Ushiro Fish & Sake Cuisine

A vinegared dish made with fresh seaweed from Lake Hamana. The rich aroma of the sea and the refreshing sourness of the vinegar stimulate the appetite.

Homemade pickles made with seasonal vegetables. The natural sweetness of the vegetables and the saltiness are well-balanced, making them perfect as a snack with drinks.

A dish of plumply boiled whitebait mixed with plenty of condiments. You can enjoy the saltiness of the whitebait and the refreshing taste of the condiments.

A delicacy of wasabi stems pickled in soy sauce. It is characterized by its refreshing spiciness that goes up your nose and its crisp texture.

A delicacy made from salted tuna innards, characterized by its rich umami and saltiness. It pairs exceptionally well with sake.

Homemade mentaiko made by marinating carefully selected pollack roe in a special seasoning. The grains are distinct, and a moderate spiciness and umami spread.

A regional dish where miso is grilled on a Hoba leaf. It is characterized by the fragrant aroma of grilled miso and walnuts, making it a dish that pairs well with drinks.

Tuna is paired with an adult potato salad with a smoky aroma. The crispy soy sauce topping adds texture and flavor.

A green salad generously topped with fresh whitebait. Please enjoy with our refreshing Japanese-style dressing.

A luxurious salad topped with deliciously grilled wagyu beef. The slightly spicy mustard dressing enhances the umami of the meat.

Sashimi of 'Yuba', the thin film formed on the surface of soy milk. Enjoy the rich sweetness of soybeans and smooth texture with soy sauce or kombu salt.

Freshly fried Atsuage (thick fried tofu) that is crispy on the outside and fluffy on the inside. Eating it with plenty of condiments makes it a refreshing dish.

Tofu dengaku with a special walnut miso spread on top and grilled. The fragrant miso flavor and the richness of walnuts complement the mild taste of the tofu.

Shingen Chicken Karaage from Yamanashi Prefecture. It is characterized by its juicy and flavorful meat, and you can enjoy the aroma of freshly fried chicken.

Shingen chicken from Yamanashi Prefecture, marinated in a sauce and then grilled. It has a strong flavor that pairs well with drinks.

Rose pork from Ibaraki Prefecture, marinated in sweet Saikyo miso and grilled. The tender texture and miso flavor are exquisitely matched.

A dish simmered in a sweet and savory soy sauce, sugar, and ginger sauce. The umami of the meat is concentrated, making it perfect as a side dish for rice or a snack with drinks.

An assortment of sashimi from fresh seafood directly from Yaizu Port, Shizuoka Prefecture. You can enjoy the taste of seasonal fish as it is.

A dish of beltfish meat braided and then grilled to a fragrant finish. The unique shape allows you to enjoy its fluffy texture.

A dish of fatty tuna belly (harasu) that has been smoked and grilled. It is characterized by its smoky aroma and rich fatty umami.

Grilled sardines with concentrated umami, dried in the sun. You can enjoy the deep flavor unique to dried fish.

A fried dish of Shizuoka's representative 'Kurohanpen' (a processed fish cake made from ground blue fish). It features a crispy coating and a hanpen packed with fish flavor.

White fish and creamy ingredients wrapped in spring roll wrappers and deep-fried. You can enjoy the contrast between the crispy wrapper and the melty filling.

White fish grilled with Hoba miso. The fragrant miso enhances the delicate flavor of the white fish.

Grilled or simmered dish using the heads (kabuto) of fresh fish procured that day. You can enjoy the rich flavor of fat and gelatin unique to the fish head.

Rice bowl generously topped with boiled whitebait from Yaizu. Enjoy the rich flavor by mixing it with the soy-marinated egg yolk.

A rice bowl topped with sweet and savory simmered wagyu beef. Breaking the onsen egg topping creates a mellow flavor.

A rice bowl topped with fresh sashimi marinated in our homemade soy sauce. The umami of the fish is brought out, and it pairs excellently with rice.

Soba noodles eaten with cold dipping sauce. Topped with raw yuba, raw seaweed, and tempura flakes, you can enjoy the texture and flavor.

Soba noodles eaten with warm broth. The smoothness of the raw yuba and the aroma of the raw seaweed blend well with the warm broth.

A premium Ichiban Shibori beer that carefully brings out the original flavor of barley.

Craft beer made by Baird Brewing in Izu City, Shizuoka Prefecture.

A non-alcoholic beer-taste beverage.

A green tea split made with shochu and Shizuoka tea. It is characterized by the rich aroma of tea and its refreshing taste.

A fresh lemon sour made with freshly squeezed domestic, no-wax lemons.

A lemon sour with sweet potato shochu as the base. The sweet aroma of sweet potato matches the sourness of lemon.

A lemon sour with barley shochu as the base. You can enjoy the fragrant barley aroma.

A sour with a refreshing acidity, made with shikuwasa juice.

A plum sour with the rich flavor of Nanko plums.

A sour made with 'Biwamin', a healthy vinegar containing biwa leaf extract. It has a sweet and sour taste like grape vinegar.

A standard drink that pairs well with meals, made with shochu and oolong tea.

A highball made with the Japanese whisky 'Iwai Tradition'.

A refreshing highball with freshly squeezed lemon.

A luxurious highball made with the popular 'Ichiro's Malt White Label'.

A sweet potato shochu characterized by its fragrant aroma and full-bodied taste.

Sweet potato shochu made with a focus on handmade production.

A sweet potato shochu made with 'Tama Akane', an orange-colored sweet potato. It is characterized by its fruity aroma reminiscent of black tea and citrus.

A sweet potato shochu where the umami of the sweet potato can be felt within its clean taste.

A sweet potato shochu with a rich and deep flavor, unique to black koji fermentation.

A barley shochu from Hachijojima. It is characterized by its mild taste and ease of drinking.

A barley shochu characterized by its fragrant barley aroma and deep richness.

A fruit liqueur made with various fruits. You can enjoy the natural sweetness and aroma of the fruits.

A refreshing beverage characterized by the stimulation of carbonation and sweetness.

A carbonated drink with a ginger flavor.

A refreshing tea with a light taste.

A drink made by mixing healthy vinegar with biwa leaf extract with soda.

Tea from Shizuoka Prefecture, a renowned tea-producing region.

Fruit juice for children.

A set that allows you to choose and compare three types of your favorite sake.

A local sake from Shizuoka. Characterized by its mild and gentle taste.

A dry junmai sake from Miyagi. It has a clean taste that pairs well with fish dishes.

A famous sake from Shizuoka. It is a hiyaoroshi (autumn sake) and you can enjoy its mellow umami.

A local sake from Kanagawa. It is an orikara (cloudy sake) for autumn, and you can strongly feel the umami of the rice.

A natural sake from Fukushima. It has a deep, aged flavor characteristic of autumn brews.

This is a super dry sake called 'Katana' (Japanese sword). It is characterized by its clean aftertaste.

A junmai ginjo from Nagano. You can enjoy its fruity aroma and light mouthfeel.

One of Shizuoka's representative famous sakes. Characterized by its gorgeous aroma and elegant sweetness.

A popular sake brand from Akita. It embodies the meaning 'the most delicious sake made from white rice and water'.

A popular and hard-to-find sake. Characterized by its fresh and juicy taste.

A fragrant sake using flower yeast. You can enjoy an aroma like that of fruit.

A dry sake from Gifu. It has a clean dry finish and pairs well with meals.

A popular sake from Nara. Characterized by its fresh effervescence and fruit-like sweetness.

A sake brewed by young brewers in Niigata. You can enjoy its modern taste and refined acidity.