Mikami

A Nagoya-style dish featuring pork shoulder loin cutlet generously topped with a sweet and savory miso sauce. The crispy batter and rich miso flavor pair well with rice and beer.

Fried soft-shell crab, which can be eaten with the shell. Enjoy with a rich crab miso sauce. Characterized by the crab's umami and aroma.

Pork cutlet made with well-balanced fatty and lean pork shoulder loin. Crispy on the outside, juicy on the inside. Please enjoy with sauce.

A classic Japanese dish of chicken marinated in soy sauce, garlic, etc., and then deep-fried. Crispy on the outside and juicy with overflowing meat juices on the inside.

Chikuwa, a fish cake, deep-fried with a batter mixed with aonori (seaweed flakes). A familiar snack with a savory flavor that whets the appetite with the aroma of seaweed.

Fried chicken cartilage. Characterized by its unique crunchy texture, it is perfect as a snack with drinks. Recommended to enjoy with a squeeze of lemon for a refreshing taste.

Thinly sliced potatoes deep-fried in oil. Seasoned with salt, it has a crispy texture and is a classic side dish that can be easily snacked on.

Tempura of small fish called "shirawo" (icefish) eaten whole. Enjoy the crispy, light texture and delicate flavor, perfect for snacking.

Fried squid legs (geso). The umami of the squid spreads with each chew, offering a chewy texture. A classic izakaya menu item.

A dish of deep-fried tofu coated with potato starch, served with warm dashi broth. Enjoy the crispy exterior and the melt-in-your-mouth interior of the tofu. Please enjoy with condiments.

An assortment of tempura including large shrimp and various vegetables. Enjoy the crispy batter and the flavors of the ingredients in this luxurious dish. Served with tempura dipping sauce or salt.

Tempura made with large shrimp. Enjoy the plump, springy texture and sweetness of the shrimp, which pairs well with the crispy batter. A satisfying dish.

A hearty tempura of a whole conger eel. Enjoy the contrast between the fluffy eel flesh and the crispy batter. A very satisfying dish.

Tempura of sea bream, a white fish with a delicate and elegant flavor. The flesh is fluffy and very popular as a tempura ingredient.

Tempura made with squid. Its sweetness increases when cooked, offering a soft and chewy texture.

An assortment of tempura featuring seasonal vegetables. The natural sweetness and umami of the vegetables are trapped within the crispy batter.

A dish of horse mackerel (aji) that has been butterflied, coated in batter, and deep-fried. Characterized by its crispy batter and fluffy aji flesh. The special tartar sauce enhances the flavor.

Fried oysters, known as the milk of the sea. The rich umami of oysters fills your mouth. Excellent with tartar sauce.

Shrimp fry made with extra-large shrimp. Enjoy the luxurious, plump, and springy texture of the shrimp. Please enjoy with our homemade tartar sauce.

Fried capelin roe. Enjoy the popping texture of the roe and its savory flavor. Perfect with drinks.

A dish of sea bream head simmered in a sweet and savory soy sauce-based sauce. You can enjoy the meat around the bones and the collagen-rich parts. The rich seasoning pairs well with drinks.

A dish of steamed sea bream head and bones. You can enjoy the natural umami of the ingredients simply. It is usually eaten with ponzu sauce for a light taste.

Simmered salmon head. The fatty meat is tender and well-infused with the sweet and savory seasoning.

A luxurious dish of simmered rich, fatty black cod. Characterized by its melt-in-your-mouth texture and the sweetness of its rich fat.

A home-style dish of simmered flatfish. The delicate flesh absorbs the simmering liquid, offering a fluffy texture.

Simmered rockfish (Yumekasago). It is a white fish with a mild flavor, and simmering makes the flesh fluffy and enhances its umami.

A dish where motsu (offal) from pork or beef is slowly simmered with vegetables and konnyaku in a miso-based broth. The soup, infused with the flavor of the tenderly simmered motsu, is exquisite.

A hot pot dish with motsu (offal) stewed with tofu. Enjoy the combination of piping hot tofu and motsu; a dish that warms the body.

A dish of beef and tofu simmered in a sweet and savory warishita sauce. It has a sukiyaki-like flavor, with the umami of the meat infused into the tofu.

A dish of beef tendons, such as Achilles tendons, simmered for a long time. Enjoy the melt-in-your-mouth texture of the beef tendons and their rich flavor.

A dish of beef tendon stewed with tofu. The rich stewed beef tendon liquid soaks into the tofu, making it perfect as a side dish for rice or an accompaniment to drinks.

Large shumai generously filled with shrimp. Steaming brings out the sweetness of the shrimp and enhances their plump texture.

A clear soup made by steaming dashi broth and seasonal ingredients (mushrooms, shrimp, chicken, etc.) in a clay pot. Pour the soup into a small cup and enjoy the fragrant dashi by squeezing sudachi citrus.

A Japanese egg dish made by mixing dashi broth with beaten egg, adding ingredients, and steaming until set. Characterized by its smooth, pudding-like texture and delicate dashi flavor.

A Japanese hot pot dish where thinly sliced meat and vegetables are simmered in a sweet and savory warishita sauce based on soy sauce and sugar. It is commonly eaten dipped in beaten egg, offering a rich flavor.

A hot pot dish where thinly sliced meat is quickly dipped in hot dashi broth and eaten with ponzu or sesame sauce. Excess fat is removed, allowing you to enjoy the savory flavor of the meat lightly.

A hot pot dish made with plenty of sea bream and yellowtail (buri) scraps (meat around the head and bones). The fish provides an excellent broth, allowing you to enjoy a deep-flavored soup.

A hot pot dish from Hokkaido, made by simmering salmon and vegetables in a miso-based broth. Sometimes butter is added for a rich flavor that warms the body.

Sake stored at low temperatures while raw, and pasteurized only once at bottling. Characterized by its fresh flavor and refreshing finish.

Junmai ginjo sake made with rice, rice koji, and water. Enjoy the fruity aroma and the rich umami of the rice.

Nigori sake with roughly filtered rice sediment remaining. It is sweet and smooth on the palate, with a rich and creamy taste that can also be enjoyed as a dessert.

A sake with a balanced, traditional flavor. Can be enjoyed chilled or warm, making it a versatile staple that pairs well with various dishes.

Junmai sake made with 100% Yamada Nishiki, known as the king of sake rice. Characterized by its fine, elegant flavor and clean finish.

A dry junmai sake from Miyagi Prefecture that has a solid rice umami despite its dryness. It has a clean finish and pairs exceptionally well with fish dishes.

A premium sake from Fukui Prefecture. A junmai ginjo with a fruity, elegant aroma and a clear, transparent taste.

A premium sake from the Hidakami brand. It has a gorgeous aroma and a delicate, profound flavor, making it a suitable bottle for special dining occasions.

A premium daiginjo sake representing Hiroshima Prefecture. Contains gold leaf shaped like cherry blossoms, making it visually stunning. Perfect for gifts and celebrations.

Sparkling sake made through secondary fermentation in the bottle. Characterized by fine bubbles like champagne, and refreshing acidity and sweetness.

Slightly carbonated sparkling sake. Light and easy to drink, recommended as an aperitif.

Sweet potato shochu made with rare purple sweet potatoes. Characterized by its fruity aroma and the sweet, mellow taste derived from purple sweet potatoes.

Barley shochu brewed using wine yeast. Offers a gorgeous aroma and a clean taste not found in traditional barley shochu.

A unique shochu made from sweet potatoes, which achieves a fruity aroma like bananas by using wine yeast.

A red wine made at the Granmonte winery in Khao Yai, Thailand. The spiciness characteristic of the Syrah grape is harmonized with its fruitiness.

A neutral spirit shochu made by Miyazaki Honten in Mie Prefecture. It is very pure with no impurities, making it ideal as a base for oolong tea or sours. It has a slight sweetness.

A barley shochu from Miyazaki Honten, the maker of Kinnmiya Shochu. It has a clean taste with the aroma and depth of barley, enjoyable on the rocks or with water.