Mara - Yamagata Cuisine and Sake

A local dish from the inland region of Yamagata Prefecture. A hearty stew with taro, konjac, green onions, and mushrooms, simmered in local soy sauce with beef. It has a hot and heartwarming taste, perfect as a side dish for rice or as a snack with drinks.

Udon noodles in a curry sauce with a Japanese dashi broth. It is often served as a finishing dish for Yamagata's specialty imoni, but can also be enjoyed as a single dish. It features a spicy and deep flavor.

A specialty of Yamagata, these are ball-shaped konjac. They are simmered in a broth of kombu and dried squid, and served with a melty walnut miso sauce. They have a chewy texture and the sweet and savory flavor of the miso, and can be enjoyed like a snack.

A cold tofu dish topped with plenty of sticky vegetables such as tororo konbu (shredded kelp), okra, and nameko mushrooms. It has a flavorful dashi broth and is refreshing yet nutritious. Perfect as a palate cleanser.

Tempura made by wrapping ingredients in shiso leaves and deep-frying them. The refreshing aroma of shiso whets the appetite. It has a crispy exterior and a fluffy interior, and is best enjoyed simply with salt or tentsuyu (tempura dipping sauce).

A platter featuring several representative Yamagata specialties. You can enjoy various flavors in small portions, including tamakonyaku (ball-shaped konjac) and pickles. It pairs particularly well with Nihonshu (sake) and is perfect as a snack with drinks.

Onigiri made with "Tsuyahime," a brand of rice grown by farmer Gensuke in Haguro Town, Yamagata Prefecture. It is seasoned with fragrant miso. The fluffy sweetness of the rice and the saltiness of the miso are in perfect balance. Can be ordered from 1 piece.

Onigiri made with brand rice "Tsuyahime" and coated with spicy miso. The umami and spiciness of the miso stimulate the appetite. Also recommended as a late-night meal. Can be ordered from 1 piece.

Onigiri made with brand rice "Tsuyahime" and coated with fukinoto miso, a spring delicacy. The slightly bitter aroma unique to fukinoto whets the appetite. A flavorful seasonal specialty. Can be ordered from 1 piece.

Onigiri made with brand rice "Tsuyahime," grilled to a fragrant finish. Coated with sauce such as soy sauce and grilled, it features a crispy texture and fragrant flavor. Takes some time to serve. Can be ordered from 1 piece.

A simple salt-seasoned onigiri that allows you to enjoy the original deliciousness of the brand rice "Tsuyahime." The sweetness of the fluffy cooked rice and the subtle saltiness are highlighted. Can be ordered from 1 piece.

Fragrant fried rice made with plenty of chirimen jako (small dried sardines). The saltiness and umami of the jako blend well with the rice, creating a rich flavor. It's recommended as a rice dish or as a late-night meal.

A classic Japanese dish where chicken and egg are simmered in a sweet and savory broth and served over rice. The creamy egg, tender chicken, and the umami of the broth combine for a gentle flavor. It enhances the deliciousness of Tsuyahime rice.

A fragrant rice bowl combining fresh sashimi with Yamagata's unique "dashi" (seasoning). The freshness of the sashimi and the umami of the dashi blend together, making it a perfect match for rice. A luxurious dish where you can feel the blessings of Yamagata.

A rice bowl combining fresh seafood with salted natto. The flavor of natto and the umami of seafood harmonize surprisingly well, creating a refreshing yet deep taste. Also recommended for health-conscious individuals.

A set of rice made with the brand rice "Tsuyahime" and a comforting miso soup. You can add this to set meals or single dishes for a balanced meal. It's a fundamental combination for a Japanese meal.

A soba dish, a specialty of Kawashima Town, Yamagata Prefecture, where chicken and soba noodles are served with a cold dipping sauce. The umami from the chicken and the flavor of the soba noodles blend well with the cold sauce. It's refreshing yet has a deep richness, making it a popular menu item not only in summer but year-round. A warm version is also available.

A ramen-like dish, a specialty of Yamagata, where chicken and Chinese noodles are served with a cold dipping sauce. The cold soup, infused with the umami of chicken, and the chewy texture of the Chinese noodles are in perfect balance. It's refreshing yet has a rich flavor, and a warm version is also available.

A unique Yamagata style of serving soba noodles, presented on a large wooden board. It features the rich aroma and firm texture of soba, and is typically shared among multiple people. You can also order extra dipping sauce.

A local dish from Yamagata Prefecture where udon noodles are pulled directly from a hot pot. It is eaten by dipping in a sauce made from natto and boiled mackerel. It features chewy udon noodles and a flavorful sauce. It is typically enjoyed by gathering around the pot with multiple people.

A dish of fresh surf clams steamed with sake. It features the rich broth infused with the umami of surf clams and their plump meat. It's a simple yet luxurious taste that pairs perfectly with Nihonshu.

Fresh surf clams steamed with sake. You can enjoy the unique sweetness and texture of surf clams. The rich broth from the clams is also delicious, and it's a dish to be savored slowly with drinks.

A dish combining seasonal firefly squid with "hiroko" (a type of wild vegetable) from Yamagata Prefecture. You can enjoy the rich flavor of firefly squid and the crisp texture of hiroko. It has a refreshing taste that evokes the arrival of spring.

A dish made by boiling "urui," a type of wild vegetable, and dressing it with vinegared miso. The slippery texture of urui and the refreshing acidity of the vinegared miso whet the appetite. It has a spring-like flavor that is perfect as a snack with Nihonshu.

Fresh "Hatsukatsuo" (early bonito) caught in spring, lightly seared on the outside and served raw inside. It is enjoyed with ponzu sauce and condiments. It has a refreshing taste and the original umami of bonito. Popular as a seasonal delicacy.

Rice cooked with seasonal firefly squid and rapeseed blossoms. The umami of firefly squid and the slight bitterness of rapeseed blossoms permeate the rice, creating a flavorful spring-like taste. Served for 2 people.

A dish of Yamagata pork loin, fragrantly grilled with a special ginger stir-fry sauce. The combination of tender pork and sweet and savory sauce pairs well with both rice and drinks. A classic of Japanese home cooking.

Special gyoza flavored with sansho (Japanese pepper), made with duck meat from the Shonai region of Yamagata Prefecture and gobo (burdock root). It features the umami of duck meat, the flavor of gobo, and the slight spiciness of sansho. It has a refined taste, different from regular gyoza. Served with 4 pieces.

Yamagata beef rump steak, lightly seared on the outside and served rare inside. The umami of the lean meat is concentrated, and it is enjoyed with ponzu sauce and condiments. A dish where you can fully enjoy the original taste of the meat.

Steak made with "Ichiba," a rare cut of "Yamagata Beef," a premium brand from Yamagata Prefecture. It is characterized by its fine texture and rich umami. As it is grilled to order, it takes a little time to serve.

A dish with a gentle flavor, made by simmering local daikon radish with sakura shrimp. The flavor of sakura shrimp permeates the daikon radish, bringing out the sweetness of the ingredients. It has a comforting, home-style taste.

A dish of Yamagata Prefecture Chinese cabbage and oyadori (mother hen) mixed with a special miso. The crispness of the Chinese cabbage and the umami of the mother hen blend well with the richness of the miso. Perfect as a side dish for rice or a snack with drinks.

Shigure-ni (simmered dish) made by simmering chewy raw fu (wheat gluten) in a sweet and savory sauce. The bland taste unique to raw fu is thoroughly infused with flavor. It's an elegant dish that pairs well with Nihonshu.

A dish where seasonal firefly squid are simmered in a sweet and savory sauce with ginger. The rich umami of the firefly squid and the flavor of ginger blend well, making it a dish that goes well with rice. It is also popular as a snack with drinks.

Boiled Yamagata mizuna and chirimen jako (small dried sardines) dressed with dashi broth. The crispness of mizuna and the saltiness of jako harmonize with the umami of the dashi. It has a refreshing yet deep flavor.

Boiled Yamagata spinach, urui, and mushrooms, dressed with dashi soy sauce. You can enjoy the flavor and texture of each vegetable. It's nutritious and perfect as a palate cleanser.

A dish of Yamagata Prefecture's "hanawasabi" (wild wasabi flowers) and chicken, dressed with a refreshing ponzu sauce. The pungent spiciness unique to hanawasabi acts as an accent, enhancing the umami of the chicken. It pairs well with Nihonshu and shochu.

A vinegared dish combining "yukiwari-na" (a type of mustard green) from Yamagata Prefecture, wild burdock, and squid. It features the crispness of yukiwari-na and the aroma of wild burdock, with the squid's texture as an accent. The refreshing acidity whets the appetite.

A platter of three types of our recommended obanzai (home-style side dishes). The contents vary depending on the season and day. Recommended for those who want to try various flavors in small portions. Perfect as a snack with drinks.

A dish of tuna bloodline, deep-fried in the style of tatsuta-age. It has a strong seasoning and the umami of tuna is concentrated. It features a crispy exterior and a juicy interior, and pairs well with beer and Nihonshu.

A platter of tempura made with several types of seasonal vegetables from Yamagata Prefecture. You can enjoy the natural sweetness and texture of the vegetables. It's best enjoyed piping hot and freshly fried, simply with salt or tentsuyu (tempura dipping sauce).

Karaage (fried chicken) served warm in a small tabletop pot. You can enjoy piping hot and juicy karaage until the end. Additional toppings for reheating are also available. Served with 4 pieces.

A Korean-style delicacy made by pickling cod milt in gochujang and other seasonings. It has a crunchy texture and a spicy flavor that pairs well with drinks. Also good as a side dish for rice.

A delicacy made from processed crab brains and internal organs. It is concentrated with the rich umami of crab and features a unique flavor and richness. It pairs exceptionally well with Nihonshu, and is best savored slowly in small amounts.

A local dish from Hokkaido made by finely chopping herring and pickling it with salt and koji. It features the unique umami of herring and the mellow flavor of koji. It is popular as a snack with drinks or as a side dish for rice.

A creative dish combining "shuto" (fermented fish guts), a salty delicacy, with cream cheese. The saltiness of shuto and the mellowness of cream cheese are perfectly matched. It pairs well with Nihonshu and wine.

A dish combining "karasumi" (bottarga), a high-quality delicacy made from salted and dried mullet roe, with thinly sliced daikon radish. The rich umami of karasumi and the refreshing texture of daikon radish harmonize in the mouth. Perfect as a snack with Nihonshu or shochu.

A creative dish combining cream cheese marinated in miso. The flavor of miso and the richness of cream cheese blend exquisitely, offering a fusion of Japanese and Western tastes. It pairs well with wine and Nihonshu.

A platter of three types of our recommended delicacies. The contents vary depending on the season and day. Recommended for those who want to try various delicacies in small portions. Perfect as a snack with drinks.

A beautifully arranged sashimi platter featuring carefully selected fresh seafood. While the contents vary by season, you can fully enjoy the umami of seasonal seafood. It is best enjoyed simply with wasabi and soy sauce. Available in sizes for different numbers of people.

A draft beer from the world-renowned Danish brand "Carlsberg." It features a clean taste and refreshing finish. It's a well-balanced lager that pairs well with any dish.

A small draft beer, perfect for a quick drink or to enjoy with your meal. Please ask the staff about the brand. It has a refreshing finish.

A simple chuhai made by mixing shochu with soda. It's not too sweet and allows you to enjoy the original flavor of shochu and its refreshing quality. It has a clean taste that doesn't interfere with the flavor of your food.

A classic drink that pairs well with meals, made by mixing shochu with oolong tea. The fragrance of oolong tea and the combination with shochu are a perfect match, even with greasy dishes. It has a clean aftertaste.

A chuhai that pairs well with Japanese cuisine, made by mixing shochu with fragrant genmaicha (brown rice green tea). The rich aroma of genmaicha harmonizes well with shochu, creating a unique flavor. It has a calm taste to be enjoyed slowly.

A local chuhai made by mixing shochu with soba tea from Yamagata Prefecture. The fragrance of soba tea fills your mouth and perfectly matches the flavor of shochu. It also pairs excellently with Yamagata cuisine.

A sour made with homemade lemon syrup. The fresh lemon aroma and acidity burst refreshingly with the combination of shochu and soda. It's not too sweet and is recommended during meals.

A chuhai made by mixing shochu with tomato juice. The umami and acidity of tomato blend with shochu, creating a refreshing yet deep flavor. It is also popular with health-conscious individuals.

A sweet and fruity chuhai made by mixing shochu with pineapple juice. The tropical aroma and sweetness of pineapple spread in your mouth, providing refreshment. Can be enjoyed as a dessert.

A chuhai made by mixing shochu with apple juice. The refreshing sweetness and tartness of apple blend well with shochu, creating an easy-to-drink flavor. It's especially popular with women.

A chuhai made by mixing shochu with "La France" pear juice, a specialty of Yamagata. It features the elegant aroma and rich sweetness of La France, offering a luxurious taste. Enjoy a flavor unique to Yamagata.

A chuhai made by mixing shochu with Delaware grape juice. It features the sweet and sour taste and refreshing aroma of Delaware grapes, making it clean and easy to drink. Recommended for those who like fruity flavors.

Imo shochu "Gochocchopa." It features the rich aroma characteristic of sweet potatoes and a mellow, deep flavor. Enjoy it as you like, such as on the rocks, with water, or with hot water. Pre-mixed or pre-warmed options are also available (+50 yen).

Shochu served in a 500ml decanter. It can be enjoyed in various ways, such as on the rocks, with water, hot water, or soda. A set fee of 330 yen per person applies. Suitable for sharing among multiple people.

Soba shochu "Sobakaido". It features a fragrant soba aroma and a clean finish. It is recommended to enjoy it in ways that bring out the soba flavor, such as with hot soba water.

A classic highball made by mixing Suntory's whiskey "Kakubin" with soda. Enjoy the refreshing carbonation and the richness of the whiskey. It pairs well with meals and is a popular drink for a wide range of people.

A highball made by mixing America's representative bourbon whiskey, "Jim Beam," with soda. It features the rich aroma characteristic of bourbon and the refreshing fizz of soda. It has a substantial and satisfying taste.

A luxurious highball made with a higher quality whiskey than a regular highball. You can fully enjoy the rich aroma and deep flavor of the whiskey. Recommended when you want to savor a special drink.

"Toko," a plum wine made with sake lees from ginjo sake. It features a clean taste where the elegant aroma of ginjo sake, the refreshing tartness of plum, and the mellow sweetness are harmonized. Perfect as an aperitif or digestif.

Craft beer brewed in Gassan Town, Nishimurayama District, Yamagata Prefecture. A local Yamagata craft beer, rare in Tokyo. It features the rich flavor of malt and the refreshing bitterness of hops, making for a satisfying drink. Enjoy the fresh taste directly from Yamagata.

A liqueur made from Yamagata Prefecture apples. It features the sweet and sour aroma and fruity taste of apples. It can be enjoyed in various ways, such as straight, on the rocks, or with soda.

A liqueur made from Yamagata Prefecture plums. It features the sweet and sour taste unique to plums and a refreshing aroma. It can be enjoyed as an aperitif or dessert wine, or mixed with soda to make a cocktail.

A liqueur made with "La France" pears, a specialty of Yamagata. It features the elegant and rich aroma of La France and its melt-in-your-mouth sweetness. It's recommended to savor it slowly, like a dessert wine.

A liqueur made with peaches and cherries from Yamagata Prefecture, allowing you to enjoy the flavors of both fruits at once. The sweetness of peach and the refreshing tartness of cherry are exquisitely balanced. It has a gorgeous aroma and is particularly popular with women.

A liqueur concentrated with the rich flavor of mango. The sweetness and tropical aroma unique to mango fill your mouth. Enjoy a taste of the tropics with rocks or soda.

A creamy liqueur based on yogurt. It has a sweet and smooth texture. It can be enjoyed straight or on the rocks, or mixed with pineapple juice for a fruitier and more refreshing cocktail (+50 yen).

A straight juice made from 100% Yamagata Prefecture apples. Since it's not from concentrate, you can enjoy the rich sweetness, tartness, and fresh aroma of the apples as they are. Popular with both children and adults.

A sweet and tropical pineapple juice. It has a refreshing taste that stimulates the appetite and is perfect during meals or when you want to refresh yourself. Enjoy it cold with ice.

A straight juice made from 100% "La France" pears, a specialty of Yamagata. It features a melt-in-your-mouth elegant sweetness and a rich aroma. Currently sold out.

A fragrant soba tea blended with safflower from Yamagata Prefecture. It is caffeine-free and characterized by its unique aroma and mellow taste. Recommended both during meals and when you want to relax.

A straight juice made from 100% Delaware grapes from Yamagata Prefecture. It features the characteristic sweet and sour taste and rich aroma of Delaware grapes. You can fully enjoy the original deliciousness of the grapes.

Japanese tea made by mixing sencha (green tea) with roasted brown rice. It features the fragrance of brown rice and the clean taste of green tea. Suitable for drinking during meals or as a post-meal refreshment, and contains less caffeine.

One of China's representative teas. It has a unique aroma and a mellow astringency, and pairs well with greasy foods. It refreshes the appetite and cleanses the palate.

A beer-like beverage without alcohol. It allows you to enjoy the flavor and refreshment of beer while limiting alcohol intake. It's popular with those who drive or are health-conscious.