Tomifuku Shokudo

Suntory Premium Malt's. A draft beer characterized by its deep richness and floral aroma.

Suntory Kakubin (whiskey) with soda. A classic highball with a dry finish, perfect with fried chicken.

Our signature highball, named after the restaurant.

A crisp highball with a clean taste that doesn't interfere with your meal.

A soda mix of Suntory's Japanese gin "Sui". A refreshing aroma using Japanese ingredients like yuzu, green tea, and ginger.

A cocktail combining the fruit fermented vinegar "Mijoo" with gin. Fruity and easy to drink.

A sour with a strong citric acid tang. Its sourness is refreshing and helps relieve fatigue.

A sour made with the Japanese lactic acid drink Calpis. A sweet and sour, nostalgic taste.

A sour made with the Korean fruit fermented vinegar "Mijoo". Sweet and fruity.

A cocktail made with Mijoo (Mijoo) and whiskey.

A classic Japanese izakaya drink made by mixing shochu with a beer-flavored beverage. Low calorie, low sugar.

A refreshing alcoholic drink made with shochu and tea. Pairs well with meals.

Brewed liquor made from Japanese rice. Served cold or hot.

Assorted sashimi of 3 types of fresh seafood, sourced daily. Contents vary by day.

Luxurious assorted sashimi of 5 types.

A small assortment of sashimi, perfect for solo diners or those who want just a little.

A dish of fried small sardines pickled in sweet and sour vinegar. The bones are soft enough to eat.

Beef tendon simmered until tender in a salt-flavored broth.

Fresh raw octopus sashimi. Enjoy its unique texture and sweetness.

A skewer of cherry tomatoes wrapped in pork. The acidity of the tomato and the umami of the pork complement each other.

A skewer of mochi wrapped in pork. Crispy on the outside, chewy on the inside.

A skewer of fried white fish, topped with tartar sauce.

A skewer of soft-boiled quail eggs with a runny yolk.

Asparagus wrapped in pork and grilled.

Simple skewers of juicy pork belly.

Spicy skewers of pork belly with kimchi.

A refreshing skewer of pork wrapped with plum paste and perilla leaf (shiso).

A set of 5 chef's recommended creative skewers.

Spicy sausage skewers.

Freshly made potato salad, mixed upon order.

Fried burdock root sticks. Enjoy the fragrance and texture.

Fondue with a rich cream sauce made from squid ink sac.

Boiled dumplings in a spicy sesame-based soup.

Thick-cut pork cutlet using ham from Shimabara pork, Nagasaki Prefecture.

A delicacy of shark cartilage mixed with plum paste. Its crunchy texture and sourness pair well with drinks.

An appetizer combining "Iburi-gakkō" (smoked pickled daikon radish, a specialty of Akita), cheese, and nuts.

A dish of crispy Japanese yam pickled in a wasabi-flavored dashi.

Salted fermented bonito viscera. Rich in umami, it pairs well with sake.

Homemade salted and fermented squid, marinated in its own ink.

Cream cheese pickled in our special miso, creating a rich flavor.

A Korean-style salted dish made from cod viscera pickled with chili peppers and other spices.

Lightly dried stingray fin, seared. It's fragrant and has a hint of sweetness.

Homemade miso concentrated with oyster umami. Use as a dip for vegetables or eat as is.

Kaisendon (seafood bowl) topped with the day's recommended seafood.

Fragrant grilled rice ball brushed with soy sauce. Served with pickles and miso soup.

Ochazuke with dashi poured over fragrant grilled rice balls.

Ochazuke with rich chicken broth poured over rice.

Rice bowl topped with seared char siu (roast pork).

Classic Neapolitan spaghetti with a ketchup-based sauce.

A warm soup concentrated with chicken umami.

Miso soup rich in the aroma of the sea, with plenty of fresh nori.

Spanish-style custard dessert with a crisp caramel top.

A dessert of hot fried bread served with cold coconut ice cream.

A fresh sour with freshly squeezed lemon.

Sour with plenty of fresh grapefruit juice.

A crisp sour with freshly squeezed lime.

A sour where you can enjoy the pulp of the grapes.

A sour with the aroma of yuzu and the sweetness of honey.

A sour with whole Kishu plums, offering a salty taste.

A sour containing citric acid, characterized by its intense sourness.

A sour with the sweet and sour taste of Calpis.

A set of shochu and Hoppy (a beer-flavored beverage). Mix it yourself.

Refill shochu for Hoppy (Naka).

A special green tea highball made with carefully selected tea.

Refill shochu for chu-hai.

Shochu mixed with oolong tea.

Shochu mixed with fragrant soba tea.

A refreshing alcoholic drink mixed with jasmine tea.

Shochu mixed with rich black oolong tea.

An imo shochu from Kagoshima Prefecture. Made with traditional black koji fermentation, it has a mellow richness.

An imo shochu (sweet potato shochu) made with the pure water of Yakushima. Clear taste and refreshing aroma.

A standard plum wine made with the finest Kishu Nanko ume (plums).

Plum wine with the mellow sweetness of honey.

A rich plum wine with a thick texture, containing plum pulp.

House wine that can be easily enjoyed.

Value bottle of wine.

Refreshing oolong tea.

Fragrant tea with the aroma of roasted soba.

Fragrant jasmine tea.

Japan's national lactic acid bacteria beverage.

Orange Juice.

Grapefruit Juice.

Ginger-flavored carbonated drink.

Carbonated Drink.

Rich oolong tea, said to help suppress fat absorption.

Homemade tea blended with fragrant brown rice and green tea.