Zen

Ginkgo nuts, either in their shells or peeled, deep-fried simply. They have a unique bitterness and nuttiness, typically eaten with salt. Pairs well with sake and shochu.

A dish of fresh cabbage seasoned with chili peppers and garlic. The crisp texture and spicy kick stimulate the appetite. Perfect as a starter.

A delicacy of shark cartilage mixed with plum paste. The chewy texture of the cartilage and the refreshing sourness of the plum are characteristic. Pairs exceptionally well with sake.

A dish of stir-fried or boiled gizzard, mixed with plenty of shredded white green onion in sesame oil and soy sauce. Enjoy the chewy texture of the gizzard and the fragrant sesame oil.

A dish of domestic beef and komatsuna (Japanese mustard spinach) dressed with a sauce of egg yolk and ponzu. The egg yolk mellows the umami of the meat, and the ponzu provides a refreshing finish.

A sashimi platter of tuna marinated in a soy sauce-based sauce and creamy avocado. A popular dish where rich flavors melt together in your mouth.

A cold tofu dish made with domestic soybeans, generously topped with green onions, ginger, and bonito flakes. Enjoy the natural sweetness of soybeans and the refreshing taste of the toppings.

A grilled fish dish made by splitting and drying red fish. The flesh is moist and fatty. Recommended to eat with grated daikon radish.

A home-style dish of deep-fried tofu pouches simmered in a sweet and savory broth with an egg inside. Characterized by the gentle flavor of the broth-soaked tofu pouch and the cooked egg.

A Caesar salad using 7 types of ingredients, including lettuce and croutons. The richness of the cheese and the creamy dressing enhance the flavor of the vegetables.

A salad of chilled boiled pork served over vegetables with a sesame dressing. The umami of the pork and the rich sesame flavor pair well.

A pizza topped with autumn salmon and seasonal vegetables. It has a Japanese-style taste with a miso flavor accent that pairs well with cheese.

A dish of yam and cheese baked in the oven. The fluffy yam is coated in melted cheese, with mentaiko sauce adding a spicy accent.

A simple dish of baked eggplant and tomato topped with cheese. Enjoy the sweetness of the cooked tomato, the juiciness of the eggplant, and the richness of the cheese.

A Western-style dish of pan-seared domestic ribeye steak, seasoned with homemade tomato sauce (ketchup-based). The richness of the meat's fat matches the acidity of the tomato.

A dish of stir-fried bean sprouts and fragrant sakura shrimp with garlic. The crisp texture and garlic aroma stimulate the appetite.

A dish stir-fried with several kinds of mushrooms and thick-cut bacon. The umami of the mushrooms and the saltiness of the bacon combine for a taste that pairs well with drinks.

A dish made by wrapping shredded potatoes in bacon and frying them. Enjoy the crispy texture and the umami of the bacon.

A classic Japanese dish of chicken seasoned with soy sauce and garlic, then coated in flour and deep-fried. Crispy on the outside, juicy on the inside.

Homemade croquettes made with sticky taro root and minced meat. Different from potato croquettes, it offers a unique texture and sweetness.

A dish of deep-fried sweet potato sticks served with honey and butter. It has a sweet and salty flavor that can also be enjoyed as a dessert.

A dish of deep-fried tofu coated in potato starch, served with warm dashi broth. The exterior is crispy, and the interior is fluffy, offering a delightful tofu texture.

A gently flavored dish of leeks and mushrooms simmered in broth and lightly bound with beaten egg.

A Korean-style okonomiyaki. The outside is grilled to a crispy, fragrant finish, while the inside is chewy. Served with a special sauce.

A grilled onigiri (rice ball) made with rice mixed with flaked mackerel and perilla leaves. The umami of the mackerel and the aroma of the perilla leaf are appetizing.

A dish of fried mochi topped with natto and grated daikon radish. The richness of the fried mochi is balanced by the refreshing grated daikon and natto.

A noodle dish with firm Sanuki udon noodles topped with a rich broth and a soft-boiled egg. Break the egg and mix it with the noodles as you eat.

Fried rice with pickled takana (mustard greens) as an ingredient. The saltiness and flavor of the takana add an accent, creating a refreshing yet lingering taste.

A warm chocolate cake with a rich chocolate sauce that flows out from the center. Popular as a post-meal dessert.

A representative Japanese lager beer. Characterized by its maltiness and refreshing aftertaste.

An ale beer characterized by its fruity aroma and rich flavor.

A premium beer with a rich, slightly bitter taste. Served in a bottle.

Non-alcoholic beer-taste beverage.

A drink made by mixing whiskey with carbonated water, etc. It is refreshing and pairs well with meals.

A highball made with the bourbon whiskey "Four Roses." Characterized by its floral aroma.

A standard Japanese plum wine. Good balance of sweetness and sourness.

A plum wine made with Okinawan "Awamori" shochu. Enjoy its deep richness and plum aroma.

A drink made with plenty of yuzu juice. Characterized by its fresh yuzu aroma and acidity.

A rich yogurt liqueur made with Jersey cow's milk. Tastes like dessert.

A rich plum wine made with brown sugar.

An apricot liqueur. A sweet and sour fruity taste.

A Japanese cocktail made by mixing shochu with carbonated water and fruit juice. Refreshing and easy to drink.

A sour made with freshly squeezed grapefruit. Enjoy the fresh fruitiness.

Local sake from Niigata Prefecture. A clean, dry taste that is easy to drink.

A drink made by mixing shochu with tea. It is refreshing and does not interfere with the meal.

A famous sweet potato shochu. Made with black koji, it has a syrupy sweetness and a crisp finish.

A sweet potato shochu made with traditional methods. It has a strong aroma of sweet potato itself and is favored by connoisseurs.

Shochu made with sweet potato, rice koji, and water from the Kirishima mountain range. Rich in flavor and easy to drink.

Barrel-aged barley shochu. Characterized by its light amber color and mellow aroma, similar to whiskey.

Shochu made with rare chestnuts. It has a subtle sweetness and aroma of chestnuts, with a mellow mouthfeel.

A traditional Okinawan awamori. Characterized by its refreshing aroma and smooth drinkability.

French wine. Available in red (Cabernet) or white (Sauvignon Blanc).

French sparkling wine. Served by the bottle.

Cocktails made by freely combining base spirits and mixers.

Non-alcoholic drinks.