Yamanami

Steamed white rice served with hot miso soup. A staple foundation for a Japanese meal. Rice portion size can be adjusted.

Japanese ginger pork (Shogayaki). Thinly sliced pork stir-fried with ginger, soy sauce, and onions. Savory with a hint of sweetness.

Fermented soybeans known for their sticky, slimy texture and pungent aroma. Rich in umami. Typically mixed with soy sauce and mustard, eaten with rice.

Deep-fried Mushigarei (a type of flounder). Crispy on the outside with tender white meat inside. The bones are often fried crisp enough to eat.

A value set where you can choose any two dishes from the 350 yen menu. Great for variety.

Simmered pork belly and daikon radish. Cooked in a soy-based broth until the radish is tender and soaked with savory flavors. A comforting, home-style dish.

Grilled mackerel seasoned with salt. The skin is crisp and the meat is oily and rich. A classic Japanese fish dish.

Bacon and eggs, pan-fried. A simple savory dish often enjoyed as a side or with drinks.

Grilled Okhotsk atka mackerel seasoned with salt. Known for its fleshy texture and savory fat. Easy to separate from the bone.

Pork offal stew (Motsuni). Intestines simmered with vegetables like daikon and carrots in a miso or soy broth. Rich, hearty, and savory.

Assorted deep-fried breaded items. Typically includes seafood or meat cutlets served with sauce.

Chunky cuts of raw tuna (sashimi). Fresh lean fish served with soy sauce and wasabi.

Ham cutlet. A thick slice of ham breaded and deep-fried until golden. Crispy and savory, reminiscent of retro Japanese cuisine.

Shochu, a Japanese distilled spirit typically made from sweet potato, barley, or rice. Clear and crisp.

Sake (Nihonshu). Brewed rice wine with a range of flavors from dry to sweet.

Hoppy, a beer-flavored beverage with very low alcohol content, usually mixed with shochu. A popular retro drink in izakayas.