Sanya

Fresh salmon fillet. It is fatty and has a melt-in-your-mouth texture and sweetness. Typically eaten with wasabi and soy sauce.

Sashimi of mackerel cured in vinegar. A harmonious blend of sourness and mackerel umami, with a refreshing taste. Enjoyed with condiments.

A platter of assorted fresh seafood. The contents vary depending on the season and availability. Enjoy various flavors at once.

Nigiri sushi made with lean tuna. Good balance between the refreshing iron umami and the vinegared rice.

Nigiri sushi made with the meat from the fin of flatfish or flounder. Enjoy its unique chewy texture and the sweetness of the fat.

Nigiri sushi made with fatty salmon. Popular for its melt-in-your-mouth texture.

Nigiri sushi made with fatty Buri (yellowtail). Characterized by its rich umami and firm texture.

Assortment of various nigiri sushi. Features popular toppings, arranged colorfully.

Pressed sushi topped with mackerel cured in vinegar and kombu. Characterized by its square shape, the sourness of the mackerel and the umami of the kombu complement the vinegared rice.

A dish of stir-fried vegetables such as cabbage, bean sprouts, and carrots over high heat. Crisp texture with salt, pepper, and soy sauce-based seasoning.

A dish of stir-fried asparagus and bacon. The saltiness and fat of the bacon enhance the sweetness of the asparagus.

Okinawan specialty dish. Stir-fried goya (bitter melon), tofu, egg, meat, etc. The bitterness of the goya is a key accent.

Beef stir-fried with vegetables in a sauce. Popular as a side dish for rice or as a snack with drinks.

A classic Japanese dish of stir-fried pork in a soy sauce and ginger sauce. The aroma of ginger stimulates the appetite.

A stamina dish of stir-fried liver, leeks, bean sprouts, etc. Characterized by the rich flavor of the liver and the aroma of the leeks.

Grilled mackerel dish. You can choose between simple salt-grilled or sweet and savory teriyaki sauce.

Whole mackerel grilled with salt. The skin is crispy, the flesh is flaky, and the internal organs with their unique bitterness are also a delicacy.

Grilled salmon fillet. You can choose between simple salt-grilled or sweet and savory teriyaki sauce.

Fatty black cod marinated in miso paste and grilled. The perfect balance of miso flavor and the fish's natural sweetness.

Grilled shishamo with roe. Can be eaten whole from head to tail, and the popping texture of the roe can be enjoyed.

A representative Japanese dish of chicken skewers. You can choose between refreshing salt or sweet and savory sauce.

A dish made by wrapping minced meat and vegetables in dough and grilling them. Crispy on the bottom and chewy on the skin. Eaten with soy sauce and chili oil.

A dish made by mixing cabbage, meat, etc., into a flour-based batter and grilling it on a griddle. Eaten with sauce, mayonnaise, and bonito flakes.

Garlic skewered and grilled. Fluffy texture and a fragrant aroma.

Chicken skin skewered and grilled until crispy. Rich in fat umami, perfect as a snack with drinks.

Chilled beer poured from the tap. Medium mug size.

Chilled beer poured from the tap. Large mug size.

Draft beer served in a pitcher, suitable for sharing among a group.

Fresh Japanese sake that has not been pasteurized. Characterized by its refreshing aroma and taste.

Warmed Japanese sake. Warming brings out the umami and sweetness of the rice.

Japanese sake poured into a wooden masu (box). The aroma of the wood infuses the sake, allowing you to enjoy the atmosphere.

Whisky mixed with soda. Refreshing carbonation, pairs well with meals.

A representative lager beer from Thailand. Characterized by its solid body and bitterness.

A world-famous Dutch beer. Fruity aroma and a light taste.

A popular Thai beer. Refreshing and easy to drink, pairs well with local cuisine.

Fruit liqueur made by steeping green plums in alcohol and sugar. Enjoy its sweet and sour taste and rich aroma.

A carbonated alcoholic drink based on shochu or other spirits. Plain and dry taste.

Mugi-shochu from Oita Prefecture. Characterized by its fragrant barley aroma and mellow taste. Served by the bottle.

Imo-shochu from Miyazaki Prefecture. Characterized by its thick sweetness from black koji fermentation and a crisp finish. Served by the bottle.

A representative Japanese whisky. Its mellow aroma and dry finish make it ideal for highballs. Served by the bottle.

Imo-shochu from Kagoshima Prefecture. Possesses the richness and sweetness unique to black koji, and a gorgeous aroma. Served by the bottle.

Korean soju. Clear taste with no strong flavor, pairs well with various mixers. Served by the bottle.

Carbonated beverage. Sweet and refreshing taste.

A clear, lemon-lime flavored carbonated beverage.

Japanese green tea. Suitable for cleansing the palate during a meal or for relaxing afterwards.

A type of Chinese tea. Semi-fermented tea with a clean aftertaste, pairs well with greasy food.

Mineral water.

Fee charged when bringing in your own bottle of alcohol.

Carbonated water as a mixer.

Ice for drinks.

A chu-hai flavored with peach. Fruity and sweet aroma.

A chu-hai flavored with lychee. Has a gorgeous aroma and sweetness.

A chu-hai flavored with yuzu. Refreshing citrusy sourness and aroma.

A cocktail combining umeshu and whisky. The sweet and sour taste of umeshu blends with the richness of whisky.

Peach-flavored soda. Non-alcoholic.

Lychee-flavored soda. Non-alcoholic.

Yuzu-flavored soda. Non-alcoholic.