Izakaya Hareruya

Carefully grilled sardines with rich fat over charcoal fire.

Enjoy fresh true octopus caught in the Seto Inland Sea, grilled over charcoal! A delightful chewy texture!!

An assortment of 5 types of obanzai made with seasonal vegetables served in small bowls. A dish that allows you to enjoy seasonal ingredients.

Thick and crunchy bell peppers, the best snack with Akau beef miso

The contents change daily. It includes seasonal vegetables and various genres.

We offer seasonal fish centered around local fish. You can enjoy aging and searing, among other preparations.

Limited to autumn and winter. You can enjoy aged sawara that has been rested for several days.

If there are good sardines, it will be on the menu. If available, lucky you.

Excellent freshness. Directly shipped from Shimane Prefecture, Nodoguro

Only large, fatty sardines are used. They are slowly grilled over charcoal. The deliciousness is evident with the first bite from the back.

Overnight dried mackerel with rich fat. Slowly grilled over charcoal. Perfect as a snack.

Using spawned sweetfish from Sahano River in Yamaguchi Prefecture. Slowly grilled over charcoal. Even the eggs are fragrant and delicious.

Carefully minced duck meat. Grilled slowly over charcoal, juicy on the inside.

Perfectly compatible with homemade sauce

Recommended as a side dish for sake with the aroma of butter, tuna sake paste, and charcoal.

The aroma of charcoal and moromi miso is the best.

Spicy with Sichuan pepper. Authentic Mapo Tofu

Enjoyed with a special sauce and Japanese condiments. Hareruya's Yurinchi.

Fried spring rolls carefully rolled one by one by the assistant manager

Full of flavor and juicy meat.

Only the heads of natural sea bream are used. The ara daki made by the manager is very popular. Repeat customers are numerous.

Using Ube Kama's chikuwa. A dish that has been rested for a day.

A dish that includes seasonal vegetables and more.

Carefully grilled one by one by the Japanese chef in charge. A special tamago yaki.

Homemade yukke sauce used. The condiments for raw fish are a perfect match.

Most popular. Uses fatty bluefin tuna.

Use of fresh bluefin tuna

Includes fresh bluefin tuna and the recommended toppings of the day

Luxuriously seared O Toro from fresh bluefin tuna, with salt from Hagi. It melts in your mouth.

Fatty tuna from fresh bluefin tuna, sometimes with collar fat!

The chef's special tamagoyaki, crafted with care by a Japanese cuisine chef

A piece you should eat if it's on the menu.

Only the matured belly of Sawara is used. Seared and salted.

Grilled to a fragrant finish over charcoal and topped with a special sauce.