Tonkatsu Mitake

A cutlet made with carefully selected high-quality pork loin. Characterized by the sweetness of the fat and the umami of the lean meat. Enjoy with sauce or salt alongside crispy batter, a Japanese classic dish.

A cutlet made with high-quality pork fillet. Low in fat and very tender. Light and popular among women and the elderly.

Standard pork loin cutlet. Good balance of juicy meat umami and fat. Served with shredded cabbage.

Deep-fried cutlet topped with a rich, sweet and savory sauce based on red miso. A famous style from the Nagoya region, it's a flavor that goes well with rice.

A dish made by mixing minced meat and finely chopped shiitake mushrooms, coated and deep-fried. A juicy dish where you can enjoy the umami of the meat and the aroma of shiitake.

A dish of horse mackerel (aji) opened, breaded, and deep-fried. The flesh is plump and the outside is crispy. Typically eaten with tartar sauce or other sauces.

A rice bowl dish with deep-fried cutlet and onions simmered in a sweet and savory broth, topped with beaten egg. One of Japan's soul foods, very filling.

A dish of eggplant with meat filling or stuffed, coated and deep-fried. The eggplant absorbs the oil, becoming tender and melting in your mouth, pairing well with the meat's umami.

A dish of fried eggplant topped with a special miso sauce. The richness of the miso enhances the sweetness of the eggplant, making it perfect as a snack with drinks.

Boiled konjac topped with homemade Hatcho miso blend. A traditional dish where you can enjoy the chewy texture of konjac and the rich flavor of miso.

A Japanese omelet baked with plenty of dashi broth. Characterized by its fluffy texture and gentle dashi flavor. Eaten with grated daikon radish.

A dish of deep-fried tofu coated in potato starch, served in warm dashi broth. Enjoy the crispy exterior and melt-in-your-mouth interior texture of the tofu. Served with plenty of grated daikon radish.

Cold beer poured from the tap. Pairs excellently with fried foods.

A large bottle of "Asahi Super Dry," one of Japan's most popular beer brands. A crisp, dry taste.

A beer-like beverage with 0.00% alcohol content. Recommended for those who drive or dislike alcohol.

Local sake from Wakayama Prefecture. Sake named after a World Heritage site, characterized by its clean taste.

Sake made using the traditional "Yamahai" brewing method. A deep flavor with a balance of acidity and umami.

Sake made only from rice and rice koji. Enjoy the rich umami and body of the rice itself.

Standard sake that is commonly enjoyed daily. A well-balanced taste that is not tiring to drink.

A simple cocktail made by mixing shochu with soda water. Refreshing and does not interfere with the taste of the meal.

A drink made by mixing shochu with oolong tea. Refreshing and good for cleansing the palate after oily food.

A drink made by mixing shochu with green tea. Enjoy the aroma and astringency of the tea.

A cocktail made with shochu, soda water, and lemon juice. The refreshing tartness pairs well with fried foods.

A sour made with grapefruit juice. A fruity, slightly bitter, and refreshing taste.

A sour that allows you to enjoy the aroma of "yuzu," a Japanese citrus fruit. Fragrant and elegantly tart.

A sour made with "Shikuwasa," a citrus fruit native to Okinawa. Characterized by its unique tartness and aroma.

A drink made by mixing plum wine with soda water. Enjoy the sweet and sour taste of plum with the fizz of soda.

Soda water with "Black Nikka," a Japanese whiskey. Clear taste.

Whiskey diluted with water. Reduces alcohol content, making it mellow and easy to drink.

Whiskey poured over ice in a glass. Slowly enjoy the original aroma and taste of the whiskey.

Highball made with premium whiskey "Taketsuru." Rich aroma and deep flavor.

Taketsuru whiskey diluted with water. The aroma opens up, and it has a smooth mouthfeel.

Taketsuru whiskey served on the rocks. As time passes and the ice melts, you can enjoy the changing flavors.

Sake made from rice shochu from Wakayama Prefecture. A bottled shochu characterized by its gentle sweetness and clean aftertaste.

Sweet potato shochu from Kagoshima Prefecture. Made with black koji, it has a strong aroma and rich body characteristic of sweet potatoes.

Shochu made from barley. Characterized by its fragrant aroma and light taste.

Shochu highball served by the glass.

Shochu mixed with hot water. The aroma intensifies when warmed. Popular in winter.

Shochu poured over ice in a glass. Enjoy the direct taste of the shochu.

Homemade plum wine on the rocks. Rich, sweet, and sour taste.

Carbonated soft drink.

Cold oolong tea. Refreshes the palate from oily food.