sauce and eat heartily.

A blissful bowl generously topped with fatty salmon, popping ikura (salmon roe), and rich uni (sea urchin). The harmony of these three luxurious ingredients fills your mouth. Visually stunning and perfect for a special meal.

Ice cream made with matcha, a traditional Japanese tea. The unique slightly bitter taste and aroma of matcha harmonize with the ice cream's sweetness for an adult flavor. A refreshing palate cleanser after a meal.

A dessert plate featuring matcha ice cream served with chewy warabi mochi. Enjoy the contrast between the cold ice cream and the soft mochi. Often served with kinako (roasted soybean flour) and kuromitsu (black sugar syrup).

Spicy cod roe lightly grilled over an open flame. The outside is fragrant with grill marks, while the inside remains semi-raw and popping. Its saltiness and spiciness pair well with sake and shochu.

A classic appetizer of lightly grilled dried stingray fins. The sweet and salty seasoning and the unique chewy, springy texture are addictive. Typically eaten with mayonnaise and ichimi chili pepper.

Salt-grilled 'Kama' (collar cut) from fish. This is one of the fattiest parts, making the meat very juicy and rich in umami. It's enjoyable to pick the meat off the bone.

A traditional dish of rich black cod marinated in sweet Saikyo miso and then grilled. The miso flavor blends with the fish's fat, creating a rich and mellow taste. The flesh is tender and pairs perfectly with rice and drinks.

Whole squid, salted and dried overnight to concentrate its flavor, then grilled. Drying tightens the flesh, and chewing releases the squid's sweetness and umami. Served with mayonnaise and shichimi togarashi (seven-spice chili pepper).

A whole grilled dried Atka mackerel, a classic izakaya dish. It's thick, plump, and has a good amount of fat. Easy to debone and eat, it's refreshing with grated daikon radish.

Tuna Cheek Steak

Ooyama chicken grilled and seasoned with 'Yuzu Kosho', a condiment characterized by its spicy kick and citrus aroma. The Yuzu Kosho refreshingly enhances the juicy umami of the chicken. Its fragrant aroma stimulates the appetite.

Grilled Beef Hanger Steak

A fluffy Japanese rolled omelet, generously soaked in dashi broth. The gentle flavor of dashi and the sweetness of the egg spread in your mouth. Typically served with grated daikon radish.

Beef tendon and tofu simmered for a long time in a sweet and savory soy sauce or miso-based broth. The beef tendon is so tender it's almost falling apart, and the tofu is infused with flavor. A rich taste that pairs well with drinks.

Steamed monkfish liver, a delicacy also known as 'foie gras of the sea'. Enjoy its rich, creamy flavor with ponzu and momiji oroshi (grated daikon radish with chili). A high-class appetizer that pairs very well with sake.

Clams steamed in sake. A simple yet profound dish where the clam's umami dissolves into the broth, creating an exquisite soup. The aroma of sake whets the appetite. Topped with green onions and butter for a nice accent.

Honmaguro Akami (Bluefin Tuna Lean)

Honmaguro Chu-toro (Bluefin Tuna Medium Fatty)

A platter featuring different cuts of bluefin tuna (e.g., lean and medium fatty). You can compare the taste, texture, and fat content of each cut. A must-have set for tuna lovers.

Minced tuna mixed with a special sweet and savory sauce and egg yolk. The nutty aroma of sesame oil and the richness of the egg yolk enhance the tuna's umami. An adaptation of Korean yukke using fish.

Sashimi-grade tuna topped with grated yam (tororo). The smooth texture of the yam is a perfect match for the tuna. Delicious with wasabi soy sauce mixed in.

An appetizer combining minced tuna (negitoro) with chopped pickled radish. The rich fat of the negitoro, the crunchy texture of the radish, and the saltiness create a perfect harmony. Often served wrapped in nori seaweed.

Fresh raw oysters served with ponzu sauce for a refreshing taste. The rich umami, known as 'milk of the sea', and the aroma of the ocean fill your mouth. Enjoy the smooth, slippery texture.

Oysters grilled in their shells. Grilling makes the flesh plump and concentrates the flavor. The fragrant aroma stimulates the appetite, offering a rich taste different from raw oysters.

Oysters grilled with garlic butter. The punch of garlic and the richness of butter blend with the oyster's umami for a very rich taste. Pairs well with white wine and beer.

Boiled octopus, cut into bite-sized pieces. A simple dish that allows you to directly enjoy the octopus's natural sweetness and firm texture. Typically served with wasabi soy sauce.

Fresh scallop sashimi. Characterized by its melt-in-your-mouth texture and rich sweetness. It has a clean, refined taste and pairs well with sake.

Sashimi-grade fatty salmon belly. The fat melts in your mouth, spreading a rich and creamy flavor. A very popular fish for all ages.

Sashimi-grade Greater Amberjack, known for its firm texture and refined, fatty umami. Similar to yellowtail but cleaner and less gamey.

Sashimi-grade sea bream, a representative white fish. While delicate, it has a refined taste with sweetness and umami that emerge with chewing. Beautifully presented and often served at celebrations.

Large red shrimp sashimi, served raw. Features a sticky texture and rich sweetness. The head miso is also delicious, making it a favorite for shrimp lovers.

Mackerel with seared skin, lightly grilled over an open flame. This process melts the fat under the skin, enhancing its aroma and umami. The vinegar's acidity balances the richness, making it a light dish.

A sashimi set featuring three types of fresh fish recommended by the chef. Perfect for those who want to try a variety of seasonal fish. Contents may vary based on availability.

A luxurious platter featuring five types of recommended fresh fish. Colorful and generous in portion, it's ideal for sharing among groups. Fully enjoy the bounty of Japan's seas.

A plan for unlimited all-you-can-drink Japanese sake for 2 hours. Try various brands in small amounts or enjoy your favorites to your heart's content. An incredible value for sake lovers.

A tasting menu featuring three different brands of Japanese sake. The selected sake varies depending on the rank (Plum, Medium, Premium). Perfect for finding your preferred taste.

A representative sake from Aomori Prefecture. It has a full-bodied rice umami with a clean finish. A well-balanced Junmai sake that pairs well with any dish.

Local sake from Iwate Prefecture. Features a gorgeous, fruity aroma and a rich, mellow rice umami. It has a gentle mouthfeel and a pleasant lingering finish.

A popular brand from Fukushima Prefecture. Features a fresh, fruity aroma and an exquisite balance of juicy sweetness and acidity. It has a clean finish and a taste that you won't get tired of.

Local sake from Gunma Prefecture. It has a clear and elegant aroma like the Mizubasho flower, with a soft and smooth mouthfeel. It can be enjoyed like white wine.

A famous brand from Fukui Prefecture. It brings out the natural umami of the rice while achieving a refreshing drinking experience. A high-quality Junmai Ginjo with an elegant aroma and clear taste.

A famous sake from Yamagata Prefecture. Considered a pioneer of the Ginjo sake boom, its most distinctive feature is its floral, fruity aroma reminiscent of cherry blossoms. You can also enjoy its fresh taste as it is unpasteurized.

A representative light and dry sake from Niigata Prefecture. It's free of impurities and has a very light, crisp mouthfeel. Delicious both chilled and warm, it pairs with any dish without clashing.

Local sake from Niigata Prefecture. It has a gentle aroma and a smooth, rounded flavor. While light and crisp, it fully delivers the umami of the rice, with a clean finish that disappears quickly.

A world-renowned Junmai Daiginjo from Yamaguchi Prefecture. Made with rice polished to 45%, it boasts a gorgeous aroma and a refined, honey-like sweetness. An easy-to-drink sake recommended for sake beginners.

Local sake from Yamaguchi Prefecture. It features a clear, fruity aroma and a silky smooth texture. The balance of sweetness, acidity, and umami is excellent, making it popular among women.