Yanagi

Freshly sliced tuna enjoyed raw. Typically eaten with wasabi soy sauce. Enjoy the tender texture and rich umami.

A dish of tuna sashimi topped with grated yam (tororo). The smooth texture and the umami of the tuna are a great match. Mix with soy sauce and eat.

Fresh mackerel cured with salt and vinegar. The acidity of the vinegar and the umami of the mackerel fat are in harmony. Eaten with ginger soy sauce or wasabi soy sauce.

A Western-style appetizer of thinly sliced tuna and avocado with dressing. The rich avocado and tuna pair well. Characterized by olive oil and citrus flavors.

A dish of squid legs (geso) coated in batter and deep-fried. Enjoy the chewy texture and fragrant flavor. Perfect as a snack with drinks.

Chicken wings simply grilled with salt. The skin is crispy, the meat is juicy and full of umami. Usually eaten by hand.

A creamy white sauce gratin with crab meat. Topped with cheese and baked, served piping hot. Rich crab flavor.

Slightly salted immature soybeans. Push the beans out of the pods and eat. Simple yet salty, a classic snack for beer.

Cold tofu topped with condiments (green onions, ginger, bonito flakes, etc.). Eaten with soy sauce. Refreshing and good as a palate cleanser.

A platter of cheeses that pair well with sake, or sold individually. Types vary by restaurant, but are enjoyed as a snack with wine or sake.

Sliced dry sausage. It has a salty and spicy flavor with the umami of fat. A snack to eat as is.

Dried and seasoned stingray fin, lightly grilled. It has a sweet and savory flavor and a unique chewy texture. Often eaten with mayonnaise or shichimi togarashi.

Fried potatoes or potato dish with spicy seasoning, Korean seaweed, and sesame oil. A spicy and appetizing flavor.

A Japanese noodle dish of Chinese noodles stir-fried with pork and vegetables in sauce. Characterized by the fragrant aroma of the sweet and savory sauce. Often topped with pickled ginger and aonori seaweed.

A dish of udon (thick wheat noodles) stir-fried with meat and vegetables. Seasoned with soy sauce or sauce. Enjoy the chewy texture of the noodles.

Stir-fried pork with vegetables such as cabbage, bean sprouts, and carrots. Seasoned with salt and pepper or soy sauce, you can enjoy the crisp texture of the vegetables.

Seasonal fish prepared by salt-grilling or other methods. The type of fish varies daily. You can enjoy the simple taste of the ingredients.

A traditional Japanese alcoholic beverage made from fermented rice, rice koji, and water. Enjoyed chilled or warm. A rich aroma that enhances the flavor of food.

A cocktail made with shochu mixed with soda water and fruit juice. Available in various flavors like lemon and grapefruit. Refreshing and easy to drink.

Whiskey mixed with soda water. It has a refreshing finish and pairs well with fried foods and meat dishes.

Fresh beer poured from a tap. Characterized by creamy foam and a cold, refreshing finish. A classic for toasts.

A medium-sized bottled beer. Suitable for pouring into a glass and sharing.

Bottles of shochu, whiskey, etc. sold by the bottle. Great value for groups to share.

Tenderly cooked beef tongue topped with a tangy sweet miso dressing. A refreshing yet rich flavor.

A dish of spring mountain vegetables (fukinoto) and namafu (raw wheat gluten) kneaded with yomogi (mugwort), grilled with miso paste. Enjoy the spring bitterness and the chewy texture of the namafu.

A thin roll sushi filled with spicy mountain wasabi and sweet-savory simmered kanpyo. A good balance of pungent wasabi and sweetness.

A refreshing appetizer of spring mountain vegetables (udo, warabi), seaweed (wakame), and seasonal firefly squid dressed in a ginger-flavored vinegar. A light and seasonal appetizer.

A dish where the part below the gills of a fish (kama) is simmered in a soy sauce-based sauce. It is fatty and the meat is tender. Goes well with rice and drinks.

A dish of fugu (pufferfish) milt (testicles) served with ponzu sauce. Characterized by its rich and creamy taste. A luxurious delicacy.

A dish of fugu (pufferfish) milt, fragrantly grilled. Crispy on the outside and creamy and rich in umami on the inside.

Tempura of fugu (pufferfish) milt. Hot and creamy milt inside a crispy batter.

Thinly sliced sea cucumber marinated in vinegar. Characterized by its unique firm, chewy texture. Popular as a snack with drinks.

A dish where shrimp paste (shinjo) is sandwiched between bamboo shoots and deep-fried. Enjoy the crisp texture of bamboo shoots and the sweetness of shrimp.

A dish of Hachigashira (a type of taro) and nishin (herring) simmered together. A traditional simmered dish infused with dashi broth.

A dish of Tokushima Prefecture's local chicken "Awao chicken" simmered in black vinegar. Characterized by its rich sourness and the umami of the chicken.

Kakiage (mixed tempura) made with fragrant Sendai mitsuba, shiitake mushrooms, and fluffy lily bulbs. Enjoy the crispy texture and the sweetness of the vegetables.

A dish of fatty black cod marinated in sweet Saikyo miso and grilled. Fragrant and melt-in-your-mouth tender.

A seafood gratin-like dish (coquille) made with crab miso. A rich flavor combining the deep taste of crab miso and the richness of cheese.

Sashimi of Suzuki (Japanese seabass), a representative white fish. It has a light, refined taste and a moderate chewiness.

A local name for scorpionfish. It has a strong umami white flesh and a sweet taste when eaten as sashimi.

Sashimi of Hirame (flounder), a high-quality white fish. Its translucent flesh is mild but becomes sweeter with chewing.

A white fish with a vibrant red color. The flesh is firm, fatty, and delicious.

A white fish of the sea bream family, with a refined taste similar to red sea bream. It has a mild flavor and is easy to eat.

A rare type of deep-sea fish. It is white-fleshed and mild, but can be sweet when fatty.

Sashimi of Red Sea Bream, also known as the "King of Fish." Beautiful white flesh with a delicate sweetness and umami.

A very high-grade type of tilefish. The skin is seared over an open flame to bring out its fragrance and the umami of the fat beneath the skin.

A high-grade fish known as the "king of the sea." Its firm flesh has a good chewiness, and when fatty, it has a very rich umami.

Local sake from Kagawa Prefecture. A junmai ginjo with a robust flavor that clearly expresses the umami and acidity of the rice.

Local sake from Yamaguchi Prefecture. A junmai sake with a soft, well-balanced flavor that pairs well with meals.

Local sake from Nara Prefecture. Characterized by its crisp, sharp dry taste. Refreshing and never gets tiresome.

Local sake from Akita Prefecture. It has a rich rice umami while maintaining a clean aftertaste.

Local sake from Shimane Prefecture. It has a good aroma and umami, yet is dry and has a clean finish.

A sour made with plenty of organic domestic lemons that can be used with the peel. Exceptional fresh aroma and acidity.