Miki

A classic izakaya dish of dried, fatty hokke (Atka mackerel) slowly salt-grilled. The flesh is plump and rich in umami, and even the skin can be enjoyed for its crispiness. Eating it with grated daikon radish drizzled with soy sauce provides a refreshing taste.

A simple salad made with fresh spinach. Packed with the nutrients of green and yellow vegetables, it is served with a refreshing dressing. It's ideal as a palate cleanser between drinks.

A dish of grilled shishamo (smelt) with eggs inside. It can be eaten whole from head to tail, and you can enjoy the popping texture of the eggs and the umami of the fish. Its fragrant aroma whets the appetite, making it a perfect accompaniment to drinks.

Hokkaido-sourced tsubugai (sea snails) simmered in a sweet and savory sauce. It features a chewy, firm texture, and as you chew, the umami of the shellfish and the aroma of the sea spread. It's perfect as a snack with sake.

Sashimi dish of fresh horse meat served raw. It has no gamey smell and offers a refreshing taste of lean meat with a subtle sweetness. It is typically eaten dipped in soy sauce with grated ginger or garlic.

Sashimi of mirugai (geoduck clam). This shellfish is characterized by its unique crunchy texture, strong sweetness, and oceanic aroma. Enjoy the natural flavor of the ingredients with wasabi and soy sauce.

A dish of bland and tender chicken tenderloin mixed with tangy ume paste and fragrant shiso leaves. It's refreshing, smooth on the palate, and a healthy snack.

A dish where ripe avocado is sliced and served like sashimi with wasabi and soy sauce. Its rich and creamy flavor is also called "butter of the forest," and it offers a texture similar to fatty tuna.

A cutlet made by coating thick-sliced ham in batter and deep-frying it. The exquisite balance of the crispy coating and the salty, juicy ham creates a nostalgic flavor. We recommend eating it with plenty of sauce.

A dish where beef or pork offal (internal organs) are slowly simmered in a broth based on miso or soy sauce with vegetables and konnyaku. The flavors are well-infused, the texture is tender, and you can enjoy a deep richness and umami. It's customary to eat it with shichimi togarashi (seven-spice chili powder).

A Japanese noodle dish stir-fried with Chinese noodles, pork, cabbage, and other ingredients, seasoned with a Worcestershire sauce-based sauce. The fragrant aroma of the sauce whets the appetite, and it's also popular as a finishing dish.

A steak made from the skirt steak (diaphragm) of beef. Although it looks like lean meat, it has a moderate amount of fat, making it tender, juicy, and rich in umami. At 180g, it's a satisfying and substantial dish.