Yamadaya

The most common alcoholic beverage in Japan. Primarily made from malt, hops, and water. Characterized by its light finish and refreshing bitterness. Usually drunk chilled and pairs well with various dishes.

A traditional Japanese brewed alcoholic beverage made by fermenting rice and water. Characterized by its mellow and profound flavor. Enjoy it chilled, at room temperature, or warm.

A traditional Japanese brewed alcoholic beverage made by fermenting rice and water. Characterized by its mellow and profound flavor. Enjoy it chilled, at room temperature, or warm.

Shochu made from barley. Characterized by its clean taste and fruity aroma, popular with a wide range of people.

Shochu made from sweet potatoes. Characterized by its rich sweetness and crisp aftertaste, often enjoyed with hot water or on the rocks.

Sweet potato shochu carefully crafted like ginjo sake using carefully selected sweet potatoes. Characterized by its fruity, floral aroma and smooth texture.

Shochu made from rice. Characterized by its clean taste with a subtle sweetness of rice, unique to rice shochu.

A sweet liqueur made by steeping plums in white liquor or shochu. Characterized by its sweet and sour fruity taste, often enjoyed before or after meals.

A distilled spirit made from grains. It has a deep color and complex aroma from aging, with a mellow taste. Enjoy it in various ways, such as on the rocks, with water, or as a highball.

A brewed alcoholic beverage made by fermenting grapes. Red is fruity and rich, while white has a crisp acidity. Enjoyed not only with Western cuisine but also with Japanese food.

A sweet and refreshing drink made from fruit. Rich in vitamins and perfect for quenching your thirst. Usually served chilled.

A non-alcoholic beverage that offers a beer-like taste. It has the aroma and bitterness of malt, allowing you to enjoy it with meals even when you can't drink beer.

A dish made by drying and concentrating the flavor of mackerel. Roasted to a fragrant finish with a fluffy texture. A classic izakaya menu item that pairs well with rice and sake.

Cod fillet simmered in a sweet and savory miso sauce. The flesh is fatty and tender, infused with the rich flavor of miso. A dish that goes well with rice.

Grilled and dried Atka mackerel. The flesh is juicy with a unique umami and aroma. Typically eaten with grated daikon radish.

Thinly sliced sashimi of fresh squid. Characterized by its chewy texture and sweetness that spreads as you chew. Typically eaten with soy sauce and wasabi.

Fresh scallop sashimi. Characterized by its strong sweetness and plump texture. Enjoy the natural flavor with a little soy sauce.

Fresh red tuna sashimi. Characterized by its melt-in-your-mouth texture and delicate umami. One of Japan's representative sashimi dishes, served with soy sauce and wasabi.

Thinly sliced tuna. Unlike sashimi, it is often lightly marinated or mixed with condiments. Perfect as a snack with sake.

A simple dish of fresh cucumber served with moromi miso. The crispness of the cucumber pairs well with the deep umami of the moromi miso. Perfect as a palate cleanser.

Fresh, chilled tomatoes sliced. Enjoy the natural sweet and sour taste and juiciness of tomatoes. Delicious with salt or mayonnaise.

A healthy salad made from okara (soy pulp), a byproduct of tofu production. Mixed with vegetables and mayonnaise, it has a gentle flavor and is rich in dietary fiber.

Boiled Edamame, a classic snack. Shell the beans and eat them. Pairs perfectly with beer and is a staple at izakayas.

A platter of fresh, seasonal raw vegetables. Served with dressing. Enjoy the natural taste and crisp texture of the vegetables.

Specific contents are unknown, but it is a salad mixed with various ingredients. A healthy dish that helps balance your meal.

A simple dish of onions mixed with mayonnaise. Characterized by the crisp texture of the onions and the richness of the mayonnaise. Also good as a side dish.

Natto (fermented soybeans) mixed with a raw egg. Eaten over rice or as a snack with sake. High in nutritional value.

A type of cold tofu, topped with warmed condiments. Refreshing and perfect for hot days or as a palate cleanser.

Cream cheese sliced and arranged like cold tofu. Enjoy the rich flavor of cream cheese combined with condiments. Pairs well with wine and sake.

A manju (steamed bun) primarily made with lily bulbs. Characterized by its subtle sweetness and sticky texture. Often served with a dashi-based sauce.

An egg boiled to a soft-boiled state. Enjoy the runny yolk and firm white. Simply seasoned with salt or soy sauce.

A simple hot pot dish where tofu is warmed in dashi broth (like kombu dashi) and eaten with ponzu sauce and condiments. Enjoy the gentle flavor of tofu itself in this healthy dish.

Thickly sliced and deep-fried tofu. Crispy on the outside and fluffy on the inside. Served as a simmered or grilled dish, or with condiments.

Long yam cut into thin strips. Has a crisp texture and a unique slimy quality. Eaten refreshingly with soy sauce or ponzu.

Mekabu, the root part of kelp. Has a strong slimy texture and is rich in minerals. Eaten dressed with ponzu sauce or added to miso soup.

A cutlet made by mixing ground pork and chopped ham, then deep-frying. The juiciness of the ground meat combined with the umami of the ham makes it pair well with rice and sake.

Lightly battered and deep-fried tofu, served in warm dashi broth. Crispy on the outside and melt-in-your-mouth on the inside. Served with condiments.

Fried horse mackerel coated with breadcrumbs. Crispy coating, fluffy and juicy flesh. Served with lemon, tartar sauce, or sauce.

Chikuwa (fish cake) coated in batter mixed with aonori (seaweed flakes) and deep-fried. The aroma of the sea whets the appetite. A standard item for bento boxes and snacks.

A representative Japanese fried dish made with pork coated in breadcrumbs. Crispy coating, juicy meat. Typically eaten with tonkatsu sauce.

Beef offal simmered in a sweet and savory sauce with vegetables. The umami of the offal is concentrated, and it pairs well with rice and sake. A warming dish.

Assorted cheeses. Served as is as a snack, or lightly grilled. Pairs well with wine and sake.

Sausages made primarily from pork. Served grilled or boiled. A popular and easy snack for all ages.

A dish where ingredients like daikon radish, egg, and chikuwa are simmered in a miso-flavored broth. The ingredients are thoroughly infused with the miso flavor, warming the body.

Grilled Hanpen (fish cake). Characterized by its fluffy texture and the umami of the fish. Typically eaten with a little soy sauce.