Komenoya Meguro

A dish of lightly fried eggplant soaked in a flavorful dashi broth. The eggplant absorbs the broth, becoming juicy. Often served chilled or at room temperature.

A dish where fresh yuba (the film formed when heating soy milk) is enjoyed as sashimi. Its melt-in-your-mouth texture and the sweetness of soy beans are accented by the spicy Arima sansho pepper.

Crispy fried yuba chips. Light and crunchy, with a fragrant soybean flavor. Perfect as a snack with drinks.

A dish combining eel and cucumber, often served as a vinegared or dressed dish. The richness of the eel's fat and the refreshing texture of the cucumber are a perfect match.

A delicacy made by seasoning raw octopus with wasabi and other seasonings. Characterized by the pungent spiciness of wasabi and the chewy texture of octopus. Pairs well with sake.

A delicacy made by mixing shark cartilage with plum paste. The crunchy texture of the cartilage and the sourness of the plum are refreshing. A dish that pairs well with drinks.

Boiled spinach dressed with a coating of tofu and mascarpone cheese. Cheese adds richness to the traditional shira-ae, creating a creamy, Western-style flavor.

Tender, slow-cooked rare char siu mixed with plenty of green onions. The umami of the meat and the spiciness of the green onions pair well.

A salty fermented dish made from bonito's internal organs. Its name means 'so delicious it makes you want to steal sake to drink it.' It has a strong saltiness and umami, and pairs exceptionally well with sake.

A dish made by coating shrimp shinjo (a type of processed seafood) with batter and deep-frying it. It's crispy on the outside and rich with shrimp flavor and fluffy on the inside.

Tempura of spicy mentaiko (cod roe). The outer batter is crispy, and the mentaiko inside is semi-raw. Characterized by its rich saltiness and spiciness, it pairs well with sake.

Kakiage made by deep-frying corn kernels together. Enjoy the natural sweetness of corn and the crispy texture when freshly fried.

Bite-sized satsuma-age (fried fish paste) kneaded with crab meat. Crispy when fried, with concentrated crab umami.

Tempura made with white fish, sea bream. The flesh is fluffy and has a refined taste. Recommended to enjoy simply with salt or tentsuyu (tempura dipping sauce).

An unusual kakiage (deep-fried batter) made with camembert cheese. Enjoy the contrast between the rich, melted cheese and the crispy batter.

Clay pot rice luxuriously topped with salmon flakes and salmon roe. A combination similar to Oyakodon, offering the aroma of scorched rice and the umami of seafood.

Clay pot rice with spicy takana pickles and mentaiko, mixed with the richness of butter. The butter melts and coats the rice, creating a rich, appetite-stimulating flavor.

Clay pot rice cooked with fragrant grilled eel. The eel sauce soaks into the rice, creating a luxurious dish enjoyed with the fluffy eel.

Clay pot rice cooked with a whole sea bream or its fillets. The dashi from the sea bream permeates each grain of rice, creating a refined and profound flavor.

A Japanese-style tiramisu made with rice or rice flour. It has the creaminess of mascarpone, with a chewy texture and gentle sweetness derived from the rice.

A topping of fragrant kinako (roasted soybean flour) on the rice tiramisu. Emphasizes Japanese flavors with a gentle taste.

A dish combining the rice tiramisu with slightly bitter matcha. The aroma of matcha and the richness of the cheese are a perfect match.

An adult dessert where sake is poured over cold vanilla ice cream. The rich aroma of sake and the sweetness of the ice cream melt together.

A chewy warabi mochi mixed with matcha. Cold and smooth, perfect as a palate cleanser after a meal.

Nigori-zake (cloudy sake) characterized by its white, cloudy appearance. It has a strong rice sweetness and umami, with a rich and creamy taste. The mouthfeel is soft.

A dry junmai sake created to pair with fish dishes. It has a clean finish and is ideal as a food-pairing sake that enhances the taste of meals.

An extremely dry junmai sake. It has a sharp and dry taste, but you can also clearly feel the umami of the rice. The finish is exceptionally crisp.

A junmai sake made using the traditional kimoto (starter mash) method. It has a solid acidity and body, with a rich and powerful flavor.

A junmai daiginjo with a floral aroma and fruity sweetness. It has an elegant mouthfeel like white wine and is recommended for sake beginners.

A junmai sake made with Yamada Nishiki from Fukuoka Prefecture. It has a gentle aroma that complements meals and a mild taste with spreading rice umami.

A representative brand from Miyagi Prefecture. Aiming to be the 'ultimate food-pairing sake,' it features subtle sweetness and refreshing acidity. A flavor that you won't get tired of.

The acidity and body characteristic of yamahai-jikomi, combined with the depth of three years of aging. It has a complex flavor and is also delicious when served warm.

A popular brand brewed by a young toji (master brewer) from Iwate Prefecture. Characterized by a fresh, fruity aroma and a clear sweetness. A modern Japanese sake.

A carefully crafted junmai sake made with organically grown rice. It has a deep flavor that conveys the strength of the earth and the natural umami of the rice.

A sake brewed by a female toji from Miyagi Prefecture. It is dry yet soft, and pairs well with seafood, especially fish from the Seto Inland Sea.

A nama-zake (unpasteurized sake) characterized by a slight effervescence (sparkling sensation). It has a fresh, juicy sweetness and acidity, and can be enjoyed as a dessert.

Sake from a new brewery in Kyoto. Characterized by a smooth, water-like mouthfeel and refined rice umami. Can be enjoyed at any temperature.

A famous sake from Fukuoka Prefecture. Characterized by a fresh, light mouthfeel and moderate acidity. A versatile food-pairing sake that doesn't interfere with the meal.

The brewery of the 'Massan' family. It has a solid acidity and rich umami, with a robust flavor. The umami increases further when served warm.

A traditional yamahai-jikomi (traditional starter mash) junmai sake from Ishikawa Prefecture. It has a golden-yellow color and is characterized by its rich body and acidity. A unique and powerful flavor.

Fresh draft beer. Characterized by fine foam and a refreshing throat feel. Recommended as your first drink.

A non-alcoholic beer-like beverage. Allows those who are driving or cannot drink alcohol to enjoy the atmosphere of beer.

Our restaurant's special highball. A refreshing drink made with whiskey and soda.

A cocktail made with whiskey and cola. The sweetness of the cola makes the whiskey easier to drink.

A classic drink made by mixing shochu with carbonated water and lemon juice. Its acidity is refreshing and pairs well with any dish.

A drink made by mixing shochu with carbonated water and grapefruit juice. Characterized by the citrus's slight bitterness and sweet-sourness.

Shochu mixed with oolong tea. Refreshing and helps wash down the oil from meals.

Shochu mixed with green tea. The aroma and astringency of the tea are pleasant and easy to drink.

Shochu mixed with black tea. Often made with unsweetened black tea, it has a fragrant and clean taste.

A plain carbonated mix with no sweetness. It has a crisp finish and doesn't interfere with the taste of food.

House red wine. Pairs well with meat dishes and richly flavored dishes.

House white wine. Pairs well with seafood dishes and tempura.

A Japanese fruit wine made by steeping green plums in alcohol and sugar. It has a sweet and sour, fruity taste.

Plum wine made with brown sugar. Characterized by the richness and deep sweetness unique to brown sugar.

Plum wine with added yuzu juice. Enjoy the sweetness of plum and the refreshing aroma of yuzu.

A unique imo shochu made from roasted sweet potatoes. It has a roasted sweet potato-like aroma and sweetness.

Sweet potato shochu from Kagoshima Prefecture. Characterized by a soft, floral aroma and a smooth mouthfeel.

One of Japan's most famous imo shochu. It has a rich sweetness and a crisp finish, characteristic of black koji fermentation.

Barley shochu made with 100% barley. Enjoy the fragrant aroma and light mouthfeel of barley.

Barley shochu from Oita Prefecture, made with a focus on craftsmanship. It has a fragrant, smoky aroma and a unique richness.

Rice shochu produced by the brewery of the famous sake "Hakkaisan." It has a floral aroma like ginjo sake and a clean taste.

A cocktail of cassis liqueur and orange juice. Sweet and sour, and easy to drink.

A cocktail of cassis liqueur and soda. Characterized by its refreshing sweetness.

A cocktail of cassis and grapefruit juice. The citrus acidity leaves a clean aftertaste.

A cocktail of cassis and oolong tea. Low in sweetness and pairs well with meals.

A cocktail of peach liqueur and orange juice. A fruity and sweet drink.

A refreshing cocktail made with peach liqueur and soda. The peach aroma spreads through.

A cocktail of peach and grapefruit. It has a good balance of sweetness and acidity.

Peach liqueur mixed with oolong tea (Reggae Punch). Refreshing and easy to drink.

A cocktail of red wine and cassis liqueur. The bitterness of the red wine is mellowed by the sweetness of the cassis.

A popular aperitif cocktail made with white wine and cassis liqueur, known for its beautiful red color.

A cocktail made with white wine and soda. It has a low alcohol content and is refreshing and easy to drink.

A juice that allows you to enjoy the refreshing sweet and sourness of citrus.

A refreshing juice characterized by its slight bitterness and acidity.

A refreshing beverage characterized by the stimulation of carbonation and sweetness.

Tea with a fragrant aroma and a clean finish.

Tea with a good balance of bitterness and sweetness, essential for Japanese dining.

Chilled black tea. Fragrant and refreshing taste.