Morisho

A common Japanese lager beer served in a medium-sized bottle. It has a refreshing taste and pairs well with any dish.

A famous sake from Niigata Prefecture, characterized by its smooth taste and elegant aroma. It is recommended to drink it chilled.

Cold draft lager beer with a refreshing throat feel and foam. It pairs perfectly with fried foods.

A canned carbonated cocktail based on shochu. Available in various flavors, it's a convenient and enjoyable option.

A Japanese distilled spirit made from ingredients like rice, barley, and sweet potatoes. You can enjoy it with water, hot water, or on the rocks, according to your preference.

A traditional Japanese brewed spirit made from rice. While the taste varies by brand, it is characterized by its delicate aroma and umami.

Canned alcoholic beverages of various types, easy to enjoy. Contents vary daily, including chu-hai and highballs.

Lightly fried tofu soaked in a flavorful broth. It has a crispy exterior and a melt-in-your-mouth interior.

Hiyayakko is a simple dish of cold silken tofu served with condiments (ginger, green onions, etc.) and soy sauce. It has a refreshing taste and is recommended even when you don't have much appetite.

Boiled young soybeans, a popular classic appetizer at Japanese izakayas. Characterized by a light saltiness and the sweetness of the beans.

A croquette made by mixing stewed beef tendon with potatoes and deep-frying it. It has a crispy exterior and a creamy interior packed with the umami of beef.

A cutlet made from minced pork and beef mixed with onions, coated, and deep-fried. It is characterized by its juicy meat and crispy coating.

A classic Japanese dish where chicken is marinated in a soy sauce-based sauce, coated with potato starch, and deep-fried. It is characterized by its juicy and savory flavor.

This is duck loin meat slowly cooked at a low temperature. You can enjoy the moist texture and the unique umami of duck.

A classic Japanese tempura made by mixing shrimp and various vegetables and deep-frying them. It has a crispy exterior and a fluffy interior.

A super-sized kakiage, larger than the standard size. It is very filling and allows you to fully enjoy the kakiage.

Tempura made by deep-frying fresh shrimp in batter. The plump texture and savory aroma of the shrimp are its appeal.

Tempura made by coating chikuwa (fish paste tube) with batter mixed with aonori (seaweed flakes) and deep-frying it. The aroma of the sea whets the appetite.

Tempura made by deep-frying pickled ginger (beni shoga) in batter. It has a sharp, sour taste that refreshes the palate.

A unique tempura made by mixing okra and natto and deep-frying them. The sticky texture of okra and the flavor of natto create a distinctive taste.

Tempura made with a generous amount of various mushrooms. You can enjoy the rich aroma and texture of the mushrooms.

Tempura made by deep-frying shungiku (edible chrysanthemum) in batter. It has the characteristic slightly bitter flavor and aroma of shungiku, evoking the season.

A dish featuring a selection of three types of tempura carefully chosen by the chef. Recommended for those who want to try various tempura in small portions.

A set menu featuring a rice bowl topped with kakiage (tempura) and served with either hot or cold soba. You can enjoy both tendon and soba at the same time.

A tempura bowl set featuring two types of tempura chosen by the chef, served with either hot or cold soba.

A set menu featuring oyakodon (chicken and egg simmered in a sweet and savory broth over rice) served with either hot or cold soba.

A set menu featuring a rice bowl with pork and egg simmered in a sweet and savory broth, served with either hot or cold soba.