Yamazakura

Hot gyoza grilled in an iron pot. The wrappers are crispy, and the filling is juicy. It stays hot longer, so you can enjoy it until the end.

Chewy gyoza boiled in water. Unlike grilled gyoza, they have a lighter flavor and a smooth texture.

A traditional Japanese stew simmered slowly in dashi broth. The gentle dashi broth permeates the ingredients.

Gyoza simmered in oden broth. The wrappers absorb the broth, becoming soft and flavorful, enjoyed with the umami-rich soup.

Oysters simmered in oden broth. The rich umami of the oysters and the broth are an excellent combination.

A unique take on oden made with mozzarella cheese. Enjoy the combination of melted cheese and Japanese-style broth.

Spicy fermented napa cabbage kimchi. Perfect as a snack with drinks.

Salt-boiled soybeans (immature). Eat the beans from the pods. A classic quick menu item.

A delicacy made from fermented squid innards and salt. The saltiness and unique flavor pair well with sake.

Boiled bean sprouts dressed lightly. Enjoy the crisp texture.

Well-chilled sliced tomatoes. Enjoy the simple, natural flavor with mayonnaise or salt.

An appetizer combining cucumber and ume (Japanese plum) paste. The sourness of the ume and the texture of the cucumber are refreshing.

Sliced kamaboko (fish cake) served with wasabi. Eat with soy sauce and wasabi.

Fermented bamboo shoots seasoned to be spicy. Characterized by its crunchy texture.

Cucumbers are smashed to absorb flavor, then dressed with garlic and sesame oil.

Freshly fried potato fries. Crispy texture, perfect for sharing with everyone.

Tomatoes topped with cheese and baked. The sweetness of the heated tomatoes and the melted cheese are a great match.

Deep-fried takoyaki. Enjoy the crispy outside and creamy inside.

A dish combining fluffy hanpen with mentaiko (spicy cod roe) and cheese.

Rolled omelet made with plenty of dashi broth. It has a fluffy and juicy texture.

A fried dish where cheese is wrapped in dough and cooked. Hot cheese oozes out from the inside.

A stir-fry of chives and eggs served sizzling on an iron plate. The semi-cooked egg and chive flavor are appetizing.

Vinegared and cured fresh mackerel. The moderate acidity and rich flavor of mackerel pair well with sake.

Fried shrimp coated in breadcrumbs. Enjoy the crispy coating and plump shrimp.

Fried horse mackerel. The flesh is plump and served with sauce or soy sauce.

Fried white fish. It has a light and mild flavor.

Thick spaghetti with a ketchup-based sauce. A nostalgic taste reminiscent of old Japanese coffee shops.

Sauce yakisoba made with chewy noodles.

Grilled sausage. A simple snack.

A drink made by diluting sake with oden broth. The umami of the broth and the flavor of the sake combine to warm the body.

Cod milt (shirako) blanched and dressed with ponzu sauce. It has a rich and creamy taste.

Fried squid cut into rings.

Grilled dried mackerel. It is thick and fatty.

Fried squid. Enjoy the crispy texture.

Squid grilled fragrantly with butter and soy sauce.

Scallops sautéed in butter. The sweetness of the scallops and the richness of the butter are a perfect match.

An appetizer made with salted bonito viscera (shuto) and cream cheese. The rich flavor pairs well with sake.

A dish of spicy cod roe served as is or lightly seared as a snack.

A Western-style appetizer of eggplant topped with a hearty meat sauce.

A Korean-style side dish of komatsuna (Japanese mustard spinach) dressed with sesame oil and salt.

A salad-like dish combining sweet pumpkin and rich cream cheese.

A thick aburaage (fried tofu pouch) from Niigata, a local specialty, sandwiched with negimiso (miso with green onions) and grilled.

Tempura made by coating chikuwa (fish cake tube) with a batter mixed with aonori (seaweed flakes). The oceanic aroma is appetizing.

Grilled lamb chops. Juicy and tender meat.

Pork offal (hormone) grilled on an iron plate. Characterized by its rich fat and springy texture.

Fried chicken tenderloin coated in a batter mixed with aonori (seaweed flakes). It's light and healthy.

A representative Japanese fried dish made with thick-cut pork loin coated in breadcrumbs.

A stamina-boosting dish of pork loin grilled with garlic.

Juicy fried chicken thigh. Marinated well with a soy sauce-based seasoning.

A spicy hot pot dish of pork and kimchi. It warms the body.

A hot pot dish combining napa cabbage and cheese. The melted cheese coats the ingredients.

A hot pot dish with a curry soup base. The spicy aroma stimulates the appetite.

A hot pot dish with oysters. The oyster broth flavors the soup, making it delicious to the last drop.

Salt-roasted or fried ginkgo nuts. Characterized by their unique flavor and slight bitterness.

A dish of avocado mixed with wasabi soy sauce. The rich avocado and the stimulating wasabi are a great match.

Caesar salad topped with a soft-boiled egg. Break the egg and mix before eating.

A healthy dish of tofu salad with sesame dressing.

King oyster mushrooms sautéed in butter. Enjoy the chewy texture.

Pumpkin tempura. It becomes sweeter and more delicious when fried.

A local dish from Yamagata Prefecture, stewed with taro and meat. Shonai-style is typically made with pork and a miso base.

A hearty dish topped with a fried egg on yakisoba (fried noodles).

Thick spaghetti with a ketchup-based sauce.

A sour cocktail made with gari (pickled ginger) from sushi. It has a sweet, sour, and refreshing taste.

A sour cocktail made with kabosu, a type of citrus fruit. Characterized by its refreshing aroma and acidity.

Hibiki, a premium Japanese whisky. Enjoy it by the shot.