Mikazuki

A layered Hiroshima-style okonomiyaki. Ingredients like cabbage, noodles, etc., are layered and grilled. Enjoy the fragrant aroma of the sauce and the sweetness of the vegetables. Served hot off the griddle.

A famous cold noodle dish from Kure City, Hiroshima Prefecture. Unique flat noodles are coated in a sweet, sour, and slightly spicy sauce. It features chewy noodles and a refreshing aftertaste. Please mix the ingredients and sauce well before eating.

A classic salad made by mashing boiled potatoes and mixing them with mayonnaise. Characterized by its smooth texture and mild flavor. Enjoy as a palate cleanser or appetizer.

Chilled tofu topped with plenty of green onions. The refreshing taste of the tofu is accented by the flavor of the green onions. Drizzle with a little soy sauce.

Konjac with fish roe (like shishamo eggs) kneaded in, sliced sashimi-style. Enjoy the popping texture and the springiness of the konjac. Served with a light dressing of vinegar-miso or soy sauce.

A delicacy of shark cartilage dressed with plum paste. It features a chewy texture and the sourness of plum, pairing well with alcoholic beverages. Please enjoy it little by little.

Freshly sliced, chilled tomatoes. The natural sweetness and acidity of the tomatoes refresh your palate. Enjoy with salt or mayonnaise.

Fresh cucumber slices served with moromi miso. The crispness of the cucumber pairs well with the richness of the miso. Simple yet addictively delicious.

A Korean fermented food made from fermented napa cabbage and other vegetables seasoned with chili peppers and garlic. It has a good balance of spiciness, sourness, and umami. Can be eaten as is or as a side dish.

Dried shredded squid mixed with kimchi sauce. The umami of the squid and the sweet and spicy sauce create a rich flavor. The taste seeps in as you chew, making it a great accompaniment to drinks.

A salted fermented dish made from salted cod innards seasoned with chili peppers and garlic. It features a unique chewy texture and a rich, spicy, and savory flavor. Perfect as a snack with drinks or as a side with rice.

A traditional Japanese preserved food made from salted and fermented squid and its innards. It has a rich oceanic aroma and saltiness. Pairs exceptionally well with sake.

Mackerel lightly seared over an open flame after being cured in vinegar. Searing melts the fat, enhancing its aroma. A perfect balance of acidity and the richness of the fat.

Chopped raw octopus mixed with seasonings like wasabi. Enjoy the chewy texture of the octopus and the pungent spiciness of the wasabi. A standard izakaya menu item.

A spicy dish of octopus mixed with kimchi seasoning. The chewy texture of the octopus and the spiciness of the kimchi whet the appetite. Pairs well with alcoholic beverages.

An extremely spicy okonomiyaki using habanero and jalapeno. The intense heat of the chili peppers combined with the umami of the sauce. A stimulating dish for those who enjoy spicy food.

A half-sized portion of our standard Nikutama soba. Suitable for those with smaller appetites or who want to enjoy other dishes. The flavor is just as authentic as the regular size.

An okonomiyaki made without noodles, using twice the usual amount of vegetables (like cabbage). This healthy option is recommended for those who want to limit carbohydrates or eat plenty of vegetables.

A classic Japanese noodle dish of stir-fried noodles with pork and vegetables in sauce. The fragrant aroma of the sauce is appetizing. Served with aonori (seaweed flakes) and beni shoga (pickled ginger).

A refreshing yakisoba seasoned with salt sauce instead of regular sauce. The umami of the ingredients is enhanced, making it enjoyable until the end. It becomes even more refreshing with a squeeze of lemon.

A stamina-filled menu combining yakisoba with pork kimchi. The spiciness and sourness of the kimchi coat the noodles well. It has a rich flavor and pairs well with beer.

Yakisoba noodles wrapped in a thin omelet. It looks like an omelet, with the tenderness of the egg matching the richness of the sauce yakisoba. It is commonly eaten with mayonnaise or ketchup.

A teppanyaki dish of stir-fried pork and cabbage wrapped in an egg. Originating from the Kansai region, it is seasoned with okonomiyaki sauce and mayonnaise. Since it doesn't use a flour batter, it's also popular as a snack.

Toppings that can be added to okonomiyaki or yakisoba. Can be customized to your preference.

Toppings that can be added to okonomiyaki or yakisoba. Can be customized to your preference.

Toppings that can be added to okonomiyaki or yakisoba. Can be customized to your preference.

The standard Hiroshima-style okonomiyaki. A crepe-like batter is layered with plenty of cabbage, pork, noodles, and egg, then grilled. Characterized by its unified deliciousness.

A luxurious version of Nikutama soba with increased portions of egg, meat, squid tempura, and green onions. Packed with ingredients for a hearty meal. The flavors of various ingredients combine.

A fragrant okonomiyaki topped with plenty of green onions and mayonnaise, then seared. The richness of the mayonnaise and the aroma of searing stimulate the appetite. The texture of the squid tempura also adds an accent.

An okonomiyaki combining mochi and cheese for a melty texture. The chewiness of the mochi and the richness of the cheese complement each other well. A popular menu item for women and children.

A rich okonomiyaki generously using mentaiko (spicy pollock roe) and cheese. The saltiness and spiciness of the mentaiko match the mellowness of the cheese. Mentaiko mayo further enhances the flavor.

A Western-style okonomiyaki using tomatoes and cheese. The sweetness and acidity of the cooked tomatoes surprisingly complement the sauce-based okonomiyaki. Enjoy it with a pizza-like feel.

An okonomiyaki recommended for children, featuring the sweetness of corn and the richness of mayonnaise. The umami of the tempura squid adds depth to the flavor. The popping texture of the corn is delightful.

An okonomiyaki rich in texture, combining enoki mushrooms, kimchi, and cheese. The cheese mellows the spiciness of the kimchi, and the chewiness of the enoki mushrooms provides a good accent.

A hearty okonomiyaki featuring offal and garlic. The sweetness of the offal's fat and the aroma of garlic stimulate the appetite. Recommended when you need energy.

A Japanese-style okonomiyaki finished with plum paste and perilla leaves for a refreshing taste. The sourness of the plum and the refreshing aroma of the perilla leaves lighten the rich sauce flavor.

A luxurious okonomiyaki generously using seafood such as squid, octopus, and shrimp. The umami of the seafood permeates the batter and noodles. A dish where you can fully enjoy the taste of the sea.

A representative Japanese lager beer. It features a clear taste with no impurities from 100% malt and a rich aroma. Please enjoy it well chilled.

A local craft beer from Miyajima, Hiroshima. Brewed with local water, it is a mellow and flavorful beer. A craft beer that pairs well with food.

A beer-like beverage with 0.00% alcohol content. It uses the Ichiban Shibori brewing method to reproduce the malt flavor close to that of beer. Recommended for those who are driving or cannot drink alcohol.

An authentic imo shochu (sweet potato shochu) made with black koji. It features a syrupy sweetness and a crisp, clean finish. Enjoy it on the rocks, with water, or with hot water, as you prefer.

A refreshing drink made with whiskey and soda. Enjoy the tingle of carbonation and the aroma of whiskey. Pairs well with fried foods and rich-flavored dishes.

A sweet highball made with whiskey and cola. The sweetness of the cola and the carbonation make it easy to drink, and it's popular with women.

A cocktail made with whiskey and ginger ale. The ginger flavor and sweetness pair well with the whiskey. It has a refreshing taste.

Shochu mixed with oolong tea. The bitterness of the oolong tea softens the harshness of the shochu, resulting in a refreshing taste that is easy to drink with meals.

Shochu mixed with green tea. Enjoy the aroma and astringency of green tea, which is refreshing. It pairs well with Japanese cuisine.

A drink made with shochu or vodka as a base, with lemon juice and soda added. The sourness of the lemon is refreshing and revitalizes your palate.

A sour made with grapefruit juice. It has a citrusy bitterness and sourness, making it a fruity and easy-to-drink alcoholic beverage.

A sour made with shikuwasa, a citrus fruit native to Okinawa. It is characterized by its unique sourness and refreshing aroma.

A sour made with Calpis, a lactic acid drink. It has a sweet and sour, mellow taste and can be enjoyed like juice.

A sour flavored with muscat. It has a rich aroma and sweetness, and is also recommended as a dessert drink.

A type of Chinese tea that is refreshing and helps wash down the fat from meals. Served chilled.

A representative Japanese tea. It has a good balance of astringency and umami, pairing well with Japanese cuisine.

Juice made from apple fruit. Enjoy its fruity sweetness and tartness. Popular with children.

A national lactic acid drink of Japan. It has a sweet and sour, refreshing taste and is characterized by its cloudy white appearance.

A carbonated drink loved worldwide. It is characterized by its unique sweetness and strong carbonation.

A carbonated drink flavored with ginger. Enjoy its refreshing sweetness and the tingle of carbonation.

Juice made from orange fruit. It is characterized by its refreshing citrus acidity and sweetness.

Juice made from grapefruit juice. It has a slightly bitter and sour taste, with a refreshing flavor.