Satsumamusashi Tamachiten

A specialty dish from Hakata, Fukuoka Prefecture. Chicken skin is wrapped around skewers, marinated in sauce, and grilled. It has a crispy exterior and a chewy interior. Perfect as a snack with drinks.

A fluffy omelet made with plenty of chicken broth. It's characterized by its fluffy texture and the burst of broth flavor when bitten into. Usually eaten with grated daikon radish.

A local food from Kumamoto Prefecture. Chikuwa (fish cake) stuffed with potato salad, coated in batter, and deep-fried. The crispy batter and fluffy potato salad are a perfect match.

Pork trotters deep-fried until crispy on the outside and melt-in-your-mouth tender on the inside. Rich in collagen and has a deep flavor. Enjoy with salt or ponzu sauce.

A local Hakata dish where gyoza are simmered in chicken or pork bone broth. Unlike fried gyoza, you can enjoy the chewy wrappers and the rich broth flavor.

A dish originating from Miyazaki, where fried chicken is soaked in a sweet and sour sauce and topped with tartar sauce. The sweet and sour sauce and rich tartar sauce enhance the chicken's flavor.

Kagoshima Kurobuta pork is used and simmered for a long time until tender. So tender it can be cut with chopsticks, the sweetness of the fat and the soy sauce-based sauce are exquisite.

A refreshing appetizer made by mixing blanched offal (motsu) with ponzu sauce. It has a chewy texture and is typically served with yuzu pepper.

A Bologna sausage from the Unzen region of Kumamoto Prefecture, skewered and grilled. It has a rich meat flavor and a juicy taste.

A specialty from Oita Prefecture, chicken tempura. The batter is lighter than that of fried chicken, resulting in a fluffy texture. Usually eaten with ponzu sauce and mustard.

A dish made by finely slicing fresh chicken and mixing it with egg yolk and a special sauce. Characterized by its rich flavor and smooth texture. Mix well before eating.

Boiled chicken topped with a spicy sauce containing chili peppers and Sichuan peppercorns. Named "so delicious it makes your mouth water." It has a spicy and fragrant taste.

Chicken lightly seared on the outside, leaving the inside rare. You can enjoy the fragrant aroma and the natural umami of the chicken at the same time. Served with ponzu sauce and condiments.

A dish made by mixing blanched chicken tenderloin with wasabi soy sauce. It's refreshing with the spiciness of wasabi as an accent.

Chicken breast tataki. Low in fat, it has a refreshing taste and a tender texture.

A dish made by grilling chicken thigh over charcoal or other heat sources. Characterized by the smoky aroma of charcoal, a firm texture, and abundant juices.

Chicken thigh tataki. Compared to breast meat, it has more fat, offering a rich umami and a firm texture.

Fresh chicken liver sashimi. Characterized by its melt-in-your-mouth texture and rich flavor. Typically eaten with sesame oil and salt.

Tsukune (chicken meatballs) are formed and grilled, served with a raw egg yolk. Mixing in the yolk creates a mellow and rich flavor.

A platter of chicken tataki from different parts, such as breast and thigh meat. You can enjoy the differences in texture and flavor between the cuts.

Sashimi of horse meat from the rib area (belly). It has layers of fat and lean meat, with a unique chewy texture and the sweetness of the fat.

Sashimi of lean horse meat. Low in fat, it is light yet allows you to taste the natural umami of the meat. Served with ginger or garlic soy sauce.

A platter featuring horse sashimi from three different cuts. You can compare the distinct flavors and textures of each cut.

A luxurious platter featuring a generous assortment of horse sashimi from five different cuts. A decadent menu that allows you to enjoy the diverse charms of horse meat at once.

A platter of red meat horse sashimi and white fatty part (kone) sashimi. The contrast between red and white is beautiful, and eating them together harmonizes the sweetness of the fat and the umami of the red meat.

A simple salad made with plenty of fresh leafy greens. A refreshing dish that allows you to enjoy the natural flavor of the vegetables.

A potato salad creatively prepared with a unique seasoning and ingredients. It has a rich and addictive flavor that makes it hard to stop eating.

A salad with romaine lettuce and other vegetables, topped with salty pancetta (cured bacon) and a creamy onsen egg. Tossed with a creamy dressing.

A salad of steamed chicken and vegetables topped with a rich sesame dressing. It has a Chinese-style flavor and provides a balanced intake of chicken protein and vegetables.

Edamame boiled with the stems attached. It has a richer flavor than regular edamame and a stronger sweetness of the beans, making it a classic snack.

A specialty from Akita Prefecture, made by smoking daikon radish over a hearth and then pickling it in rice bran. Characterized by its smoky aroma and crispy texture.

Fresh cabbage seasoned with a special salt dressing. The satisfying crunchy texture makes it a perfect palate cleanser.

An appetizer combining chopped iburigakko (smoked pickles) and cream cheese. The smoky aroma and the richness of the cheese create a perfect match, pairing excellently with drinks.

Quickly pickled cucumber that has been smashed and mixed with sesame oil, salt, and garlic. Smashing makes it easier for the flavors to penetrate and improves the texture.

Pollock roe marinated in a chili pepper-based seasoning. Characterized by its spiciness and the umami of the roe. Delicious on its own or with drinks.

Whole eggplant pickled in a light brine. The eggplant's freshness and the saltiness of the pickle are well-balanced, making it a refreshing dish.

Freshly sliced, chilled tomatoes. Served with salt and mayonnaise. A simple and refreshing taste.

Dried ray fin lightly seared. It has a sweet and savory flavor, and its umami intensifies with chewing. Served with mayonnaise and shichimi togarashi (seven-spice chili pepper).

A specialty from Oita Prefecture, chicken tempura. The batter is lighter than that of fried chicken, resulting in a fluffy texture. Usually eaten with ponzu sauce and mustard.

Sweet potato cut into sticks and deep-fried. A dessert-like snack that allows you to enjoy the natural sweetness and fluffy texture of sweet potato.

A popular dish where chicken wing tips are stuffed with mentaiko and deep-fried. The juicy chicken and spicy mentaiko combine to create a delightful flavor.

A tempura dish made by coating mentaiko (spicy cod roe) in batter and deep-frying it. Crispy on the outside and semi-rare on the inside, it has concentrated mentaiko texture and umami.

A dish where chicken skin is used instead of gyoza wrappers to enclose the filling and then deep-fried. You can enjoy the rich flavor of chicken skin fat and its crispy texture.

A local dish from Kumamoto Prefecture. Lotus root stuffed with karashi miso (hot mustard paste), coated in a yellow batter, and deep-fried. Characterized by its crunchy texture and the pungent mustard flavor that fills your nose.

A specialty from Kagoshima Prefecture (Tsukudani). Fish paste is deep-fried, offering a chewy texture and the sweetness of fish. Served with ginger soy sauce.

Small fish called "Kibinago" are deep-fried whole. Commonly eaten in Kagoshima and other regions. They can be eaten bones and all, are rich in calcium, and have a slightly bitter taste for adults.

Classic French fries. Enjoy variations in flavor with different seasonings.

The part behind the gills of Kanpachi (greater amberjack), grilled with salt. This cut is rich in fat, has firm flesh, and is juicy with a strong umami.

A local dish from Hakata, Fukuoka Prefecture. Fresh mackerel sashimi is mixed with a special soy sauce dressing and sesame seeds. The umami of the mackerel and the aroma of sesame are exquisite.

Fresh Kanpachi sashimi. A white fish (blue fish) characterized by its moderate fat content and firm, crisp texture.

The Kanpachi version of Goma Saba. Fresh Kanpachi mixed with sesame sauce. The fatty Kanpachi and the aroma of sesame are a great match.

A hot pot dish where thinly sliced Kagoshima Kurobuta pork is dipped into hot dashi broth. You can simply enjoy the unique sweetness and tenderness of Kurobuta pork.

A representative hot pot dish from Hakata, Fukuoka Prefecture. It involves simmering beef or pork offal (motsu) with cabbage, leeks, etc., in a soy sauce or miso-based broth. Full of stamina.

A noodle dish served in a soup rich with chicken broth. It has a light yet rich chicken flavor, perfect for finishing a meal.

A local dish from Kumamoto Prefecture, Aso region. Finely chopped pickled takana (mustard greens) mixed with rice. The saltiness and flavor of takana stimulate the appetite.

An ochazuke dish with sesame kanpachi (amberjack) served over rice, with hot dashi poured over it. Enjoy the luxurious combination of semi-raw kanpachi and the aroma of dashi.

A local dish from Kikaijima, Amami Oshima (Keihan). Steamed chicken, shiitake mushrooms, and shredded egg are placed over rice, and chicken broth is poured over it.

Fragrant grilled onigiri placed in a bowl and served with dashi or tea. The aroma of the grilled rice crust becomes delicious as it softens in the liquid.

Unlike regular oyakodon (chicken and egg bowl) which is cooked, this is a bowl dish with raw chicken sashimi or tataki and a raw egg (or yolk) served over rice. A menu item unique to fresh chicken.

A dish where Hakata's specialty mentaiko (spicy cod roe) is placed on rice and served with dashi or tea. The mentaiko is lightly cooked, enhancing its texture and umami.

A Japanese-style dessert with fragrant kinako (roasted soybean flour) and rich kuromitsu (black sugar syrup) drizzled over vanilla ice cream.

A refreshing sherbet made with seasonal fruits. Perfect for cleansing the palate after a meal.

A representative Japanese draft beer. It has a dry, crisp finish.

Bottled Asahi Super Dry. Suitable for pouring and sharing in glasses.

A malt-based fermented beverage used to mix with shochu. It has a taste similar to beer, with low purine content and low calories.

A non-alcoholic beer-like beverage. For those who drive or cannot drink alcohol.

A drink made by mixing whisky with soda water. It's refreshing and pairs well with fried dishes.

A large-sized highball, approximately twice the volume of a regular size.

A cocktail made by mixing whisky with cola. It's sweet and easy to drink.

A cocktail made by mixing whisky with ginger ale and adding lime. It has a pronounced ginger flavor and carbonation.

A highball made with whisky and soda, with cassis liqueur added. It has a fruity sweetness.

A representative Japanese single malt whisky. Characterized by its fragrant aroma and profound flavor.

Single malt whisky made at a distillery in the Southern Alps. It has a fresh taste with a scent of young leaves like a forest.

A Japanese spirit infused with the aroma of sansho (Japanese pepper). Characterized by its stimulating kick and refreshing aroma.

A drink made by mixing shochu with soda water and adding lemon juice. It's refreshing with its acidity.

A unique sour made by adding ponzu to a shochu soda mix. The citrus acidity and soy sauce flavor are surprisingly compatible.

A sour made with grapefruit juice, offering a good balance of bitterness and acidity.

A sour made with "Hebezu," a specialty citrus from Miyazaki Prefecture. It has a mellow acidity and aroma similar to sudachi or kabosu.

A sweet and popular sour made with the lactic acid beverage Calpis. Easy to drink.

A sour with a whole pickled plum added. You can crush the plum while drinking to enjoy its saltiness and sourness.

A sour highball with citric acid added, known for its fatigue-fighting properties.

Shochu mixed with oolong tea. It has a fragrant aroma and helps to cut through the richness of oily foods.

Shochu mixed with green tea. You can drink it refreshingly with the aroma and bitterness of the tea.

A pink-colored sour made with red ginger syrup or extract. The spiciness of ginger and its sourness create a unique, addictive taste.

A downtown-style sour made by mixing shochu with "バイス (baisu)" (a plum vinegar-based drink) and shiso extract and apple juice. It's pink and has a sweet and sour taste.

A fermented beverage made from grapes. Pairs well with meat dishes.

A fermented beverage made from grapes. Pairs well with fish and vegetable dishes.

A famous sake from Niigata Prefecture. It is light and dry with a clean finish.

A sake from Nagano Prefecture. A well-balanced dry sake, suitable as a mealtime drink.

A sake from Miyagi Prefecture. A crisp, smooth, and dry sake.

A sake from Yamagata Prefecture. Characterized by its deep richness and acidity, unique to kimoto brewing.

Niigata prefecture sake. A crisp, dry sake that pairs well with any dish.

A sweet cocktail made by mixing cassis liqueur with orange juice.

Cassis liqueur mixed with oolong tea. It has a less sweet, refreshing taste.

Cassis liqueur mixed with soda water. Offers a refreshing sweet and sour taste.

A fruity cocktail made by mixing peach liqueur with orange juice.

A refreshing cocktail made by mixing peach liqueur with soda water, featuring a peach aroma.

Peach liqueur mixed with oolong tea (Reggae Punch). Easy to drink.

A cocktail made by mixing rum with ginger ale and adding lemon.

A cocktail made by mixing rum with cola. It has a sweet and rich taste.

A dry cocktail made by mixing gin with soda water and squeezing lime or lemon.

A classic cocktail made by mixing gin with tonic water. Characterized by its citrus aroma and bitterness.

A cocktail made by mixing gin with ginger ale. It has a pronounced ginger flavor.

A cocktail made by mixing vodka with orange juice. It has a smooth taste but a considerable alcohol content.

A cocktail made by mixing vodka with ginger ale and adding lime.

A simple cocktail made by mixing vodka with cola.

A refreshing cocktail made by mixing vodka with soda water and flavoring it with lime.

A beer cocktail made by mixing beer with ginger ale. It softens the bitterness of the beer, making it easier to drink.

A Kagoshima prefecture sweet potato shochu. Characterized by its soft, fragrant aroma and smooth mouthfeel.

A famous sweet potato shochu from Miyazaki Prefecture, known nationwide. Made with black koji, it has a syrupy sweetness and a crisp, clean finish.

A premium sweet potato shochu from Kagoshima Prefecture. It has a strong aroma derived from black koji and a robust, full-bodied character.

A standard sweet potato shochu from Kagoshima Prefecture. You can enjoy the richness and sweetness characteristic of black koji, along with a fragrant aroma.

An "all-sweet potato shochu" where even the koji is made from sweet potato. It highlights the natural sweet aroma and elegant taste of sweet potato.

A Kagoshima prefecture sweet potato shochu. It has a light and clean taste with a lingering sweet aroma of sweet potato.

Read as "Bunise." A rich, full-bodied shochu with a unique flavor and character that appeals to connoisseurs.

A Miyazaki prefecture sweet potato shochu with a fruity and refreshing aroma. Recommended served on the rocks or with water.

A sweet potato shochu made with "Tama Akane," an orange sweet potato. It has a fragrant aroma like black tea and a sweet flavor.

A sweet potato shochu made with yellow koji. It has a refreshing citrus-like aroma, making it easy to drink even for those who don't usually like sweet potato shochu.

A shochu made with sweet potatoes grown using the "Karugen" farming method. It has an elegant sweetness and richness, reflecting careful craftsmanship.

A shochu that preserves its traditional flavor. You can enjoy the robust flavor and richness of sweet potato.

A blend of shochu from five breweries in Nagashima Town, Kagoshima Prefecture. A mellow and easy-to-drink standard sake.

The flagship brand of Satsumamusashi (whether it's the red or black label is unclear, but this is a general description). It has a rich sweet potato flavor and is suitable for hot water dilution.

A sweet potato shochu made in a traditional kame (pot) fermentation. It has a classic richness and a sweet aroma reminiscent of steamed sweet potato.

A sweet potato shochu made with black koji. It has a punchy aroma and deep richness, with its flavor enhanced when served hot with water.

A rare sweet potato shochu made in a wooden still. It has a soft woody aroma and a mellow, deep flavor.

One of the premium shochus known as "3M." Made with contract-grown sweet potatoes and kame (pot) fermentation. A legendary shochu with an elegant and mellow taste.

One of the "3M" series. Made with kame (pot) fermentation, it has a fragrant aroma and a strong sweet potato flavor, resulting in a robust taste.

One of the "3M" series. Made with contract-grown sweet potatoes and kame (pot) fermentation. An elegant, mellow, and highly sought-after shochu.

A shochu that has undergone minimal filtration, preserving the full umami of the sweet potato. It has a rich and robust flavor.

A sweet potato shochu made with the pure water of Yakushima. It is clean, easy to drink, and pairs well with any dish.

The flagship brand of Hamada Shuzo, characterized by its crisp drinkability and fragrant sweet potato aroma.

A sweet potato shochu from Asahi Beer. Characterized by its richness and crisp finish derived from black koji.

A light and refined shochu made by blending sweet potato shochu with a small amount of rice shochu.

A sweet potato shochu made with white koji. It has a soft, mild taste and allows you to enjoy the gentle sweetness of the sweet potato.

A Miyazaki prefecture barley shochu. It has an elegant aroma and a light yet rich taste. It is the original sake of the premium shochu "Hyakunen no Kodoku."

A barley shochu from Sato Shuzo. Characterized by its fragrant barley aroma and a simple, rich taste.

Read as "Shirashinken." Means "with all one's heart" in Oita dialect. An authentic shochu that brings out the original aroma and sweetness of barley.

A barley shochu made entirely with black koji. It has a powerful, satisfying taste and a crisp finish.

A blended barley shochu with a fragrant aroma and a clean taste. Easy to drink.

A rice shochu from Kumamoto Prefecture. Characterized by its fragrant, fruity aroma like ginjo sake and its soft taste.

A brown sugar shochu from Amami Oshima. It is aged with sound waves, resulting in a mellow and easy-to-drink taste.

Kikaijima brown sugar shochu. It has richness and a crisp finish derived from brown sugar, offering a rich flavor.

A representative Awamori from Okinawa Prefecture. Characterized by its fruity and clear taste, it is also popular among women.

A rich and full-bodied plum wine with concentrated plum flavor and acidity. Recommended served on the rocks or with soda.

A globally beloved carbonated beverage. Offers a refreshing stimulus and sweetness.

A carbonated beverage with a ginger flavor.

A drink made by mixing the lactic acid beverage Calpis with water, offering a refreshing sweetness.

A fruit beverage made from oranges. Rich in vitamins and fruity.

A sour carbonated drink with citric acid. Ideal for refreshment.

A fragrant Chinese tea that cleanses the palate.

A traditional Japanese tea with a good balance of bitterness and sweetness.

A drink made by mixing Calpis with soda water. It has a refreshing fizzy sensation.