Sake Brewery Restaurant Takara Tokyo International Forum

※Winter season... sold only when available. The super thick cut bonito salt tataki has an exceptional richness of flavor the moment it enters your mouth. Made with special straw salt from Mr. Shiojiro in Kochi Prefecture, along with sudachi, garlic, and wasabi! This is the best of the best. Take a bite and enjoy it with a drink of Hachisaku on the boat☆ Nothing surpasses this!

Ehime Prefecture, Uwajima, is Japan's leading producer of farmed sea bream. Thanks to the feed developed over 13 years, Tai Ichiro-kun has no unpleasant odor and offers a chewy texture. The dedication of the producer, Taichiro Tokuhira, is reflected in the quality of Tai Ichiro-kun, making it the best in Japan. Please enjoy Tai Ichiro-kun. Please confirm availability.

The best way to directly experience the goodness and deliciousness of Taiichiro-kun is through grilling with salt. It's exceptionally tasty!

Based on historical documents and sources, we have recreated the favorite dish of the late Edo period figure 'Sakamoto Ryoma'. We use 'Kawamata Shamo' chicken. The key is to enjoy the tender yet firm meat with tofu, garlic leaves, and green onions in a sweet and savory sukiyaki style. Please enjoy the local sake 'Tsukasa Botan' from Tosa, which has a connection to Ryoma, at the 'Tokyo International Forum', located on the site of the Tosa clan's upper residence. For the finale, try the 'Ultimate Egg Rice Bowl'! The rich flavors of vegetables and meat in the sukiyaki sauce are topped with a soft 'egg custard' over white rice.

Please do not think of this as a salad. This is a splendid 'sake accompaniment.' Moreover, it has an addictive deliciousness!! Please do give it a try.

First, for the salad customers! Enjoy delicious vegetables☆

Local dish from Sano City, Tochigi Prefecture, featuring fluffy potatoes with a rich fruit sauce flavor

A popular menu item where the professional skill shines through its simplicity.

Introducing the local dish from Gifu Prefecture, Pickled Vegetable Steak! The sourness of pickled napa cabbage, the umami of bonito flakes, and the sweetness of egg and butter create an unknown compatibility with sake!!!

A popular product since the founding of the Yumewine Group! The slightly bitter and fragrant taste is addictive. Great with beer! Great with sake! Great with shochu! Of course, great with awamori!!!

The complex umami of concentrated mackerel delivered from Amanohashidate in Wakasa Bay is enveloped by the exquisite flavor of high-quality rice and a moderate acidity.

Everyone! Have you ever tried horse meat Namero? This is a unique and delicious dish!

The Black Treasure Pork, raised by Nishishuzo, which brews the famous sake from Kagoshima Prefecture, 'Tominohouzann', is fed with a mixture of shochu lees during the distillation process. The meat is tender and has a good elasticity. The fat is clean and has a strong sweetness. The seasoning is simple. Delicious.

We marinated the chicken in soba sauce and then fried it. Please enjoy this simple yet deeply flavorful delicious fried chicken.

Crispy on the outside, juicy on the inside♪ With a firm texture and plenty of flavor.

The well-prepared game meat has no distinct odor, allowing you to fully enjoy the sweetness of the fat and the flavor of the meat. Please take your time to savor each bite.

Our beef is 100% Wagyu! Enjoy deliciously prepared Wagyu tendon from Shimanto Beer Beef, Sendai Beef, Hida Beef, and more! The simple salt flavor showcases the chef's skill! It's exquisite!

This is not your typical 'Crab Cream Croquette'... A dish luxuriously made with crab meat☆ Feel the crab... feel the crab... all brought together with cream!

The best match for the salt from the fishing port of Shiogama is indeed seafood. When you take a bite of the salty flavor, it strangely expands with the deliciousness of rice.

An original sake appetizer menu that combines Nara pickles, which are soaked in luxurious sake lees of junmai or ginjo class from a sake brewery, with cream cheese. Its deliciousness is '?'

Long ago, pirates used to eat 'Uwajima Sea Bream Rice' while having a feast on a ship, finishing with rice topped with sea bream and soy sauce. It is served with a mixture of egg yolk and homemade dashi soy sauce poured over the rice.

2 pieces 880 yen (tax included)

Octopus with Wasabi 800 yen, Grilled Mentaiko 760 yen, Pickled Red Turnip 660 yen, Pickled Nagaimo with Yuzu 660 yen, Fig Cheese Wrapped in Perilla 700 yen, Pickled Mamakari 780 yen

This year's 'Molare Oysters' have evolved! Please enjoy the luxurious 'Sake Steamed' prepared right in front of you! Even more luxurious, the sake used for steaming is Miyagi 'Urakasumi'. Please savor the aroma of the steaming and the umami of the oysters☆☆ Experience the hot sake steamed dish that makes you want to eat more and more! 800 yen~

Always smiling with a wonderful smile. A cheerful person with high energy!

The oysters are soaked in water at 65°C to remove seaweed and mussels that hinder their growth. At 65°C, surrounding organisms fall off, and the oysters become stronger by tightly closing their shells, growing into large oysters! I see! That's why they are delicious☆.

The large oysters are impressive in appearance, but they also have a strong flavor and a creamy texture. It is not an exaggeration to say they are a 'Premium Oyster'! You must try them at least once!

A trout farm in Kawasaki Town, Shibata District, Miyagi Prefecture. The 'Treasure Iwana' raised by Mr. Goto is the only 'Iwana' in Japan that is fed with the sake lees from our official partner, Urakasumi. The texture is soft and has a moist impression. There is no distinct river fish aroma, and a slightly sweet impression lingers in the aftertaste. Please enjoy the second year 'Treasure Iwana' from Urakasumi and Mr. Goto.