Local Izakaya Seijo

Sashimi of seasonal returning bonito, lightly seared on the surface. Characterized by its fragrant skin and rich umami. Enjoy with ponzu sauce, garlic, and condiments for a refreshing taste.

French fries made from aged "Inca no Mezame" potatoes, known for their high sugar content. They are sweeter and richer than regular fries.

A warm dish of tenderly simmered taro root with a thick, Chinese-style sauce. The sticky texture of the taro root pairs well with the savory sauce.

Sashimi of premium bluefin tuna (Honmaguro) lean meat. Low in fat, allowing you to savor the rich iron and umami of the tuna itself. Served with wasabi soy sauce.

A dish of Kagoshima's Kuro Satsuma chicken wing tips, slowly simmered in a tomato-based sauce. The chicken is so tender it falls off the bone, and it's infused with the acidity and richness of the tomato.

Fried oysters from Nakano Suisan in Hiroshima. The crispy coating is filled with the juicy, rich umami of the oysters. Served with tartar sauce or lemon.

Shochu with a refreshing citrus-like aroma. Recommended to drink with water or soda.

A liqueur made with cardamom, a spice with a spicy and refreshing aroma. When mixed with soda water, it offers a clean taste.

Freshly brewed Imo Shochu (sweet potato shochu). Enjoy the robust aroma and flavor unique to new brews. Recommended served on the rocks or with hot water.

Classic french fries. Enjoy them hot and fresh with salt. Perfect as a snack with beer.

A dish of clams steamed in sake. The clam broth and sake flavor combine to create a refined and deeply satisfying soup.

Simple snack of roasted ginkgo nuts sprinkled with salt. Its unique bitterness and chewy texture pair well with drinks.

A fluffy Japanese omelet (tamagoyaki) topped with spicy mentaiko (pollack roe) sauce. The sweetness of the egg and the saltiness/spiciness of the mentaiko are exquisite.

Fried seaweed (wakame) with a coating. A crispy, snack-like appetizer with a taste of the sea.

A creative dish where croquette filling (like mashed potato) is wrapped in spring roll wrappers and fried. Enjoy the crispy exterior and fluffy interior.

A dish of deep-fried tofu coated in potato starch, served in a flavorful dashi broth. Enjoy the crispy exterior and the melt-in-your-mouth interior of the tofu.

Slow-cooked slices of pork. Tender and juicy, the flavor expands when eaten with the mashed potato side dish.

Japanese fried chicken marinated in lemon salt koji and then fried. The koji tenderizes the meat, resulting in a refreshing lemon flavor.

Salt-boiled immature soybeans. Push the beans out of the pods and eat them. The most popular snack to go with beer.

A delicacy of shark cartilage mixed with plum paste. Characterized by the crunchy texture of the cartilage and the sourness of the plum, it pairs well with sake.

Cream cheese mixed with dried figs. The saltiness of the cheese and the sweetness of the figs create a match, making it a great snack for wine.

Mentaiko (spicy marinated cod roe) served as is as a snack. It has a spicy kick and rich umami that pairs well with drinks.

A refreshing small dish of grated daikon radish topped with kama-age shirasu (boiled whitebait). Served with a little soy sauce.

A roll made with fatty tuna (toro) and chopped takuan (pickled daikon radish) wrapped in nori seaweed. Enjoy the contrast between the rich toro and the crunchy texture of the takuan.

A set of three recommended appetizers of the day. Perfect for those who want to try a variety of flavors in small portions.

Fried horse mackerel made with fresh horse mackerel that can also be eaten as sashimi. The fillet is thick and fluffy, and the coating is crispy.

Sashimi of high-quality Honmaguro lean meat. Characterized by its rich umami and moist texture. Served with wasabi soy sauce.

Dish of Honmaguro (Tuna) marinated in sauce and then grilled to a fragrant finish. Grilling enhances the rich flavor of the tuna's fat.

A dish of fresh sea bream sashimi topped with plenty of condiments. The elegant sweetness of the white fish pairs well with the aroma of the condiments.

Grilled fish flavored by marinating in a miso paste. The richness and aroma of the miso enhance the fish's umami.

A dish of burdock root rolled in pork and then fried. The aroma and texture of the burdock root, combined with the richness of the pork, create a substantial dish.

A dish of offal (motsu) from pork or beef, simmered with vegetables in a miso-based soup for a long time. The tenderly simmered offal is infused with flavor and is perfect as a snack with drinks.

A salad combining crisp bean sprouts and kama-age shirasu (boiled whitebait). Served with a light dressing.

Salad topped with fragrant cherry shrimp. The flavor and texture of the cherry shrimp add an accent to the vegetables.

A snack of sliced tomatoes topped with sushi gari (pickled ginger). The sourness of the tomato and the sweet-and-sourness of the gari are surprisingly well-matched.

Traditional Japanese pickles made by fermenting seasonal vegetables in rice bran. Characterized by their sourness, saltiness, and the flavor of the rice bran.

A dish of deep-fried eggplant, simmered in a flavorful dashi broth. The eggplant absorbs the broth generously, and the umami overflows with each bite.

A large kakiage (mixed tempura) made with shrimp, squid, and vegetables. Enjoy the crispy texture and the sweetness of the seafood. Served with salt or tempura sauce.

Tender local chicken thigh meat, grilled to a fragrant finish over charcoal. The chicken's umami overflows with each bite.

A dish of fresh local chicken breast, lightly seared and served with plenty of green onions. The flavor of the green onions complements the light chicken breast.

A dish of lightly seared local chicken breast tartare, served with a sweet sashimi soy sauce. The rare cooking method allows you to enjoy the meat's sweetness and moist texture.

Kelp-cured chicken tenderloin with concentrated umami, paired with spicy green chili peppers. Served with Kyushu's characteristic sweet soy sauce.

Half size of Jidori Yaki (Grilled Local Chicken).

Half size of Mune Tataki (Chicken Breast Tartare) with Generous Green Onions.

Half size of Mune Tataki (Chicken Breast Tartare).

A Western-style tempura (fritter) made with local chicken breast. The batter is fluffy, and the meat is tender with a light flavor.

Half size of Kakiage (Mixed Tempura).

Half size of salad.

Salad using spinach and lotus root. The texture of the lotus root is an accent.

Half size of Honmaguro sashimi.

Half size of Marinated and Grilled Tuna.

Half size of Katsuo no Tataki (Seared Bonito).

Half size of Aji Fry (Fried Horse Mackerel).

Half size of grilled fish.

Half size of Taro Root Dish.

Half size of Nukazuke (Fermented Rice Bran Pickles).

Half size of french fries.

Half size of spring rolls (e.g., 1 roll).

Half size of Tamagoyaki (Rolled Omelet).

Authentic shoyu ramen using noodles from a Kumamoto noodle factory. The perfect size and light flavor to finish your meal.

A rice bowl topped with kakiage (mixed tempura) of seafood, drizzled with a sweet and savory sauce. The crispy kakiage and rice are a perfect match.

A rice bowl topped with a generous amount of kama-age shirasu (boiled whitebait). Simple yet the umami of the shirasu enhances the rice.

Ice cream for dessert after your meal.

A chewy Japanese confection. Served with kinako (roasted soybean flour) and kuromitsu (black sugar syrup).

A classic drink made with shochu and oolong tea. It's refreshing and pairs well with meals.

A shochu highball made with Gyokuro, a high-grade green tea. Enjoy the tea's sweetness and umami.

A refreshing alcoholic drink made with shochu, soda water, and lemon juice.

A special lemon sour made with the restaurant's original lemon syrup.

Lemon sour with emphasized sourness. Recommended for those who like strong sour flavors.

An original sour made with homemade seasonal fruit enzyme syrup. It has a fruity and healthy taste.

A sour with kiwi pulp. Enjoy the sweet and sour taste of kiwi and the texture of the seeds.

A drink made with jasmine shochu and jasmine tea. It has a fragrant and elegant flavor.

A citrus fruit cocktail or sour. Enjoy the sweetness and sourness of oranges and mandarins.

A highball made with "Sakurao," a Japanese craft gin. The botanical aroma is enhanced.

Fruit liqueur made by steeping plums in alcohol and sugar. It has a sweet and sour, easy-to-drink flavor.

Umeshu aged in barrels of Suntory Yamazaki whisky. Characterized by its barrel-derived fragrant aroma and deep flavor.

A liqueur with plenty of peach pulp. Enjoy the rich sweetness and aroma as if you were eating a whole peach.

Refreshing Chinese tea.

Umami-rich Japanese tea.

Carbonated drink.

A carbonated drink with a ginger flavor. It's a dry type.

Carbonated drink with reduced sweetness, emphasizing the sourness and bitterness of lemon.

100% Apple Juice.

A juice with the refreshing sweetness of Muscat grapes.

Non-alcoholic drink made by mixing homemade seasonal fruit enzyme syrup with carbonated water.

Carbonated drink with kiwi pulp.