Nosuke

An appetizer of peeled and vibrantly colored eggplant wrapped in prosciutto. The refreshing texture of the eggplant and the saltiness of the prosciutto pair well. Enjoy as a cold dish.

Japanese yams cut into long, thin noodles and served refreshingly with dashi broth. Features a crisp texture and a slightly sticky consistency. Cold and refreshing, perfect as a palate cleanser.

A salted dish combining sea urchin and konowata (sea cucumber innards). It has a unique oceanic aroma and rich umami, pairing exceptionally well with sake. Please savor it slowly.

A Japanese rolled omelet generously soaked in dashi broth. Enjoy its fluffy, juicy texture and delicate dashi flavor. Delicious on its own.

Cucumbers and Japanese yams pickled in a soy sauce with a rich kombu flavor. The texture of the vegetables and the kombu flavor are appetizing. Perfect as a snack with drinks or as a palate cleanser.

A snack of crunchy shark cartilage and cucumber mixed with a tangy plum dressing. Also known as "Ume Suisui," it's popular for its refreshing taste and unique texture.

Potato salad inspired by Hokkaido's Ishikari hot pot, using sweet "Kita Akari" potatoes with salmon and miso. Enjoy a rich and creamy flavor.

An elegant dish of steamed sea urchin and yuba (soybean skin) served in a dashi broth thickened with kudzu starch (Yoshino-style). The sweetness of the sea urchin and the smooth texture of the yuba harmonize beautifully.

Freshly made tofu, chilled and served as is. Enjoy the simple taste highlighting the natural sweetness and aroma of soybeans. Serve with soy sauce and condiments.

Warm homemade tofu topped with a thick, seasonal sauce. A gentle, warming dish that highlights the smoothness of the tofu.

Shrimp rolled in yuba (tofu skin) and deep-fried into stick-shaped spring rolls. Enjoy the crispy texture of the yuba and the plumpness of the shrimp. Easy to eat by hand.

An appetizer made by mixing "Shuto" (fermented bonito viscera) with cream cheese. The umami of these fermented ingredients combine for a rich flavor. Served on crackers.

A finely chopped tartare of smoked salmon and avocado. Its creamy and rich flavor pairs well with baguette. Enjoy as a Western-style appetizer.

Mussels simmered in sake. The rich broth from the mussels and the aroma of sake are appetizing. You can enjoy the soup until the end.

A regional-style dish of fatty pork jowl grilled with miso on a magnolia leaf (hoba). Features the fragrant aroma of grilled miso and a rich flavor that pairs well with sake.

Tenderly simmered duck. Slowly cooked at low temperature, it remains moist and not dry, concentrating the duck's umami.

Fried "Kita Akari" potatoes, a sweet variety, served with a salted kombu and butter topping. The sweet and salty flavor is addictive.

Fried sweet potato sticks served with a honey and blue cheese sauce. The sweetness of the sweet potato and the saltiness and aroma of the blue cheese create an exquisite combination.

Rich cream croquettes packed with shrimp and crab meat. Topped with crab miso for a deeper flavor and oceanic aroma. Features a crispy coating and a creamy interior.

Fatty returning bonito, cutlet-style with a rare center. Enjoy the simultaneous textures of a crispy coating and sashimi-like interior. Served with our special tartar sauce.

A creative dish of fragrant maitake tempura combined with prosciutto and balsamic vinegar. A Japanese tempura with a Western accent, also pairs well with wine.

A classic tempura made with white fish (Kisu). It features a plump texture and a light, elegant flavor. Enjoy with the crispy coating.

Juicy fried chicken karaage, served with grated daikon radish and ponzu sauce for a refreshing taste. The meat's umami and the coolness of the radish complement each other well.

Fried chicken coated in a sweet and sour sauce, topped with plenty of tartar sauce. The rich sauce and sweet-sour glaze enhance the chicken's umami, making it a hearty dish.

Spring rolls filled with rich and creamy salmon milt and salty prosciutto. Enjoy the contrast between the crispy exterior and the molten interior.

Lightly fried eggplant and tofu soaked in a flavorful dashi broth. The ingredients absorb the broth, becoming juicy and offering a gentle, comforting taste.

A unique dish of fried Camembert cheese soaked in Japanese dashi broth. The combination of melted cheese and dashi is surprisingly delicious.

Small river prawns deep-fried whole. They are crispy and fragrant, perfect for snacking. Ideal as a snack with beer or sake.

Crispy fried horse mackerel. Served with a special apple-based tartar sauce, its fruity acidity enhances the umami of the mackerel.

Homemade satsuma-age (fried fish cake) made from ground fish. It has a springy texture and the sweetness of fish. Enjoy the aroma of freshly fried goodness.

A thick "Tochio fried tofu" from Niigata, stuffed with natto and grilled. The crispy exterior and fluffy interior of the tofu pair well with the flavor of natto.

Eggplant stir-fried with butter and mentaiko (spicy cod roe). The richness of the butter and the spicy kick of mentaiko permeate the eggplant, creating a rich flavor.

Grilled bell peppers soaked in dashi broth and topped with bonito flakes. The sweetness of the peppers and the umami of the dashi can be tasted, making it a refreshing dish.

Thinly sliced beef tongue, lightly grilled and served with coarsely grated daikon radish (oni-oroshi) and ponzu sauce. The chewy texture of the beef tongue and the refreshing condiments are exquisite.

Rare steak of beef shoulder roast. Topped with a special Japanese-style sauce made from maitake mushrooms, the rich aroma of the mushrooms enhances the meat's umami.

Crispy grilled chicken tail (bonjiri) finished with grated daikon radish and ponzu sauce. Enjoy the fatty bonjiri in a refreshing way.

Local gyoza from Niigata Prefecture. Choose between deep-fried or pan-fried. Features a crispy skin and juicy filling.

Hot gratin with plump oysters and spinach. The creamy white sauce blends with the oyster's umami, creating a rich and luxurious flavor.

A large tsukune (chicken meatball) mixed with beef tongue. A satisfying dish offering the texture and umami of beef tongue.

Fresh sea bream sashimi marinated in a special sesame sauce, served over rice with dashi broth. Enjoy the nutty aroma of sesame and the sweetness of the sea bream, perfect for finishing your meal.

A simple ochazuke (rice with tea) topped with pickled plum. The gentle flavor of the dashi broth is accented by the sourness of the plum, making it a refreshing dish.

A thin roll sushi with wasabi as the filling. The pungent kick of wasabi is addictive, making it an adult-oriented dish. Also great with drinks.

Sushi roll made with fatty tuna (toro) and chopped takuan (pickled daikon radish). The melt-in-your-mouth texture of the toro and the crunchy bite of the takuan are a perfect match.

Pressed sushi made with shirasu (small sardines) and yukari (red shiso). The umami of the shirasu and the refreshing aroma of yukari fill your mouth.

Fried rice with pickled takana greens. The saltiness and fermented flavor of takana pair well with the fried rice, creating a mouthwatering dish.

Matcha-infused soba noodles (cha soba) served with a warm dipping broth. Enjoy the aroma of tea and the flavor of soba.

Inaniwa udon, a specialty from Akita. These noodles are thin and flat, with a smooth texture. Please enjoy them "bukkake" style, with the broth poured directly over them.

Miso soup with clams and red miso. The rich flavor of red miso and the dashi from the clams create a deep taste.

A dessert set featuring matcha warabi mochi and a unique ice cream made with persimmon and miso. The balance between Japanese sweetness and the saltiness of miso is exquisite.

Sake from Yamanashi Prefecture. Enjoy the fresh flavor of nama sake and its ginjo aroma. Price Category B.

Sake from Niigata Prefecture. This muroka nama genshu offers a rich flavor and fruity aroma. Price Category D.

Sake from Niigata Prefecture. This luxurious sake uses the "nakagumi" portion, considered the most balanced during the brewing process, offering a fresh, freshly squeezed taste. Price Category C.

Sake from Niigata Prefecture. Features a gorgeous aroma and a good balance of juicy sweetness and acidity. Price Category C.

Sake from Niigata Prefecture. Made with sake rice "Ipponjime," this unadjusted nama genshu allows you to fully appreciate the rice's umami. Price Category C.

Sake from Niigata Prefecture. A special edition from the popular "Takachiyo59" series. Made with Yamada Nishiki, it has a gorgeous and rich flavor.

Sake from Niigata Prefecture. From the "Takachiyo59" series, focusing on 59% rice polishing. Made with Dewa Sansan, it has a refreshing and fruity taste. Price Category C.

Sake from Niigata Prefecture. Made with the rare sake rice "Aiyama," this sake offers an elegant sweetness and acidity. Price Category D.

Sake from Niigata Prefecture. This sake blends traditional methods with new approaches, characterized by rice umami and a clean acidity. Price Category D.

Sake from Niigata Prefecture. This impactful sake fills your mouth with fresh carbonation, rich umami, and sweetness. Price Category D.

Sake from Niigata Prefecture. Brewed using the traditional kimoto method, it features a deep richness and acidity. Recommended to enjoy at room temperature. Price Category A.

Sake from Niigata Prefecture. Limited winter edition shiboritate nama genshu. Features a fresh, fruity aroma and a clean, crisp finish. Price Category C.

Sake from Niigata Prefecture. "Oni-Jiman" features a dry and punchy flavor. This muroka nama genshu combines rich depth with a crisp finish. Price Category B.

Sake from Nagano Prefecture. Made with Yamada Nishiki, this sake has a clear sweetness and a gorgeous aroma. A highly sought-after and popular brand. Price Category D.

Sake from Nagano Prefecture. Made with sake rice "Hitogokochi," it has a soft mouthfeel and elegant sweetness. It also has a clean finish that pairs well with meals. Price Category C.

Sake from Nagano Prefecture. Bottled on the day of pressing, offering ultimate freshness. Enjoy the lively carbonation and fruity aroma. Price Category C.