Senbane's Noppe Soba

An assortment of three types of fresh meat sashimi. You can compare the different textures and flavors of each cut.

Chicken gizzard served as sashimi. It's characterized by its unique chewy texture.

Lightly seared chicken thigh. It's crispy on the outside and rare on the inside, served with condiments.

Sashimi of fresh chicken breast. It has a light flavor with little fat and a moist texture.

Sashimi of fresh beef. You can enjoy the natural sweetness of the beef and its melt-in-your-mouth texture.

Boiled pork uterus (kobukuro) served sashimi-style. It's characterized by its light flavor and chewy texture.

Thinly sliced raw horse meat sashimi. It's typically eaten with condiments like ginger and garlic with soy sauce.

A refreshing cocktail made by mixing Niigata's sake "Kirinzan" with lemon and soda.

A sour with a tangy citrus ponzu sauce. It's refreshing and pairs well with meals.

A plain sour where you can choose flavors like ginger.

A classic lemon-flavored sour. Characterized by its refreshing acidity.

A drink made with the Japanese gin "SUI", featuring a citrus aroma.

A sour made with grapefruit juice, offering a balance of slight bitterness and sweet-tartness.

A sour with whole pickled plums. You can enjoy the changing flavor as you mash the plum.

A sweet sour made with the lactic acid drink Calpis. It's easy to drink.

A drink made by mixing the Japanese gin "SUI" with soda. It features the aroma of Japanese ingredients like yuzu, green tea, and ginger.