Yakitori Azuma

A sashimi platter of 3 types of today's recommended fresh fish. Enjoy seasonal seafood with soy sauce and wasabi.

Sashimi of yellowtail, which is said to be most delicious when fatty in winter. It features a rich umami and a melt-in-your-mouth texture.

Fresh spear squid sashimi. The translucent flesh is sweet and offers a refined flavor and pleasant chewiness.

Fresh whelk sashimi. It is characterized by its unique, firm, chewy texture and oceanic aroma.

Sashimi of Sumi-ika (Cuttlefish). It is thick and characterized by its sticky sweetness and crisp texture.

Sashimi of Red Sea Bream, a representative white fish. It is bland yet has an elegant sweetness and a resilient texture.

Fresh horse mackerel sashimi from Nagasaki Prefecture. It is rich in fat and offers the unique umami of blue fish.

Sashimi of fresh herring with lightly seared skin. The searing adds a roasted aroma and brings out the umami of the fat beneath the skin.

Fresh Mitzu-dako (Water Octopus) sashimi. It contains a lot of water and is characterized by its fresh, soft texture and sweetness.

Fresh surf clam sashimi. It is thick, has a strong sweetness, and offers a chewy texture.

Sashimi of lean meat from Minami Maguro (Southern Bluefin Tuna). It is a high-grade tuna next to Hon Maguro, with a sticky, rich umami and deep flavor.

Fresh ark shell sashimi. It is characterized by its beautiful red color and offers a unique aroma and a firm, chewy texture.

Yakitori made from the fatty liver of a chicken. It has a rich and creamy flavor like foie gras.

This is a Junmai Ginjo sake from a brewery in Tochigi Prefecture. It features a fruity ginjo aroma like Muscat and a rich flavor.

This is a Junmai Daiginjo sake polished to 50% of the sake rice king, "Yamada Nishiki". Enjoy its gorgeous aroma and clear, elegant umami.

This is a dry Junmai Ginjo nama sake from Kochi Prefecture. It features a fresh flavor unique to freshly squeezed sake and a sharp acidity.

This is a Nama Genshu Tokubetsu Junmai sake from Miyagi Prefecture. It is a winter-limited sake, and its appeal lies in its rich flavor and freshness, unique to genshu (undiluted sake).

This is a Junmai Nama Genshu from Aichi Prefecture. With the concept of "catching two rabbits at once," it pursues a balance of sweetness and acidity.

This is a winter-limited nigori (cloudy) sake, a Junmai Ginjo from Nara Prefecture. It has the umami of rice unique to oligarami while being dry and clean-finishing.

This is an oligarami Junmai Ginjo from the popular Fukushima brand "Sharaku". It harmonizes a fruity aroma, juicy sweetness, and the umami of the lees (ori).

This is a Junmai Ginjo nama genshu from Fukui Prefecture. It has the freshness of freshly squeezed sake and the power of genshu, yet it is dry and easy to drink.

This is a Junmai Ginjo sake brewed by Miyaizumi Meijo in Fukushima Prefecture. It uses the rare rice "Yamada Ho" and offers a mellow umami and clean acidity.

This is a Junmai Ginjo sake from Shiga Prefecture. Made with contract-grown local rice, it has a gentle aroma and a mild rice umami that spreads, making it easy to pair with meals.

This is imo shochu made with black koji. It features a fragrant aroma and a rich, full-bodied flavor, and pairs well with hot water.

This imo shochu is considered the original premium shochu. It has the richness and sweetness of black koji, yet it is mellow and easy to drink.

This is an imo shochu from the Akato Uma series made with purple sweet potato. Enjoy its fruity aroma and the gorgeous sweetness unique to purple sweet potato.

This is a pioneer of imo shochu made with imo koji. It has a very fruity aroma like lychee and is especially recommended with soda.

This imo shochu uses yeast for white wine. It has a refreshing aroma like citrus or Muscat and can be enjoyed like wine.

This is an imo shochu from Yakushima. It has a clean taste and a mellow flavor, and pairs well with any dish.

This is an imo shochu made with the purple sweet potato "Murasaki Masari". It features a lingering sweetness and an elegant aroma.

A rich umeshu based on brandy. It also contains honey and is characterized by its mellow and rich sweetness.

This is a cloudy umeshu made with plenty of plum pulp. It has a thick, syrupy texture and a refreshing finish with a pleasant sourness.

This is a carefully aged umeshu, matured for 7 years. It features a deep richness and mellow flavor due to long-term aging.

This is umeshu made with ginjo sake from "Hououbiden". The gentle sweetness derived from the sake and the sourness of the plum are well-balanced.

A fruity liqueur made with plenty of Wenzhou mandarin oranges. Enjoy the texture of the mandarin pulp and its juicy sweet and sour taste.

A set of shochu (middle) and hoppy (outside). Red hoppy is a beer-taste beverage characterized by its roasted malt aroma and moderate bitterness.

This is an additional bottle of hoppy (outside). Order this if you still have shochu (middle) left.