YOIDOKORO AKANE

A dish made by forming ground chicken mixed with ginger into balls and deep-frying them. The ginger flavor whets the appetite, and it has a crispy exterior and a fluffy interior. It can be enjoyed as a snack or as a side dish with rice.

A creative dish made by stuffing potato salad into the hole of chikuwa (fish cake), coating it, and deep-frying it. The chewy texture of the chikuwa and the creaminess of the potato salad are a perfect match.

A classic Japanese dish of chicken marinated in soy sauce and garlic, coated in flour, and deep-fried. Crispy on the outside and juicy with overflowing meat juices on the inside. Recommended to eat with a squeeze of lemon for a refreshing taste.

Juicy deep-fried chicken topped with plenty of chopped green onions and a salt-based sauce. The aroma of sesame oil and the crispiness of the green onions enhance the umami of the fried chicken.

Karaage (Japanese fried chicken) topped with a mayonnaise sauce mixed with mentaiko (spicy pollack roe). The spicy kick of mentaiko and the richness of mayonnaise create a rich flavor that pairs well with the fried chicken.

Karaage (Japanese fried chicken) topped with grated daikon radish and ponzu (a citrus-based soy sauce). Although it's fried, the grated daikon and tangy sauce make it refreshing.

A classic French fry made from thinly sliced potatoes deep-fried in oil. It's seasoned with salt and is perfect as a snack or with drinks.

French fries topped with mentaiko mayonnaise sauce. The rich and spicy sauce coats the fluffy fries, creating an addictive flavor.

French fries topped with wasabi-flavored mayonnaise. The sharp, refreshing spiciness of wasabi balances the oiliness of the mayonnaise, creating an adult flavor.

A dish made by wrapping ingredients (in this case, potato salad) in gyoza wrappers and deep-frying them until crispy. Enjoy the contrast between the crispy wrapper and the filling inside.

A dish made by coating horse mackerel (fish) in panko breadcrumbs and deep-frying it. It features a crispy coating and the umami of the flaky white fish. Served with sauce or tartar sauce.

Sweet shrimp deep-fried whole, including the shells. The shells are fragrant and the shrimp's sweetness is concentrated. It has a crispy texture and can be eaten whole, from head to tail.

Small octopus (Iidako) deep-fried whole or in pieces. Enjoy the firm, springy texture of the octopus and its umami that spreads with each chew.

A home-style dish made by stir-frying pork, cabbage, bean sprouts, carrots, and other vegetables over high heat, seasoned with soy sauce, salt, and pepper. Enjoy the crispiness of the vegetables and the umami of the meat in this nutritious dish.

A spicy and energizing dish made by stir-frying meat and kimchi. The sourness and spiciness of the kimchi blend with the fat of the meat, creating a rich flavor that goes well with rice and drinks.

A dish made by stir-frying meat and vegetables with a refreshing, special salt-based sauce. The salt-based seasoning brings out the umami of the ingredients, creating a simple yet satisfying flavor.

A simple dish made by stir-frying various vegetables such as cabbage, bean sprouts, carrots, and bell peppers. It's good for compensating for vegetable deficiencies and offers a crisp texture.

Boiled potatoes stir-fried with bacon and onions, seasoned with salt and pepper. The saltiness of the bacon and the sweetness of the potatoes are a great match, pairing well with beer.

A tempting dish made by stir-frying squid and potatoes with garlic butter. The richness of the butter and the fragrant aroma of garlic coat the squid and potatoes, creating a rich flavor.

A juicy sausage made with coarsely ground pork. It features a crispy skin and meat juices that overflow when bitten. Often served simply grilled.

A simple dish combining ham and a fried egg. A breakfast staple, but also popular as a snack with drinks. It's recommended to break the runny yolk and mix it with the ham.

Eringi mushroom sautéed in butter and flavored with soy sauce. Enjoy the unique chewy texture of eringi and the aroma of butter.

A dish made by stir-frying shirataki (konjac noodles) with mentaiko (spicy pollack roe). The low-calorie shirataki absorbs the umami and spiciness of the mentaiko, making it a healthy yet drink-pairing dish.

A Japanese rolled omelette made by adding dashi to beaten eggs and rolling them into multiple layers. It has a rich dashi flavor and a fluffy, delicate texture and taste.

A dish where mentaiko (spicy cod roe) is rolled inside a dashimaki tamago (rolled omelette). The sweetness of the egg and the saltiness and spiciness of the mentaiko are in perfect balance, with a vibrant color.

A simple appetizer made by stuffing cucumber into the hole of a chikuwa (fish cake). The umami of the chikuwa and the crisp texture of the cucumber make it refreshing and delicious.

A simple snack made by rolling cucumber sticks in ham. Commonly eaten with mayonnaise, it's a light snack enjoyable for all ages.

An appetizer made by stuffing stick-shaped cheese into the hole of chikuwa (fish cake). The combination of fish cake and cheese is a good match, and it's easy to eat.

A snack combining ham and cheese. The cheese is rolled or layered with ham. A simple but foolproof flavor combination.

A dish of deep-fried eggplant, soaked in a flavorful dashi broth. The eggplant, having absorbed the oil, becomes tender and melt-in-your-mouth, and is juicy with plenty of dashi flavor.

A dish of deep-fried tofu coated in potato starch or similar, served with a warm dashi broth. The outer coating becomes soft and absorbs the dashi, while the tofu inside is smooth.

A representative Japanese home-style dish made by simmering beef, potatoes, onions, and carrots in a sweet and savory soy sauce-based sauce. The ingredients are well-infused with flavor, creating a comforting taste.

A Western-style stewed dish made by wrapping ground meat filling in cabbage leaves and simmering. The sweetness of the cabbage and the umami of the meat dissolve into the soup, resulting in a tenderly stewed dish.

A dish of tenderly simmered daikon radish topped with a thickened sauce containing minced meat (soboro). The freshness of the daikon and the richness of the soboro are a good match.

A gentle dish made by simmering satsuma-age (fried fish cake) and Chinese cabbage. The cabbage becomes tender and melt-in-your-mouth when simmered, and the satsuma-age also releases a good dashi broth.

A dish made by simmering konjac in a sweet and savory mixture of soy sauce, sugar, and chili peppers. It's characterized by the chewy texture of the konjac and its rich flavor, making it perfect with drinks.

White leeks wrapped in pork belly and simmered in a sweet and savory sauce. The sweetness of the cooked leeks and their melt-in-your-mouth texture blend with the umami of the pork.

A representative blended whisky produced by Suntory in Japan. It features a sweet aroma, rich body, and a dry finish. Pairs well with highballs.

A famous blended whisky from Scotland. Enjoy its rich, mellow taste and aromas of herbs and honey in this premium whisky.

A Japanese gin produced by Suntory. It features a refreshing and crisp aroma using Japanese ingredients such as yuzu, green tea, and ginger. It pairs well with meals.

A classic brand of Scotch whisky. It has a good balance of spiciness and mellowness, with a smooth finish that is easy to drink.

Ice for bottle orders.

Mixer for bottle orders (mineral water).

Mixer for bottle orders (carbonated water). Used to make highballs, etc.

Cut lemon to squeeze for aroma on drinks.

A representative brand of Japanese Kōru Shochu. It has a neutral and clear taste, and pairs well with various mixers. Served by the bottle.

A popular brand of Korean shochu. It has a clean taste and a slight sweetness. Can be enjoyed on the rocks, with water, or with soda.

A classic Japanese alcoholic drink made by mixing shochu with oolong tea. It features the fragrant aroma of oolong tea and a refreshing aftertaste, pairing well with meals.

A drink made by mixing shochu with green tea. The astringency and aroma of green tea harmonize with the shochu, making it crisp and easy to drink.

A refreshing cocktail made by mixing Shochu with soda water and adding lemon juice. The pleasant sourness and carbonation make it a popular drink that goes well with any dish.

A sour made with 'Manao', a Thai lime. It has a unique rich aroma and strong sourness, offering a different kind of tropical refreshment than a lemon sour.

A drink made by placing a pickled plum in a glass and pouring shochu mixed with soda water. As you crush the pickled plum with a muddler, its saltiness and sourness spread.

A sour made with famous Kishu plums. Enjoy the fruity aroma and elegant sweet and sour taste of the plums.

A drink made by mixing the lactic acid beverage Calpis with shochu and soda water. It has a sweet and sour, creamy taste and is easy to drink even for those who don't like alcohol.

A sour made with red shiso extract. It has a vibrant red color and the characteristic refreshing aroma of shiso. It's refreshing and good as a palate cleanser.

A sour made with the juice or syrup of Yuzu, a Japanese citrus fruit. Enjoy the unique Japanese, elegant aroma and sourness of Yuzu.

A sweet sour with peach flavor. Enjoy the sweet aroma and fruity taste of peach, a dessert-like drink.

A sour with grape flavor. It has the juicy sweetness and sourness of grapes, making it easy to drink.

A sour with green apple flavor. Characterized by its refreshing sourness, sweetness, and fresh aroma.