Mitsumata Shokudo Mitsumata Mama

A classic salad made by mixing macaroni and vegetables with mayonnaise. It has a creamy and mild flavor, popular as an appetizer or snack.

Cabbage lightly pickled in salt and seasoning. It retains a crisp texture and is a refreshing palate cleanser.

A simple small dish with shirasu (whitebait) served over grated daikon radish. A little soy sauce enhances the refreshing taste of the daikon and the umami of the shirasu.

Fresh cucumbers cut into sticks. A crisp and refreshing appetizer to be eaten with miso or mayonnaise.

Homemade char siu pork slowly simmered in a special sauce. It is tender and flavorful, with the sweetness of the fat and the savory aroma of the soy sauce.

A Japanese home-style dish of root vegetables like burdock root and carrots, stir-fried and simmered in a sweet and savory sauce. It has a good texture, with the aroma of sesame oil and the slight spiciness of chili peppers as accents.

Seasonal green vegetables boiled and steeped in dashi soy sauce. The gentle umami of the dashi permeates the vegetables, resulting in a light flavor.

A simple and nostalgic dish of pan-fried ham and egg. Breaking the runny yolk and eating it with the ham creates a mellow flavor.

A dashimaki tamago (rolled omelet) baked until fluffy with plenty of dashi broth. When you take a bite, the dashi broth overflows, releasing a gentle sweetness and umami.

An omelette filled with minced meat and other ingredients, wrapped in egg. The umami of the meat and the mellowness of the egg combine for a hearty dish.

A dish of mozuku seaweed dressed in vinegar. Characterized by its unique slippery texture and refreshing, tangy taste.

Deep-fried eggplant and conger eel steeped in warm dashi broth. The richness from frying and the flavor of the dashi permeate the ingredients, creating a juicy and profound taste.

Hamburg steak slowly simmered in a special sauce. Uses a lot of tomatoes, creating a fluffy dish where the umami of the meat harmonizes with the acidity and sweetness of the tomatoes.

Pork and a generous amount of bean sprouts stir-fried over high heat. Enjoy the crisp texture of the bean sprouts and the umami of the pork.

A stamina dish of stir-fried pork and eggplant. The eggplant, soaked in oil, becomes tender, and the spicy seasoning stimulates the appetite.

A classic Japanese stamina dish of stir-fried liver, leeks, and bean sprouts. Known for the rich flavor of the liver and the aroma of leeks, it pairs well with rice and drinks.

Pork stir-fried in a ginger-infused soy sauce-based sauce. Characterized by its sweet and savory flavor and the refreshing aroma of ginger, it is a very popular side dish in Japan.

A Chinese dish of tofu and minced meat simmered in a spicy sauce with doubanjiang and sansho pepper. It features the numbing spiciness (mala flavor) of Sichuan peppercorns for an authentic taste.

A dish of stir-fried and simmered glass noodles and minced meat in a mapo sauce. The glass noodles absorb the flavorful spicy soup, offering a smooth texture.

Beef offal (hormone) stir-fried with vegetables in a spicy sauce. Characterized by the unique chewy texture of the offal and the sweetness of the fat.

Mackerel fillet, simply grilled with salt. The skin is crispy, the flesh is flaky, and you can enjoy the natural umami of the fish.

Mackerel simmered in a sweet miso sauce, a Japanese home-style dish. The flavor penetrates deeply, and the ginger flavor eliminates any fishy odor, stimulating the appetite.

Boiled octopus cut into bite-sized pieces. It has a chewy texture, and the more you chew, the more the sweetness and umami of the octopus emerge.

Sashimi of fresh seafood delivered today. Enjoy seasonal fish.

Boiled taro root coated in batter and deep-fried. The outside is crispy, while the inside has a sticky, soft texture characteristic of taro.

A classic bar snack of thinly sliced potatoes deep-fried. It's salty and pairs well with carbonated drinks like beer.

Shishamo (smelt) roe coated in breadcrumbs and deep-fried. It can be eaten whole from head to tail, and you can enjoy the popping texture of the roe.

Thick-cut ham coated in breadcrumbs and deep-fried to a crisp. The saltiness of the ham and the texture of the coating are exquisite, with a nostalgic flavor.

Chicken breast cutlet. Low in fat and light, but satisfying with the crispy coating.

Deep-fried chicken marinated in a sweet and sour sauce, topped with tartar sauce. A rich flavor where acidity, sweetness, and creamy sauce blend together.

Japanese-style fried chicken, marinated in soy sauce, garlic, etc. Crispy on the outside, juicy on the inside, with overflowing meat juices.

A dish made by mixing minced meat and onions, coating them, and frying. Since the ingredients are similar to hamburg steak, it is very juicy and packed with meat flavor.

Warm udon noodles topped with beef simmered in a sweet and savory sauce. The umami of the meat dissolves into the broth, creating a rich and deep flavor.

A Japanese-style spaghetti originating in Japan, seasoned with ketchup. Stir-fried with ingredients like sausage and bell peppers, it has a sweet, sour, and nostalgic taste.

Ramen whose flavor changes depending on the day's ingredients and the chef's mood. The taste is a surprise until you order.

A rice bowl dish with chicken and onions simmered in dashi broth, topped with scrambled egg. The fluffy egg and dashi-infused chicken pair perfectly with the rice.

A rice bowl dish made with meat other than chicken (usually pork or beef) and egg. A variation of Oyakodon.

A spicy curry rice with added spices. As the name suggests ('numbing'), it features a stimulating spiciness from Sichuan peppercorns, making it an adult-oriented flavor.

A basic set for a meal, consisting of white rice, miso soup, and pickles. Suitable for ordering with side dishes.

Steamed white rice.

Cold tofu topped with green onions, bonito flakes, and other seasonings. A simple and refreshing appetizer eaten with soy sauce.

Grated yam (tororo). Served over rice or eaten as is. It is sticky and highly nutritious.

Fermented soybeans. Characterized by a unique strong aroma and sticky texture. Eaten with soy sauce and mustard.

Abbreviation for Onsen Tamago (hot spring egg). The yolk is semi-liquid and runny, while the white is softly set. Eaten as a topping or as a snack.

A soup made by simmering pork with vegetables such as daikon radish, carrots, and burdock root in miso. The umami of the meat and vegetables dissolves into the broth, making it nutritious and warming.

Tofu and meat (mainly beef or pork) simmered in a sweet and savory broth. The flavors of the tofu and meat are perfectly matched, pairing well with both rice and sake.

Cold draft beer served from the tap. Made with Asahi beer, it offers a crisp and refreshing throat feel.

Bottled beer. Sapporo Lager Beer (commonly known as Akaboshi) has a rich flavor and moderate bitterness, characteristic of heat-treated beer.

A drink made by mixing Nikka whisky with soda water. Characterized by the aroma of whisky and the refreshing fizziness of soda.

A classic highball made by mixing Suntory Kakubin with soda water. Its dry and refreshing taste complements food.

Shochu mixed with soda water and fresh lemon juice. Enjoy the fresh acidity and aroma of lemon.

A drink made by mixing shochu with soda water and fresh grapefruit juice. The fruit's bitterness and sweet-sourness are refreshing.

A sour made with shikuwasa, a citrus fruit native to Okinawa. Characterized by its unique acidity and aroma.

A sour made with the lactic acid beverage Calpis. Sweet, easy to drink, and mild.

A cocktail made with cassis liqueur and soda. Its sweet and sour berry flavor is popular among women.

A cocktail made with cassis liqueur and orange juice. Fruity and sweet, it's easy to drink like juice.

A cocktail made with cassis liqueur and oolong tea. The sweetness of cassis is balanced by the oolong tea, making it easy to drink.

A fermented wine made from grapes.

A fruit liqueur made by steeping plums in alcohol and sugar. Enjoy its sweet, sour, and rich aroma.

Shochu mixed with green tea. The aroma and astringency of the tea make it a refreshing drink.

Shochu mixed with oolong tea. The flavor of oolong tea softens the harshness of the shochu, making it easy to drink.

An imo shochu made from sweet potatoes. It has a rich body and the characteristic sweet aroma and deep flavor of sweet potatoes.

An imo shochu, also known as the original premium shochu. Made with black koji, it has a mellow and sweet taste.

Barley shochu made from barley. Enjoy the roasted aroma of barley and its clean finish.

Barley shochu that maximizes the umami of barley. A fragrant and light taste.

Rice shochu aged in barrels, made from rice. Characterized by its amber color and rich aroma, reminiscent of whiskey.

A famous sake from Aomori Prefecture. It has a rich, crisp taste with a full-bodied flavor that allows you to fully appreciate the umami of the rice.

Sake from Aomori Prefecture. A fruity sake characterized by a gorgeous ginjo aroma and fresh sweetness.

Sake from Fukushima Prefecture. Well-balanced, it's a popular food-pairing sake that harmonizes the umami of rice with elegant acidity.

Orange juice drink. Sweet, sour, and refreshing.

A carbonated beverage enjoyed worldwide. It has a unique sweetness and a strong carbonation kick.

A representative Japanese lactic acid beverage. Sweet, sour, and mild.

A type of Chinese tea. It is popular as a beverage during meals as it helps to cut through the richness of oily food.

A traditional Japanese tea. Enjoy its clean taste and the aroma of the tea leaves.

A non-alcoholic beer-like beverage. It has a beer-like throat feel and crispness, recommended when you can't drink alcohol.