Matsurimura

Fresh pork offal simmered slowly. The miso-based soup soaks into the offal, resulting in a tender and rich flavor.

Motsunikomi with added tofu. The tofu, having absorbed the stew's flavor, is piping hot and delicious.

An arrangement of motsunikomi with kimchi added. The kimchi's acidity and spiciness add an accent to the rich stew.

Motsunikomi topped with both tofu and kimchi. Hearty, with a good balance of spiciness and umami.

A dish made with fluffy grilled grated yam. Looks like okonomiyaki, with a fluffy texture inside.

Freshly boiled offal served on a plate. Excess fat is removed for a lighter taste, allowing you to directly savor the offal's original flavor.

Warm tofu topped with tororo konbu (grated kelp). Enjoy a gentle, light flavor with the dashi broth infused with kelp's umami.

Boiled pork trotters. Rich in collagen with a jiggly texture. Served with vinegar miso or salt.

Half size pork trotters. An easy-to-finish portion for one person.

Boiled pork stomach (gatsu) served sashimi-style. Good for its crunchy texture, enjoyed with sesame oil or garlic soy sauce.

Raw beef tripe (senmai) served sashimi-style. Characterized by the unique texture of its folds, it's refreshing and addictive. Served with vinegar miso, etc.

Grilled mochi wrapped in nori seaweed. The savory aroma of grilled soy sauce and the flavor of nori pair well with the chewy mochi.

Onigiri brushed with soy sauce and grilled until fragrant. Crispy on the outside, with the deliciousness of fluffy rice inside.

Fresh raw cabbage. A simple snack served with miso or dressing. Perfect for cleansing the palate.

Chilled tofu topped with green onions, ginger, bonito flakes, and other condiments, served with soy sauce.

Spicy pickles like napa cabbage. The spiciness of chili peppers and the acidity from fermentation stimulate the appetite.

Boiled chicken skin dressed with ponzu. The ponzu's acidity balances the sweetness of the chicken skin's fat.

Vinegared octopus. The chewy texture of the octopus and the sweet and sour seasoning pair well with drinks.

Thinly sliced onion. The sharpness is removed, offering a crisp texture and refreshing sensation. Served with ponzu and bonito flakes.

Seasonal vegetables pickled in nuka (rice bran). Has the acidity and umami characteristic of fermented foods, pairing well with rice and alcohol.

Fresh cucumber served with miso. The cucumber's freshness and the miso's saltiness are a great match.

Fresh cucumber served with mayonnaise. A simple yet rich combination that matches the cucumber well.

Fresh cucumber served with plum paste. The plum's sourness enhances the cucumber's refreshing quality.

Chilled draft beer poured from the tap. Enjoy its fine foam and refreshing throat feel.

Draft beer served in a small glass. Perfect for when you want just a little or for a toast.

Bottled lager beer. A classic brand with a rich malt flavor and refreshing aftertaste.

Shochu mixed with a beer-flavored carbonated beverage. Low sugar, low calorie. Choose between a light white or a rich black.

Additional shochu for hoppy or sours. Order when you still have mixer left.

Barley shochu. Characterized by its fragrant barley aroma and clean aftertaste. Available by the glass or bottle.

Sweet potato shochu. Enjoy its rich, sweet aroma and full-bodied flavor.

Sweet potato shochu made with black koji. Features a mellow sweetness and a crisp, clean finish.

Amami Islands shochu made from brown sugar. Has a sweet, rum-like aroma and richness, yet a clean finish.

Highball made with Suntory Kakubin and soda water. A dry finish that enhances the flavor of food.

Small bottle of red wine. Served in a 250ml single-serving size.

A plain chuhai made by mixing shochu with soda water. Simple and pairs well with meals.

A refreshing sour with lemon's tartness. A classic drink that pairs well with fried foods and meat dishes.

A pink sour made with perilla and apple juice. It has a plum-like tartness and a refreshing taste, popular as a downtown flavor.

A sour with added citric acid for a strong tartness. Its stimulating sourness is said to relieve fatigue.

A sour that lets you enjoy the flavor of plums. Sweet, sour, and easy to drink.

A sour flavored like the Japanese carbonated drink 'Ramune'. Has a nostalgic sweetness and refreshing sensation.

Chuhai with fresh lemon squeezed in. Enjoy the fresh fruitiness and aroma.

Shochu mixed with oolong tea. Fragrant and refreshing, it pairs well with fatty dishes.

Shochu mixed with green tea. The tea's bitterness and aroma make it easy to drink and don't interfere with meals.

A health-conscious drink mixing shochu with aojiru (green juice). Not very bitter, with a matcha-like flavor that's easy to drink.

A sweet sour made with Calpis, a lactic acid drink. Gentle and mellow flavor.

A cocktail of tomato juice and shochu. Tangy and savory with tomato, it's refreshing and healthy.

Refill of shochu base for hoppy or sours.

Fruit liqueur made by steeping plums in alcohol and sugar. Sweet and sour with a rich aroma. Choose between on the rocks or with soda.

Standard Japanese sake. You can taste the rice's umami, and it can be enjoyed warm or cold.

Local sake from Miyagi Prefecture. Known for its elegant aroma, soft mouthfeel, and well-balanced taste.

Local sake from Niigata Prefecture. Light, crisp, and dry. A taste that you won't get tired of.

Local sake from Fukui Prefecture. Popular for its fruity aroma and clear taste.

Sake with roasted pufferfish fins steeped in hot sake. The fragrant aroma and pufferfish umami infuse the sake, creating a deep flavor.

A type of Chinese tea. Its refreshing taste helps wash down the greasiness of meals.

Japanese green tea. Has a balanced bitterness and sweetness, offering a calming taste.

Sweet and sour lactic acid drink. Popular with both children and adults.

A Japanese carbonated drink in a distinctive bottle. Contains a marble, featuring a refreshing sweetness and lemon flavor.

Tomato fruit juice. Rich and healthy.