Shochu Dining Tonbo

Served on a hot iron plate, enjoy the flavorful bonjiri mixed with creamy egg♪

Fresh octopus sourced from Kamakura's Koshigoe Fishing Port☆

Tender meat infused with rich flavor and exquisite, gelatinous cartilage! Full of collagen♪

Deep flavor with minerals from natural Himalayan rock salt.

Soft tofu with delicious sesame sauce!

Refreshing prosciutto paired with Parmesan cheese!

You can only taste it because it's fresh!! It's the true deliciousness of chicken!

The tail part of the chicken is grilled with miso on a hot plate. It has a crunchy and chewy texture.

Crispy and juicy, perfect as a companion for beer!

Not shrimp mayo, but chicken mayo. A slightly sweet special mayonnaise sauce.

Our most popular item! A gentle flavor of bonito broth recreated from a recipe from the Edo period.

Fresh local octopus directly delivered from Kamakura's Koshigoe fishing port.

Full of collagen! The crunchy cartilage has been simmered until tender.

A slightly bitter adult snack that pairs perfectly with alcohol.

Octopus and cheese go well together! Enjoy every bit of the crispy melted cheese.

Please choose 3 types of sake appetizers as you like.

Perfect with shochu, with a sharp spiciness from wasabi.

A rare salted fish made by soaking freshly caught whitefish in salt.

Truly a delicacy among delicacies! It is salted sea pineapple and this fish roe.

The salt koji enhances the umami of the sweet shrimp even more.

A traditional delicacy from Noto, marinated in a secret sauce right after being caught.

So delicious that it feels like the sake is being stolen away.

Pickled seasonal vegetables. Recommended when you want something refreshing.

Perfect as a side with sake or rice.

The flavor of sea urchin is irresistible! It's a deliciousness that will make you addicted.

For those who absolutely prefer rice as the final dish! Made with gentle bonito broth.

A Japanese-style curry udon specially made by Tombo. After all, the owner loves curry.

A snack made by wrapping Hokkaido-produced sweet red bean paste in spring roll wrappers and deep-frying it, served with matcha ice cream.