Kushisho Shibuya Branch

A highball made with the prestigious Japanese whisky Yamazaki. Characterized by its floral aroma and profound taste, it can be enjoyed refreshingly with soda.

Hakushu "Foresty" Highball

A luxurious highball made with the long-aged Yamazaki 12 Year Old. Enjoy the sweet aroma of ripe fruit and its profound richness with soda.

A highball made with the blended whisky Hibiki. It is very well-balanced, with a soft taste and a prominent sweet aroma.

A large-sized highball of the bourbon whiskey Jim Beam. It has a vanilla-like sweet aroma and a mild taste.

A soda highball of the globally loved bourbon, Jim Beam. Characterized by its corn-derived aroma and sweetness, it pairs well with meals.

A large-sized version of the standard Kakui Highball. It has a dry finish and pairs excellently with fried foods.

The most standard highball in Japan, made with Suntory Kakubin. Characterized by its sweet aroma, rich body, and dry finish.

A sour made by squeezing fresh lemon juice on the spot. A clean taste with fresh acidity and aroma.

A sour made with plenty of fresh grapefruit juice. You can enjoy the fruity bitterness and sweet-and-sour taste.

A sour with a whole pickled plum in the glass. Crush the plum with the muddler to adjust the saltiness and sourness to your liking.

A refreshing sour that utilizes the acidity and sweetness of tomatoes. It has a vegetable umami and is light and easy to drink.

A classic cocktail made by mixing lemon juice, shochu, and soda water. Its refreshing acidity cuts through the richness of meals.

A refreshing sour with added grapefruit flavor. It has a good balance of citrus bitterness and sweetness.

Shochu mixed with oolong tea. No carbonation, with a refreshing tea flavor that pairs well with meals.

A unique Japanese cocktail made by mixing shochu with green tea. The bitterness and aroma of green tea mellow the alcohol, making it easy to drink.

A sour with the flavor of yuzu, a Japanese citrus fruit. Enjoy its unique refreshing aroma and gentle acidity.

A sour with a sweet and sour flavor reminiscent of plum wine. It's fruity and easy to drink, popular among women.

A sour with the sweet aroma and taste of peach. A sweet alcoholic drink that can be enjoyed like juice.

A sour with mango flavor from southern fruits. Characterized by its rich sweetness and tropical aroma.

A classic cocktail made by mixing gin with tonic water. The herbal aroma of gin and the bitterness of tonic are refreshing.

A cocktail made with vodka, ginger ale, and lime. You can enjoy the spiciness of ginger and its refreshing quality.

A cocktail made by mixing beer with ginger ale. It softens the beer's bitterness and has a sweet, easy-to-drink flavor.

A cocktail based on rum with mint and lime. Strong minty freshness, making it light and refreshing.

A classic mojito with added orange flavor. The citrus sweetness makes it easier to drink.

A mojito with added grapefruit flavor. The refreshing bitterness pairs well with the mint.

A tropical cocktail characterized by its vibrant blue color. Rum-based, with fruity sweetness from pineapple and other fruits.

A cocktail made by mixing Cassis liqueur with soda. Characterized by the sweet and sour taste of berries and the refreshing fizziness of soda.

A sweet cocktail made by mixing Cassis liqueur with orange juice. Low alcohol content, enjoyable like juice.

A cocktail made by mixing Cassis liqueur with grapefruit juice. It has a good balance of sweetness and sourness.

A cocktail combining Cassis liqueur and Calpis, a lactic acid beverage. Characterized by its mellow sweetness.

A cocktail made by mixing Cassis liqueur with oolong tea. It has a less sweet, refreshing taste.

A cocktail made by adding Cassis liqueur to beer. The sweetness and sourness of cassis complement the beer's bitterness, making it easier to drink.

A cocktail made by mixing peach liqueur with orange juice. A sweet, fruity taste of peach and orange.

A popular cocktail in Japan made by mixing peach liqueur with oolong tea. Not too sweet, it's a flavor that pairs well with meals.

A glass of barley shochu. A distilled spirit characterized by its fragrant barley aroma and clean finish.

A famous barley shochu from Miyazaki Prefecture. Enjoy its elegant aroma and a light yet deep flavor.

A barley shochu that brings out the fragrant aroma and sweetness of barley. Recommended to drink with water or on the rocks.

A sweet potato shochu made from sweet potatoes. Characterized by its full-bodied sweet potato aroma and mellow richness.

A meticulously crafted sweet potato shochu made entirely from sweet potatoes, including sweet potato koji. The pure sweetness and aroma of sweet potato are strongly felt.

An authentic sweet potato shochu made with yellow koji. Characterized by its fruity aroma and mellow taste from aging.

A sweet potato shochu made with black koji. It has a punchy, robust flavor and a deep richness, suitable for drinking with hot water.

Boiled immature soybeans in their pods. Push the beans out of the pods to eat. The most classic beer snack in Japan.

A light pickle made by pickling a whole cucumber in broth or salt. Refreshing and perfect as a palate cleanser.

Spicy cod roe from the famous manufacturer 'Yamaya'. Pollack roe pickled in a spicy seasoning liquid, with a spicy and rich umami.

A simple dish of fresh cabbage served with a special salt dressing. Enjoy its crisp texture.

A delicacy made by salt-curing and fermenting squid innards. It has a strong saltiness and unique umami, pairing well with sake.

Boiled offal (beef or pork intestines) mixed with ponzu sauce. Its chewy texture and sourness make it refreshing.

A delicacy made by mixing shark cartilage with plum paste. Characterized by the cartilage's crunchiness and the plum's sourness, it's a dish that pairs well with drinks.

A dish of small squid, firefly squid (usually marinated in soy sauce or boiled). The rich umami of the innards fills your mouth.

Sashimi of Ise lobster, a luxurious ingredient. Enjoy its chewy texture and the rich, sweet flavor unique to shrimp.

A plate featuring 5 types of fresh seafood, chosen for their seasonal deliciousness. Enjoy various tastes and textures at once.

An assortment of 3 types of carefully selected seasonal seafood. Enjoy the taste of seasonal fish simply.

Fresh tuna red meat sashimi. Enjoy its moist texture and the umami of tuna, rich in iron.

Sashimi of fatty salmon belly. Melts in your mouth with a soft texture and rich, fatty sweetness.

Sashimi of Kanpachi, a high-quality fish characterized by its moderate fat content and firm texture. It has a clean and elegant taste.

Thinly sliced sashimi of boiled octopus. The more you chew, the more the octopus's umami is released, offering a unique chewy texture.

Mackerel belly skin, cured with vinegar and then lightly grilled over an open flame. Grilling melts the fat, enhancing its aroma and umami.

A value set of 8 assorted skewers, including yakitori. Suitable for sharing and trying various parts.

A set of 5 assorted skewers, chosen by the chef. Enjoying classic parts.

A classic yakitori dish made by skewering chicken meatballs and leeks alternately. The chicken's umami and the leeks' sweetness are a perfect match.

A part of the chicken's gizzard. Characterized by its unique crunchy and crisp texture, it is light and refreshing.

Chicken thigh meat. Juicy, fatty, tender, and rich in flavor.

The base of the chicken's tail. Very fatty, with a chewy texture and juicy sweetness.

Minced chicken shaped into balls and grilled. It has a fluffy texture and pairs well with a sweet and savory sauce.

The skin of the chicken. Crispy on the outside, juicy on the inside, with a rich, fatty flavor.

Deep-fried chicken coated in a sweet and sour sauce, topped with plenty of tartar sauce. Rich and hearty.

Fried tofu served with dashi broth. The dashi, flavored with aonori seaweed, enhances the tofu's sweetness.

Tempura made by coating offal with batter and deep-frying it. Enjoy the crispy texture of the batter and the chewy offal.

A classic Japanese fried chicken made by deep-frying chicken seasoned with soy sauce and ginger. Crispy on the outside, juicy on the inside.

A classic snack of deep-fried potatoes. It's seasoned with salt and goes well with any alcoholic beverage.

A dish made by sandwiching mentaiko between slices of lotus root and deep-frying it. The crispiness of the lotus root and the spiciness of the mentaiko are exquisite.

Camembert cheese coated in batter and deep-fried. Hot and gooey cheese melts from the inside.

A dish of small fish called 'kibinago' deep-fried whole. They are soft enough to eat bones and all, packed with the fish's flavor.

Sukiyaki hot pot made with the highest grade A5 Wagyu beef. Meat is simmered in a sweet and savory soy sauce-based broth and dipped in raw egg.

A hot pot dish where A5 rank Wagyu beef is swished in hot broth. Excess fat is removed, allowing you to enjoy the meat's umami with ponzu or sesame sauce.

Shabu-shabu made with thinly sliced high-quality Kurobuta pork. Characterized by the pork's sweetness and tender texture.

A hot pot dish generously filled with seafood. The delicious broth from the fish and shellfish dissolves into the soup, creating a deep flavor.

A hot pot dish simmered with beef intestines (motsu), cabbage, and leeks. The rich fat from the chewy motsu and the garlic-infused broth are appetizing.

A hearty hot pot dish with chicken, vegetables, and other ingredients. Famous as a dish eaten by sumo wrestlers, it is nutritionally balanced.

Thick noodles added at the end of a hot pot. They remain chewy even after absorbing the soup.

Kuroge Wagyu Beef for hot pot.

A classic oden ingredient. Thick slices of daikon radish absorb plenty of broth and are simmered until tender.

Boiled eggs simmered in oden broth. The broth flavor seeps into the yolk, creating a comforting taste.

A processed fish cake made from ground fish, grilled. Characterized by its chewy texture and fish umami.

A white processed food made from ground white fish mixed with grated yam. Its fluffy, soft texture is popular.

A jiggly, chewy ingredient made from sweet potatoes. It is low in calories and offers a unique texture.

Thick-cut fried tofu. The outer skin absorbs the dashi broth, while the inside remains smooth.

Chicken meatballs. The oden broth and the chicken's umami combine for a juicy flavor.

Tendon (beef tendon) skewered and simmered for a long time until very tender, offering a rich umami.