Shinya Shokudo

Salt-boiled soybeans. Simple and brings out the natural sweetness of the beans. A classic snack, very popular with beer.

Seaweed seasoned with sesame oil and seasonings. Characterized by its chewy texture and fragrant sesame flavor. Refreshing and perfect as a palate cleanser.

Thin seaweed (mozuku) mixed with sanbaizu (three-vinegar dressing). Its unique sliminess, smooth texture, and sourness are refreshing.

A traditional Japanese fermented food made from fermented soybeans. It has a characteristic strong aroma and stickiness. Usually eaten mixed with soy sauce and mustard.

Raw mountain yam grated. White and sticky with a smooth texture. Eat as is with a little soy sauce, or pour over dishes.

A dish combining three sticky ingredients: natto, okra, and mountain yam. Mixing them together allows you to enjoy their unique texture and umami.

Vegetables such as cucumbers and napa cabbage pickled briefly in a seasoned liquid. A light pickle with a refreshing vegetable texture.

Fermented food made by pickling napa cabbage with chili peppers, garlic, and fermented seafood. A harmonious blend of spiciness, sourness, and umami.

A delicacy made by salting and fermenting squid and its internal organs. It has a rich umami and saltiness, and pairs perfectly with sake.

Boiled chicken eggs. Simple yet nutritious, usually eaten with salt.

Small firefly squid marinated whole in a soy sauce-based sauce. The rich umami of the internal organs spreads, making it a dish that goes well with drinks.

A representative Japanese home-style dish of beef, potatoes, carrots, and onions simmered in a sweet and savory soy sauce and sugar sauce. A comforting taste.

A dish of slimy nameko mushrooms and crunchy mountain jellyfish seasoned with grated daikon radish. Refreshing with a contrast in textures.

Gobo and carrots julienned, stir-fried in oil, and simmered in a sweet and savory soy sauce and sugar sauce. Characterized by the flavor of burdock root and its crisp texture.

A side dish of hijiki seaweed, deep-fried tofu, and vegetables simmered in a sweet and savory sauce. Nutritious and gently flavored.

Dish of deep-fried tofu coated in potato starch, served with warm dashi broth. Enjoy the crispy exterior and the melt-in-your-mouth interior of the tofu.

A dish of beef block lightly seared over high heat, leaving the inside rare, then thinly sliced. Served refreshingly with ponzu sauce and condiments.

Clams simmered in sake. The rich broth from the clams combines with the aroma of sake for a refined taste.

A delicacy of shark cartilage mixed with plum paste. The chewy texture of the cartilage and the sourness of the plum are refreshing and pair well with drinks.

A dish of shredded shark cartilage mixed with plum paste. Its transparent appearance resembles crystal, and it's characterized by its chewy texture and sourness.

Long yam pickled in plum vinegar. Enjoy the crisp texture of the long yam and the refreshing flavor of plum.

Dish of tuna sashimi topped with grated yam (tororo). The umami of the tuna and the smooth texture of the tororo are a perfect match.

A stamina-boosting dish with tuna, grated yam, and added natto. A combination of sticky ingredients.

Diced tuna mixed with natto. Delicious when mixed with soy sauce and eaten wrapped in seaweed or other wrappers.

Yakitori made with thigh meat. It has moderate fat, and is characterized by its juicy and rich flavor. One of the most popular parts.

Chicken and leek grilled alternately on a skewer. The sweetness of the heated leeks and the umami of the chicken spread in your mouth.

Grilled chicken skin. Crispy and fragrant on the outside, the rich flavor of the fat overflows with each bite. Rich taste.

Wasabi placed on tender, lean chicken breast. The spiciness of the wasabi enhances the sweetness of the chicken.

Tender chicken breast topped with plum paste. The sourness of the plum acts as an accent, making it a refreshing dish.

Part of a chicken's gizzard (gizzard). Very little fat, offering a unique chewy and springy texture.

Cartilage from the tip of a chicken's breastbone. Not too hard, with a pleasant crunchy texture. Usually eaten with salt.

An assortment of 5 recommended yakitori skewers. Perfect when you want to try various parts in small portions.

A generous assortment of 7 recommended yakitori skewers. Also recommended for sharing with a group.

Cherry tomatoes wrapped in bacon and grilled on a skewer. The sweetness and acidity of the heated tomatoes and the saltiness and fat of the bacon are exquisitely matched.

Quail eggs skewered and grilled. Enjoy the fragrant char and the fluffy yolk inside.