Sake Labo Takebuchi

Assortment of sashimi from 3 types of local fish sourced today. Enjoy the umami and texture of fresh fish. Please enjoy with soy sauce and wasabi.

Sashimi of Kampachi from Kagoshima Prefecture. It is rich in fat, characterized by its deep umami and firm texture. It pairs well with wasabi soy sauce.

Sashimi of Hirame (Olive Flounder) from Aomori Prefecture. It has a delicate and elegant flavor with a chewy texture. Please enjoy with ponzu or soy sauce.

Sashimi of Meji Maguro (young Bluefin Tuna) from Chiba Prefecture. Characterized by the umami of the red meat and the moderate sweetness of the fat. Pairs well with sake.

Katsuo (bonito) sashimi, lightly seared on the surface. It is typically eaten with condiments and ponzu or sauce. The smokiness and the acidity of the red meat are exquisite.

A dish of grilled Hamo (pike conger) and cucumber mixed with plum paste. The elegant umami of the Hamo and the acidity of the plum are refreshing, perfect for summer.

A dish of Hamo (pike conger) and avocado mixed with a special vinegared miso sauce. The creaminess of the avocado and the richness of the vinegared miso enhance the delicate flavor of the Hamo.

Salt-grilled Kampachi collar (the part behind the gills). It is fatty and juicy, perfect as a snack with drinks.

A sukiyaki hot pot using local chicken. Enjoy the chicken and vegetables simmered in a sweet and savory warishita, dipped in beaten egg. Rich flavor.

A hot pot dish simmered in a soup infused with the flavor of local chicken. It has a light yet rich taste and is recommended with ponzu sauce.

Lightly seared local chicken thigh, cooked rare inside. Enjoy the sweetness and texture of the chicken. Please enjoy with condiments.

Lightly blanched chicken tenderloin mixed with wasabi soy sauce. Refreshing, with a wasabi aroma that pairs well with drinks.

Chicken tenderloin marinated in green chili soy sauce, mixed with condiments in a namero-style dish. A rare delicacy with a spicy accent.

A Miyazaki specialty: local chicken thigh grilled over charcoal. Characterized by the smoky aroma of charcoal and juicy meat. Enjoy with yuzu pepper.

A Miyazaki-origin dish of fried chicken pieces soaked in sweet vinegar and topped with tartar sauce. The sweet and sour sauce and the rich sauce are a perfect match.

A stamina-boosting dish of stir-fried chicken liver and leeks. The richness of the liver and the aroma of leeks stimulate the appetite. Perfect with drinks.

A warm dish of local chicken and tofu simmered in a mild broth and finished with egg. The fluffy egg and tofu infused with chicken flavor are delicious.

Tempura made with corn. You can enjoy the sweetness of the corn and its crispy texture. Recommended with salt.

Grilled eggplant with the skin removed, soaked in cold dashi broth. The smoky flavor and the umami of the dashi-infused eggplant are refreshing and delicious.

Tsubugai (sea snail) simply simmered in salt. The natural flavor of the shellfish is enhanced, and the chewy texture is addictive.

A dish of seasonal summer vegetables such as eggplant and bell pepper stir-fried with miso. The richness of the miso and the sweetness of the vegetables pair well with rice and drinks.

Charcoal-grilled dried horse mackerel. A classic grilled fish where you can enjoy the concentrated umami and the aroma of charcoal.

Restaurant's homemade satsuma-age. Made from ground fish paste and fried, it features a fluffy texture and the sweetness of fish.

Homemade Atsuage (thick fried tofu). Crispy on the outside and juicy on the inside, you can enjoy the flavor of the tofu. Please enjoy with ginger soy sauce.

A dish of seasoned katsuo (bonito) pieces, deep-fried. You can enjoy the crispy batter and the umami of the katsuo.

Classic french fries. Crispy and fresh from the fryer, perfect as a snack.

Broccoli deep-fried and seasoned with cumin salt. The aroma of the spices stimulates the appetite.

A namul dish of shungiku (edible chrysanthemum) and steamed chicken tossed in a sesame oil-based sauce. The slight bitterness of the shungiku is a nice accent.

A snack combiningチャンジャ (spicy salted pollack intestines) and cream cheese. The spiciness and mellowness are exquisitely matched.

A small dish of mozuku seaweed and myoga ginger dressed in a refreshing vinegar. Perfect as a palate cleanser.

Hiyayakko (cold tofu) topped with plenty of green onions and shirasu (small dried sardines). Simple yet flavorful with the condiments.

A simple snack of cabbage and cucumber served with a special miso dip. Enjoy the crispiness of the vegetables.

Well-chilled sliced tomatoes. Refreshing and perfect for cleansing the palate.

A Japanese-style salad with thinly sliced onions and black pepper. A mature flavor with a lingering spicy kick.

Wagyu beef intestines stir-fried with vegetables. The juicy fat and the sauce create a flavor that goes well with rice.

Tenderly simmered beef tendon finished with grated daikon radish and ponzu sauce for a refreshing taste.

A stamina dish of tender beef tendon and cabbage stir-fried with salt and garlic.

Tataki of the finest Miyazaki beef, lightly seared on the surface. The sweetness of the fat and the umami of the meat melt in your mouth. Please allow time for preparation.

An assortment of 3 types of fresh horse meat sashimi. Enjoy the lean fillet, fatty belly, and the rare scrag end. Please enjoy with sweet soy sauce, garlic, and ginger.

A regional dish from Miyazaki. Cold soup made with fish broth and miso, poured over rice. Contains ingredients like cucumber and tofu, perfect for a light meal on a hot day.

A rice bowl with local chicken and egg. Enjoy the firm texture of the chicken and the rich flavor of the egg.

Chazuke (rice soup) with a bonito-flavored broth poured over rice. Perfect as a finishing dish after drinking.

A rice bowl topped with lightly seared fresh local fish. Searing melts the fish's fat, enhancing its aroma.

Udon noodles served with a warm dipping broth rich with the flavor of local chicken. The firm noodles are perfectly coated with the broth.

Hot rice topped with tarako and butter. A decadent dish where the richness of the butter and the saltiness of the tarako are a perfect match.

Freshly made onigiri (rice balls). Choose from ume (plum) or tarako (pollock roe).

Freshly cooked white rice.

An assortment of several types of pickles. Please enjoy as a palate cleanser.

Miso soup with the aroma of the sea, containing aonori seaweed.

A refreshing sherbet made with Miyazaki's specialty Hyuganatsu citrus. The acidity and aroma of the citrus refresh your palate.

Rich vanilla ice cream. Please enjoy as a dessert after your meal.

Nama beer (draft beer) with a rich barley flavor. Served chilled.

Bottled beer. You can choose between Asahi Maruef or Sapporo Lager (Akaboshi).

A beer-taste beverage containing no alcohol.

A cocktail made by mixing beer with tomato juice. Refreshing taste.

A cocktail made by mixing beer with ginger ale. A drinkable blend of sweetness and beer's bitterness.

A refreshing sour with fresh lemon squeezed in.

A sour made with salt and lemon. The saltiness enhances the lemon's acidity, creating a mellow taste.

A set for drinking shochu mixed with Hoppy. You can choose between white or black.

Additional bottle for Hoppy.

Additional shochu for Hoppy.

Shochu pre-mixed with Kuro Oolong tea and aged. The flavors have melded for a mellow taste.

A sour made with umeboshi (pickled plums) soaked in shochu. Enjoy the sourness of the plum and the flavor of the shochu.

Imo shochu from Miyazaki Prefecture. Characterized by its refreshing and easy-to-drink taste.

Imo shochu made with black koji. Enjoy its fragrant aroma and deep richness.

Kokuto shochu from Amami Oshima. Characterized by its sweet aroma derived from brown sugar and a clean finish.

Mugi shochu from Iki, Nagasaki Prefecture. You can enjoy the fragrant aroma of barley and its gentle sweetness.

Mugi shochu from Miyazaki Prefecture. Popular for its elegant, fragrant, and light taste.

Glass of natural wine. Please choose red or white.

Bottle of natural wine.

London Dry Gin. A classic taste with a prominent juniper berry aroma.

A Japanese gin that suits the Japanese palate, using yuzu, green tea, and ginger.

A craft gin that incorporates the roasted aroma of hojicha as a botanical.

A craft gin characterized by the refreshing citrus aroma of Sakurajima Komikan.

Scotch whisky. Smoky and well-balanced taste.

A classic Japanese whisky. Characterized by its sweet aroma and dry finish, perfect for highballs.

Japanese whisky. Currently sold out.

A Suntory single malt whisky. Enjoy its floral aroma and deep sweetness.

A Suntory single malt whisky. Characterized by its refreshing aroma like young leaves in a forest and its light taste.

Various soft drinks.