Meishu Center Ochanomizu

Sweet shrimp aged in shio koji, a traditional Japanese fermented dish. With the addition of sake lees flavor, it has a deep umami and is often eaten as a snack with sake.

Cabbage stir-fried on a hot plate, seasoned with a salt sauce packed with the umami of Ise lobster. Simple yet rich in flavor, it's also perfect as an accompaniment to drinks.

Warm Japanese dish of chicken and daikon radish simmered slowly in broth. The chicken is tender, and the daikon radish absorbs the broth, giving it a gentle flavor. A heartwarming dish.

Tender eggs marinated in sake and special seasonings. They have a subtle sake aroma and are perfect as a snack.

Menchi katsu made with horse meat from Kumamoto Prefecture, richly flavored with sake lees and onion miso. It is a dish characterized by its unique umami and richness.

Potatoes seasoned with sake lees and mala sauce, characterized by the refreshing spiciness of sansho pepper. It is rich in flavor and the piquant spiciness stimulates the appetite.

Lightly grilled cod chips with a crispy texture. The light and fragrant taste is perfect as a companion to drinks.

Cucumbers lightly pounded and dressed with a special seasoning. They have a crisp texture and a refreshing taste, making them a perfect palate cleanser.

Tempura-fried squid cartilage. It has a crunchy texture and the rich umami of squid, making it a popular snack that pairs well with sake.

A dish combining Kochi Prefecture's sea bream "shuto" (salted internal organs of fish) and Grana Padano cheese. The rich umami of shuto and the richness of cheese are exquisitely harmonized, offering a complex flavor.

Shrimp cutlet coated and fried, served with a tartar sauce containing sake lees. Enjoy the crispy exterior and plump interior of the shrimp.

Deep-fried anglerfish flavored with sake lees. The bland, springy texture of the anglerfish is enhanced by the rich aroma of the sake lees.

Thick-cut ham, breaded and fried. Served with a special tartar sauce with a sake lees aroma. It's a hearty and satisfying dish.

A platter allowing you to enjoy three different small side dishes at once. Recommended for those who want to taste various flavors and textures in small portions.

Pork offal simmered with plenty of sake and sake lees. The offal is tender, with a rich miso flavor, and is a warming dish.

Cheese marinated in tamari soy sauce, characterized by its aged, deep umami. It is rich and flavorful, perfect as a companion to drinks.

A sashimi platter of three types of fresh seafood sourced daily. It pairs exceptionally well with sake and is a classic popular menu item.

Lightly grilled large dried sardines, a snack with a fragrant, slightly bitter taste that pairs well with sake and encourages drinking.

Pistachio ice cream topped with a special berry sauce made with daiginjo sake. The rich flavor of pistachio and the acidity of the berry sauce are exquisitely balanced.

A special cheese dish, likely a proprietary recipe of the establishment. While there are no detailed descriptions, it is a dish that can be enjoyed with drinks.

A freshly squeezed, unfiltered, undiluted sake brewed by Dewazakura Brewery. It has the fresh and mild aroma characteristic of new sake, and a deep yet not overly assertive umami. Enjoy its lively flavor.

Katafune Brewery's spring-limited nigori sake. It combines freshness and mellowness, with a smooth mouthfeel that makes it easy to drink. It's a versatile sake that pairs well with various dishes.

A Junmai Ginjo Muroroka Namachozo from Ryusei Brewery. It has a juicy, moromi-like flavor while also possessing a powerful richness. It's an appealing sake that won't bore you from mealtime to after.

A pure and unadulterated Junmai Daiginjo brewed by Koshino Kanzake. It features a refined, smooth mouthfeel and an elegant taste, and has been a long-selling bestseller for many years. It's a sake that you can continue to drink throughout a cherry blossom viewing party.

A liqueur from Okunomatsu Brewery, made with plenty of peach juice. It has a thick, nectar-like texture and a rich peach sweetness. With an alcohol content of 7%, it can be enjoyed as a dessert.

A sweet sake that is like candy. The distinct acidity of apple vinegar acts as an accent, and it pairs exceptionally well with fruit chocolate in the aftertaste. It is also recommended for Valentine's Day.

A Junmai Daiginjo brewed by Fukuwakura Brewery. It has a rich sweetness like a melting azuki bar and a mellow mouthfeel like milk chocolate. Its crisp sweetness makes it ideal for pairing with chocolate.

A dry sake from Kikunoi Brewery, characterized by a crisp bitterness that pairs surprisingly well with chocolate. It has a rich, viscous texture and a relatively high alcohol content of around 20%. It is also recommended to pour over chocolate.

A special Junmai sake, "Shikkoku no 5" (Black Lacquer 5), from Nanatsukaba Brewery. It has a rich flavor reminiscent of the power of a black horse, and its aged, deep umami is a perfect match with bitter chocolate.

A Daiginjo Nama Koshu from Katafune Brewery (Yoshizake Brewery). The bitter flavor unique to Yoshizake Brewery is exquisitely harmonized with the bitterness of dark chocolate. It is a Koshu with a high degree of aging, offering a complex flavor.