Washunki Rakuryuya

Freshly boiled warm edamame. Lightly salted. Please push the beans out of the pods to eat.

Chicken and root vegetables (lotus root, burdock root, carrot, etc.) simmered in soy sauce and sugar. The flavors are well-infused, resulting in a sweet and savory taste. A home-style Japanese dish.

Deep-fried ginkgo nuts sprinkled with salt. They have a unique slightly bitter taste and a chewy texture. Pairs well with sake and shochu.

Lotus root slices sautéed in butter. Enjoy the crispy texture of the lotus root and the richness of the butter.

Fried tofu pouches stuffed with minced meat. Crispy on the outside and juicy on the inside. Often eaten with soy sauce or ponzu.

This is bacon made from the 'unesu' part of whale meat. It has a unique texture and the umami of the fat. It is commonly eaten with karashi soy sauce.

An assortment of dishes including meat-stuffed cabbage rolls simmered in soup and sausages. Characterized by the soft cabbage infused with the soup's flavor.

A pizza seasoned to pair well with alcohol. Likely a crispy type with strong salty flavor and plenty of cheese.

Thinly sliced sea bream and octopus dressed with olive oil and dressing. A refreshing dish with fresh seafood.

Small horse mackerel fried whole. Fried until the bones are soft, so you can eat it crispy from head to tail.

An appetizer made by mixing squid salt-cured innards (shiokara) with cream cheese. The strong saltiness and umami of the shiokara are neutralized by the mellowness of the cheese, making it a great pairing with sake.

A salad of thinly sliced roast beef and fresh tomatoes. The umami of the meat and the acidity of the tomatoes make it a refreshing dish.

The lean red meat part of tuna. Characterized by its refreshing, iron-like flavor and firm texture. Eaten with wasabi soy sauce.

A cut from the area between the back and belly of the tuna, with a moderate amount of fat. It has a melt-in-your-mouth texture and rich umami.

Sashimi of octopus from Hokkaido. The meat is tender, and its sweetness emerges with each chew.

Sashimi of white fish that has been bled while alive (jikomi). It is highly fresh and firm. The type of fish varies daily.

Freshly caught mackerel cured with vinegar and salt. The acidity of the vinegar balances the richness of the mackerel and enhances its umami.

An assortment of three types of sashimi, recommended for the day.

A salad of mashed potatoes mixed with vegetables, topped with a soft-boiled egg. Breaking the egg and mixing it with the potatoes creates a creamy texture.

Boiled pork and raw vegetable salad. Topped with crispy garlic chips and a fragrant sesame dressing, it is a substantial dish.

Karaage made with "Daisen Chicken," a brand of chicken. The coating is crispy, and the meat is juicy with a strong umami. Served with a squeeze of lemon.

Daisen chicken simply grilled with rock salt. Enhances the natural flavor of the meat.

Steak of lean, tender pork fillet. It is light and easy to eat.

Grilled beef tripe (minou). It has a characteristic chewy and firm texture and pairs well with drinks.

Dried and grilled stingray fin, a snack with a sweet taste and chewy texture. It is traditionally eaten with mayonnaise and shichimi togarashi (seven-spice blend).

Dried, grilled, overnight-matured fish (komai), a type of cod. It is bland but flavorful and easy to eat as the meat flakes off easily. Often eaten with mayonnaise.

Salt-grilled salmon belly (harasu). It is very fatty and juicy. The skin is also grilled to a crisp.

An assortment of tempura made with seasonal vegetables. Lightly battered and fried to a crisp. Eaten with tentsuyu (tempura dipping sauce) or salt.

Tempura made with various types of mushrooms. Enjoy the aroma and texture of the mushrooms.

An assortment of recommended tempura, including vegetables and seafood.

A ball of rice wrapped in seaweed. Contains fillings inside. A traditional Japanese snack.

A dish made by mixing flaked grilled salmon and chirimen jako (dried small fish) with rice. The umami and saltiness of the fish pair well with the rice.

A dish of rice topped with several kinds of fresh sashimi. Eaten with wasabi soy sauce.

Chilled beer served from the tap. Characterized by its refreshing throat feel and bitterness.

A dark beer made with roasted malt. It has a fragrant aroma and deep richness.

A Japanese lager beer in a bottle. Poured into a glass to drink.

A drink made by mixing Suntory's "Kakubin" whisky with soda. It is carbonated and refreshing.

A drink made by mixing shochu with oolong tea. It is not sweet and pairs well with meals.

A drink made by mixing shochu with green tea. The astringency of the tea makes it refreshing.

A cocktail made by mixing shochu with soda water and lemon juice. It is tart and refreshing.

A sour (shochu cocktail) with grapefruit flavor. It is fruity and easy to drink.

A sweet and sour sour made with acerola juice.

A sour made with Okinawa's citrus fruit, shikuwasa. Its unique tartness and bitterness are refreshing.

A sweet sour with the flavor of Kyoho grapes (grapes).

Fruit liqueur made by steeping apricots. It is sweet and sour, enjoyed on the rocks or with soda.

Warmed Japanese sake. Warming it brings out the aroma of the rice and creates a mellow taste.

Shochu made from brown sugar. Aged using sound waves, it has a mellow and gentle sweetness.

A representative brand of brown sugar shochu. Enjoy its clean sweetness and aroma.

Shochu characterized by its crisp taste and rich brown sugar flavor.

Brown sugar shochu made using kame (earthenware jar) fermentation. It has a rich body and deep flavor.

Okinawa's representative distilled spirit, Awamori. It has a robust flavor.

Awamori affectionately known as "Zanshiro." It is fruity, easy to drink, and popular among women.

Aged Awamori (Koshu). It is mellowed with the harshness removed and has a rich aroma.

Awamori aged for 5 years. It has a deep flavor.