Nomikui-tei Ichi

Fragrant grilled shiitake mushrooms. Enjoy their unique umami and juicy texture. Recommended to be enjoyed simply with salt or soy sauce.

Grilled shishito peppers that bring out their sweetness. The occasional spiciness acts as an accent, pairing well with drinks.

Grilled leeks that bring out their sweetness. They have a fragrant exterior and a soft, melt-in-your-mouth interior.

Grilled bell peppers. They are grilled to maintain a balance of bitterness and sweetness, with a crisp texture.

Whole roasted garlic. Its fluffy texture and intense aroma are appetizing. A dish full of stamina.

Enoki mushrooms baked in foil. Steaming them concentrates their umami, which pairs well with the aroma of butter and soy sauce.

Fragrant grilled chicken wings. The skin is crispy, the meat is juicy, and it's rich in collagen. Recommended to be eaten by hand for a hearty experience.

Juicy grilled chicken thigh. Characterized by its tender meat and abundant juices, this is a classic and popular menu item.

A skewer of nostalgic red sausage. Enjoy the crispy skin and unique flavor.

A barbecue-style dish with meat and vegetables skewered and grilled. The aroma of the savory sauce is appetizing.

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

Yam wrapped in nori and deep-fried. The crispy coating, the fluffy or crisp texture of the yam, and the flavor of the nori are exquisite.

Chicken wings deep-fried until crispy. The crispiness and spicy seasoning pair well with drinks.

Deep-fried chicken meatballs (tsukune). The frying locks in the flavor, resulting in a fluffy texture.

Fried chicken seasoned with aromatic vegetables and spices. Enjoy the rich aroma and juicy chicken flavor.

Chilled tofu topped with condiments (green onions, ginger, bonito flakes, etc.). A simple dish where you can directly taste the soybean flavor, a refreshing appetizer.

An appetizer of fresh cucumber served with miso. The crispness of the cucumber and the saltiness of the miso are a great match, perfect as a palate cleanser.

A dish of chilled sliced tomatoes. The sweetness and acidity of the tomatoes refresh your palate. Served with salt or mayonnaise.

Thinly sliced beef and tofu simmered in a sweet and savory broth. Features tofu that has absorbed the flavor and tender meat, making it a warming dish.

Sashimi of bite-sized pieces of tuna. Enjoy the fresh tuna flavor easily. Served with wasabi and soy sauce.

A dish of chopped tuna topped with grated yam (tororo). The umami of the tuna and the smooth texture of the tororo are a perfect match.

A rolled omelet with mentaiko (spicy cod roe) as the filling. The sweetness of the egg and the sharp spiciness and saltiness of the mentaiko are in perfect balance.

A salad combining shredded daikon radish and fragrant dried shrimp. The crispness of the daikon and the umami of the dried shrimp pair well with the dressing.

Rice balls brushed with soy sauce or miso and grilled. Enjoy the crispy exterior and fluffy interior.

Ochazuke with fragrant grilled onigiri (rice balls) topped with dashi or tea. The aroma of grilled soy sauce and the flavor of dashi combine for a deep taste.

A simple ochazuke with nori (seaweed) on rice, topped with hot tea or dashi. The aroma of the nori is enhanced, making it perfect to finish a meal.

Ochazuke topped with pickled plum. The sourness of the plum is refreshing and gentle on the stomach.

Ochazuke topped with mentaiko (spicy cod roe). The spiciness and umami of the mentaiko dissolve into the broth, creating a mouthwatering dish.

Sapporo Black Label draft beer (glass). A classic beer characterized by its creamy foam and malt flavor.

Sapporo Black Label draft beer (medium mug). Recommended for those who want to drink plenty.

Sapporo Black Label bottled beer. A well-balanced flavor that pairs well with any dish.

Sapporo Lager Beer (commonly known as Akaboshi) bottled beer. Characterized by its rich flavor, unique to heat-treated beer.

A drink made by mixing shochu with oolong tea. It's refreshing and doesn't interfere with the meal.

A drink made by mixing shochu with green tea. Enjoy the astringency and aroma of green tea.

Lightly salted napa cabbage pickles. Its crisp texture and mild saltiness make it a perfect palate cleanser.

A salad topped with finely chopped hard-boiled eggs, resembling mimosa flowers. It has a beautiful color and a delicate flavor.

Clams sautéed with garlic and butter. The umami of the clams and the richness of the butter combine for a flavor that pairs well with drinks.

Yakisoba with stir-fried Chinese noodles topped with a thick sauce containing vegetables and meat. The hot sauce coats the noodles well.

An ahijo-style dish of octopus cooked in garlic-infused olive oil. Enjoy the chewy texture of the octopus and the aroma of garlic.

Thinly sliced fresh sea bream seasoned with olive oil and a tangy dressing, a Western-style sashimi dish.

Sashimi of Spanish mackerel with the skin seared over an open flame. Searing melts the fat, enhancing the aroma and umami.

Fresh striped jack sashimi. A premium fish characterized by its moderate fat content and firm texture.

Lamb grilled on a teppan (iron griddle). It has a unique flavor and is tender and juicy.

Black cod marinated in miso and then grilled. The sweetness of the miso and the melt-in-your-mouth fat of the black cod are exquisite.

A tempura dish made by stuffing chikuwa (fish cake) with potato salad, coating it, and deep-frying. It's a hearty dish with a surprisingly delicious combination.

Simple grilled mackerel with a good amount of fat. The skin is crispy, the flesh is flaky, and it pairs well with both rice and drinks.

Fried chicken tenderloin stuffed with mentaiko (spicy cod roe). The light flavor of the chicken and the saltiness of the mentaiko are a good match.

Kushikatsu made with tender pork fillet. The coating is crispy, and the meat is light and easy to eat.

A dish combining eggplant and meat sauce (minced meat in tomato sauce). The rich sauce coats the tender eggplant.

An appetizer made by mixing chopped tuna, takuan (pickled daikon radish), and natto (fermented soybeans). The textural contrast and sticky consistency are addictive. Usually eaten wrapped in nori.

Spicy fried chicken seasoned generously with black pepper. The sharp spiciness pairs well with drinks.

Aori squid, also known as the king of squid, sashimi. Enjoy its rich sweetness and sticky texture.

A hot pot dish with cod (white fish) and vegetables simmered in kombu dashi. The mild flavor of cod is enjoyed with ponzu sauce for a refreshing taste.

A hot pot dish with duck and vegetables simmered together. The rich broth from the duck adds depth to the soup.