Yoneyama

Meat and tofu simmered in a broth seasoned with soy sauce and mirin. Features a rich, slightly sweet and savory taste. Typically enjoyed warm with rice or sake.

Chilled silken tofu served with grated ginger, green onions, soy sauce, etc. It is refreshing with a smooth and delicate texture. A popular appetizer, especially in hot weather.

Pickled Japanese shallots with a crisp texture and a unique, stimulating sweet and sour flavor. Often served as a palate cleanser or as an accompaniment to rich dishes.

A creamy salad made with macaroni pasta, vegetables like cucumber and carrots, and often ham, tossed in a mayonnaise-based dressing. It has a soft, slightly chewy texture and a rich, mellow flavor, making it a classic side dish.

Japanese tsukune, made from minced chicken rolled into balls, skewered, seasoned, and grilled. It is juicy, tender, and often coated in a sweet and savory sauce (tare). Delicious eaten as is or dipped in a raw egg yolk.

Ingredients mixed with egg. The taste and texture vary depending on the specific ingredients, but it generally has a mild, slightly rich flavor and a soft mouthfeel.

Mainly leeks dressed with a vinaigrette. Enjoy the fresh, slightly pungent flavor of the leeks and their crisp texture. Often served as a light side dish.

Japanese ginger (myoga) prepared, often lightly pickled or dressed. It has a unique refreshing, slightly pungent, and aromatic flavor with a crisp texture. A dish to enjoy its distinctive aroma.

Refers to Japanese stewed dishes in general, such as motsuni (innards stew), where offal and vegetables are simmered in a flavorful broth. It is rich, hearty, and packed with umami, with ingredients simmered until tender. A popular dish enjoyed with alcoholic beverages.

Pork stomach (guts) dressed with ponzu (a citrus-based soy sauce). Features a chewy texture and the refreshing, tangy, and flavorful taste of ponzu. Recommended for those who enjoy unique textures.

Grilled chicken or pork liver skewers. Characterized by a rich, deep flavor and a tender, creamy texture. Often seasoned with salt or a sweet and savory sauce.

Grilled pork spleen skewers. Characterized by a unique, iron-rich flavor and a texture that is slightly chewy yet tender. Often simply seasoned to highlight the natural taste of the ingredient.

Skewered and grilled tender pork diaphragm (harami). Characterized by its rich flavor and tender, juicy texture. Usually seasoned with salt or a light sauce.

Grilled chicken or pork heart skewers. Low in fat, with a slightly firm meaty texture and a mild, savory flavor. Often seasoned with salt.

Grilled chicken cartilage skewers. Prized for their crunchy texture and mild, savory flavor. Often eaten with salt and a squeeze of lemon.

A major Japanese lager beer served in bottles. Characterized by its crisp, refreshing taste and moderate bitterness. Served chilled and pairs well with many Japanese dishes.

A non-alcoholic beer-flavored beverage, often mixed with shochu to create a low-alcohol drink. It has a malty, slightly bitter taste similar to light beer. Typically served with ice and shochu separately, allowing you to mix it yourself.