Shusai Jin

A platter of the chef's recommended dishes. If you can't decide, try this first.

Strongly sticky mountain yam (tsukuneimo) pounded to retain its texture. Enjoy with soy sauce and condiments.

Fresh tuna marinated in a soy sauce-based sauce. It is flavorful and goes well with drinks.

A dish where the film that forms when soy milk is heated (yuba) is eaten as sashimi. Characterized by the sweetness of soybeans and a delicate texture.

Homemade dried meat made by drying and condensing the umami of pork. The more you chew, the deeper the flavor.

A type of kamaboko (fish cake) made by grinding small fish bones and all into a paste and frying it. A local specialty of Ehime Prefecture with a fragrant taste rich in calcium.

Cold tofu topped with spicy minced meat seasoned with Sichuan pepper and chili peppers. The numbing spiciness is a great accent.

Dish made by slowly simmering dried sardines in low-temperature oil. Soft enough to eat the bones, and the umami melts into the oil.

Thinly sliced new onions, which are sweet and less pungent. They have a crisp texture and can be enjoyed refreshingly.

French fries made with carefully selected potatoes. Enjoy the fluffy texture and the original taste of the potatoes.

A Chinese preserved food made by aging duck eggs using a special method. Characterized by its unique flavor, jelly-like white, and creamy yolk.

A dish of pork trotters, rich in collagen, grilled to a crisp. Crispy on the outside and melt-in-your-mouth tender on the inside.

Grilled skin of a parent chicken (a hen that has finished its laying period). It has a chewier texture than young chicken and its umami comes out with each chew.

Simple dish of stir-fried maitake mushrooms. Enjoy the direct aroma and texture of the mushrooms.

A Chinese dish made by simmering tofu and minced meat in chili miso. A classic menu item with a good balance of spiciness and umami.

Lightly pickled celery. The unique aroma and crispness of celery are perfect for cleansing the palate.

Young burdock root pickled in soy sauce and vinegar. Characterized by the aroma of burdock and a refreshing sourness.

Cold ramen that focuses on the flavor of the noodles and soup without any toppings. A refreshing dish to finish a meal.

A pizza generously topped with cheese on a dough made with ingredients like shio koji (salt-fermented rice). The combination of fermented foods creates a deep flavor.

A dish made by stir-frying boiled ramen on a griddle and coating it with a reduced pork bone broth. A rich flavor originating from street food stalls.

Oysters tightened with salt to condense their umami. Pairs well with sake.

Sashimi of Hiramasa (Yellowtail Amberjack) with the surface seared, leaving the inside rare. It is fatty and has a refined taste.

Korean-style seasoned boiled broccoli with sesame oil and salt.

Chashu (braised pork belly) grilled in our special sauce. Juicy and tender.

Egg yolk pickled in soy sauce for a rich flavor. Perfect as a snack to be savored slowly.

Soy sauce pickled daikon radish peel. A waste-free dish with a fun, crunchy texture.

A classic snack, almond nuts.

A soup made by simmering pork offal (innards). A rich soup with the umami of the offal dissolved in it.

Homemade menma made with domestic bamboo shoots. It has a gentle flavor and texture different from commercially available products.

Simple cold tofu. Enjoy it refreshingly with soy sauce and condiments.

Large ginkgo nuts, either salt-grilled or deep-fried. Characterized by their unique bitterness and chewy texture.

A street food flavor of corn grilled with soy sauce. The fragrant soy sauce aroma and the sweetness of the corn are irresistible.

An egg omelet containing potatoes. A gentle flavor of fluffy potatoes and egg.

A dish similar to oden, made by slowly simmering konjac in dashi broth. It is flavorful and healthy.

Warm tofu. Enjoy it refreshingly with ponzu or soy sauce, like yudofu (boiled tofu).

Sapporo Lager Beer. Japan's oldest brand of beer, characterized by its rich flavor unique to heat-treated beer.

A sour drink made by crushing and drinking pickled plums. The saltiness and sourness are refreshing and pair well with meals.

A cocktail made by mixing shochu with tomato juice and other ingredients. It is refreshing and easy to drink.

A sour drink made with "Shikuwasa," a citrus fruit native to Okinawa. Characterized by its refreshing sourness.

Shochu mixed with oolong tea. It has a fragrant and refreshing taste that pairs well with any dish.

Shochu mixed with green tea. The bitterness and aroma of the tea mellow the alcohol, making it easy to drink.

Shochu mixed with barley tea. It has a roasted barley aroma and is gentle on the body if caffeine-free barley tea is used.

Sour drink made with freshly squeezed sudachi. Enjoy the fresh aroma and sourness.

Whiskey produced at the Mars Shinshu Distillery in Japan. It has a mellow and well-balanced flavor.

A fruit liqueur made by steeping green plums in shochu and rock sugar. It has a sweet and sour fruity flavor.

A traditional Okinawan distilled spirit. Known as "Sangosho," it offers a rich flavor and aroma.

Suntory Japanese Gin. A refreshing gin made with three Japanese ingredients: yuzu, green tea, and ginger, designed to pair well with meals.

A classic carbonated beverage.

A sweet, clear carbonated beverage. It has a refreshing taste.

A juice blended with vegetables and fruits.

Tea made by boiling roasted barley. It is fragrant and easy to drink as it is caffeine-free.