Ongaku to Okazu Ikeshita Wawa
音楽とお数 池下わわ
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A Cozy Adult Hideaway Where Music and Deliciousness Harmonize
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Selected popular obanzai of "Ikeshita Wawa" using homemade malted rice! The satisfying volume is also appealing. You can also order rice cooked in an earthenware pot with freshly shaved bonito flakes for 300 yen per person.
Selected popular obanzai of "Ikeshita Wawa" using homemade malted rice! The satisfying volume is also appealing. You can change to rice cooked in an earthenware pot with freshly shaved bonito flakes for 300 yen per person. The menu includes 90 minutes of all-you-can-drink premium drinks carefully selected by the owner.
Selected popular obanzai of "Ikeshita Wawa" using homemade malted rice! The satisfying volume is also attractive. You can choose either meat or fish for the main course. You can change to rice cooked in an earthenware pot with freshly shaved Honkarebushi (dried bonito flakes) for +300 yen per person.
Selected popular obanzai of "Ikeshita Wawa" using homemade malted rice! The satisfying volume is also attractive. You can choose either meat or fish for the main course. You can change to rice cooked in an earthenware pot with freshly shaved Honkarebushi (dried bonito flakes) for 300 yen per person. The menu includes 90 minutes of all-you-can-drink premium drinks carefully selected by the owner.
All-you-can-drink for 90 minutes with premium drinks carefully selected by the owner. Available on Mondays, Tuesdays, and Thursdays only, and also for customers ordering a la carte.
It's delicious! Black draft beer.
A classic highball made with Scotch whisky.
A spicy highball that evokes the flavor of spicy cardamom.
A Szechuan pepper spirit highball that tingles the tongue with a spicy kick but does not linger.
A French highball made with Calvados that captures the deliciousness of aged apples.
A gin highball made abundantly with Sauvignon Blanc.
Craft cola originating from Japan, infused with authentic sweet potato shochu and distilled into Iyoshi Cola liquor. When mixed with soda water and enjoyed as a highball, it offers a rich cola flavor.
Japan's first gin distillery. A clean taste that adds the essence of 'Wa' to the London dry style infused with juniper berries.
Using Meyer lemons, the flavor balance is pop and light.
A fusion of the woody feel of plum and apple trees with floral notes.
Niigata Hakkaisan challenges in Hokkaido. A refreshing taste. Clear and smooth, yet with a solid flavor that has a light citrus aroma.
A strong alcohol attack hits the palate, with an intense flavor reminiscent of biting into a Yamato tachibana. The bitterness of the peel is also vividly expressed.
A complex and refined flavor woven from the gentle floral aroma of chamomile and the bitterness of wormwood.
A soft texture, a gentle aroma with a sense of concentration, and a unique and harmonious flavor harmonized with various botanicals.
Winner of the World Spirits Competition. Three aromas of juniper berry, ginger, and citrus.
A gin based on shochu distilled from fresh sake lees. A unique flavor with ginjo aroma.
Using Awamori base with Shikuwasa, Goya, and other unique Okinawan botanicals.
A woody and smoky deep aroma infused with roasted Joboji lacquer.
A refreshing flavor perfect for summer, combining red and green ume with calming aromas of green shiso, gently enveloped by the refreshing notes of cardamom and hibiscus.
A delicate sweetness and bitterness of gyokuro reminiscent of white chocolate.
A Moscow Mule luxuriously made with Fever-Tree ginger beer from England. Served in a pure copper Moscow Mule mug made in Tsubame-Sanjo.
Plum wine made with shochu from the local Sekiya Sake Brewery, famous for its 'Sky'.
Plum wine made with sake from the local Sekiya Brewery, famous for 'Sora'.
Plum wine made with fully ripe plums, available in limited quantities.
Refreshing plum wine made with green shiso that pairs well with plums.
A gentle sweet liquor carefully extracted from the delicious blueberries of the Oku Mikawa region.
The refreshing taste of yuzu is irresistible! A light liqueur that you can drink easily.
A luxurious drink that brings out the refreshing flavor and sweetness of unshiu mikan.
A limited edition from the restaurant. Faint aromas of pear and apple, with a refreshing citrus note in the background.
A rich, sweet, and floral aroma reminiscent of European pears.
A rich and vibrant aroma overflowing with fruity flavors.
A tasting of three types of Junmai sake: Saku Waetsu, Kenoshichi, and Miyanoshichi Nakadori.
Amami Oshima Kaiun Shuzo. Tastes like rum. 60ml.
Nishihira Sake Brewery, Amami Oshima. The harmony of brown sugar flavor and oak barrel. 90ml.
A special blend made using only selected barrels. Limited quantity. 60ml.
Kagoshima Yamato Sakura Sake. A gentle yet strong aroma of sweet potato. 90ml.
Fukuoka Prefecture Mori no Kura Sake Brewery. Brewed only with barley koji and aged for 3 years in a vat. 90ml.
Rich flavor of ripe fruits.
Rich fruit flavor and soft tannins.
A light pink wine made from white grapes using red wine production methods.
We have a selection of wines carefully chosen by the owner. Please inquire at the restaurant for details.
An unusual 8-year aging for bourbon, the flagship of Wild Turkey.
Bottled straight from a single barrel without blending with other barrels.
Aged in barrels with corn and other grains as the main ingredients.
A perfectly balanced and smooth single malt.
A representative of Islay whiskey. The ultimate balance of intense smokiness with delicacy, sweetness, and complexity.
A luxurious mikan juice made only from mikan with a sugar content of 11 or higher.
Aromatic flavor using elderflower.
A complex flavor made with three types of ginger.
Oolong tea that suppresses fat absorption and increases fat excretion, making it difficult for the body to accumulate fat.
Starting with Cassis Orange made with Cassis syrup from the French company Monin, we also have Blue Ring Sour, Sakura Color, Blue Lagoon, and more.
We charge 550 yen per person as a seating fee and for the appetizer.
Topped with homemade soy sauce miso on Eiheiji temple's special sesame tofu.
A potage soup that brings out the sweetness of seasonal vegetables.
Ufu mayo with homemade mayonnaise sauce containing bamboo charcoal.
A perfect collaboration of mackerel miso stew and cheese. Perfect with wine!
A tsukune with an irresistible crispy texture.
A juicy and flavorful frank made with pork from Aichi Prefecture.
Figs that become sweeter when cooked. Perfectly paired with prosciutto!
Crispy peppers topped with spicy Chita beef miso.
A white soybean curd dish with seasonal fruits.
Classic potato salad made with low-calorie okara.
A salad with a rich texture lightly mixed with salt koji.
Quickly fried new potatoes and stewed with pork!
Special honey mustard sauce with vitamin and mineral-rich smoked duck.
Deliciously arranged roast beef that everyone loves, using soy sauce koji.
Five selected popular types of O-sushi! The contents change daily.
High-nutrition broccoli and seasonal vegetables with homemade soy sauce koji dressing.
Rich in protein, this salad features sasami and fresh vegetables dressed with a homemade sesame sauce using salt koji.
Avocado salad with homemade soy sauce koji dressing and flavored with salted kelp.
Delicious vegetables with homemade Bagna Cauda sauce made with the chef's special salt koji.
Fresh scallops with the chef's whimsical sauce.
Fresh small sardines from the Seto Inland Sea with a charming slight bitterness.
Tempura with fragrant maitake mushrooms combined with the savory aroma and concentrated umami of fried prosciutto.
Crispy fried mozzarella spring rolls.
Irresistible spring rolls with a plump texture of shrimp.
Rich and flavorful oysters cultivated in the waters off Chigozen, Hiroshima City, where abundant tides gather.
Sweet and spicy chicken karaage coated in special soy sauce koji ginger sauce
Fried chicken with a soft sweetness enhanced by the power of koji.
Luxurious rare katsu made with fresh red meat tuna directly delivered from Nagoya Central Wholesale Market.
Bai shellfish simmered tenderly with the power of koji.
Simmered with a gentle seasoning of homemade soy sauce koji.
Braised pork belly marinated in homemade soy sauce koji until tender.
Ajillo made with Shirasu from Aichi, which has the highest catch volume in Japan, served with Maison Kaiser baguette.
Crispy on the outside and juicy on the inside, grilled chicken wings.
Grilled marinated fish using Mikawa mirin, which is thoroughly focused on flavor.
Sautéed chicken with a spicy green chili miso that is addictive.
A snack rice dumpling filled with plenty of braised pork chashu.
Slowly cooked to tenderness with the power of koji, featuring the brand beef that Aichi is proud of.
Luxurious hamburger made with 100% Chita beef mince.
A tender steak of Chita beef with irresistible sweetness and umami.
Rice balls with dashi soy sauce koji flavor and cream cheese miso flavor.
A superb clay pot rice fragrant with Nibben's bonito. (The rice is 1 cup. It takes about 40 minutes from the time of order.)
Spicy curry that is gentle on the intestinal environment with mochi barley.
Chita beef luxuriously used in clay pot rice, sourced from a ranch on the Chita Peninsula that has won the governor's award for 8 consecutive years.
Potato fries coated with crunchy kombu.
The rich flavor of butter and the moderate sweetness of raisins create an exquisite combination in Raisin & Butter from Koiwai Farm.
Lightly fried soybeans sprinkled with aonori
Stuffed with cream cheese and walnuts inside the brand-dried Ichida persimmons. It's seasonal!
The different textures of diced burdock and cheese are addictive.
Hatcho miso pickled cheese that enhances the flavor of the cheese.
Nuts and chocolate that pair perfectly with brown sugar shochu.
Whole Danish Camembert turned into a brulee! Enjoy the creamy texture and richness of the cheese with wine.
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