zekkocho teppen

Salmon belly meat marinated in Saikyo miso (sweet white miso) and grilled over charcoal. Rich, fatty, and savory-sweet.

Whole scallop grilled in its shell with soy sauce. Aromatic and juicy.

Yellowtail sold by the piece or fillet. A specialty item; please check with staff for today's cut and price.

Charcoal-grilled chicken thigh using Soshu Kohaku poultry. Choose from three generous toppings: Mountain Wasabi, Green Onion, or Spices.

Grilled chicken meatball (tsukune) served with a raw egg yolk and sweet soy sauce (tare). Mix the egg and sauce to dip.

Thick and fleshy 'Donko' shiitake mushrooms directly from Tsukiyono Mushroom Farm. Grilled to bring out earthy umami.

Whole Asparagus Grill

Grilled Manchurian wild rice stem. It has a texture similar to bamboo shoots and a mild, sweet corn-like flavor.

Chinese yam (Nagaimo) grilled with soy sauce. Crisp texture with a savory soy glaze.

Whole onion from Awaji Island, famous for sweet onions. Roasted until soft and sweet.

Fresh cucumber slices served with homemade seasoned meat miso paste for dipping.

Fresh raw cabbage. Crisp and refreshing.

Whelk (sea snail) marinated with wasabi. A chewy and spicy appetizer.

Shark cartilage tossed with sour plum paste. Crunchy texture and tart flavor, goes well with sake.

Cream cheese cured in Saikyo miso. Rich, savory, and creamy like a fusion cheese snack.

Smoked daikon radish pickles (Iburi-gakko) sandwiching cheese. Smoky, crunchy, and creamy.

Dried persimmon served with butter. A sweet and rich combination.

Salt-flavored Menchi-katsu (minced meat cutlet). Crispy breaded exterior with juicy meat inside.

Rolled omelet made with dashi stock, cooked on a teppan (iron griddle). Fluffy and savory.

Potato salad served with Ago-ten (fried flying fish paste cake).

Squid grilled with its liver and miso. Very rich, savory, and intense flavor.

Large grilled Satsuma-age (fried fish cake). Savory and chewy.

Deep-fried octopus from Hokkaido. Chewy texture with a crispy batter.

Asari clams steamed in sake. A light savory broth with shellfish flavor.

Pork grilled on an iron plate with garlic or strong seasoning for 'stamina'.

Salted rice ball topped generously with salmon roe (ikura).

Charcoal-grilled rice ball with a crispy exterior. Choose from Soy Sauce or Soy Sauce Butter flavor.

Simple salted rice ball made with premium Rokusuke salt.

Creamy pudding dessert.

Cheesecake flavored with white chocolate and berries.

Draft beer.

Sapporo Lager 'Red Star' large bottle.

Small glass bottle beer.

Beer cocktail with ginger ale.

House special highball.

Standard whisky highball.

Whisky highball with ginger ale.

Whisky highball with cola.

Energy drink flavored sour.

Freshly squeezed lemon sour.

Lemon sour with Kishu pickled plum.

Sushi-shop style lemon sour (likely with pickled ginger or green tea variation).

Raw Lemon Sour (Ago Style)

Shochu mixed with tomato juice.

Refill of the shochu (alcohol) for the sour.

Ehime Mandarin Orange Highball/Sour

Shochu mixed with brown rice green tea.

Sour with pickled plum (Umeboshi).

Shochu mixed with soy milk.

Strawberry milk cream sour. Sweet dessert-like cocktail.

Peach liqueur cocktail. Choose mixer: Orange juice, Oolong tea, or Soda.

Oolong Tea.

Brown Rice Green Tea.

Strong carbonated water.

Cola.

Ginger Ale.

Ehime Mandarin Orange Juice.

Fresh lemon soda.

Cream soda.

Sake from Miyagi Prefecture. 'Tensho'. Unfiltered raw sake.

Sake from Gunma Prefecture. 'Mizubasho'. Junmai Daiginjo. Fruity aroma like white peach.

Sake from Tochigi Prefecture. 'Senkin'. Classic style with banana notes and acidity.

Sake from Kagawa Prefecture. 'Kinryo'. Sharp and crisp taste.

Sake from Gifu Prefecture. 'Kozaemon'. Junmai Ginjo. Aroma of apple, refreshing aftertaste.

Sake from Yamaguchi Prefecture. 'Gangi'. Junmai sake. Goes well with grilled fish, easy to drink.

Sparkling sake 'Dassai'. Refreshing bubbles with the premium flavor of Dassai Junmai Daiginjo.