Nishoku

A hearty assorted platter of fried foods chosen by the chef. Includes minced meat cutlets, seafood, vegetables, and Neapolitan zeppoline. Crispy, savory, and perfect for sharing.

Fried pizza dough topped with tomato sauce, mozzarella, and basil. Served in a bite-sized snack style. Crispy on the outside and chewy on the inside.

Fried pizza topped with four types of cheese and drizzled with honey. A perfect balance of savory cheese and sweet honey. Great as a snack.

Fried pizza topped with cured ham (prosciutto) and creamy mascarpone cheese. Rich and savory flavor profile.

Specially selected minced meat cutlet. Deep-fried breaded patty made of ground meat. Juicy inside and crispy outside.

Deep-fried breaded horse mackerel. A classic Japanese diner dish. Savory fish with a crunchy breadcrumb coating.

Deep-fried breaded lamb cutlet. A unique variation of katsu using lamb meat. Flavorful and tender.

Chewy Zeppoline, a Neapolitan fried dough snack. Often mixed with seaweed. Salty, chewy, and addictive.

Marble-style chicken nuggets. Bite-sized fried chicken pieces. Great finger food.

Deep-fried ham cutlet layered with cheese. Savory ham and melted cheese in a crispy breadcrumb coating.

Sweet potato fritters served with Gorgonzola cheese mousse. A mix of sweet potato flavor and pungent, creamy blue cheese.

Addictive french fries. Choose between rich Truffle Cheese flavor or the spicy-tangy Sansho Sweet Chili & Sour Cream.

Marinated red cabbage. Tangy and crunchy vegetable side dish. Good for cleansing the palate.

Sichuan pickled mustard plant (Zha Cai) prepared Peperoncino style with garlic and chili oil. Spicy and savory.

Fresh cucumber snack served with your choice of Moromi Miso (barley miso) or Ume (plum paste). Crisp and refreshing.

Addictive bamboo shoot tips (Menma). Seasoned bamboo shoots, tender and savory. Typically eaten as a snack with drinks.

A small portion of salted Edamame (boiled soybeans). Simple, healthy, and a classic companion to beer.

Quail eggs pickled in soy sauce with chives and sesame. Rich flavor in a bite-sized egg.

Fermented salmon shiokara (salted innards style). Very salty and rich in umami. Best enjoyed with sake or rice.

Grilled stingray fin. Sweet and savory dried seafood, lightly grilled. Chewy texture, often served with mayonnaise.

Moist chicken ham. Slow-cooked chicken breast slices. Tender and mild flavor.

Broccoli and shirasu (whitebait) sautéed with garlic and oil (Aglio e Olio). Savory vegetable dish.

Rich cheese terrine with dried fruits and nuts. Creamy dessert-like cheese dish, pairs well with wine.

Seasonal seafood carpaccio. Thinly sliced raw fish served with dressing. Fish type changes with the season.

Caprese salad with a whole Burrata cheese. Fresh mozzarella with a creamy center, served with tomatoes and basil.

Japanese rolled omelet (Dashimaki Tamago) topped with plenty of salmon roe (Ikura) and grated radish. Savory dashi flavor with popping texture of roe.

Boiled dumplings in Porcini mushroom soup. Served in a portion of 2 pieces. Aromatic and warming.

Refreshing duck with wasabi. Tender duck meat seasoned with wasabi for a sharp kick.

Plump shrimp with mayonnaise sauce. Fried shrimp coated in a creamy sweet and savory mayo sauce.

Tender boiled pork with kimchi. Soft pork belly paired with spicy fermented cabbage.

Oven-baked gnocchi with four types of cheese. Rich, creamy, and cheesy potato dumplings.

Octopus and avocado salad. Fresh seafood and creamy avocado combination.

Marinated tuna and radish kimchi (Kakuteki) Poke. A Hawaiian-style appetizer salad with a spicy kick.

Healthy ethnic salad with dried tofu noodles and cilantro. Light and aromatic Asian-style salad.

Arugula, mushroom, and Parmesan salad. Simple Italian-style salad with savory cheese.

Potato salad with mackerel and sushi ginger (Gari). A unique twist on potato salad with seafood and refreshing ginger.

Spaghetti Peperoncino with sea lettuce (Aosa) and whitebait (Shirasu). A fragrant garlic oil pasta with sea ingredients.

Vongole Rosso with chewy spaghetti. Clams in a savory tomato sauce.

Cacio e Pepe using fresh noodles from Awaji. A simple yet rich pasta with cheese and black pepper.

Domestic beef Bolognese with Rigatoni. Rich meat sauce pasta with large tube noodles.

Risotto with oysters, arugula, and yuzu citrus. Creamy rice dish with seafood and refreshing citrus aroma.

Amicono special gelato. Italian-style ice cream.

Strawberry Tiramisu. A fruity twist on the classic Italian dessert with mascarpone and coffee flavors.

Seasonal Panna Cotta. Silky cream jelly dessert with seasonal flavors.

Draft Beer (Suntory Premium Malts Kaoru Ale). Fruity and rich aroma ale.

Bottled Beer (Suntory Nama). Medium bottle size. Crisp and refreshing lager.

Classic Lemon Sour made with green lemons from Setoda. Refreshing and tart.

Nigori (Cloudy) Lemon Sour. Italian style preparation, likely richer in flavor.

Spiced Lemon Sour with Cardamom. Aromatic and unique twist on the standard lemon sour.

Seasonal Citrus Lemon Sour. Uses fruits in season.

Japanese Ginger Lemon Sour. Made with ginger from Kochi prefecture. Spicy and warming.

Mixed Berry Lemon Sour. Contains raspberry, cranberry, blueberry, etc. Fruity and sweet-tart.

Yogurt Lemon Sour. Creamy and tangy cocktail.

Earl Grey Lemon Sour. Tea-infused lemon cocktail with bergamot aroma.

Uji Matcha Lemon Sour. Green tea infused cocktail. Earthy and refreshing.

Seasonal Sherbet Lemon Sour (Peach & Earl Grey). Frozen dessert-style cocktail.

Japanese Craft Gin 'Sui' with Soda. Refreshing gin highball.

Gin Sonic. A mix of soda and tonic water with gin for a balanced sweetness.

Japanese Ginger Gin Soda. Spicy gin cocktail with fresh ginger.

Sansho Gin Soda. Gin cocktail flavored with Japanese pepper (Sansho) for a numbing spice.

Spiced Gin Soda. Aromatic gin cocktail.

Blood Orange & Osmanthus (Kinmokusei) Gin Soda. Floral and fruity gin cocktail.

Japanese Craft Gin 'Roku' with Soda. Premium gin with 6 Japanese botanicals.

Premium Gin Rickey. Gin, lime, and soda. Very dry and refreshing.

Premium Gin Tonic. Classic cocktail with quality gin and tonic water.

Super Carbonated Kaku Highball. Suntory Kakubin whisky with extra fizzy soda.

Chita Highball. Single grain Japanese whisky, smooth and mild.

Yamazaki Highball. Premium single malt Japanese whisky.

Hakushu Highball. Premium single malt Japanese whisky with fresh green notes.

Ao (Suntory World Whisky) Highball. A blend of whiskies from five major regions.

Uji Matcha Tea mixed with alcohol (shochu). Rich green tea flavor.

Oolong Tea Split. Shochu mixed with oolong tea. Standard izakaya drink.

Jasmine Tea Split. Shochu mixed with jasmine tea. Floral and fragrant.

Rich Earl Grey Tea Split. Alcohol mixed with strong Earl Grey tea.

Hokkaido Corn Tea Split. Alcohol mixed with roasted corn tea. Nutty and savory.

Homemade Craft Chai Split. Alcohol mixed with spiced tea.

Buy a beer for the staff! Comes with a double-smile return.

House Wine (White or Red). Natural wine selection.

Select your own natural wine bottle from the showcase on the 1st floor. Corkage fee is +1000 yen on top of the displayed price.

Seasonal Sake selection. Ask staff for the separate menu. Available by the glass, as a tasting flight, or as a highball.

Potato Shochu (Dorogame). Distilled spirit made from sweet potatoes.

Potato Shochu (Daiyame). Known for its lychee-like aroma.

Barley Shochu (Dorogame). Distilled spirit made from barley. Clean and crisp.

Barley Shochu (Tokujo Taimei). Premium barley shochu.

Homemade Sangria (White or Red). Wine infused with fruits.

Yuzu liquor from Ehime.

Nigori (Cloudy) Plum Wine from Aichi. Rich and sweet.

Creme de Cassis (Dijon, France). Blackcurrant liqueur.

Peche de Vigne (France). Peach liqueur.

Non-alcoholic cocktail with 5 types of berries and Earl Grey tea.

Non-alcoholic cocktail with Guava, Peach, and Ginger.

Non-alcoholic cocktail with Blood Orange and Herbs.

Freshly squeezed Green Lemon Squash from Setoda.

Homemade Craft Chai tea.

Uji Matcha Green Tea.

Oolong Tea.

Jasmine Tea.

Hokkaido Corn Tea.

Coca-Cola.

Orange Juice.

Non-alcoholic Beer (Small Bottle).

Non-alcoholic Lemon Flavored Beer (from Netherlands).

Natural Mineral Water.

Seasonal Carpaccio: Seared Bonito (Katsuo no Tataki). Served with sweet and sour red onion jam and pomegranate mustard sauce.

Whole Burrata Cheese Caprese. Served with seasonal fruit macedonia. Rich cheese pairs perfectly with the fruit.

Fried Pizza Bismarck with Kujo Green Onions and Mullet Roe (Karasumi). Topped with a soft-boiled egg. A sophisticated flavor.

Cava Brut (Sparkling Wine). Bella Mistral from Catalonia, Spain. Made with Macabeo and Chardonnay grapes.

Rock Skin-Sea (Orange Wine). From Hanging Rock Winery, Australia. Chardonnay and Pinot Gris blend with skin contact.

Craft Gin Soda. Choose from Hojicha (Roasted Green Tea) or Mikan (Mandarin Orange) flavors.

Osmanthus & Unshu Mikan Sour. Recommended autumn cocktail with floral and citrus notes.

Reservation Only: 15-kind Appetizer Plate. A luxurious platter to enjoy small portions of many menu items. Requires reservation via phone or HotPepper.

Terrine of Seared Cured Mackerel and Grilled Eggplant. Wrapped in seasonal spring cabbage and served with beet sauce and sour cream.

Burrata Cheese and Seasonal Caprese. Served with tomatoes and organic balsamic vinegar. Creamy and rich.

Homemade Roast Beef with Rich Sea Urchin Mayo. Served with egg mayo (oeuf mayonnaise) mixed with rich uni sauce and accented with horseradish.

Beaulieu Crémant de Bordeaux Brut. Sparkling wine from Bordeaux, France. Aromas of lemon, green apple, and toast.

Orange Wine (Wild Nature). From Veneto, Italy. Pinot Grigio and Chardonnay blend with skin contact and aromas of honey, apricot, and peach.

Hokkaido Yogurt Sake. Ultra-rich liqueur made with 70% yogurt. Available on rocks, with soda, or as a berry mix.

Hassaku Lemon Sour. Made with Hassaku orange juice from Hiroshima. Refreshing sweetness and slight bitterness, perfect with fried food.