Matsu Shimokitazawa

A dish made by layering and grilling eggs. It has a fluffy texture and a savory dashi flavor.

A dish made with highly sweet tomatoes. It has a good balance of fruity sweetness and acidity.

A selection of seasonal vegetable pickles. They are refreshing and perfect as a palate cleanser.

Sautéed ginkgo nuts and mushrooms in sake. A fragrant appetizer that lets you enjoy the flavors of autumn.

A simple dish of chilled tofu topped with condiments. You can directly taste the flavor of the soybeans.

Tofu deep-fried in-house. Crispy on the outside and fluffy on the inside.

A tofu dish served with warm dashi broth. It has a gentle flavor that warms the body.

A dish of tofu coated in potato starch and deep-fried, served with dashi broth. The thickened broth soaks into the coating.

A dish of duck breast simmered in a sweet and savory sauce. Characterized by its moist texture and the richness of the fat.

A combination of viscous molokhia and a smooth onsen egg. Highly nutritious and easy to swallow.

A dish of boiled shirasu (whitebait) and fragrant grilled scallions soaked in dashi broth. The sweetness of the ingredients is enhanced.

A dish of seafood and vegetables dressed with vinegar. The acidity is refreshing and cleanses the palate.

Thickly sliced Kamo eggplant, deep-fried and served with grated daikon radish and dashi broth. Enjoy the melt-in-your-mouth texture of the eggplant.

Salt-cured mullet roe. Its rich umami and saltiness pair well with sake.

A rare delicacy made from salted sea squirt and sea cucumber intestines (konowata). Characterized by its unique sea aroma and strong umami.

A paste made from crab innards. Its rich and savory flavor is perfect as a snack with drinks.

Salt-cured bonito innards. It has a deep umami from the saltiness and fermentation, making it a great accompaniment to sake.

Dried and grilled stingray fin. It has a sweet and salty seasoning and a chewy texture.

A classic Japanese dish of rice formed into a triangle. You can choose your favorite filling.

A dish of rice with warm tea or dashi poured over it. It can be eaten smoothly at the end of a meal.

A set of mixed rice with radish leaves and young sardines, miso soup, and pickles. A simple and home-style taste.

A dish of seasonal cabbage and shrimp gently simmered in egg. Characterized by its mild sweetness.

Steamed and fried grated lotus root formed into dumplings. The chewy texture and ankake sauce are a perfect match.

A dish of pork slowly simmered in a salt-based broth. It is melt-in-your-mouth tender and has a light flavor.

Steamed dumplings (shumai) luxuriously made with the meat of swimming crab. Packed with the rich sweetness and umami of the crab.

A dish of tenderly simmered new onions and clams. The sweetness of the ingredients and the dashi from the clams permeate the dish.

A dish of Udo, fuki, and scallops dressed with a sauce made from egg yolk and vinegar. Enjoy the spring aroma and mellow acidity.

Warm potato salad. The flavor of fava beans and the fat from the pork belly go well with the potatoes.

A salad with fragrant sakura shrimp and wild bracken fern. Enjoy its unique flavor.

A salad combining bitter cress and sweet tomatoes. Simple yet flavorful.

A dish of young ayu (sweetfish) and asparagus grilled in fragrant oil. The slight bitterness of the ayu is an accent.

A dish made with high-grade conger eel and red sea bream, finished with a fava bean sauce. A rich, risotto-style flavor.

A dish of crispy lotus root wrapped in pork loin and grilled. You can enjoy the contrast in textures.

A dish of fluffy new potatoes topped with rich crab miso and grilled. A dish that pairs well with sake.

A dish of bite-sized fried spring wakame seaweed and sansho sprouts. Enjoy the crispy texture and the aroma of the sea.

A light tempura made with small whitebait and asparagus mixed together. You can feel the sweetness of the ingredients with its light texture.

A dish made with brand-name chicken (Daisen chicken) and fava beans, coated in grated yam and deep-fried. It has a fluffy, unique texture.

A local sake from Aichi Prefecture. Characterized by its solid umami and richness.

A dry sake from Fukui Prefecture. It has a clean finish and pairs exceptionally well with meals.

A popular brand from Aomori Prefecture. It has a good balance of rice umami and a mellow aroma.

A representative sake from Iwate Prefecture. Enjoy its fruity aroma and soft mouthfeel.

A modern sake from Akita Prefecture. It has an exquisite balance of acidity and sweetness, with a flavor reminiscent of white wine.

A local sake from Yamagata Prefecture. It has a mellow taste that is enhanced when warmed.

A sake from Fukushima Prefecture. It has a balance of fresh fruitiness and rice umami.

A sake from Miyagi Prefecture for pairing with meals. Its refreshing citrus acidity enhances the food.

A dry sake from Ibaraki Prefecture. It has a solid rice flavor with a clean aftertaste.

A sake from Ibaraki Prefecture using flower yeast. Characterized by its floral aroma and rich flavor.

An ultra-dry sake from Gifu Prefecture. It has a clear, crisp taste with no impurities.

A food-pairing sake from Ehime Prefecture. Enjoy its gentle aroma and the full-bodied umami of the rice.

Unfiltered, undiluted nama sake from Nara Prefecture. It has a slight effervescence and a fresh, juicy taste.

A famous light and dry sake from Niigata Prefecture. It has a clean and refreshing taste that you won't get tired of.

A light and elegant sake from Niigata Prefecture. Characterized by its refined aroma and smooth mouthfeel.

An unconventional sake from Niigata Prefecture. Enjoy its elegant sweetness, reminiscent of wasanbon sugar.

A kimoto-jikomi sake from Fukui Prefecture. It has a rich flavor with acidity and body.

A famous brand from Fukui Prefecture, also known as a celebratory sake. It has a good balance and is easy for anyone to drink.

A premium sake from Shizuoka Prefecture. Enjoy the fruity aroma reminiscent of ginjo sake.

A popular and hard-to-find brand from Mie Prefecture. It has a juicy taste with a clear sweetness and acidity.

A dry sake from Shimane Prefecture. Characterized by its solid acidity and dry finish.

A world-famous sake from Yamaguchi Prefecture. Characterized by its floral aroma and honey-like sweetness.

A dry junmai sake from Yamaguchi Prefecture. It has a mineral quality and a clean taste that doesn't interfere with food.

A light and dry sake from Kochi Prefecture. It has a sharp finish and a punchy taste.

Sake with grilled tiger pufferfish fin steeped in hot sake. The fragrant aroma and the umami of the fish are infused into the sake.

Hot sake refill for fin sake.

A sweet potato shochu characterized by its fragrant aroma and rich flavor.

A sweet potato shochu from the Murao Distillery. It has a deep richness and sweetness, with a traditional taste.

A sweet potato shochu from the Osuzu Mountain Distillery. Characterized by its fruity and refreshing aroma.

An easy-to-drink sweet potato shochu where the sweet potato flavor and rice umami are in harmony.

Sweet potato shochu aged for a long time in barrels. It has a rich aroma and taste similar to whiskey or brandy.

Pronounced "Bunise". Characterized by its strong individuality and rich flavor, typical of sweet potato shochu.

A yellow koji-based sweet potato shochu. It has a floral aroma like citrus and is popular among women.

A sweet potato shochu from Miyazaki Prefecture. It has a clean, crisp taste, perfect for on the rocks or with water.

A barley shochu with a refined aroma and a light mouthfeel.

A rich barley shochu that strongly conveys the aroma of barley.

A popular barley shochu with a fragrant, sweet aroma reminiscent of chocolate.

A premium barley shochu aged for a long time. Its complex and deep flavor rivals that of whiskey.

Brown sugar shochu from Amami Oshima. Enjoy the rich body and aroma derived from brown sugar.

A brown sugar shochu characterized by its crisp taste and sweet aroma of brown sugar.

Rice shochu with a floral aroma similar to ginjo sake. It is clean and easy to drink.

Rice shochu blended with aged sake. It has a nutty aroma and a mellow taste.

Shochu made with plenty of chestnuts. Enjoy the subtle sweetness and aroma of chestnuts.

Shochu made with red perilla from Hokkaido. Characterized by its refreshing perilla aroma.

Awamori blended with aged Kusu (old sake). It has a rich aroma and a mellow taste.

A bottle of sweet potato shochu.

A bottle of sweet potato shochu.

A bottle of sweet potato shochu.

A bottle of barley shochu.

A bottle of barley shochu.

A classic Japanese whiskey. It has a dry finish and pairs well with highballs.

A single malt whiskey from Islay. Characterized by its intense peat aroma and smoky flavor.

Umeshu made with rice shochu as a base. Enjoy the refreshing acidity of the plums.

Umeshu made with the original sake of "Hakkaisan". It has moderate sweetness and a clean finish.

Umeshu made with the sake "Shiharizuru". Characterized by its elegant sweetness and acidity.

Umeshu made with ripe plums. It has a fruity aroma like peach.

Plum wine made with brown sugar. It has a rich, dessert-like sweetness.

Umeshu made by a sake brewery. It has a good balance of acidity and sweetness, and is also suitable as a food-pairing sake.

Awamori steeped with plums. It has a rich flavor with moderate sweetness.

Apricot liqueur. Enjoy its sweet and sour, floral aroma.

A sake made with plenty of yuzu juice. A refreshing citrus aroma spreads.

A liqueur with a strong lemon acidity. It is refreshing and easy to drink.

A liqueur that allows you to enjoy the slight bitterness and acidity unique to summer oranges.

A rich liqueur made with Kyoho grape juice. Enjoy the mellow sweetness of the grapes.