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Enjoy Japanese and Ethnic Charcoal-Grilled Cuisine Standing Up
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Shrimp marinated in grated garlic, grilled to a fragrant finish over charcoal. The butter lemon flavored sauce is incredibly appetizing. (The displayed price is for 1 piece.)
Italian-style pork roast marinated and slowly roasted. The punchy ginger onion sauce is addictive.
Grilled seasonal fish skewered and generously cooked over charcoal with garlic butter and soy sauce. It is prepared in a meuniere style with a strong butter flavor.
A dish with a strong impact, featuring chicken thigh from Shizuoka's 'Fuji no Tori' slowly grilled over charcoal. The meat is well-marbled and firm, paired with a fresh herb sauce.
A combination of seasonal vegetables and a juicy hamburger. This simple and nostalgic dish is filled with the memories of Chef Kameya, whose family ran a Western-style diner.
A flavorful coleslaw mixed with homemade mayonnaise dressing and grated onion. It has a taste that is perfect for snacking.
A dish made by marinating silky-textured chicken white liver in port wine, miso, and dark soy sauce, then cooking it slowly at low temperature. It is rich, so it is recommended to eat it slowly while sipping a drink.
Raisin butter soaked in oxidized aged sake instead of rum, designed for sake drinkers. The crispy texture and saltiness of the cracker sandwich match perfectly.
This simmered dish boasts a rich dashi made with premium bonito flakes. Enjoy the vegetables infused with umami and thick fried tofu from Shizuoka.
A dish of crunchy garlic chives and shungiku soaked in a mixture of dipping soy sauce and homemade garlic chive soy sauce. Simple yet profound, the richness of the egg yolk further enhances the appeal for alcohol.
A cold noodle salad made with udon. It uses soy milk mayonnaise and mentaiko in the dressing, with the aroma of dried green seaweed enhancing the flavor.
The deliciously fatty bone-in duck thigh has been marinated in salt koji and finished with low-temperature cooking. The homemade ponzu and yuzu pepper accents are also outstanding.
Milky burrata cheese from Shibuya 'CHEESE STAND' and tomatoes soaked in dashi. A dish that slightly leans towards Japanese style while being a classic Italian dish.
Steamed chicken coated generously with high-quality white sesame sauce and soft spicy harissa sauce. A dish that also features the enjoyable crunch of smashed cucumbers.
Eggplant that has been fried and then grilled to concentrate its flavor, generously coated with sweet miso from Akita Prefecture, a rich combination. Finally, the spicy green chili adds a unique kick.
Rich flavor of chopped tuna mixed with homemade soy milk mayonnaise. The contrast with the firm boiled okra is enjoyable, and the aftertaste has a hint of jalapeño spiciness.
Namerou in a hand-rolled style, made by chopping firm bonito and wrapping it with seaweed from Ariake. It is flavored with shiso and ginger.
The smooth and silky tofu from Shizuoka's Ko no Hisashi, accented with crispy and fragrant grilled rice. The flavors of original soy sauce and spice oil create a Japanese style while evoking an exotic atmosphere.
A mini gratin made using French techniques, with plenty of seafood in the béchamel sauce.
Pork belly slowly simmered in a Japanese broth that concentrates the umami of clams. Enjoy the large, tender meat with plenty of condiments and yuzu pepper.
Special croquette served with homemade teriyaki Worcestershire sauce. It is recommended to order by the number of people.
Chicken thigh raised at the foot of Mount Fuji, seasoned with garlic, ginger, and fish sauce. It is big-sized and allows you to fully enjoy the juiciness of the meat.
This 'Appetizing Pork Soup' boasts a rich and flavorful broth. The crunchy vegetables are also large, making it very satisfying to eat.
Crispy and fragrant rice ball grilled with garlic soy sauce. The rice is cooked in chicken broth, allowing the umami to seep in.
Using the 2:8 soba from 'Tanakaya' in front of Izumo Taisha. Enjoy the flavorful soba made from domestically produced buckwheat flour, ground with the husk, slurped with a special sesame sauce.
Skim milk from Nasu 'Shinrin no Bokujo' is cooked and made into milk ice with simple ingredients. It has a rich flavor while leaving a light aftertaste.
Very crisp and sharp on the palate. A classic beer with a delicate aroma that pairs well with any dish. (Alcohol content 5%)
Lemon Lime Lager, a Mexican lager infused with lemon puree and fresh lime. It has a refreshing lime flavor and a light mouthfeel, providing a gentle drinking experience. (Shizuoka City, Shizuoka Prefecture / Alcohol content 4.5%)
An original beer born from the interactions of members gathered at the platform 'Shibuya Cast' created by JUICY BRUT IPA creators. It features a tropical and juicy aroma with a crisp and dry aftertaste. (Yokohama City, Kanagawa Prefecture / Alcohol content 5%)
A lemon sour made with domestic vodka, fresh lemon, and limoncello. It has a perfect balance of lemon peel aroma and refreshing juice, resulting in a dry finish.
Freshly squeezed grapefruit mixed with vodka flavored with mint and soda. The refreshing taste of the juice spreads, making it a drink that you can easily enjoy like a sports drink.
The theme is 'Adult Mango Lassi.' We added mango paste, soy milk yogurt, and honey to cloudy sake from Niida Honke and mixed it with soda.
Tomato juice with clam broth blended with shochu infused with oolong tea flavor. A liqueur with a spicy kick from chili peppers sharpens the aftertaste.
A tea-based drink made with Sayama tea, one of the three great famous teas. It has a rich sweetness and an excellent aroma.
A tea-based drink made with the first flush of Sayama tea, one of the three great teas. The roasted green tea's aroma and flavor spread throughout the mouth.
This sake has a rich and dynamic flavor that maximizes the umami and sweetness of naturally cultivated rice. (Koriyama City, Fukushima Prefecture / Alcohol content 16%)
Smoky and fragrant with a toasty grain aroma. You can fully appreciate the sweetness and umami of the rice, and the acidity is very soft. (Koriyama City, Fukushima Prefecture / Alcohol content 15%)
An enchanting aroma and sweetness reminiscent of melon. This sake combines drinkability with a good rice flavor. (Koriyama City, Fukushima Prefecture / Alcohol content 15%)
Unfiltered sake made with organic rice 'Omachi' from Fukushima Prefecture. It has a mild effervescence and a gentle, refreshing flavor. (Koriyama City, Fukushima Prefecture / Alcohol content 15%)
A gentle aroma with a dry taste, full-bodied umami without any off-flavors. The sharp acidity is impressive. (Koriyama City, Fukushima Prefecture / Alcohol content 15%)
Unfiltered Junmai Nama Genshu. It has a fresh acidity and richness, allowing you to enjoy a robust flavor. (Katori County, Chiba Prefecture / Alcohol content 19%)
This sake is brewed with rice polished to 90%, offering a unique umami flavor with a sharp acidity. (Katori County, Chiba Prefecture / Alcohol content 20%)
Characterized by a high acidity similar to white wine. It has a sweet and sour, lively flavor. (Izumo City, Shimane Prefecture / Alcohol content 16%)
This is a bottle that challenges new flavors by playing jazz music to the sake during fermentation and adding vibrations to activate the yeast. (Imabari City, Ehime Prefecture / Alcohol content 15%)
A natural sake that revives the brewing methods of the Edo period in modern times. It is characterized by an elegant aroma and soft acidity. (Sakura City, Tochigi Prefecture / Alcohol content 14%)
Junmai genshu aged in the brewery for warm sake. Its soft deliciousness can be enjoyed year-round, not just in winter. (Koriyama City, Fukushima Prefecture / Alcohol content 14%)
It has a strong aroma and roughness, with a flavor that is concentrated with the umami components of sweet potatoes. (Kirishima City, Kagoshima Prefecture / Alcohol content 37%)
Uses specially cultivated sweet potatoes and organic rice. It has a refined aroma and gentle sweetness that makes it easy to drink without getting tired of it. (Higashi City, Kagoshima Prefecture / Alcohol content 25%)
Uses sweet potatoes reminiscent of passion fruit. It has a tropical and vibrant aroma. (Nishin City, Miyazaki Prefecture / Alcohol content 25%)
Inducted into the Shochu Grand Prize selected by sake shops. It features an astonishingly fruity aroma and a refreshing sweetness. (Shibushi City, Kagoshima Prefecture / Alcohol content 25%)
Well blended, it features a soft aroma and a refreshing taste. (Usa City, Oita Prefecture / Alcohol content 15%)
Barley shochu made using the technique of pure rice ginjo sake. It has a sweet aroma, a smooth mouthfeel, and a rich flavor. (Asakura District, Fukuoka Prefecture / Alcohol content 25%)
Blended by the world's top bartenders, this features five types of barley shochu. It is characterized by a sweet and floral barrel aroma and a smooth taste. (Usa City, Oita Prefecture / Alcohol content 40%)
This is an original shochu created for the sister store 'KAMERA'. It is characterized by its pleasant aroma, enhanced by the addition of Tieguanyin and Jin Xuan tea leaves during distillation. (Asakura City, Fukuoka Prefecture)
A fresh aroma reminiscent of biting into freshly picked grapes, with a broad acidity. It pairs perfectly with Japanese cuisine. Variety: 100% Delaware (Habikino City, Osaka Prefecture / Alcohol content 12%)
White wine aged in wooden barrels that stored sake. The contrast between the elegant barrel aroma and the gradually emerging acidity is impressive. Variety: Chardonnay (produced in Yamagata Prefecture) (Kawasaki Town, Miyagi Prefecture / Alcohol content 10.7%)
(Miyagi Prefecture) A red wine blended from two types of Merlot. It has aromas of pomegranate and cranberry, with a rich and mellow flavor. Grape varieties: Merlot (from Hyogo Prefecture, from Nagano Prefecture) (Kawasaki Town, Miyagi Prefecture / Alcohol content 10.2%)
100% fully ripe Delaware used. It has a slightly sweet and sour fruity flavor. Variety: Delaware (Okazaki City, Aichi Prefecture / Alcohol content 10.5%)
Blended with Kyoho and others. The natural and soft flavor pairs well with a wide range of dishes. Varieties: Kyoho, Muscat Berry A (Okazaki City, Aichi Prefecture / Alcohol content 11%)
Aroma of pear and apricot. Rich fruit flavor with slightly higher acidity and a mineral feel, dry. Varieties: Sauvignon Blanc, Chenin Blanc, Semillon (Niimi City, Okayama Prefecture / Alcohol content 12%)
Aroma of cherries, roses, and cloves. It has a rich fruit flavor and a clean acidity with a light body. Varieties: Merlot, Cabernet Franc (Niimi City, Okayama Prefecture / Alcohol content 10%)
A sparkling wine made from 100% Chardonnay. The bubbles are fine, with aromas of apple and white flowers. A hint of aging adds depth. Variety: Chardonnay (Hokkaido, Niigata, blend of Niigata reserve wine) (Niigata City, Niigata Prefecture / Alcohol content 12%)
Aroma of ripe apples and European pears. It has a high umami impression, with a toasty flavor and a gentle saltiness, making it a dry sparkling wine. Variety: Not disclosed (Yoichi District, Hokkaido / Alcohol content 13%)
A refreshing highball made with Suntory Kakubin. It has a rich thickness and a dry aftertaste that makes it easy to drink multiple glasses.
Fresh aroma, refreshing and crisp taste with a good finish. (Hokuto City, Yamanashi Prefecture / Alcohol content 43%)
This is a spirit infused with the finest spices in vodka, carefully extracting citrus aromas and the tingling sensation of Sichuan pepper. (Minamiaizu District, Fukushima Prefecture / Alcohol content 40%)
Craft gin distilled from strawberry and grape skins. It has a fruity and juicy flavor that is appealing. (Taito City, Tokyo / Alcohol content 42%)
Features a refreshing and deep aroma using sudachi, yuzu, and sansho, along with a complex and distinctive flavor. (Tokushima Prefecture, Itano District / Alcohol content 45%)
Uses whole small mandarins grown on an active volcano. The aroma and flavor spread as if you bit into a whole mandarin. (Hioki City, Kagoshima Prefecture / Alcohol content 45%)
Achieving the refreshing aroma that forms the backbone of gin with as few types of botanicals as possible. The water used is deep seawater from Toyama. (Toyama City, Toyama Prefecture / Alcohol content 47%)
A gin that extracts the unique natural aromas of Japan. It has a refreshing and calming taste that uplifts the mood. (Fukushima Prefecture, Futaba District / Alcohol content 47%)
A blend of Awamori, a local sake from Okinawa, with 13 types of herbs used in traditional Eastern medicine and extract from the habu snake. It is a medicinal liquor that is effective for nourishment and vitality. (Itoman City, Okinawa Prefecture / Alcohol content 35%)
100% juice made from organic hassaku. You can enjoy a rich and punchy bitterness and acidity. (Onomichi City, Hiroshima Prefecture)
A carbonated drink made with pesticide-free hassaku and spiced syrup. It has a moderate sweetness that allows you to enjoy the bitterness of the hassaku and the lingering spice. (200ml / Onomichi City, Hiroshima Prefecture)
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