The Sake Room

A variety of cheeses served on a platter, likely including hard and soft types. Savory and rich. Best enjoyed paired with wine or sake.

Spicy cod roe that has been lightly seared on the outside. It has a salty, umami-rich flavor with a hint of sake. Typically eaten in small bites as an appetizer.

Hard, aged Italian cheese broken into chunks. Nutty, salty, and savory with a crystalline texture. A classic nibble with drinks.

Pungent blue cheese served with sweet wild honey. The sweetness of the honey balances the sharp, salty, and creamy profile of the cheese. A rich flavor combination.

Pickled green olives. Salty and slightly tart. A simple palate cleanser or snack.

Cured salami sausage infused with truffle. Meaty and salty with the distinct earthy aroma of truffles. Served sliced.

Shredded dried squid. Chewy in texture with a strong savory and salty seafood flavor. A traditional snack to chew on while drinking.

Shark cartilage tossed with sour plum (ume) paste. Very crunchy texture with a tart, refreshing flavor. A popular Japanese delicacy for sake.

An assortment of roasted nuts such as almonds, cashews, and walnuts. Crunchy and lightly salted. A simple, classic bar snack.

Lightly seared salmon slices served with a citrus-based soy sauce (ponzu). The fish is tender and rare inside, with a refreshing tangy flavor from the sauce. Served with onions.

Cubes of raw tuna (maguro) marinated or dressed with green chili soy malt (koji). Savory, umami-rich, with a distinct spicy kick from the chili. Soft and melting texture.

Fresh North Pacific giant octopus (mizudako) prepared with wasabi. Has a chewy and slimy texture with a sharp, pungent heat. A popular raw appetizer.

Black cod simmered in a sweet and savory soy-based sauce. The fish is extremely tender, flaky, and fatty. A rich, warming dish.

Grilled freshwater eel (unagi) paired with dark chocolate. A creative fusion combining the rich, savory fat of the eel with the bitter-sweetness of chocolate.

Cheese embedded with pieces of dried fruit. Creamy, savory, and sweet with a chewy texture from the fruit. A dessert-like cheese appetizer.

Whelks (sea snails) simmered in a soy-based sauce. The meat is firm and chewy with a sweet-savory flavor. Served in the shell; usually extracted with a pick.

Oysters cooked with Arima sansho pepper. Savory seafood flavor with a distinct numbing, citrusy spice from the Japanese pepper. Rich and aromatic.

A sweet treat combining potato (imo) and chocolate. Likely a chocolate-covered sweet potato or a truffle with potato filling. Sweet and earthy.

Ice fish simmered in a sweetened soy sauce glaze (kugini style). Salty, sweet, and sticky with a firm texture. Preserved fish dish that pairs well with rice or alcohol.

Fermented squid guts (shiokara) that have been grilled. Extremely salty, funky, and rich in umami. An acquired taste, very intense, often eaten with sake.