Izakaya Kobachan Sakaecho Main Store
居酒屋 小ばちゃん 栄恵町本店
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An izakaya shining with seasonal fish and local sake hospitality
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Kobachan's banquet course is waiting for you with the popular "Kobachan Zangi" as well as other dishes prepared by our chefs. We will also do our best to meet your requests for banquet courses of 6,000 yen or more. (e.g.) "More men" or "More women," "More young people" or "More elderly people," "More volume" or "More quality" of dishes, etc. Please feel free to ask us.
KOBACHAN's banquet course does not have a fixed menu except for one part of the menu, in order to provide dishes that make the most of our chefs' skills. We will do our best to offer dishes according to our customers' requests. We look forward to serving you our most popular dish, "Kobachan Zangi," as well as other dishes prepared with the skill of our chefs.
KOBACHAN's banquet course does not have a fixed menu except for one part of the menu, in order to provide dishes that make the most of our chefs' skills. We will do our best to offer dishes according to our customers' requests. We look forward to serving you our most popular dish, "Kobachan Zangi," as well as other dishes prepared with the skill of our chefs.
*Not available on Fridays, Saturdays, and days before holidays. *More than one person can not be ordered at a time (please change glasses).
A dish made with Hon Maguro mixed with mountain wasabi. It is delicious as sashimi, but it also pairs excellently with mountain wasabi! (Base price 780)
The sweetness of the octopus is enhanced by the mountain wasabi. Perfect as a snack with sake (base price 680).
A dish made with local Yamaguchi food 'Otamato Tofu' (base price 480)
Izakaya classic 'Cucumber x Moromiso' (Base price 420)
(Base price 420)
(Base price 620)
Crispy nagaimo and ume pair perfectly in this dish☆ (Base price 480)
(Base price 420)
This is hot boiled edamame☆ (Base price 420)
(Base price 600)
(Base price 580)
We accept orders for any number of servings!! The price is for a serving for three people (base price 2700)
This is salmon farmed locally in Eniwa. It is not greasy and has a refreshing delicious taste! (Base price 880)
(Base price 1,480)
A salad made with local Yamaguchi product 'Otamato Tofu', dressed with refreshing green shiso dressing. (Base price 720)
Hokkaido specialty 'Ramen Salad'! A popular dish with our original dressing☆ (Base price 900)
(Base price 750)
(Base price 780)
(Base price 1,780)
(Base price 750)
(Base price 980)
(Base price 580)
(Base price 720)
Hokkaido Date Chicken Used (Base Price 220)
(Base price 250)
(Base price 240)
(Base price 280)
The ever-popular 'Kobachan Zangi' ☆ Large chicken karaage with irresistible homemade sauce reminiscent of Yurinchi ☆ (Base price 780)
The ever-popular 'Kobachan Zangi' ☆ The large chicken karaage with homemade sauce reminiscent of Yurinchi is irresistible ☆ (Base price 780)
(Base price 580)
(Base price 495)
(Base price 495)
Izakaya staple (base price 580)
(Base price 680)
(Base price 680)
(Base price 580)
(Base price 1,200)
(Base price 700)
A dish of plump shrimp coated in homemade mayo sauce☆ (Base price 780)
(Base price 780)
(Base price 650)
(Base price 780)
(Base price 680)
A mysterious encounter between dashi and mozzarella☆ (Base price 700)
(Base price 750)
(Base price 1,100)
(Base price 800)
(Base price 800)
(Base price 580)
(Base price 700)
(Base price 700)
(Base price 280)
(Base price 280)
(Base price 250)
(Base price 350)
(Base price 350)
● The order tablet displays prices including tax. ● In the case of takeout, an additional 8% consumption tax will be added to the base price.
Salty ume permeates
Real Gold Sour
[Non-Alcoholic Beverage]
Dewar's WHITE LABEL
Black Nikka Clear
Black Nikka Clear
CHIVAS REGAL 12
On the rocks, soda mix, water mix, hot water mix, bancha tea mix
Rich Black Plum Wine with Plum and Brown Sugar Flavor
Salty plum flavor permeates
Okinawa Prefecture 'Zanpa White' on the rocks, with soda, with water, with hot water
A smooth texture and a refreshing finish characterize this dry sake. Brewed in the northernmost brewery in the fishing town of Mashike, it is said to be named with the thought of 'a rare good sake in the country.' Snake-eye glass.
A gentle aroma, smooth texture, and a full-bodied dry sake. A fisherman's sake loved in the town of Nemuro, located at the easternmost point. The 'freshly squeezed' version sold once a year is extremely popular. Snake-eye glass.
A fruity and elegant ginjo aroma, with a rich mouthfeel and a robust flavor of umami and spiciness. A long-established brewery 'Kobayashi Shuzo' in Kuriyama Town, Hokkaido. A brewery that brews with 'rice, water, and toji' sourced entirely from Hokkaido. Snake-eye glass.
A gentle aroma with a crisp and voluminous taste that finishes smoothly as a flavorful dry sake. The sake brewed in Kutchan uses the pure snowmelt water from the Niseko Weiss mountain range and the spring water from Mount Yotei. Snake-eye glass.
A refreshing taste and a sharp finish characterize this dry sake. Despite being super dry, it has a moderate acidity that is addictive. Founded in the 5th year of the Meiji era during the Sapporo development. The Hokkaido dialect term 'namara' (meaning 'very') is used to express the spiciness. Snake-eye glass.
A dry sake with a beautiful aroma and smooth texture that allows you to enjoy the umami of the rice. This junmai ginjo sake is made with 100% rice 'Suisei' from 'Shimada Farm' in Eniwa. Snake-eye glass.
Aomori Prefecture. A pioneer of the junmai sake boom. You can fully enjoy the flavor and richness of the rice, and the crisp finish is refreshing with a good acidity. A popular sake. Kiriko glass.
Akita Prefecture. A sake that allows you to enjoy the 'subtle' ginjo aroma and the umami of rice, making it a drink that you won't tire of. Recommended as a food pairing sake. Snake-eye glass.
Iwate Prefecture. Champion sake in the local sake category of the world's largest wine competition. Elegant umami and a refreshing aftertaste are truly remarkable. Snake-eye glass.
Yamagata Prefecture. A sake with a refined ginjo aroma, a light drinking experience, and a crisp aftertaste that becomes addictive. You can enjoy it with any number of cups. Kiriko glass.
Yamagata Prefecture. A representative of fragrant ginjo sake. It has a gorgeous aroma, a soft sweetness, and a refreshing acidity that is incredibly delicious. Snake-eye glass.
Miyagi Prefecture. A refreshing aroma, crisp taste, and smooth finish enhance the dishes. Dry special junmai sake. Snake eye
Niigata Prefecture. Elegant and mellow mouthfeel. After a smooth throat sensation, it finishes sharply, truly representing Niigata's dry sake. Snake Eye
Niigata Prefecture. The sake 'Chizu', aimed at enjoying meals, is a dry sake with a mild aroma and a refreshing taste. Snake Eye
Niigata Prefecture. A famous sake that allows you to savor the richness and umami of rice. Smooth and refreshing mouthfeel, with a flowing finish that is impressive. Kiriko.
Nagano Prefecture. Origin of Yeast No. 7. Gentle ginjo aroma, light and smooth flavor, allowing you to fully enjoy the umami and richness of the rice. Snake Eye
Fukui Prefecture. A gentle ginjo aroma, a mellow mouthfeel, allowing you to savor the umami of the rice, followed by a clean finish of this fine sake. Snake Eye
Shizuoka Prefecture. Fresh and vibrant aroma, the umami of the rice spreads softly and smoothly passes through the throat... truly a work of art. Janome
Tottori Prefecture. A light and sharp dry sake. It has no excess sweetness, but it is not just dry; you can also enjoy the umami and richness of the rice. Kiriko.
A dry sake representing Shikoku, Kochi Prefecture. It has a refreshing taste and a clean finish, making it a perfect match for seafood.
Iwate Prefecture. A refreshing and sharp flavor while also enjoying the sweetness and umami of rice. A drinking sake that anyone can enjoy. Snake eye.
Yamagata Prefecture. Brewed entirely as pure rice Daiginjo. It has a clean taste and a crisp acidity that refreshes the palate. Delicious. Kiriko.
Miyagi Prefecture. Refreshing aroma, smooth with a sense of rice's umami and a refreshing crispness with acidity. The ultimate food pairing sake. Kiriko.
Fukushima Prefecture. A sweet aroma reminiscent of white peach, a soft and mellow mouthfeel, and a refined sweetness that spreads and lingers can be enjoyed. Kiriko
Tochigi Prefecture. A former sommelier brews a fresh and juicy umami with a crisp acidity that leaves a wonderful aftertaste. Kiriko.
Aichi Prefecture. The balance of rich, juicy umami and fruity sweetness is exquisite. The crisp finish with a touch of acidity is refreshing.
Wakayama Prefecture. Fruity aroma like fruits, smooth and gentle mouthfeel, and a beautifully flowing finish is truly modern. Kiriko
Yamaguchi Prefecture. A representative of modern sake. The juicy sweetness and umami that spreads throughout the mouth, with a crisp finish, is impressive. Kiriko.
Yamaguchi Prefecture. Not only spicy, but also has a rich aroma and gentle umami that spreads throughout the mouth, allowing you to enjoy a crisp aftertaste. Kiriko.
Authentic Shochu allows you to enjoy completely different flavors and tastes depending on the region, koji, yeast, and distillation methods. Please enjoy it in various ways to suit each scene, such as a stable hot water mix that you can savor slowly, a crisp on the rocks, or a refreshing water or soda mix.
Kagoshima Prefecture. A sweet taste with a pleasant mouthfeel from 'Ogon Senkan', pursuing a crisp and refreshing aftertaste.
Kagoshima Prefecture. Expresses the grand and gentle strength of the 'whale'. Enjoy the rich aroma and depth of sweet potato, with a soft mouthfeel.
Kagoshima Prefecture. Citrus aroma, refreshing and crisp taste with excellent sharpness. A revolutionary liquor that overturns the image of shochu.
Kagoshima Prefecture. A sweet potato shochu brewed using black koji, in ceramic pots, with traditional methods. A sweet potato shochu that allows you to enjoy a punchy richness and aroma.
Kagoshima Prefecture. The fruity aroma of the red sweet potato spreads throughout the mouth with gentle sweetness and umami. This is delicious.
Kagoshima Prefecture. A representative sweet potato shochu of the prefecture. A masterpiece that offers a soft and mild mouthfeel with a solid richness.
Miyazaki Prefecture. Aged and stored for over 2 years, it offers a refreshing and mellow flavor. Consistently delicious.
Miyazaki Prefecture. A traditional sweet potato shochu made with black koji, said to be the original phantom shochu. Rich and mellow flavor.
Miyazaki Prefecture. The sweet potato shochu, aged for over 2 years in wooden barrels, has a fruity sweetness and aroma, with an excellent finish.
Fukuoka Prefecture. A barley shochu with a floral aroma and a soft mouthfeel that pairs exceptionally well with food. Soda mix is also recommended.
Miyazaki Prefecture. Enjoy the blissful flavor brewed with low-temperature fermentation, featuring a refreshing taste while savoring the richness and sweetness of black koji.
Miyazaki Prefecture. The original spirit of the legendary barley shochu 'Hundred Years of Solitude'. Its refined sweetness and fragrant barley aroma are addictive.
Oita Prefecture. The original fragrant aroma and flavor of barley are maximally extracted, resulting in a deep and elegant taste that is exceptional among barley shochu.
Kagoshima. A brown sugar shochu that is only allowed to be produced in the Amami Islands. A rich flavor with a beautiful sweetness and depth.
Hokkaido. A refreshing and crisp flavor of shiso made from the locally produced shiso in Shiranuka Town that becomes addictive.
16 degrees, Tochigi Prefecture. A luxurious plum wine steeped in Phoenix Beauty's ginjo sake. A plum wine for adults that allows you to savor the original flavor of the plum.
12 degrees, Saitama Prefecture. Contains plenty of pureed plum flesh. Smooth mouthfeel, sweet yet refreshing taste.
10 degrees, Nara Prefecture. True to its name, it has a 'smooth' drinking experience, a umeshu that flows in like juice, overturning the traditional umeshu.
8 degrees, Fukuoka Prefecture. A sake-based umeshu and lactic acid drink. It has a rich aroma and a luscious sweetness reminiscent of fruity milk.
8 degrees Fukuoka Prefecture. A 'fluffy' texture in the mouth and a 'melty' drinking experience. The refreshing sweetness and acidity of pineapple is delicious.
8 degrees Yamagata Prefecture. A fruit wine born in Yamagata, the number one producer of La France in Japan. You can enjoy the aroma and flavor of La France itself.
8 degrees Yamagata Prefecture. Using the high-quality mango 'Alfonso', the concentrated fruitiness and the melting texture of the drink are exquisite.
7 degrees Nara Prefecture. Packed with plenty of domestic apple juice, you can enjoy the refreshing sweetness and juiciness of apples.
8 degrees Tochigi Prefecture. A masterpiece that has been awarded the title of 'The Most Delicious Peach Sake in Japan.' You can directly feel the juicy fruitiness and sweetness of the peach.
9 degrees, Hyogo Prefecture. A masterpiece that features the wild acidity of domestically produced mountain grapes, enhanced with a hint of cassis for a mature flavor.
8 degrees, Hyogo Prefecture. The aroma of white brandy, complex flavors of red grapes with a hint of lime, expressing the scene of biting into grapes.
8 degrees, Hyogo Prefecture. Richly flavored for adults, made with plenty of muscat grape juice and using domestically produced brandy as the base.
13 degrees, Tochigi Prefecture. Using Phoenix Beauty's ginjo sake, it has a rich flavor that condenses the refreshing taste of yuzu.
8 degrees, Nara Prefecture. It has a gentle mouthfeel and a smooth finish that evokes a sense of nostalgia. You can enjoy the refreshing flavor of yuzu.
8 Degrees Tochigi Prefecture. A luxurious sake made with 100% Wenzhou mikan. You can enjoy the texture of the pulp and the sweetness and acidity of the mikan.
We may offer limited edition sake depending on the season. The prices remain the same, so please be sure to try it. There are many other types of sake that we would like you to taste and enjoy. If you are interested in unlisted sake or seasonal limited edition sake, please ask the staff.
