Shirogane Shin

Kansai-style unagi (eel) grilled without steaming. The skin is crispy and fragrant, the flesh is firm, allowing you to directly enjoy the rich, original flavor of the eel.

A dish made by salt-grilling mehikari, a deep-sea fish, overnight to condense its flavor. The fatty white meat is plump, and grilling makes even the bones soft and fragrant.

Karaage made with Sanuki Cochin, a premium chicken from Kagawa Prefecture. It has a firm texture and rich flavor, with the chicken's umami spreading with each bite.

A dish of fried young ayu (sweetfish) and vegetables, marinated in a sweet and sour sauce. It can be eaten whole, head and all, with the ayu's slight bitterness complementing the refreshing taste of the sauce.

Deep-fried until fluffy, broad beans are topped with salty karasumi (mullet roe) powder. The sweetness of the broad beans and the saltiness of the karasumi are exquisite, making it a great accompaniment to drinks.

Octopus simmered for a long time in a soy sauce-based broth until so tender it can be cut with chopsticks. Each bite releases the rich flavors of the broth and octopus.

A dish featuring fresh, crisp lotus root and fresh ginger served with a rich, flavorful Kanayamaji miso. Characterized by the crunchy texture of the vegetables and the sweet and savory depth of the miso.

Celery pickled with kimchi seasoning. The unique refreshing aroma of celery matches the spiciness of kimchi, and it has a good texture.

Kanpyo (dried gourd shavings) simmered in broth and seasoned with pepper. It has a sweet and savory flavor with a peppery kick, making it suitable as a snack with drinks.

A Japanese home-style dish made by simmering okara (soy pulp) with vegetables and other ingredients until moist. Enjoy the gentle flavor of soybeans and broth.

A tsukudani (simmered in soy sauce and sugar) made by simmering burdock stems until they turn a glossy brown. It has a slightly bitter and rich flavor, pairing well with both rice and sake.

A luxurious tuna sandwich made with high-quality ingredients. It offers a taste that sets it apart from typical tuna sandwiches and can also be enjoyed as a finishing dish with drinks.

A warm udon dish topped with fluffy simmered conger eel. The sweetness of the conger eel and the umami of the broth blend together for a gentle flavor.

Udon noodles with 'abukasu' (deep-fried beef offal), a specialty from Osaka. The crispy exterior and chewy interior of the abukasu release a rich umami that enhances the broth.

A chilled udon dish generously topped with large nameko mushrooms. The nameko's unique slime and the smooth, cold noodles offer a refreshing and light meal.

A bowl of udon topped with thinly sliced sudachi (a type of citrus) until the noodles are barely visible. A refreshing udon dish where the citrus's bright aroma and sourness spread.

A style of eating udon by dipping it into a spicy curry dipping sauce. The rich curry flavor clings well to the noodles, stimulating the appetite.

Bottled beer. Enjoy it poured into a chilled glass. Available in different sizes.

A refreshing alcoholic drink made by mixing shochu with soda water and adding lemon. Characterized by its sourness and carbonation, it cleanses the palate.

A simple drink made by mixing shochu with green tea. It has a clean, unsweetened taste that pairs well with any dish.

A traditional Japanese distilled spirit. Made from various ingredients like sweet potatoes, barley, and rice, it offers a rich aroma and flavor.

A sweet and sour fruit liqueur made by steeping plums in alcohol and sugar. Served on the rocks with ice.

A carbonated beverage with a ginger flavor. It has a sharp kick and sweetness, and can be enjoyed non-alcoholic.

A representative Japanese tea. It has a refreshing aroma and moderate bitterness, and drinking it after a meal cleanses the palate.

Tea leaves roasted over high heat. It has a unique fragrant aroma and is characterized by its low bitterness and easy drinkability.

A cocktail made by mixing whiskey with soda water. Enjoy the refreshing fizziness and the aroma of the whiskey.

A distilled spirit made from grains. Enjoy it as you like, on the rocks, with water, or straight.

A traditional Japanese alcoholic beverage made by fermenting rice. Served in one go (approx. 180ml) portions.

Wines that can be easily enjoyed by the glass. Daily recommendations include red and white wines.

Wines that can be ordered by the bottle. Recommended for sharing with multiple people or for those who want to enjoy a leisurely meal.