Shunsai Bishu Sakai

Assortment of 5 types of fresh seafood sashimi. A dish to enjoy the flavors of seasonal fish. Served with wasabi soy sauce.

Thinly sliced fresh raw horse meat. Has the umami and sweetness of lean meat. Eaten refreshingly with condiments and soy sauce.

Sashimi of local chicken lightly seared on the surface. Enjoy the smoky flavor and the firm texture of the chicken. Served with ponzu or soy sauce.

Fresh local chicken liver sashimi. Rich and creamy flavor. Usually eaten with sesame oil and salt.

Thinly sliced wagyu beef lightly seared. Concentrated beef flavor and tender texture. Served with a special sauce.

Chef's recommended assorted skewers, 5 pieces. An economical set to enjoy various parts at once. Served with salt or sauce.

Grilled chicken skin skewers. Crispy on the outside, juicy on the inside, with a rich fatty flavor. Perfect as a snack with drinks.

Grilled chicken cartilage skewers. Characterized by its unique crunchy texture. Often enjoyed with salt.

A part of the chicken's gizzard (gizzard stone). Characterized by its chewy texture and mild flavor.

Grilled chicken liver skewers. Rich and creamy flavor. Pairs well with tare sauce.

A classic yakitori skewer with alternating pieces of chicken and green onion. The savory chicken and sweet green onion are a perfect match.

Meat from around the chicken's tail bone. Fatty and very juicy. Enjoy its melt-in-your-mouth texture.

Domesticated duck meatballs, grilled. Enjoy the richness and umami of duck meat.

Grilled chicken wings. Crispy skin, juicy meat, rich in collagen. Served with bones.

Skewers of pork belly wrapped around cherry tomatoes and grilled. The sweetness and acidity of the heated tomatoes pair well with the richness of the pork.

Fried dish with natto stuffed inside fried tofu. Crispy on the outside, with hot natto inside.

Grilled shiitake mushroom skewers. The flavor intensifies when grilled, becoming rich in aroma. Enjoyed simply with soy sauce or salt.

Grilled shishito peppers. Characterized by their slight bitterness and spiciness, a dish that goes well with drinks.

Black cod grilled in a sweet and savory sauce. The flesh is flaky and rich in flavor.

Salt-grilled whole Atka mackerel. Thick and fatty flesh, very satisfying. A standard izakaya menu item.

Salt-grilled mackerel. Characterized by crispy skin and fatty flesh. A simple yet profound flavor.

Salt-grilled fillet of sockeye salmon. The flesh has a vibrant color, and you can enjoy its moderate saltiness and salmon flavor.

Squid lightly dried to concentrate its flavor, then grilled. Characterized by its chewy texture and umami that emerges with chewing. Eaten with mayonnaise and shichimi (seven-spice blend).

Deep-fried chicken wings. Crispy skin, juicy inside. Often seasoned with sweet and savory sauce or spices.

Fried local chicken. More firm than regular chicken, with umami that spreads with each bite.

Pork belly cutlet, breaded and deep-fried. A voluminous dish with the sweetness of the fat and a crispy coating.

Deep-fried bite-sized octopus. Characterized by its crunchy texture and salty flavor that pairs well with drinks.

Small river shrimp deep-fried whole. Crispy and fragrant. Enjoyed with salt.

Fried chicken cartilage. Addictive crunchy texture, a popular appetizer.

Chikuwa (fish cake) deep-fried with a batter mixed with green laver. The aroma of seaweed and the flavor of chikuwa are a good combination, a home-style taste.

Whole garlic, fried with or without skin. Becomes fluffy and sweet when cooked, losing its pungency.

Fried cheese wrapped in dough. Crispy on the outside, with hot, melted cheese inside.

Classic french fries. Simple snack of fried potatoes sprinkled with salt.

French fries coated with flavored powder. Shrimp cracker flavor.

Deep-fried tofu coated in potato starch and served in dashi broth. Crispy outside, with delicious broth-soaked coating.

Homemade croquette. Mashed potatoes and minced meat mixed and fried. Fluffy texture.

Assortment of tempura, including shrimp and vegetables. Crispy batter, served with tentsuyu (tempura dipping sauce) or salt.

Shrimp tempura. The classic tempura, enjoying the plump texture and sweetness of shrimp.

Kisu (Sillago) fish tempura. Delicate and elegant flavor, with a fluffy texture.

Conger eel tempura. Large pieces, fatty and fluffy.

Tempura of squid legs (geso). Chewy and releases squid flavor as you chew.

Assortment of seasonal vegetable tempura. Simply enjoy the sweetness and texture of the vegetables.

Stir-fried pork and kimchi. The spiciness of the kimchi and the sweetness of the pork fat are a perfect match, making this a revitalizing dish.

Stir-fried squid with butter. The richness of the butter and the savory soy sauce enhance the squid's flavor.

Chicken stir-fried in a spicy chili sauce. A Chinese-style dish that stimulates the appetite.

Stir-fried pork and eggplant with miso sauce. The eggplant absorbs the pork fat and miso, becoming melt-in-your-mouth tender, pairing well with both rice and sake.

Lightly flavored yakisoba with a salt-based sauce. A simple flavor that brings out the umami of the ingredients.

Classic Japanese yakisoba stir-fried in a rich sauce. Characterized by the fragrant aroma of the sauce.

Salad with shredded daikon radish. Crisp texture and refreshing.

A hearty salad with meat and egg.

Boiled pork and cucumber salad dressed with Chinese dressing. A spicy and sour flavor.

Salad topped with salmon sashimi.

A luxurious salad with various types of seafood.

Beef tendon simmered for a long time in a dashi broth based on soy sauce or miso. Characterized by melt-in-your-mouth tender meat and broth infused with flavor.

Boiled cartilage mixed with ponzu and green onions. A refreshing taste with a crunchy texture.

Dried and grilled stingray fin. Sweet, delicious with mayonnaise and shichimi.

Spicy sausage. Pairs well with beer.

Juicy sausage made with coarsely ground meat.

Traditional dish of seafood and green onions mixed with vinegar miso. Characterized by its sweet and sour miso flavor.

Long yam cut into thin strips. Has a crisp texture and a sticky consistency. Eaten with soy sauce or wasabi.

A healthy appetizer made by mixing squid sashimi, okra, and natto. Enjoy the sticky texture.

Grated daikon radish topped with boiled whitebait. Refreshing and perfect as a palate cleanser.

Cucumber with moromi miso. The richness of the miso enhances the freshness of the cucumber.

Cucumber with plum paste. The sourness of the plum makes it refreshing.

Chilled tofu with green onions, ginger, and bonito flakes, seasoned with soy sauce. A simple dish.

Assortment of pickled seasonal vegetables.

Squid fermented and salt-cured with its own innards. Strong saltiness and rich umami, pairs well with sake.

Wakame seaweed and cucumber salad with sweet vinegar. Refreshing and good for cleansing the palate.

An omelet seasoned with dashi or soy sauce. Often served with grated daikon radish and green onions.

An omelet with mentaiko (spicy cod roe) as a filling or sauce. The saltiness and spiciness of the mentaiko complement the eggs.

Omelet with natto wrapped in egg. The combination of fragrant cooked natto and fluffy egg.

A Western-style omelet with cheese and salmon.

A dish of rice with tea or broth poured over it. Choose your toppings. Popular as a finishing dish after drinking.

A set of two onigiri (rice balls) with miso soup. You can choose your preferred filling.

Sashimi assortment set meal. Comes with rice, miso soup, and side dishes.

A set meal featuring assorted tempura.

A set meal centered around grilled black cod.

Salt-grilled sockeye salmon set meal

A set meal centered around salt-grilled mackerel.

A set of rice, miso soup, and pickles. Can be combined with side dishes to make a set meal.

Soba noodles kneaded with matcha. Enjoy the vibrant green color and tea aroma.

Zosui (rice porridge) with whitebait. The gentle flavor of the dashi broth and the rice cooked with egg is soothing to the stomach.

Zosui (rice porridge) with chicken. The chicken flavor enhances the dashi broth, making it rich.

Soup made with miso, a traditional Japanese fermented soybean paste.

Boiled white rice.

Sake from Hokkaido.

Sake from Niigata Prefecture. Known for its dry and crisp taste.

Sake from Ishikawa Prefecture. Characterized by the rich umami and acidity unique to Kimoto brewing.

Sake from Miyagi Prefecture. Elegant and full-bodied flavor.

Sake from Yamanashi Prefecture. A refreshing taste made with water from Hakushu.

Sake from Kochi Prefecture. A crisp, dry sake perfect for accompanying meals.

Famous sake from Niigata Prefecture. Clean and crisp, dry taste.

Sake from Niigata Prefecture. A dry sake that is easy to drink and suitable for everyday consumption.

Sake from Niigata Prefecture. A representative of dry and crisp sake, does not overpower food.

Sake from Yamagata Prefecture. Deep flavor from kimoto brewing.

Sake from Akita Prefecture. A well-balanced and popular sake.

Fresh, unpasteurized sake. 300ml bottle.

Ginjyo namazake with a fruity aroma. 300ml bottle.

Warm sake. The flavor of the rice expands, warming the body.

Korean distilled spirit (soju). Clear and easy to drink. For bottle keeping.

Japanese distilled spirit (soju). Mellow and neutral, pairs well with various mixers.

Barley shochu from Oita Prefecture. Fruity aroma and clear taste.

Barley shochu from Oita Prefecture. Rich aroma and mellow taste.

Shiso shochu from Hokkaido. Enjoy the floral aroma of shiso.

Sweet potato shochu from Kagoshima Prefecture. Strong sweetness and aroma of sweet potato.

Black koji fermented sweet potato shochu from Miyazaki Prefecture. Syrupy sweetness and a crisp finish.

Brown sugar shochu from Amami Oshima. Sweet aroma of brown sugar and mellow taste.

Brown sugar shochu aged with sound. Light and easy to drink.

Cold beer poured from a tap.

Bottled beer. Enjoy by pouring into glasses.

Sour made with freshly squeezed lemon. Enjoy the fresh acidity and aroma.

Sour made with freshly squeezed grapefruit.

Classic drink of shochu mixed with soda and lemon juice.

Shochu mixed with oolong tea. Refreshing and pairs well with meals.

Shochu with green tea.

Whiskey soda made with Suntory Kakubin.