Totouo

Sashimi of fresh mackerel, cured with salt and vinegar. It's rich in fat, and the acidity of the vinegar provides a refreshing taste. Enjoy with soy sauce and wasabi.

The surface of mackerel cured in vinegar is lightly seared for a fragrant finish. It's dressed with a refreshing citrusy ponzu sauce and pairs well with drinks.

Fresh octopus sashimi. It has a firm texture and a sweetness that spreads as you chew. Enjoy the umami of the octopus simply with soy sauce.

Young yellowtail (Inada) marinated in a soy sauce-based sauce, coated with potato starch, and deep-fried. Crispy on the outside, juicy on the inside, and full of flavor.

Salt-boiled soybeans (edamame). A classic izakaya snack in Japan, the sweetness of the beans and the saltiness pair well with beer. Eat the beans out of the pods.

A dish of chewy jellyfish and crisp bean sprouts dressed in a sesame-flavored soy sauce. The difference in textures is enjoyable, and it's refreshing.

Boiled and chilled asparagus. Enjoy the natural sweetness and freshness of the ingredient. It's commonly eaten with mayonnaise.

Boiled tsurumurasaki, a vegetable with a unique slimy texture, topped with a rich sesame miso sauce. The flavorful sesame miso enhances the taste of the vegetable.

Octopus seasoned simply with sesame oil and salt. The fragrant aroma of sesame oil whets the appetite and pairs well with the texture of the octopus.

Fried or steamed white fish topped with a thick, flavorful sauce containing plenty of vegetables. It has a gentle, dashi-based flavor.

White fish pan-fried with butter until fragrant. The richness of the butter and the umami of the fish combine, creating an appetizing aroma.

White fish coated and deep-fried. Crispy on the outside and fluffy on the inside. Typically served with sauce or tartar sauce.

Cooked white fish (mainly fried or meunière) served with a creamy tartar sauce. The tangy sauce pairs well with the fish.

Thinly sliced pork wrapped around cheese, coated and deep-fried. The combination of hot, melting cheese and pork is excellent, and it's a hearty dish.

A kakiage (type of tempura) made with small shrimp and onions coated and fried. Enjoy the sweetness of the onions and the springy texture of the shrimp.

Chicken thigh meat grilled directly over charcoal. Excess fat is removed, resulting in crispy skin and juicy meat. Its fragrant aroma is appealing.

A Japanese rolled omelet mixed with shirasu (young sardines). The fluffy egg and the saltiness of the shirasu are a perfect match, creating a gentle flavor.

Bite-sized pieces of octopus, seasoned, coated, and deep-fried. The chewy texture of the octopus, which becomes more flavorful as you chew, is addictive.

Small fish deep-fried whole. They are fried until crispy, making them rich in calcium and enjoyable as a snack.

Cold, fresh beer poured from a tap. Characterized by its crisp finish and creamy foam, it pairs well with any dish.

A single shot of whiskey. Enjoy it on the rocks, with water, or straight.

Fruit liqueur made by steeping plums in alcohol and sugar. It has a sweet and sour, fruity taste, and is popular served on the rocks or with soda.

A rich plum wine made with ingredients like brown sugar. It's richer and has a deeper sweetness than regular plum wine.

Plum wine made with red ingredients like perilla, or based on red wine. Enjoy its vibrant color and unique flavor.

A cocktail made by mixing shochu with soda water or other mixers, adding fruit juice or flavors. It's refreshing, easy to drink, and offers a variety of tastes.

A classic highball made by mixing Suntory's Kakubin whisky with soda. Its refreshing taste and strong carbonation cut through the richness of food.

A sweet, carbonated soft drink.

Soft drinks such as fruit juice.

A refreshing Chinese tea. It's perfect as a drink during meals and refreshes your palate.

A traditional Japanese tea. It has a good balance of bitterness and sweetness, with a calming flavor.

A non-alcoholic beer-like beverage. Even those who don't drink alcohol can enjoy the feeling of beer.

Soda water for diluting bottled shochu.

Ice or hot water set for bottled shochu.

A carafe of oolong tea or green tea for enjoying bottled shochu with tea.

Umeboshi (pickled plum) to add to shochu. Crushing it while drinking adds sourness and saltiness.

Fresh lemons for squeezing into or slicing for shochu.

Bottles of various wines.

A small dish served first at Japanese izakayas. It also includes a seating charge.

A local sake from Saga Prefecture. It's a junmai sake bottled without filtration, characterized by the rich umami of the rice and a solid acidity.

A popular sake from Yamaguchi Prefecture. A Junmai Ginjo sake with a fruity, floral aroma and a clear sweetness.

A renowned sake from Saga Prefecture, highly acclaimed worldwide. It balances elegant aroma, juicy umami, and a clean finish.

A sake from Fukui Prefecture. It features the mellow taste of rice and a gentle aroma, making it suitable for enjoying with meals.

A seasonal sake brewed by a brewery in Kanagawa Prefecture. It has a refreshing taste suitable for summer and is recommended to be served chilled.

A sake from Ehime Prefecture. True to its name 'Seiryo' (refreshing), it has a crisp palate and a clean finish, making it a sake you can drink without getting tired of.