Sake Bar Hattori

A Sichuan-style dish of tofu and minced meat simmered in chili and doubanjiang. Characterized by its spicy kick and the aroma of sansho pepper. Served piping hot, it's a dish that goes well with rice and drinks.

A dish of deep-fried eggplant stir-fried with minced meat and spicy miso sauce. The melting texture of the eggplant and the savory sauce create a rich dish.

An arranged Mapo Tofu dish with added shrimp and mushrooms, topped with cheese. The richness of the cheese mellows the spiciness and enhances the umami of the ingredients.

Edamame flavored by simmering in dashi broth. Unlike regular salted boiled edamame, it offers a refined dashi aroma. A classic appetizer.

A simple dish of sliced kamaboko (fish cake) served with wasabi soy sauce. Enjoy the chewy texture and the flavor of the fish. Pairs well with sake.

An appetizer of chicken cartilage mixed with plum paste. The crunchy texture and the sourness of the plum are refreshing.

Freshly cut sticks of cucumber from Miyazaki Prefecture. Enjoy their refreshing juiciness and crisp texture. Served with miso or mayonnaise.

A simple salad of fresh sliced tomatoes. Enjoy the natural sweetness and acidity of the tomatoes. Perfect as a palate cleanser.

A dish of raw peppers, chilled to a crisp texture, topped with sweet and savory meat miso. The bitterness of the peppers pairs well with the umami of the meat miso.

A dish of fresh baby turnips, served raw or lightly boiled, with spicy miso. Enjoy the sweetness of the turnips and the flavor of the miso.

A pâté made from chicken liver, etc., pureed into a paste. It has a rich and creamy flavor and is spread on crispy toasted baguette. Pairs well with wine.

Our original potato salad. Enjoy the sweetness of the potatoes and the texture of the ingredients. A dish that is both homemade and meticulously crafted.

An appetizer combining cream cheese with salted fermented cod milt (chanja). The spiciness and chewiness of the chanja perfectly match the mellowness of the cheese.

A dish of edible jellyfish prepared like sashimi. Characterized by its unique crunchy texture, it is served with a refreshing ponzu sauce.

A platter of salty prosciutto and rich cream cheese. Perfect with wine or spirits.

A salad of prosciutto and kaiware daikon radish mixed with basil-flavored Genovese sauce. Enjoy the refreshing aroma and saltiness.

A dish of young pea shoots (tonari) quickly stir-fried with garlic. Enjoy the crisp texture and the flavor of the green and yellow vegetables.

Deep-fried tofu topped with a thickened dashi broth (ankake) containing shrimp and mushrooms. A gentle Kyoto-style preparation.

Japanese-style fried chicken made with chicken seasoned with soy sauce, garlic, etc. Crispy on the outside and juicy on the inside. Typically served with a squeeze of lemon.

A classic appetizer made from thinly cut potatoes, deep-fried. It's salty and pairs well with beer.

Tempura made by coating dried squid (surume) with batter and deep-frying it. The squid's umami is released with each chew.

A dish made by coating chikuwa (fish cake) with a batter mixed with aonori (green seaweed) and deep-frying it. Characterized by the oceanic aroma of the seaweed.

A dish of creamy avocado and fragrant maitake mushrooms, deep-fried in a Western-style batter. Enjoy the crispy batter and the rich flavor of the ingredients.

Sliced myoga ginger, characterized by its refreshing aroma and spiciness. Enjoyed with bonito flakes and soy sauce for a light taste.

A dish of mushrooms and eggplant stir-fried with aromatic vegetables and seasonings. The texture and flavor of the ingredients are appetizing.

A popular Chinese dish where fried shrimp are coated in a sweet mayonnaise sauce (Ebi Mayo). Features plump shrimp and a rich sauce.

A grilled Atka mackerel, opened and dried, from Hokkaido. The flesh is thick and fluffy, with concentrated umami. Served with grated daikon radish.

A dish of several types of mushrooms sautéed in butter. The richness of the butter and the aroma of the mushrooms stimulate the appetite.

Our special fried rice. Rice and ingredients are stir-fried over high heat for a fluffy texture.

A simple dish of chopped scallions and sauce served over rice. The flavor of the scallions and the sauce are a perfect match.

A peppery noodle dish (yakisoba or pasta) made with freshly boiled shirasu (whitebait) and fresh mizuna. Flavored with garlic and chili.

A dessert of cold vanilla ice cream topped with sweet chocolate sauce.

A coarsely ground hamburger steak made with Matsusaka pork, a premium brand of pork. Topped with a rich demi-glace sauce, it offers a juicy, meaty flavor.

Katsu made by coating Matsusaka pork mince with batter and deep-frying it. Characterized by its crispy coating and overflowing meat juices.

Sashimi of fatty returning bonito, seared on the surface. Enjoy the savory aroma and rich flavor. Served with condiments and ponzu sauce.

A dish of stir-fried water spinach (kūshinsai) with garlic. Characterized by its crisp texture.

A large fried tofu from the renowned Tōchio region of Niigata Prefecture. It is thick, crispy on the outside, and fluffy on the inside. Served with condiments and soy sauce.

A dish made by wrapping thinly sliced meat around eschalots (young leeks) and deep-frying them. The spiciness and texture of the eschalots provide a nice accent.

An appetizer of chilled boiled nira (garlic chives) topped with a raw egg yolk. The yolk mellows the flavor when mixed in.

A dish made by cooking sea bream and rice together in a donabe (earthenware pot). The umami of the sea bream infuses the rice as broth. Enjoy the aroma of freshly cooked rice.

A pickle made by marinating Nozawana in wasabi kasu (sake lees). Characterized by the pungent spiciness of wasabi, it's perfect as a snack with drinks.

A traditional Japanese pickle made by fermenting cucumbers in rice bran paste. It has a sourness and umami characteristic of fermented foods.

Deep-fried eggplant simmered in dashi soy sauce. It absorbs the flavor well and has a juicy taste.

A delicacy made by fermenting squid meat with its innards and salt. It is rich and salty, pairing exceptionally well with sake.

A dish where minced tuna (negitoro) is seasoned in a Western style. It often uses olive oil and herbs and is frequently served on baguette.

Mackerel is cured with kelp to condense its umami and then seared on the surface. Enjoy the savory aroma and the sweetness of the fat.

A salad of chicken and scallions mixed with a sour and spicy dressing. Its flavor stimulates the appetite.

A dish of avocado and shirasu (whitebait) mixed with fragrant perilla leaves (shiso). An appetizer that combines richness and refreshingness.

A grilled dried horse mackerel, opened. Its concentrated umami makes it ideal as a side dish for rice or a snack with drinks.

A dish of yam wrapped in nori seaweed and deep-fried. Enjoy the crispy texture and the flavor of the nori.

Deep-fried French fries with a crispy texture. Enjoy them as a snack.

A finishing ramen eaten at the end of a meal. It has a light soup and is a manageable portion even after drinking.

Freshly cooked white rice.

Our homemade Annin Tofu. A Chinese dessert characterized by its smooth texture and almond aroma.

A chocolate-flavored bavarois. A cold dessert with a fluffy texture like mousse.

A Japanese-style dessert of ice cream topped with kuromitsu (black sugar syrup) and kinako (soybean flour). The fragrant kinako and rich kuromitsu complement the ice cream.

Red wine served by the glass.

White wine served by the glass.

Our recommended house wine.

Suntory's "Kakubin" whisky. Characterized by its dry finish, it pairs well with highballs.

A grain whisky from Suntory. Characterized by its light taste and subtle sweet aroma.

A cocktail made by mixing shochu with green tea. It is refreshing and easy to drink.

A cocktail made by mixing shochu with oolong tea. It has a refreshing taste that seems to wash away the greasiness of food.

Shochu highball with fresh lemon squeezed in. Enjoy the fresh sourness.

A shochu highball with pickled plum. The sourness and saltiness of the plum provide a nice accent.

One of Japan's leading beers. Characterized by its high-quality taste made from 100% malt.

A historic lager beer, commonly known as 'Akaboshi'. Enjoy its rich flavor, unique to heat-treated beer.

A sweet potato shochu made exclusively from sweet potatoes (listed under barley on the menu, but typically a sweet potato shochu brand. If listed under barley, it might be barley shochu, but usually it's sweet potato).

A sweet potato shochu made with black koji. Characterized by its thick sweetness and crisp finish.

A sweet potato shochu from Yakushima Island. Popular for its smooth taste and rich aroma.

A sweet potato shochu with a fruity and refreshing aroma. Easy to drink, recommended on the rocks or with water.

A carbonated beverage with a ginger flavor.

A carbonated beverage loved around the world.

Orange juice beverage.

A type of Chinese tea. It has a refreshing taste.

A representative Japanese tea.

A representative barley shochu from Oita Prefecture. Known for its rich aroma and mellow taste. For bottle keeping.

A premium barley shochu made by aging Nikaido for a long time. Served in a ceramic pot, it is very mellow. For bottle keeping.

Basic set charge such as seating fee and ice when using a bottle keep.

Additional ice for diluting drinks.

Mineral water for water dilution.

Carbonated water for highballs.

A sake from Shimane Prefecture. A non-filtered junmai sake characterized by its sharp finish and deep flavor.

A sake from Nara Prefecture. It has a mild aroma and a refreshing umami that spreads in the mouth.

A sake from Akita Prefecture. An extra-dry sake characterized by its crisp taste and smooth acidity.

A sake from Kyoto Prefecture. A junmai sake that embodies the elegant taste of rice and has a pleasant aftertaste.