Tamoiyanse Shibuya

Fresh bonito sashimi, caught in Nichinan, Miyazaki. Simply enjoyed with ginger and soy sauce.

Seared bonito sashimi. Enjoy its aroma with plenty of condiments (green onions, ginger, etc.) and ponzu sauce.

Fresh squid sashimi. Characterized by its translucent flesh and unique sweetness.

Sashimi of fresh octopus from Hokkaido. Enjoy its firm texture and umami.

Sashimi of fatty amberjack. Characterized by its firm, springy texture.

Assortment of today's recommended sashimi (3 kinds).

Amberjack sashimi dressed with a special sesame sauce. The flavor of green onions and sesame seeds is appetizing.

Chilled mini tomatoes steeped in dashi broth, served with pickled colingy (a type of pumpkin that can be eaten raw) in a sweet and sour marinade.

Simple appetizer of fresh cabbage and cucumber with spicy miso.

Salad of fresh raw octopus and potatoes dressed with a grainy mustard dressing.

Assortment of fresh horse sashimi (3 kinds). You can enjoy different parts like lean meat and marbled meat. Typically eaten with Kyushu's characteristic sweet soy sauce.

Miyazaki's specialty grilled local chicken over charcoal. Characterized by the smoky aroma of charcoal and the juicy flavor of the chicken. Served with yuzu pepper.

Miyazaki's specialty grilled local chicken with garlic flavor. A dish full of stamina.

Seared surface of fresh chicken thigh. Served lightly with ponzu sauce and condiments.

Boiled chicken tenderloin, served with wasabi soy sauce, or lemon and salt for a refreshing taste.

Luxurious dish of charcoal-grilled A5 rank Miyazaki beef ichibo (part of the hip). You can enjoy the tender and rich beef flavor.

Wild boar belly marinated in miso and then grilled for a fragrant finish. The miso flavor and the richness of the boar fat are a great combination.

Bonito marinated in shochu and then grilled over charcoal. The shochu flavor permeates the fish, making it an ideal accompaniment to drinks.

Grilled shiitake mushrooms topped with shiuto (fermented bonito paste). The saltiness of shiuto enhances the umami of the mushrooms.

A style of eating where bonito is seared to your liking on a tabletop shichirin (small charcoal grill). A specialty of the Nichinan coast.

Tsukune (chicken meatballs) grilled into a ball shape. Contains cartilage for a crunchy texture.

A dish of fried squid and deep-fried eggplant, served with a spicy fermented chili sauce.

Kakiage (mixed tempura) of sweet corn with a strong sweetness. Characterized by its crispy texture and the sweetness of the corn.

A Miyazaki specialty from Obi, Nichinan City. A sweet and soft satsuma-age (fried fish cake) made by mixing ground fish, tofu, and brown sugar, then frying it.

Tempura made with the sweet 'Beni Haruka' sweet potato. Fluffy and sweet.

An appetizer of raw squid and bitter melon (goya) mixed with a spicy sauce.

Pickled takana stir-fried in oil. A classic flavor that is fragrant and pairs well with both rice and drinks.

A refreshing small dish combining boiled young sardines and grated daikon radish. Served with a little soy sauce.

Pork cartilage simmered in miso until very tender. Rich flavor that pairs well with shochu.

Braised Kurobuta Pork Belly. Served with a marinated egg.

Stamina dish of stir-fried chicken liver, chives, and garlic.

A sukiyaki dish using chicken. Chicken and vegetables are simmered in a sweet and savory broth and eaten with a raw egg.

A hot pot dish where chicken and vegetables are simmered in water (dashi broth). Enjoy the soup infused with the flavors of the ingredients, served with our homemade ponzu sauce for a refreshing taste.

Miyazaki's regional dish of deep-fried chicken coated in sweet and sour sauce, topped with plenty of tartar sauce.

Marinated egg with absorbed flavor.

A style of eating where freshly boiled udon noodles are dipped directly into the broth from a bucket of warm water. Miyazaki udon is characterized by its soft texture.

A dish where bonito slices are placed on rice and hot dashi broth is poured over it, like ochazuke (rice with tea).

A dish where cold, handmade Sanuki udon noodles are dipped into a warm dipping sauce infused with chicken broth.

Miyazaki's regional dish of flaked grilled fish mixed with miso, diluted with dashi broth, and served over warm rice. Accompanied by refreshing condiments like cucumber and perilla.

Rice ball wrapped in pickled takana leaves.

Miso soup made with the 'ara' (head and bones) of the fish after filleting. Rich fish broth.

Steamed white rice.

Assortment of seasonal pickled vegetables.

A handmade tart cake made with sweet potato.

A Japanese confection made from kneaded sweet potato. Characterized by its simple sweetness.

Ice cream made with brown sugar from Nichinan City. Rich sweetness.

Japanese-style tiramisu with a brown sugar flavor.

Ice cream with the fragrant aroma of roasted green tea.

Sherbet made with Hyuganatsu, a special citrus fruit from Miyazaki. Refreshing acidity.

Ice cream made with tropical passion fruit.

Craft beer from Nobeoka City, Miyazaki Prefecture. The type varies daily.

Japan's representative draft beer. You can fully taste the maltiness.

Japanese bottled beer. Well-balanced flavor.

Non-alcoholic beer-flavored beverage.

A drink made with Hyuganatsu, a specialty citrus fruit from Miyazaki.

A fruity cocktail made with red wine and Hyuganatsu juice.

Fresh sour made with freshly squeezed lemon.

Sour made with freshly squeezed grapefruit.

Soda split with the premium citrus fruit 'Setoka'.

Sour made with candied kinkan or kinkan syrup.

Healthy chuhai made with red vinegar.

Shochu diluted with water and allowed to mellow. Smooth taste.

Junmai sake from Miyazaki Prefecture. A pure rice sake that allows you to taste the richness of the rice.

Umeshu (plum wine) made with small ume plums. 25% alcohol content.

Italian natural white wine.

Wine from Alexandre Bain, a natural wine producer from the Loire Valley, France.

Refreshing juice made with Hyuganatsu, a specialty citrus fruit from Miyazaki.

Healthy red vinegar juice.

Carbonated ginger drink.

Green tea from Gokase Town, Miyazaki Prefecture.