Maribana

Sashimi of fresh Warasa (young yellowtail). It's rich in fat, offering a melt-in-your-mouth texture and deep umami. Please enjoy with soy sauce and wasabi.

Thinly sliced Warasa mixed with a Western-style sauce. The sweetness of the fish and the acidity of the dressing pair well. Ideal as a snack with white wine or beer.

A dish of Warasa's gill area (kama) grilled to a fragrant crisp. It's very fatty and juicy, with tender meat. You can enjoy the meat right down to the bone.

Finely chopped Warasa mixed with a special sauce and egg yolk. The rich egg yolk coats the fish, creating a mellow and flavorful taste. Please mix well before eating.

A refreshing appetizer of celery pickled in shio koji (salt-fermented rice). It features the crisp texture of celery and the gentle umami of shio koji. Perfect as a palate cleanser.

A dish of napa cabbage and root vegetables simmered in a fish sauce (nam pla) based broth. The sweetness of the vegetables and the unique flavor of the fish sauce stimulate the appetite. It has a warm and gentle taste.

A dish of fried wakasagi (pond smelt) marinated in sweet vinegar. They are tender enough to eat whole, from head to tail. The refreshing sourness makes them addictively delicious.

French fries made with vibrant purple sweet potatoes. They have a stronger sweetness than regular potato fries and offer a fluffy texture.

A spicy Korean-style stew with oysters. The spiciness of the chili peppers and the rich oyster extract dissolve into the soup. A dish that warms you from the core.

A Japanese stew simmered for a long time in dashi broth. The flavors of ingredients like daikon radish and fish cakes have permeated, creating a gentle taste. It's commonly eaten with Japanese mustard.

A dish where fried tofu pouches are stuffed with pork meatballs and ginkgo nuts and simmered. The dashi broth that seeps out and the umami of the pork, along with the texture of the ginkgo nuts, provide an accent.

A sour made with seasonal strawberries. Enjoy the sweet and sour aroma of strawberries and refreshing carbonation. It's a visually appealing and easy-to-drink alcoholic beverage.

A dish where mots (offal) like pork are slowly simmered in a salt-based broth. It has a clean taste without any gaminess, yet is rich in flavor. A classic accompaniment to drinks.

Fresh liver, grilled to a fragrant crisp like a steak. The inside is rare and has a rich, melt-in-your-mouth texture. Seasoned with sesame oil and salt.

A unique dish of lightly pickled vegetables mixed with yogurt. The saltiness of the pickles and the acidity of the yogurt surprisingly match, creating a refreshing taste.

Boiled gyoza dumplings. The wrappers are chewy, and the meat juices overflow from the inside. They have a smooth texture that makes them easy to eat, and you can enjoy many of them.

Katsu (cutlet) fried with Chinese-style seasoning and coating. Enjoy the crispy coating and the juicy meat. The aroma of spices stimulates the appetite.

A dish where natto is stuffed into fried tofu pouches and then grilled until crispy. The combination of fragrant fried tofu and sticky natto is exquisite. A perfect snack.

Pork trotters grilled to a fragrant crisp. The surface is crispy, while the inside is packed with collagen for a jiggly texture. We recommend holding it by hand and taking a hearty bite.

Rice stir-fried with garlic. The fragrant aroma of garlic whets the appetite, making it suitable as a finishing dish or a snack.

A Thai rice dish stir-fried with minced meat, basil, and chili peppers. The spicy seasoning pairs perfectly with the rice.

Onigiri (rice ball) brushed with soy sauce and grilled until fragrant. The outside is crispy, the inside is fluffy, and the aroma of the charred soy sauce is irresistible.

A dry sake from Kochi Prefecture. It has a crisp finish and a clean taste that doesn't interfere with the flavors of your meal.

A sake from Niigata Prefecture. You can taste the umami of the rice, yet it has a smooth and easy-to-drink finish.

A Junmai Daiginjo sake from Yamagata Prefecture. This "Hiyoro-shi" (late-release sake aged until autumn) offers a mellow, deep flavor and a gorgeous aroma.

A Junmai Ginjo sake from Ishikawa Prefecture. This autumn limited edition sake, aged over the summer, offers a mellow umami within its crisp dryness.

An American IPA from a brewery in Ishikawa Prefecture. It's a satisfying beer with a gorgeous hop aroma and solid bitterness.

A Double IPA (DIPA) from a brewery in Okutama, Tokyo. It uses a large amount of hops compared to a regular IPA and has a higher alcohol content, offering intense aroma and bitterness.

A Session IPA from COEDO Beer, a renowned brewery in Saitama Prefecture. It has a low alcohol content, making it easy to drink, and is characterized by its refreshing citrus-like hop aroma.

A Red IPA called "Aki no Kimagure" from Kyoto Brewing. It's characterized by its malty richness and reddish color, with a good balance between hop bitterness and malt sweetness.

A Saison beer from Yamaguchi Prefecture, made with Setouchi lemons. The characteristic spicy aroma of Saison combined with the acidity of lemon creates a very refreshing taste.

A Saison beer from a brewery in Ehime Prefecture. This beer style, said to have been drunk by farmers during breaks from farm work, is characterized by its dry and fruity aroma.

A sour ale from RepuBrew in Numazu, Shizuoka Prefecture. It features a strong lemon acidity, offering a refreshing sensation like a lemon sour despite being a beer.

A hard cider (apple alcoholic beverage) from Portland, USA. It has a dry taste with reduced sweetness, allowing you to enjoy the natural acidity and aroma of apples.

A Weizen from Gotemba Kogen Beer in Shizuoka Prefecture. This German-style wheat beer, made with wheat, features a fruity aroma reminiscent of bananas and a mild taste with little bitterness.

A tomato ale from Iwate Kura Beer in Iwate Prefecture. It's an unusual beer made with tomatoes, offering a unique flavor where the tomato's acidity and umami are blended into the beer.

A stout (dark beer) from Baird Brewing in Shizuoka Prefecture. It has a roasted malt aroma and a coffee-like bitterness, making it a dry and easy-to-drink dark beer.

A beer using sake yeast, brewed by Romantic Kobo in Tochigi Prefecture. It's a Japanese-style beer that fuses the gorgeous aroma of ginjo sake with the bitterness of beer.