Toyosuya Japanese Traditional Cuisine

An appetizer of cream cheese rolled with "Iburigakko" (smoked pickled daikon radish), a specialty of Akita. The unique smoky aroma of the pickled radish, its crisp texture, and the richness of the cheese combine well. Pairs well with sake and wine.

Seasoned menma (fermented bamboo shoots), a classic ramen topping, served as a snack. It has a crunchy texture and saltiness, making it a great accompaniment to beer or highballs.

A dish of fresh seafood mixed with kimchi. The umami of the seafood and the spiciness/sourness of the kimchi blend together. Enjoyable as an appetizer or with drinks.

A simple dish of king oyster mushrooms sautéed in butter. Enjoy the firm texture of the mushrooms and the rich aroma of butter. Served piping hot.

A refreshing small dish of boiled whitebait served over grated daikon radish. The popping texture of tobiko adds an accent. Eaten with a little soy sauce or ponzu.

A salad using crisp mizuna greens and whitebait. Dressed with a grated wasabi dressing, offering a refreshing spiciness.

Bite-sized pieces of octopus coated and deep-fried. Crispy on the outside, with the chewy texture and umami of octopus packed inside. Recommended to eat with a squeeze of lemon for a refreshing taste.

Tempura made by stuffing cheese into chikuwa (fish cake) and deep-frying it. The melted cheese and chikuwa are a perfect match. Popular as a snack for both children and adults.

Tender boiled beef tongue topped with a flavorful green onion and salt sauce. Features a moist, tender texture different from grilled beef tongue.

Salt-grilled "kama" (collar part) of fresh fish, which is rich in fat. The meat is juicy and intensely flavorful. The type of fish varies daily.

A Chinese-style stir-fry of spring vegetables (nanohana) and pork belly. The slight bitterness of the nanohana and the sweetness of the pork fat complement each other well.

An assortment of 5 kinds of sashimi made from fresh seafood procured on the day. Enjoy a variety of seasonal fish in small portions. Served with soy sauce and wasabi. (Price is per person, order for 2 or more people)

Sashimi of the day's recommended fish. A dish to simply enjoy the taste of the season.

Tuna sashimi. Characterized by its rich, red meat umami. Pairs well with sake and rice.

Fatty salmon sashimi. Enjoy its melt-in-your-mouth texture and sweetness.

Sashimi of lightly seared fish, topped with plenty of condiments and ponzu sauce. The searing enhances the aroma, and the ponzu sauce provides a refreshing taste.

Kumamoto prefecture's famous raw horse meat sashimi. A platter of two types: lean meat and "tategami" (mane fat). Typically eaten with condiments like ginger and garlic, and sweet soy sauce.

Thinly cut potato fries. Light and crispy texture, perfect as a snack with drinks.

Deep-fried eggplant topped with a savory sauce flavored with green onions and ginger. The fried eggplant is melt-in-your-mouth tender and soaked in the sauce.

Fried chicken gizzard (part of the stomach). Characterized by its unique crunchy texture, with umami that develops as you chew.

Sweet potato cut into sticks and deep-fried. Has the natural sweetness of sweet potato and can be enjoyed as a dessert.

Fried local chicken (Jidori). A juicy dish where you can savor the elasticity and deep umami unique to local chicken.

Fried chicken dipped in sweet and sour sauce, topped with tartar sauce. A dish originating from Miyazaki. Uses the premium chicken brand "Daisen Chicken", which is tender and juicy.

Tofu lightly coated and fried, then simmered in dashi broth. Contains mochi inside, making it substantial. Characterized by the gentle flavor of the dashi.

A set meal featuring deep-fried local chicken (tatsuta-age) with a soy-based marinade. Served with rice, miso soup, etc.

A set meal featuring an assortment of fried horse mackerel and fried white fish. Enjoy the crispy batter and the flaky fish.

Pork loin cutlet set meal. A hearty dish where you can enjoy the sweetness of the fat and the umami of the pork.

Ramen with a salt-based soup enriched with chicken broth, flavored with yuzu. Refreshing and perfect as a final dish.

Chicken salt ramen topped with umeboshi (pickled plum) and shiso (perilla). The sourness of the plum and the aroma of shiso create an even more refreshing taste.

A mini bowl with spicy seasoned chashu (roast pork) over rice. A perfect size to accompany ramen or for when you want a small bite.

A small-sized salad. Choose between Caesar or Sesame dressing.

A single serving of fried chicken tatsuta-age (3 pieces). For adding to a set meal or when you want a small snack.

A single serving of fried white fish.

Cold Coffee.

An extremely cold highball served at sub-zero temperatures. Strong carbonation and refreshing sensation.

A sweet highball made with whiskey and cola.

A highball made with whiskey and ginger ale. Has a ginger flavor and sweetness.

An easy-to-drink highball with the aroma of yuzu and the sweetness of honey.

A highball with the juice of shikuwasa, a citrus fruit native to Okinawa. Characterized by its refreshing sourness.

Whiskey served by the glass.

French sparkling wine. Dry and refreshing taste.

A world-famous champagne. Characterized by its fruity aroma and elegant taste.

California Red Wine (Glass). Light and easy to drink.

California White Wine (Glass). Fresh and crisp taste.

Sake from Miyagi Prefecture. A limited-edition cloudy sake for spring, characterized by its sweet, sour, and creamy taste.

Sake from Kumamoto Prefecture. Characterized by a fruity aroma like lychee and a refreshing citrus acidity.

An option to extend the all-you-can-drink plan by 30 minutes (per person).