Pyonkichi

A platter of assorted fresh raw seafood. Served with soy sauce and wasabi.

Fatty yellowtail. Can be enjoyed as sashimi or grilled.

Bite-sized pieces of boiled octopus sashimi. Chewy with a flavor that intensifies with chewing.

Fresh raw oysters seasoned with ponzu sauce. Known as the 'milk of the sea' for its rich flavor.

Raw kanpachi sashimi. Characterized by moderate fat and firm texture.

Sashimi of lean red tuna. It has a refreshing taste and an iron-rich umami.

Cod milt, blanched and served with ponzu sauce. Creamy and rich in flavor.

Steamed monkfish liver. Also called 'foie gras of the sea' for its rich, deep flavor.

Chopped wasabi pickled in soy sauce. Its pungent spiciness pairs well with alcohol.

Shiso leaves pickled in kimchi brine. Characterized by their aroma and spiciness.

Salt-grilled fatty autumn mackerel. Fragrant and juicy.

The part behind the gills of kanpachi, grilled. A fatty and flavorful cut.

Salt-grilled Spanish mackerel fillet. A delicate and elegant white fish.

Rockfish simmered in a sweet and savory soy sauce-based sauce. The flesh is tender and well-seasoned.

Simmered Splendid Alfonsino, a high-grade fish, in a sweet and savory sauce. Enjoy its rich, fatty flavor.

Salt-grilled barracuda. A white fish with high moisture content, resulting in a fluffy texture when grilled.

A refreshing side dish of shirasu, wakame seaweed, and onion, dressed with ponzu and ginger.

The root part of wakame seaweed (mekabu), dressed with vinegar. Known for its slimy texture and health benefits.

A dish similar to salted squid, made from raw firefly squid marinated in a soy sauce-based sauce. It has a rich umami flavor and pairs well with Japanese sake.

Deep-fried horse mackerel coated in breadcrumbs. Enjoy the crispy coating and fluffy fish.

A dish of large clam-like shellfish steamed with sake. Rich in flavor from the clam broth.

Freshly caught squid, line-caught. Typically served as sashimi.

Large, thick shiitake mushrooms grilled with a yuzu-flavored miso paste.

Whole dried sardines, grilled. The flavor is concentrated, and they can be eaten whole, including the head.

A fluffy egg dish containing cheese. A classic Western-style appetizer.

Scallops and spinach sautéed in butter. The richness of the butter enhances the sweetness of the scallops.

Deep-fried Spanish mackerel fillets. Crispy on the outside and fluffy on the inside.

Thinly sliced octopus and Japanese yam, served with a Western-style dressing as a cold appetizer.

Fried rice made with snow crab meat. The crab flavor permeates the rice.

A refreshing small plate dish combining coarsely grated daikon radish and shirasu.

Pounded cucumber, seasoned with a sour plum paste.

Simple dish of sliced chilled tomatoes. Eaten with mayonnaise or salt.

A classic appetizer of chilled tofu topped with plenty of green onions and seasonings.

Assortment of seasonal vegetable pickles.

Simple dish of raw cucumber served with miso.

A delicacy made from shark cartilage mixed with plum paste. Characterized by its crunchy texture and sourness.

A dish of salted fish innards (shuto) served over grated daikon radish. It has a strong salty flavor that pairs well with alcohol.

A Korean-style salted dish made with cod milt, seasoned with chili peppers and other spices.

A salad made with fresh kabu (turnip) and mizuna. Seasoned with a simple dressing using coarse salt.

A salad combining shirasu (whitebait) and tomato. Refreshing to eat.

A home-style Japanese salad made from mashed boiled potatoes mixed with vegetables and mayonnaise.

A Japanese snack made by forming rice into a triangle and wrapping it in nori seaweed. Contains fillings.

Fried rice made with flaked salmon. Fragrantly stir-fried.

Fried chicken seasoned with a soy sauce-based sesame dressing.

Deep-fried chicken wings. Crispy skin and juicy meat.

A snack made from deep-fried potatoes and bacon.

Whole garlic cloves, deep-fried. Fluffy texture, good for stamina.

A dish made by deep-frying mochi (rice cake) and natto (fermented soybeans). Crispy on the outside and melty on the inside.

Kyoto-style thick fried tofu, grilled or fried until crispy on the outside.

Pork loin grilled with a spicy miso sauce.

Simply grilled chicken thigh, seasoned with salt. Eaten with yuzu pepper.

Chicken breast seared on the outside, served rare inside. Eaten with ponzu sauce for a refreshing taste.

A healthy dish of salt-grilled chicken tenderloin, which is low in fat.

A thick-cut bacon steak, grilled. Simple yet full of flavor.

A classic dish of steamed potato topped with butter.

A snack made from dried stingray fins, lightly grilled. It has a sweet flavor and is eaten with mayonnaise.

Beef sirloin steak grilled with a garlic-flavored Japanese-style sauce.

Cold Inaniwa udon from Akita Prefecture, served chilled. Known for its thin and smooth texture.

A creative udon dish topped with cod roe and kimchi. The spiciness and umami match well.

A traditional Japanese soup. A warm broth made with dashi and miso.

A representative Japanese lager beer with a well-balanced flavor.

A bottle of beer with a dry and crisp flavor.

A traditionally brewed lager beer that has undergone heat treatment. Affectionately known as 'Akaboshi'.

A bottle of Korean shochu with a clean taste.

Bottle of barley or sweet potato shochu.

A set of teas for mixing with shochu.

A beer-taste beverage mixed with shochu. Available in white and black types.

Additional shochu for Hoppy set.

Additional mixer for Hoppy set (bottle of Hoppy).

Glass of wine.

Bottle of wine.

American whiskey (bourbon).

Single malt Scotch whisky.

Non-alcoholic beverages.

Japanese sake from Saga Prefecture. Enjoy its fruity aroma and the umami of the rice.

Japanese sake from Iwate Prefecture. A mature flavor that reaches its peak in autumn.

Japanese sake from Fukui Prefecture. A rich, high-alcohol content genshu (undiluted sake).

Junmai Ginjo sake from Yamagata Prefecture. Characterized by its floral aroma.

Japanese sake from Miyagi Prefecture. Dry and crisp, pairs well with meals.

Japanese sake that enhances its aroma and flavor when served warm.

Sweet potato shochu from Kagoshima Prefecture. Characterized by its strong aroma of sweet potato and rich flavor.

Sweet potato shochu from Kagoshima Prefecture. Smooth and well-balanced.

Sweet potato shochu from Kagoshima Prefecture. Deep flavor, carefully crafted.

Awamori, a distilled spirit from Okinawa Prefecture. Has a unique aroma and rich body.

Barley shochu with a strong, fragrant barley aroma. Recommended served on the rocks or with hot water.