Taishuzakaba Kitagin Soshigaya Okura

Assortment of 3 types of fresh seafood recommended for the day (Bonito, Flounder, Horse Mackerel). Served raw with soy sauce and wasabi.

Sashimi of fresh scallop adductor muscle. Characterized by its melt-in-your-mouth sweetness and tender texture.

Sashimi of horse mackerel. It has a good balance of fat and umami, and pairs well with condiments like ginger and green onions.

Sashimi of flounder. A translucent white fish with a delicate yet elegant sweetness.

Sashimi of whelk. Enjoy its unique, firm, chewy texture and oceanic aroma.

Sashimi of thick, juicy Hokkigai (surf clam) with a strong sweetness.

Boiled firefly squid dressed with vinegared miso. The rich, briny flavor of the firefly squid pairs well with the tangy miso.

Charcoal-grilled Yellowtail Kama (collar area). Very fatty and tender.

Japanese-style fried chicken made with bite-sized chicken pieces marinated and then deep-fried to a crisp. Crispy on the outside, juicy on the inside.

Oysters coated in batter and deep-fried. The rich flavor of oysters, often called "milk of the sea," is locked inside.

Sake from Miyagi Prefecture. A "super dry" junmai sake that allows you to taste the umami of the rice while having a very clean finish.

A famous sake from Niigata Prefecture. A ginjo sake characterized by its floral aroma and clear taste.

Japan's representative draft beer. Characterized by its maltiness and refreshing aftertaste.

Affectionately known as "Akaboshi," this is Japan's oldest beer brand. It has a full-bodied flavor unique to heat-treated beers.

Non-alcoholic beer-flavored beverage. For those who are driving or cannot drink alcohol.

A cocktail combining beer and milk. The bitterness of the beer is reduced, resulting in a mellow and creamy taste.

A classic Japanese izakaya drink made by mixing shochu with the beer-flavored beverage "Hoppy." You can adjust the strength to your liking.

Refill for the "outer" part (mixer) of Hoppy.

Refill for the "middle" part (shochu) of the Hoppy Set.

Sour made with salt-pickled lemons. The saltiness enhances the lemon's sourness and sweetness.

A classic cocktail made with shochu, soda water, and lemon, offering a refreshing taste.

Sour made with "Haskap," a fruit native to Hokkaido. It has a color similar to blueberries and a unique sweet and sour taste.

Sour made with "Niagara," a white grape variety from Hokkaido. Characterized by its rich and floral aroma.

Sour made with red-fleshed melon from Hokkaido. Enjoy its rich sweetness and fruity aroma.

Sour made with "Guarana," a popular local carbonated drink in Hokkaido. It's similar to cola but has a unique sweetness and herbal flavor.

A drink made by mixing Scotch whisky "Dewar's" with soda water. It is clean and easy to drink.

Highball made with Nikka Whisky "Yoichi" from Hokkaido. Characterized by its robust, full-bodied flavor and peaty aroma.

Highball made with Nikka Whisky's pure malt "Taketsuru." Features a deep richness and a mellow finish.

A cocktail made by adding the flavor of Hokkaido's "Niagara" grapes to a highball. The richness of the whisky complements the grape aroma.

A cocktail made by adding the flavor of Hokkaido's specialty "Haskap" to a highball. The added tartness makes it refreshing.

A drink made by mixing shochu with green tea. It is refreshing due to the bitterness of the tea and pairs well with meals.

A drink made by mixing shochu with oolong tea. It has a roasted aroma and a clean aftertaste.

A drink made by mixing shochu with corn tea from Hokkaido. It has a natural sweetness and roasted aroma derived from corn.

A drink made by mixing shochu with lavender tea. Enjoy the floral aroma of lavender, a specialty of Furano.

Umeshu made from Hokkaido's sake "Kokushimusume." It has a clean finish derived from the sake and is not overly sweet.

Umeshu with added haskap and honey. A harmonious blend of fruity tartness and gentle sweetness.

Umeshu made with the shochu "Takaotam" (flavored with shiso). Characterized by the vibrant red color of red shiso and its refreshing aroma.