Wadamaru

A rich delicacy made from cooked crab innards (miso). It has a strong umami and a unique oceanic aroma, making it perfect as an accompaniment to sake. Typically savored in small sips.

Salt-cured and aged stomach and intestines of tuna. Extremely salty and umami-rich, it's a dish that, as the name suggests, 'steals sake' (makes you drink a lot). Can be enjoyed as is.

A simple and refreshing dish of chilled tofu topped with condiments and soy sauce. Enjoy the mild flavor of soybeans and its smooth texture. Recommended as a palate cleanser or a starter.

A type of grated daikon radish that is spicier than regular daikon, or a dish served with it. Characterized by its sharp, stimulating spiciness that cleanses the palate. Eaten as is as a snack with alcohol.

A delicacy of shark cartilage mixed with plum paste. The chewy texture of the cartilage and the acidity of the plum are a perfect match. It's refreshing and pairs well with shochu and sake.

Pickled celery that has been briefly marinated in salt and seasoning liquid. Enjoy the refreshing aroma and crisp texture unique to celery. It's light and perfect as a palate cleanser.

Lightly pickled Zha Cai (Sichuan preserved mustard stem). It has a unique crunchy texture and moderate saltiness. Its Chinese-style flavor pairs well with alcohol.

An appetizer combining cream cheese with 'Iburigakko' (smoked pickled radish from Akita) or 'Shuto' (salt-cured fish guts). Enjoy the synergistic umami of fermented foods and its creamy taste. Pairs very well with wine and sake.

A Japanese Western-style dish with a béchamel sauce containing crab meat, coated in batter and deep-fried. It features a crispy exterior and a creamy, melty interior. Please enjoy while hot.

Fresh raw octopus coated in batter and deep-fried. It has a plump, elastic, and tender texture unique to raw octopus. The octopus's umami overflows with each chew.

A fried fish cake made with a mixture of minced and chopped squid. Enjoy the chewy texture of squid within its fluffy consistency. Especially delicious when freshly fried.

A tempura dish made by coating chikuwa (fish paste tube) in batter and deep-frying it. Although simple, it's a dish where the fish's umami is clearly felt. Enjoy the crispy batter and the elastic texture of the chikuwa.

Deep-fried Kintoki sweet potato, known for its sweetness. Characterized by its fluffy texture and the natural sweetness of the potato. Can be enjoyed as a dessert or a snack.

A classic fish dish made by coating horse mackerel in panko breadcrumbs and deep-frying it. Features a crispy coating and flaky flesh. Enjoy with our special tartar sauce mixed with shibazuke pickles for a refreshing taste.

Large oysters coated in panko breadcrumbs and deep-fried. Biting through the crispy coating releases a rich, juicy oyster umami. Enjoy with lemon or sauce.

A tempura assortment of plump conger eel and fragrant maitake mushrooms. The delicate fat of the conger eel and the flavor of the maitake mushrooms pair well with tempura sauce or salt. Enjoy the crispy texture of the batter.

Tempura of Ashitaba, a vegetable with a unique bitterness. Characterized by its crispy texture and a refreshing aroma similar to garland chrysanthemum. Recommended to eat with salt.

A dish of fried shrimp tossed in a mayonnaise-based sauce. The plump shrimp and the rich, sweet and sour mayonnaise sauce are a perfect match. A popular dish for all ages.

A classic Japanese izakaya menu item: thick-cut ham coated in batter and deep-fried. Simple yet addictive with the ham's saltiness and the crispy coating. Enjoy it heartily with sauce.

Fish bones deep-fried at low temperature until crispy. Fragrant and can be eaten like a snack. Rich in calcium, it's perfect with beer.

Chicken pieces marinated in soy sauce and mirin, coated in potato starch, and deep-fried. Similar to karaage, but with a thinner, crispier coating. Enjoy the juicy umami of the chicken.

A dish of beef tendon simmered for a long time in a soy sauce or miso-based broth. Features melt-in-your-mouth tender beef tendon and a flavorful broth that has permeated the meat. Its rich flavor pairs well with alcohol.

Salt-grilled 'P-toro' (pork jowl), a fatty cut from around the neck. Enjoy its unique crisp texture and the sweetness of its juicy fat. The meat's umami is savored simply with salt.

A special house salad made with plenty of fresh vegetables. The dressing's acidity enhances the vegetables' sweetness. Available in a half size, making it easy to order even for solo diners.

A dish of whole snap peas grilled over an open flame. The beans become fluffy and sweeter from being steamed. Peel and enjoy the hot beans.

A simple dish of freshly grilled asparagus. Enjoy its fragrance, the natural sweetness of asparagus, and its crisp texture. Served with salt or mayonnaise to bring out the ingredients' flavors.

A dish of eggplant grilled over an open flame until the skin is charred, then peeled and chilled. Features a melt-in-your-mouth soft texture and a fragrant flavor. Served refreshingly with ginger soy sauce and bonito flakes.

Simply salt-grilled fresh herring. The fatty flesh is plump and has a unique flavor. Although it has many bones, it's characterized by its strong umami.

Salt-grilled 'kama' (collarbone) of Buri (yellowtail), the fattiest part. It has a juicy and rich flavor. It's easy to separate the meat from the bone and is very satisfying.

A hearty dish of grilled Sawara (Spanish mackerel) head (kabuto) and collarbone. It's packed with refined fat and the umami of white fish. The fun is in scraping the meat off the bones.

Salt-grilled Spear Squid, served whole or in slices. Its tender, sweet flesh and grilled aroma are appetizing. Also delicious with mayonnaise or shichimi (seven-spice blend).

A dish of free-range chicken with the skin grilled until crispy and fragrant. Enjoy the crispy skin, the firm texture unique to free-range chicken, and the overflowing juices. Recommended to enjoy simply with salt and pepper or yuzu pepper.

A dish of grilled scallop with soy sauce, wrapped in seaweed (Isobe-yaki). The sweetness of the scallop, the charred aroma of the soy sauce, and the flavor of the seaweed are integrated. Delicious eaten by hand while hot.

A dish of surf clams (hokkigai) grilled fragrantly with soy sauce. Grilling enhances its sweetness and provides a chewy texture. The clam's umami spreads with each chew.

A fisherman's dish where firefly squid are marinated whole in soy sauce. Characterized by its melty texture and rich innards umami. A delicacy that pairs exceptionally well with sake.

A dish of sea bream roe simmered in a sweet and savory broth. Enjoy the granular texture and the gentle flavor infused with dashi. Perfect for nibbling on with drinks.

A dish of whelk simmered in a soy sauce-based broth, either in its shell or as meat. Characterized by its chewy, elastic texture and oceanic aroma. The meat is extracted with a toothpick.

Pickled long yam in a wasabi-flavored dressing. The crisp texture of the long yam and the pungent spiciness of wasabi are refreshing. It's light and perfect for cleansing the palate.

Pufferfish skin, blanched, julienned, and dressed in ponzu sauce. Rich in collagen, it offers a unique chewy and springy texture. Enjoy refreshingly with momiji oroshi (grated daikon with chili) and green onions.

A dish of sliced sea cucumber mixed with three-vinegar dressing or similar. A delicacy characterized by its very hard and chewy texture. The oceanic aroma and acidity pair well with alcohol.

A simple appetizer of sliced kamaboko (steamed fish paste) served with wasabi and soy sauce. Directly enjoy the firm texture of kamaboko and the fish's umami. A standard at soba restaurants and izakayas.

A giant fried tofu pouch, a specialty of Tochio, Niigata Prefecture. Crispy on the outside, fluffy on the inside, and thick. Served with toppings like green onions and ginger, and soy sauce.

A fragrant small dish of chopped myoga ginger mixed with plum paste. The crispness and refreshing quality of myoga, along with the plum's acidity, stimulate the appetite. Very refreshing and perfect as a palate cleanser.

A rice bowl topped with sticky ingredients like okra, natto, and yam, along with seafood. Sticky ingredients are believed to be invigorating, and you can also enjoy the texture. Recommended to mix well before eating.

A rice bowl topped with various fresh seafood seasoned with a spicy sauce. The sweetness of the seafood and the spiciness of the chili pepper stimulate the appetite. A satisfying dish to finish your meal, especially after drinking.

A simple dish of rice topped with a pickled plum, served with hot tea or dashi broth. The plum's sourness is refreshing and gentle on the stomach after drinking. Can be eaten by slurping it down.

An ochazuke (tea over rice) dish topped with tempura, such as kakiage (mixed vegetable fritter). The slightly softened batter soaked in dashi broth and the oil from the tempura melt into the soup, creating a rich flavor. A substantial finishing dish.

A set meal that includes white rice, miso soup, and pickles. You can order it with a side dish to create your own personalized set meal.

Rice mixed with or topped with Takana pickles (salted mustard greens). The crispness, saltiness, and unique flavor of Takana pair well with rice. A simple yet flavorful rice dish.

A rice dish with or mixed with chirimenjako (dried small fish). The saltiness and umami of the chirimenjako, along with its crispy texture, provide a nice accent. May also feature a flavorful sansho pepper.

Udon noodles mixed with mentaiko (spicy cod roe). The saltiness and texture of the mentaiko match well with the chewy udon. Often served with butter, nori, and shiso leaves.

A dish featuring seasonal spring firefly squid, served as sashimi. Unlike boiled squid, this is served raw, allowing you to enjoy its melty sweetness and the rich umami of its innards. A precious flavor where freshness is paramount.

Sashimi of Kintoki-dai, characterized by its vibrant red color. It's a white fish with a delicate sweetness and a firm texture. A lean yet flavorful fish.

Sashimi of ark shell, also popular as sushi topping. Characterized by its unique chewy texture and strong oceanic aroma. The sweetness of the shell spreads with each chew.

Oysters steamed in their shells. Steaming makes the flesh plump and concentrates the umami. If raw consumption is also possible, you can enjoy the fresh 'milk of the sea' as is.

Salt-grilled Kinki (rougheye rockfish), a prized fish. It's very fatty, and the melt-in-your-mouth white fish is exquisite. Even the skin is delicious, making it a luxurious dish.

Salt-grilled cutlassfish, a fish shaped like a sword. It has a fluffy, tender white flesh with a delicate, unobtrusive flavor. The silvery skin is beautiful, and grilling brings out a fragrant aroma.

Deep-fried Lightsfish, a deep-sea fish with glowing blue eyes. Its bones are soft, so you can eat it whole from head to tail. The flesh is fluffy and fatty, making it very delicious.

A dish of amberjack (kanpachi) head (kabuto) simmered in a sweet and savory sauce. The head is rich in collagen-rich gelatinous parts and flavorful meat. Its rich flavor goes well with both rice and alcohol.

An economical set featuring a selection of several types of fresh seafood recommended for the day. A single-serving size, perfect for those who want to try various flavors in small portions.

Sashimi of Kanpachi (greater amberjack) with a good balance of fat and firm flesh. Similar to Buri (yellowtail), but with a lighter, more refined fat and a chewier texture.

Sashimi of Buri (yellowtail) with abundant fat. Its rich umami and melt-in-your-mouth texture are appealing. Especially fatty in winter, it's prized as 'Kanburi' (winter yellowtail).

Sashimi of Makajiki (a type of swordfish). Its orangish flesh has a sticky texture and a deep umami. It has a refined flavor different from tuna.

Fresh mackerel cured with salt and vinegar. The vinegar eliminates any fishy odor and tightens the umami. The balance between the fatty mackerel and the sourness of the vinegar is exquisite.

A dish where flatfish, a white fish, is layered with kelp and aged. The umami of the kelp permeates the flatfish, resulting in a sticky texture and rich flavor. It's delicious even without soy sauce.

Freshly minced sardines mixed with condiments (green onions, ginger, perilla leaves, etc.). The fatty sardines pair well with the aroma of the condiments. Unlike 'namerou', the sashimi texture is retained.

Boiled chirimenjako (young sardines). They are plump, soft, and have a slight saltiness. Typically eaten with grated daikon radish for a refreshing taste.

Sashimi of transparent Spear Squid. Characterized by its chewy texture and strong sweetness. The sweetness is enhanced when eaten with ginger soy sauce or wasabi soy sauce.

Boiled firefly squid. Boiling gives them a plump texture, and the umami of the innards solidifies, making it richer. Typically eaten with vinegar miso (spicy vinegar miso).

Sashimi of fresh scallop adductor muscle. Enjoy its melty, soft texture and rich, creamy sweetness. Characterized by its texture that can be torn vertically along the fibers.

Sashimi of fresh surf clam. Unlike the cooked version (red), the raw version is grayish and has a stronger sweetness and oceanic aroma. The chewy texture is irresistible.

Draft beer from Yebisu, a premium Japanese beer. Characterized by its deep richness and umami from 100% malt, and a pleasant bitterness.

This is the black beer version of Asahi Super Dry. It has the roasted flavor and richness unique to black beer, while retaining the crisp finish characteristic of Super Dry.

A mixture of regular draft beer and black draft beer, half and half. It offers the best of both worlds: the crispness of regular beer and the richness of black beer.

A large bottle of Sapporo Lager Beer, commonly known as 'Akaboshi'. It's the oldest beer brand in Japan, characterized by its rich flavor, a result of its heat treatment.

Shochu mixed with oolong tea. It's refreshing, doesn't interfere with meals, and pairs well with fatty dishes.

Shochu mixed with green tea. The aroma and bitterness of the tea make the shochu easier to drink, resulting in a clean taste.

A chu-hai (shochu highball) made with shochu mixed with soda and sushi restaurant's 'gari' (pickled ginger). The sweet and sourness of the gari, along with its slight spiciness, creates an addictive flavor.

A sour made with freshly squeezed lemon. Its refreshing lemon aroma and acidity are invigorating and pair well with fried foods.

A sour made with amanatsu mikan (summer orange). A refreshing citrus-flavored alcoholic drink with the unique bittersweetness and light sweetness of amanatsu.

A fruit liqueur made by steeping green plums in shochu and sugar. It has a sweet and sour, fruity taste and is easy to drink. Can be enjoyed on the rocks or with soda.

A liqueur infused with apricots. It has a sweet, mellow aroma and a gentle acidity, making it popular as a dessert wine.

A famous blended Scotch whisky from Scotland. Characterized by its balanced, smooth taste and elegant aroma. Recommended as a highball (mixed with soda).

Carefully selected local sake from various regions of Japan. Offers a range of flavors from dry to rich. Typically served chilled.

Warmed sake. The brand is 'Suminoye'. Warming it enhances the rice's umami and warms the body.

A Japanese distilled spirit made from various ingredients such as sweet potato, barley, rice, and chestnut. Can be enjoyed in your preferred way, such as on the rocks, with water, or with hot water.