Xin Wei Jiu Yao Ju Jiu Wu

Boiled edamame in their pods, sprinkled with salt and lightly charred. Crispy and sweet texture, a classic Japanese izakaya appetizer. Squeeze out the beans to eat.

Freshly sliced cucumbers pickled with kombu. Crisp and juicy texture with the umami of kombu and a refreshing sweet and sour taste, very palate-cleansing.

Simply grilled salted ginkgo nuts in their shells. Soft and chewy texture with a unique slightly bitter and sweet flavor, a sophisticated snack for drinks.

A Taiwanese specialty seafood, 'That Fish' (Sardinella zunasi), with extremely tender and smooth flesh that almost melts in your mouth. After charcoal grilling, the skin is slightly crispy with a hint of spicy aroma, offering a unique flavor.

Raw octopus pieces marinated in wasabi stems and sauce. Slippery and chewy texture with the unique pungent spiciness of wasabi, perfect with sake.

A traditional Japanese delicacy made from fermented and pickled squid innards. Intensely salty with a rich seafood umami and a slippery texture, it's a strong-flavored accompaniment for drinks.

Thinly sliced burdock root, deep-fried and served cold. Crispy like a cracker with the unique aroma and sweetness of burdock, becoming more flavorful with chewing.

Dried sand lance grilled over charcoal. The meat is firm and chewy, with a concentrated sweet fish flavor and charcoal aroma, perfect for slow chewing with drinks.

Small firefly squid dried from Japan, lightly seared. Rich flavor, full of oceanic salty umami, with enhanced aroma after searing.

Whole mentaiko (marinated cod roe) lightly grilled on the surface, keeping the center semi-raw. The exterior is charred, while the interior is creamy and savory, usually served sliced.

Cod fish sticks coated in batter and deep-fried. Golden and crispy exterior, full of fish aroma, a classic Japanese fried snack.

Sliced grilled mullet roe served with fresh apple slices. The salty, rich, and sticky texture of the mullet roe contrasts perfectly with the crisp sweetness of the apple, creating a rich layering of flavors.

Baby abalone seasoned with a spicy sauce. Chewy and springy texture, with an appetizing spiciness accompanying the umami.

Chicken cartilage marinated in a special sauce, coated in batter, and deep-fried. Crispy outside and crunchy inside, with a satisfying 'crunch crunch' texture, perfect with drinks.

Cod fish made into long tempura sticks. The fish is tender, and the batter is light and crispy, usually served with tempura dipping sauce or salt and pepper.

Deboned chicken wings stuffed with a special filling (such as gyoza filling or mentaiko) and deep-fried. The skin is golden and crispy, bursting with juice with every bite.

French fries fried golden and crispy, drizzled with rich cheese sauce. The savory and rich cheese flavor is highly popular.

A dish originating from Kyushu, Japan. Fried chicken is drizzled with a sweet and sour Nanban vinegar sauce and served with plenty of tartar sauce. Rich sweet and sour flavor with tender and juicy chicken.

Assorted seasonal vegetables coated in tempura batter and deep-fried. Enjoy the natural sweetness of the vegetables with a light and crispy texture.

Hagfish cut into segments and deep-fried. Hagfish has a unique chewy texture and a distinct umami flavor, making it a rare specialty fried dish.

Tempura platter featuring fresh shrimp and assorted vegetables. The shrimp are springy and sweet, served with vegetable tempura for a generous portion.

Fresh squid rings coated in flour and deep-fried, served with a sweet and sour rich tartar sauce. The squid is chewy and the coating is crispy.

Large oysters from Hiroshima, Japan, coated in breadcrumbs and deep-fried. Crispy outside, tender inside, bursting with rich oceanic juice when bitten.

Rice topped with grilled salmon, drizzled with hot tea or broth. Light and warming flavor, often served as a finishing dish after drinking.

Japanese stir-fried noodles cooked on a hot teppan, with pork slices and vegetables, drizzled with a sweet and savory Japanese stir-fry sauce. Aromatic and smooth.

Creative dish combining Western pesto (basil sauce) with Japanese udon noodles. Stir-fried with wild mushrooms, the chewy noodles absorb the rich pesto aroma.

Udon noodles stir-fried with a basil pesto base, mixed with abundant seafood. The herbal flavor of the pesto perfectly complements the sweetness of the seafood.

Luxurious udon noodles made with a generous amount of sea urchin. The sauce is rich and golden, full of the sweet umami of sea urchin and a creamy smooth texture.

A light clam soup flavored with yuzu. The sweetness of the clams combined with the refreshing aroma of yuzu creates an elegant and palate-cleansing flavor.

Clam soup simmered with a miso base. The bean aroma of miso blends with the oceanic flavor of clams, creating a heartwarming traditional soup.

Miso soup simmered with chunks of fresh fish. The broth is savory and rich, full of the essence of the fish.

Korean-style hot pot featuring spicy kimchi and tender pork belly. The broth is spicy and appetizing, suitable for sharing among many.

Chicken soup pot simmered with firm chicken meat. The broth is clear and sweet, the chicken is chewy, and it's nourishing and warming.

Italian panna cotta infused with black sesame flavor. Smooth and creamy texture, full of rich sesame aroma and milkiness.

Warm chocolate cake that oozes rich chocolate lava when cut. Rich and moist texture with an intense chocolate flavor.

Handmade cheese dessert mixed with dried fruits or jam. Offers a slight saltiness from the cheese and a sweet and sour balance from the fruit, perfect with wine.

Chewy Japanese glutinous rice dumplings (Shiratamako) sprinkled with fragrant roasted soybean flour and drizzled with condensed milk. Sweet flavor with a traditional Japanese flair.

Grilled glutinous rice dumplings brushed with a thick, sweet, and savory Japanese soy glaze (Mitarashi). Soft and chewy texture with a blend of sweet and savory glaze.

Ice cream made with Uji matcha from Japan. Rich tea aroma with the characteristic slight bitterness and sweet aftertaste of matcha, with a smooth texture.

Sour cocktail mixed with berries and grape pulp. Sweet and sour, refreshing taste with carbonation, moderate alcohol content.

Sour made with red shiso syrup. Beautiful purplish-red color, with the unique herbal aroma and sweet-sour taste of shiso.

Sour made with the lactic acid drink Calpis. Tastes like a boozy Yakult soda, sweet and sour, smooth, and widely loved.

Sour mixed with mango flavor and Calpis. Full of tropical fruit aroma, with a higher sweetness level.

Sour made with strawberry-flavored Calpis. Pinkish color, with the sweet aroma of strawberries.

Classic sour made with fresh lemon juice. Distinctly sour with strong carbonation, very refreshing and palate-cleansing, perfect with fried foods.

A cocktail made with Shochu and soda water (Chu-hai). Cleaner and more refreshing taste than a whisky highball.

Classic whisky and soda cocktail. Retains the aroma of whisky but reduces the alcoholic sharpness, with refreshing carbonation, a must-have drink in izakayas.

Highball made with double the standard whisky concentration. Stronger whisky flavor, suitable for those who prefer a robust taste or want to get a bit tipsy.

Highball made with The Balvenie single malt whisky. Features a delicate aroma of honey and vanilla, with a sophisticated flavor.

Classic Coca-Cola in a glass bottle. Stronger carbonation than canned versions, refreshingly cold.

Salted sour plum added to Sprite. The sweet, sour, and salty taste is thirst-quenching with full carbonation.

Carbonated beverage imported from Japan with pineapple flavor. Features the sweet aroma of tropical pineapple.

Carbonated beverage imported from Japan with white peach flavor. Full of the elegant sweet aroma of peach, very popular among women.

Green melon soda imported from Japan. Vibrant color with a rich melon candy aroma and a nostalgic taste.

Calpis with mango flavor mixed with sparkling water. Non-alcoholic specialty drink, sweet and sour, and cooling.

Calpis with strawberry flavor mixed with sparkling water. Non-alcoholic, sweet and sour taste, suitable for those who don't drink alcohol.

High mountain oolong tea leaves steeped in cold water for an extended period. The tea is golden and clear, sweet without bitterness, with an elegant floral and fruity aroma.

Tieguanyin tea leaves cold-brewed. The tea flavor is richer than oolong, with a unique roasted aroma and sweet aftertaste.

Cool barley tea with a hint of sweetness. Rich barley aroma, caffeine-free, refreshing and thirst-quenching.

Chilled oolong tea, unsweetened. Refreshing taste, effectively removes greasiness from the palate, suitable for pairing with meals.

Classic Japanese lactic acid beverage. Sweet and sour taste, rich and smooth texture.

Hot matcha mixed with roasted genmai (brown rice). Combines the roasted aroma of genmai with the tea aroma of matcha, warm and smooth.