Nokuchi Shoten

Japanese omelet baked with plenty of dashi broth. It has a fluffy texture and the gentle umami of the dashi. Enjoy with grated daikon radish for a refreshing taste.

Red sea bream simmered in a sweet and savory soy sauce-based sauce. The fluffy meat is infused with the rich sauce. Pairs perfectly with sake and rice.

Clams steamed with local sake. The umami of the clams and the flavor of the sake dissolve into the soup. Enjoy with the soup while hot.

Deep-fried tofu coated in potato starch, served with warm dashi broth. It has a crispy exterior and a melt-in-your-mouth interior. Enjoy with the dashi broth.

Dashimaki tamago (rolled omelet) with cheese inside. The melted cheese enhances the richness of the egg. Enjoy the rich flavor.

Dashimaki tamago (rolled omelet) with mentaiko (spicy pollock roe) and cheese rolled inside. The slight spiciness of the mentaiko and the mellowness of the cheese are a perfect match. Ideal as a snack with drinks.

Fresh raw whitebait (baby sardines) topped with a raw egg yolk. Mix the smooth texture of the whitebait and the rich egg yolk, then drizzle with soy sauce.

Salt-boiled immature soybeans. Simple yet addictive with their natural sweetness and saltiness. Squeeze the beans from the pods before eating.

Cucumber that has been pounded to absorb flavor, then dressed with salt and sesame oil. It has a crispy texture and a fragrant sesame oil aroma. Perfect as a refreshing palate cleanser.

Chilled tofu topped with condiments (green onions, ginger, bonito flakes, etc.). You can enjoy the original flavor of soybeans. Drizzle with soy sauce before eating.

Chopped cabbage tossed in a salt-based dressing. The crisp texture and saltiness are appetizing. A popular starter.

Kimchi is a Korean fermented food made from napa cabbage pickled with chili peppers, garlic, etc. It has a good balance of spiciness, sourness, and umami. Enjoy as is or as a side dish with meat dishes.

Well-chilled sliced tomatoes. The acidity and sweetness of the tomatoes refresh your palate. Enjoy with salt or mayonnaise.

Smoked duck breast. You can enjoy the smoky aroma and the sweetness of the duck fat. It pairs well with alcoholic beverages, especially wine and sake.

Salted fermented guts of cod, seasoned with chili peppers, etc. It has a crunchy texture, strong spiciness, and rich umami. A dish that goes well with drinks.

A platter of assorted Japanese pickles. Vegetables pickled in salt or rice bran, offering fermented flavors and textures. Perfect as a palate cleanser.

Spicy mentaiko (pollock roe) lightly grilled on the surface. It is crispy on the outside and remains rare on the inside. Delicious as is or as a topping for ochazuke.

Daikon radish softly simmered in dashi broth. A classic oden ingredient, the dashi broth is infused to the core. Enjoy with mustard.

Oden-style tofu that has been grilled to add a fragrant char. It is resistant to breaking apart and has a firm texture. It pairs well with the dashi broth.

Grilled chikuwa (fish paste). It has a firm, elastic texture and the umami of fish. It pairs well with oden broth.

Oden-style konjac with a unique elasticity. It is low in calories and has a unique texture. It is commonly eaten with miso or mustard.

Boiled eggs simmered for a long time in dashi broth. The egg white is firm, the yolk is fluffy, and it is infused with the flavor of the dashi.

Beef tendon simmered until tender on a skewer. It has a melt-in-your-mouth texture and rich beefy flavor, making it a popular oden ingredient.

A large fried tofu specialty from Tochio, Niigata Prefecture. It is thick and absorbs plenty of dashi broth. Enjoy its juicy texture.

Konjac noodles tied together. They have a springy texture and absorb dashi broth well. A low-calorie, healthy ingredient.

Ganmodoki is a type of fried tofu mixed with vegetables. The sponge-like texture absorbs plenty of dashi broth, and when you bite into it, the umami spreads out.

Aonori (sea lettuce) with a rich seaweed aroma. When added to oden broth, it enhances the flavor. Enjoy mixed with other ingredients.

A selection of 5 recommended oden ingredients chosen by the chef. Enjoy various flavors and textures at once. Also ideal for sharing.

A generous assortment of 7 popular oden ingredients. It includes a selection of popular items. Recommended for groups.

Satsuma-age (fried fish cake), a specialty of Kagoshima, made from ground fish. It has a fragrant skin and a firm texture, with the sweetness of fish.

Fried kamaboko (fish cake) with squid. The umami and texture of the squid are a nice accent. Perfect as a snack with drinks.

A fish cake made from white fish paste mixed with grated yam, then boiled. It has a light, fluffy texture like marshmallow.

Fried kamaboko (fish cake) with shrimp. The shrimp flavor is fragrant, and you can enjoy its firm, springy texture.

Fish cake made from ground horse mackerel. You can taste the unique deep umami of horse mackerel. It pairs well with oden broth.

Fish paste ball mixed with green onions. The aroma of green onions enhances the sweetness of the fish.

Assorted sashimi of 3 types of seasonal fish. Enjoy the freshest fish recommended for the day. Served with wasabi and soy sauce.

A luxurious assortment of 5 types of seasonal sashimi. Enjoy the different tastes and textures of various fish.

Tuna sashimi, a representative of red meat fish. It is characterized by its rich umami and smooth texture.

Seared skin of red sea bream sashimi. The fat between the skin and the flesh is enhanced, and you can enjoy the contrast in textures.

Vinegared Mackerel

Assorted sashimi of amberjack. It has a firm texture and a rich, sweet flavor.

Seared Sea Bream Sashimi

Horse mackerel finely chopped with condiments (green onions, ginger, etc.). The umami of the horse mackerel and the aroma of the condiments blend together for a refreshing taste.

Dried and grilled stingray fin. It has a sweet and savory flavor and a rich umami that comes out the more you chew. Enjoy with mayonnaise.

Thick Tochio fried tofu, grilled and topped with plenty of green onions. The crispy surface, juicy interior, and the aroma of green onions are a great combination.

Grilled Tochio fried tofu topped with kimchi. The richness of the fried tofu and the spiciness of the kimchi create an appetizing dish.

Homemade satsuma-age (fried fish cake) fried to order. Hot and fragrant, with a fluffy texture of ground fish.

Deep-fried chicken wings. Crispy skin and juicy meat, with the umami of the meat around the bones.

Classic Japanese fried chicken, seasoned and fried. Flavored with soy sauce and garlic, it pairs well with both rice and drinks.

Cheese coated and deep-fried. Hot, melted cheese oozes out from the crispy coating.

French fries made from thinly sliced potatoes. The light texture and saltiness are addictive, making it a dish you can't stop eating.

Deep-fried mochi (rice cake) with cheese inside. The chewy texture and melting cheese combination is popular.

Fries made with rich oysters from Hiroshima Prefecture. Enjoy the crispy coating and the creamy, ocean-scented oyster.

Whole small river prawns deep-fried. The crispy shells and crunchy texture are characteristic, and they can be eaten like snacks.

Deep-fried chicken cartilage. Its unique crunchy texture is addictive, making it a classic bar snack.

Bite-sized pieces of octopus, deep-fried. The umami of the octopus spreads as you chew, and you can enjoy its elastic texture.

Chinese-style dish of fried chicken coated in a sweet and sour sauce with chopped green onions. The juicy chicken and refreshing sauce are a great match.

A salad generously topped with rich cheese. The fresh vegetables and the rich flavor of the cheese blend well with the dressing.

A Korean-style salad dressed with a sesame oil and salt-based dressing. The aroma of seaweed adds a nice accent, creating an appetizing flavor.

Fresh horse meat sashimi. It has a non-gamey, sweet red meat and is typically eaten with ginger and soy sauce.

Spicy sausage with a kick. The crisp casing, juicy meat, and spicy flavor pair well with beer.

Shabu-shabu of premium red sea bream. Thinly sliced red sea bream is briefly dipped in warm dashi broth. It's best enjoyed semi-raw to savor the sweetness of the fat.

Shabu-shabu of fresh sea bream. Thinly sliced sea bream is briefly dipped in dashi broth. You can enjoy the elegant sweetness and moderate chewiness of the sea bream.

Ochazuke (rice with broth) made with our signature oden broth. The deep flavor of the broth soaks into the rice, making it easy to eat. Perfect for finishing your meal.

A bowl of rice topped with plenty of fresh raw whitebait and a raw egg yolk. The texture of the fresh whitebait and the rich egg yolk mix well with the rice.

Onigiri (rice ball) brushed with soy sauce and grilled for a fragrant finish. Enjoy the crispy surface, fluffy interior, and the aroma of charred soy sauce.

Udon noodles in a broth infused with the flavors of oden. The mild soup coats the noodles well, warming you up.

Oden broth udon with added aonori (sea lettuce). The seaweed flavor infuses the soup, creating a rich taste.

Simple dish of freshly cooked rice topped with a fresh raw egg. Drizzle with a little soy sauce and mix to bring out the sweetness of the egg.

Classic vanilla ice cream. Sweet and creamy, perfect for dessert after a meal.

Warm sweet potato served with cold ice cream. Enjoy the contrast in temperatures, the natural sweetness of the sweet potato, and the creaminess of the ice cream.

Japanese ice cream with the subtle bitterness and aroma of matcha. Not too sweet, with a refreshing aftertaste.

Dry sake from Kyoto. It has a clean, crisp taste that pairs well with any dish.

A flavorful sake infused with the aroma of cedar barrels. The refreshing woody aroma spreads in your mouth, allowing for a relaxing experience.

A high-grade sake fermented at low temperatures with highly polished rice. It features a fruity aroma and a clear, refined taste.

Local sake from Akita Prefecture. It has a harmonious balance of umami and mellow acidity, making it a sake that you won't get tired of drinking.

A representative sake from Miyagi Prefecture. It has a soft, mellow aroma and a rich flavor.

A light and dry sake from Niigata Prefecture. It has a smooth mouthfeel and a clean finish.

Junmai sake from Nagano Prefecture. It has a mild aroma and a calm flavor, allowing you to feel the original umami of the rice.

A famous brand from Niigata Prefecture. Brewed slowly at low temperatures, it has a light yet flavorful taste.

Junmai daiginjo from Toyama Prefecture. Polished to 50% using Yamada Nishiki sake rice, it achieves a gorgeous aroma and a smooth mouthfeel.

A refreshing whiskey and soda. Easy to drink and pairs well with meals.

Classic highball made with "Kakubin" (Suntory whisky). It features a sweet aroma, rich body, and a dry finish.

Lemon sour made with sake infused with whole lemons. You can enjoy the full lemon flavor and the richness of the sake.

Fresh draft beer. Enjoy the creamy foam, the umami of the malt, and the refreshing finish.

A non-alcoholic beer-like beverage with 0.00% alcohol. You can casually enjoy a beer-like taste and mouthfeel.

Non-alcoholic soft drinks. Perfect for those who don't drink alcohol or for a refreshing end to a meal.