TAKUZO

A platter of three types of today's recommended fresh fish. Enjoy the texture and umami of fresh seafood. Typically eaten with wasabi soy sauce.

Fresh cucumber served with homemade miso. The refreshing crunch of the cucumber and the richness of the miso pair well. Eaten by dipping the cucumber in miso.

A medley of pickled vegetables. Salty and sour, perfect for cleansing the palate. Eaten as is.

Chilled tofu topped with green onions, ginger, and other condiments. A refreshing taste. Drizzled with a little soy sauce before eating.

Well-chilled sliced tomatoes. Enjoy the natural sweetness and acidity. Often eaten with salt or mayonnaise.

Puffed rice crackers with shrimp flavor. Light and crispy texture. Eaten as is with alcoholic beverages.

A snack combining Akita's specialty smoked pickled daikon (iburi-gakko) with cheese. The smoky aroma and creamy cheese are a perfect match.

A Japanese omelet made by baking beaten eggs in layers. Features a fluffy texture and a gentle sweetness or dashi flavor.

Chicken pieces marinated in soy sauce, garlic, etc., then deep-fried. Crispy on the outside, juicy on the inside.

A dish of chicken thigh meat grilled over a flame until fragrant. Enjoy the smoky aroma, like charcoal-grilled, and the umami of the chicken.

A dish of stir-fried pork loin with a ginger-infused soy sauce marinade. The sweet and savory flavor is perfect with rice and drinks.

Deep-fried or grilled eggplant topped with ponzu sauce. The melt-in-your-mouth texture of the eggplant and the refreshing acidity of the ponzu are delightful.

Thick-cut pork loin coated in batter and deep-fried. Features a crispy batter and the saltiness of the ham. Served with sauce.

Tempura made by coating chikuwa (fish cake) with batter mixed with aonori (seaweed flakes). The aroma of seaweed is a classic appetizer that whets the appetite.

A dish of burdock root seasoned with chili peppers and other spices, then deep-fried. Enjoy the earthy aroma and firm texture of the burdock.

French fries, cut into long strips and deep-fried. Salted, a classic snack.

Finely chopped potatoes formed into shapes and deep-fried. Crispy on the outside, fluffy on the inside.

Whole garlic cloves, skin and all, deep-fried. Cooking makes them fluffy and mellows the pungent flavor, bringing out sweetness.

A Japanese snack made by forming cooked white rice into a triangle and wrapping it in nori seaweed. Contains fillings inside. Eaten by hand.

A grilled onigiri brushed with soy sauce for a savory finish. Crispy on the outside with a tempting aroma of charred soy sauce.

A spaghetti dish originating in Japan, flavored with ketchup. Stir-fried with ingredients like ham and vegetables, it has a nostalgic sweet and sour taste.

Cooked white rice. The staple food of Japanese cuisine, eaten with side dishes.

A representative Japanese soup made by dissolving miso in dashi broth. Contains daily changing ingredients and has a warm, comforting taste.

A dish of stir-fried udon noodles with meat and vegetables, seasoned with soy sauce or sauce. Enjoy the chewy texture of the noodles.

A dish of Chinese noodles stir-fried with meat and vegetables in sauce. Characterized by the savory sauce and the sweetness of the vegetables.

Japan's premium beer, Yebisu, served as draft. Characterized by its rich flavor from 100% malt.

A lager beer, affectionately known as 'Aka Boshi', from Japan's oldest brand. Heat treatment gives it a rich flavor.

A classic Japanese whiskey. Balanced taste, pairs well with highballs.

A representative brand of Scotch whisky. Smooth and mild taste.

A bourbon whiskey loved worldwide. Sweet aroma like vanilla and a mild taste.

A type of barley shochu. Characterized by its clean taste and barley aroma.

A Korean fermented alcoholic beverage. Made primarily from rice, it is cloudy white. It has a balance of sweetness and acidity, and is easy to drink with its slight carbonation.

Makgeolli with fruity toppings. The fruit flavor makes it even more drinkable.

Sake from Miyagi Prefecture. A honjozo sake with a mellow mouthfeel and a clean finish.

A famous sake from Niigata Prefecture. Dry and crisp, it enhances the flavor of food.

A sake from Niigata Prefecture. Crisp and dry, with a taste that you won't tire of.

Warmed sake. Warming brings out the rice's umami and aroma. Perfect for cold days.

Sake served chilled. Often presented in a retro Kirin-patterned bottle.

A barrel-aged sour made with white brandy. A refreshing taste.

Icy sour with a whole plum added. The saltiness and acidity of the plum add a refreshing touch.

Shochu mixed with oolong tea. Pairs well with meals and is refreshing.

Shochu mixed with green tea. Easy to drink with the aroma and bitterness of the tea.

A drink made by mixing shochu or sour base with lime syrup and soda water. The citrus acidity is refreshing.

A sour featuring the aroma of yuzu and the sweetness of honey. Can be enjoyed like a dessert.

A sour with freshly squeezed lemon juice. Enjoy the fresh acidity and aroma.

Wine served by the glass. You can choose red or white to match your meal.

A drink originating from the old downtown Tokyo area, made by mixing shochu with the malt beverage 'Hoppy'. White is crisp, black is rich.

Shochu to refill the Hoppy set. Order when you still have Hoppy (the bottle) left.