Nakamuraya

Simple hot pot dish of tofu warmed in kombu dashi. Refreshing taste. Served with ponzu or soy sauce.

Chilled chicken with a rich sesame sauce. Features moist chicken and a flavorful sauce.

Sichuan-style dish of boiled chicken with a spicy sauce of chili oil and Sichuan pepper. The tingling spiciness and aroma stimulate the appetite.

Raw tuna topped with tororo (grated yam). Smooth texture and tuna umami complement each other.

Salmon marinated in sweet Saikyo miso and grilled. The miso flavor is fragrant and pairs well with rice and sake.

Lightly grilled spicy cod roe. Crispy outside and rare inside. The saltiness and spiciness are perfect as a snack with sake.

Pacific saury lightly dried in saltwater. Concentrated umami, with crispy skin when grilled.

Dried and grilled stingray fin. Sweet and savory flavor with a chewy texture. Usually eaten with mayonnaise.

An omelet made with okonomiyaki-style sauce and ingredients. Enjoy the fluffy texture of the egg and the okonomiyaki sauce flavor.

Melted grilled Camembert cheese. Rich and creamy flavor.

Boiled konjac with a yuzu-flavored sweet miso sauce. Healthy and aromatic.

Steamed monkfish liver served with ponzu sauce. Known as "foie gras of the sea," it has a rich and smooth texture.

A small dish of Kyoto's specialty Kujo leeks and fried tofu, dressed lightly. The sweetness of the leeks and the richness of the fried tofu complement each other.

Cream cheese aged in miso. The richness of the cheese and the saltiness of the miso fuse, pairing well with sake and wine.

Deep-fried eggplant soaked in dashi broth. Enjoy with grated daikon radish for a refreshing taste.

Cold tofu topped with kimchi. The spiciness and tofu pair well.

Boiled komatsuna (Japanese mustard spinach) soaked in dashi broth. Enjoy the spring bitterness and the aroma of the dashi.

Fish paste deep-fried. Fragrant and springy texture.

Thick-fried tofu grilled to a crisp outside and fluffy inside.

Thinly sliced lotus root deep-fried into chips. Crispy texture.

French fries sprinkled with spices. Pleasantly spicy and pairs well with beer.

Steamed dim sum filled with minced pork, wrapped in dough. Juicy with overflowing meat juices.

Spring rolls filled with vegetables and meat, deep-fried. Crispy skin.

Shrimp and chive steamed dumplings. Features plump shrimp and fragrant chives.

A platter of assorted dim sum (gyoza, shumai, etc.).

Eggs and vegetables stir-fried with oyster sauce. Rich flavor.

Fried chicken made with "Sakurajima" brand chicken. Juicy and rich in flavor.

Miyazaki-origin dish of fried chicken coated in sweet vinegar sauce and topped with tartar sauce.

Indian bread "naan" used as pizza crust, topped with cured ham and cheese, then baked.

Dessert after the meal. Cold and sweet ice cream.

Udon noodles stir-fried with meat and vegetables. Typically seasoned with soy sauce.

Dish made with scorched rice (okoge) poured over with dashi or tea. Enjoy the crispy texture and dashi flavor.

Rice ball mixed with shirasu (young sardines). Features a sea aroma and moderate saltiness.

Fried rice with flaked salmon. The saltiness and umami of the salmon pair well with the rice.

Traditional Japanese soup made with miso dissolved in dashi broth. Often drunk at the end of a meal.

Chilled sliced tomatoes. A simple salad served with salt or mayonnaise.

Salad topped with salty cured ham.

Healthy salad made with tofu. Often served with sesame dressing.

Assortment of seasonal pickled vegetables.

Freshly cooked white rice.

Fragrant grilled thick-fried tofu. Enjoy with ginger soy sauce for a refreshing taste.

Seasoned quail eggs wrapped in meat and grilled. Bite-sized and easy to eat.

Grilled beef tongue served with mayonnaise.

Grilled wagyu skirt steak. Tender, juicy, and rich in beef flavor.

Grilled sliced yam. Enjoy the crispy and fluffy texture.

Fresh wagyu beef liver grilled. Rich flavor.

Wagyu beef liver grilled with miso sauce. The miso flavor mellows the liver's gaminess, making it easy to eat.

Classic yakitori made with thigh meat of young chicken. Juicy and tender.

Chicken wings. Crispy skin and rich in collagen.

Part of a chicken's gizzard. Has a unique, chewy texture.

Grilled chicken skin. Fatty and fragrant.

Chicken cartilage. Characterized by a firm, chewy texture.

Grilled sweet peppers (like shishito peppers).

Grilled shiitake mushrooms. Rich mushroom flavor.

Grilled leeks. Sweetness increases when grilled.

Skewers of chicken and leek. The aroma of the leeks complements the chicken.

Negima with garlic soy sauce. Punchy flavor.

Chicken meatballs. Fluffy texture.

Chicken meatballs with miso sauce

Lean, white meat from chicken. Light flavor.

Chicken tenderloin with plum and shiso. Acidity provides a nice accent.

Quail eggs skewered and grilled.

Cherry tomatoes wrapped in thinly sliced meat and grilled. The acidity of the tomato and the fat of the meat complement each other.

Wagyu beef liver skewer. Rich flavor.

Assortment of 6 recommended skewers.

Sake from Miyagi Prefecture. A dry, refreshing sake that is easy to drink.

Famous sake from Niigata Prefecture. Dry and crisp with a clean finish.

Famous sake from Aomori Prefecture. The umami of the rice is clearly felt.

Sake from Miyagi Prefecture. Elegant aroma and mellow taste.

A new brand from Iwate Prefecture. Popular for its fruity and fresh taste.

Sake from Fukushima Prefecture. Juicy with a good balance of sweetness and acidity.

Sake from Miyagi Prefecture. A dry sake that pairs well with fish dishes.

Famous Junmai Daiginjo from Yamaguchi Prefecture. Characterized by a floral aroma and honey-like sweetness.

Innovative sake from Akita Prefecture. Has acidity and sweetness like white wine.

Hard-to-get premium sake from Yamagata Prefecture. Exquisite mellow sweetness and rich aroma.

A popular brand from Mie Prefecture. Characterized by fresh fruitiness and clean acidity.

Famous sake from Fukushima Prefecture. Combines a substantial umami with a clean finish.

Sweet potato shochu with a refreshing citrus-like aroma. Recommended served on the rocks or with soda.

Sweet potato shochu made with black koji. Rich and full-bodied with a distinct sweet potato aroma. Best with hot water.

One of the "3M" premium shochu brands. Characterized by mellowness from aging and a fruity aroma.

Light and fragrant barley shochu. Clean taste.

Barley shochu aged for a long time in barrels. Enjoy the whiskey-like amber color and complex aroma.

Rice shochu with a floral aroma like ginjo sake. Easy to drink even for those who don't usually like shochu.

A representative premium sweet potato shochu, difficult to obtain. Mellow and soft flavor from pot fermentation.

Premium sweet potato shochu from pot fermentation. Fragrant and deeply rich.